Step 1

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Spread it out in the pot and let it brown for about 5 minutes until it starts to char. Use a spoon to lift the charred beef up off bottom of the pot and toss it around. Add in the garlic and sauté for 20 seconds.

Step 2

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Step 3

Break angel hair pasta in half and add in into the pot in a criss cross pattern. Gently press down.

Step 4

Add the onion, carrots and cabbage on top of pasta so that it is covered completely. Then dump the oyster sauce, hoisin sauce, soy sauce and vinegar on top.

Step 5

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 10 minutes. Move valve to venting and remove the lid.

Step 6

Stir well and if you used a lean ground beef toss in the oil (if you used a higher fat meat you won’t need the oil). If desired add in more hoisin to taste.

Step 7

Scoop into bowls and top with green onions/scallions and sesame seeds. If you like heat add a few drops of sriracha sauce.