Instant Pot Beef Chow Mein
This tastes heavenly, especially the beef, but lacks crunch. So I suggest frying the vegetables separately and throwing them in after, unlike the original recipe where everything goes in together: the leeks vanished and the carrots were too soft.
1 Pack Noodles
1 Large Onion
4 Large Carrots
4 Celery Sticks
1 Small Leek
2 table spoons Olive Oil
1 table spoon Ginger Puree
1 tea spoon Garlic Puree
1 table spoon Worcester Sauce
3 table spoons Soy Sauce
2 table spoons Chinese Five Spice
1 table spoon Oriental Seasoning
1 tea spoons Coriander
1 tea spoon Parsley
Salt & Pepper
450grams thinly cut beef slices (optional, take out for vegetarian option)
Saute olive oil, onion, garlic and ginger. Cook until the onions soften.
Add the vegetables to the Instant Pot along with the sauces and mix well. Sauté for a couple of minutes.
Add 200ml of water along with all the seasonings and mix well.
Bury the noodles in the water to avoid dried up bits of uncooked noodles and place the lid on your Instant Pot and set the valve to sealing.
Cook on manual High pressure for 8 minutes.
NPR for 5 minutes then QPR and stir.
The original recipe is here.