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I should have started posting Instant Pot recipes a long time ago but I didn’t realize people even knew what an Instant Pot was, let alone that they were crazy over them. I bought my Instant Pot on Amazon a few years ago when I was shopping for slow cookers. I had read about how most slow cookers leach some lead into food and wanted to buy something that with either a glass or stainless steel insert. Since the Instant Pot had a stainless steel insert and was multi-function, I decided to get that with the intention mostly using it as a slow cooker.
The funny thing is, I almost never use it as a slow cooker. My go-to cooking methods with the Instant Pot are sautéing and pressure cooking. I’m uncomfortable leaving any appliance turned on while I’m not home and most slow cooker recipes take eight hours at the most. I may work an eight hour day but I’m typically out of the house closer to 10 1/2 hours, often more, because of lunch and commuting. However, being able to pressure cook the same cuts of meat for only an hour while I’m off doing other things around the house really appeals to me. The meats always turn out just as tender as a slow cooker would make them.
The other plus is that you can sear the meats and sauté or steam veggies in the same pot. This recipe is served over rice and if you prefer, you can cook the rice ahead of time in the Instant Pot since it also works as a rice cooker. I don’t currently have any recipes posted for Instant Pot rice but you can quickly type in the type of rice you’re using into Instant Pot Recipes Finder to find cooking instructions for that particular rice (as well as practically any recipe you can think of). Cauliflower rice can be cooked in a bit of fat using the sauté function.
I’m really enjoying recreating all these family recipes. This chop suey recipe is a spin-off of my mom’s recipe which was a spin-off of my grandma Gail’s recipe which was a spin off of a 1950’s Betty Crocker recipe. The version I ate growing up (mom’s version) was typically beef stew meat with soy sauce, ginger, Chinese spices, canned “fancy Chinese vegetables”, and canned baby corn served over white rice and topped with crunchy chow mein noodles. So good! I had considered baking some Cappello’s fettuccine noodles the same way I had baked their lasagna sheets when I made cinnamon chips. I thought it would be a good, crunchy substitute for chow mein but decided to keep the recipe a little more budget-friendly.
- 1 Tbsp lard or other cooking fat
- 1 clove garlic, minced
- 1 red bell pepper, sliced
- 1 C mushrooms, sliced
- 1/2 onion, diced
- 2 stalks celery, diced
- 1 C snow peas or sugar snap peas
- 1 1/2 tsp salt, divided
- 1 1/4 tsp pepper, divided
- 1 C coconut aminos
- 1 tsp ginger
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp fennel
- 2 lbs beef stew meat
- 1 Tbsp tapioca starch
- 1 Tbsp cold water
- 5 C cooked rice or cauliflower rice
- optional: sliced green onion for garnishing
- Melt lard or other fat in an Instant Pot set to sauté. Do not cover with lid.
- Once the fat is hot, stir in garlic, bell pepper, mushrooms, onion, celery, snow peas, 1/2 tsp salt, and 1/4 tsp pepper. Continue to sauté until the vegetables are softened, then turn off the heat and set the vegetables aside for later. If you can’t keep them warm, you may refrigerate them.
- Once the vegetables are cooked and removed from the pot, whisk in the coconut aminos, ginger, cinnamon, cloves, and fennel.
- Add beef and season with 1 tsp salt and 1 tsp pepper. Stir. Secure lid and set valve to sealing. Press the button that says “manual” then press the plus (+) button until the display reads 40 minutes.
- After the 40 minutes is up and the timer has gone off, wait for the pressure to naturally release as opposed to switching the valve to “venting”. Once the pressure has released, you can then switch the valve to “venting” to ensure all the pressure is gone and then remove the lid.
- Remove the beef with a slotted spoon and set aside, leaving the juices in the pot. Press the “sauté” button. Once the juices start to bubble, whisk together the starch and water in a separate bowl then whisk this mixture into the pot. Allow to thicken slightly.
- Stir the beef and vegetables back into the pot with the sauce. Give the vegetables a few minutes to heat back up then turn off the heat. Serve over rice and garnish with some sliced green onion, if desired.
This recipe assumes the user is familiar with and knows how to use an Instant Pot. Always read and follow the manufacturers instructions before attempting to make a recipe in your Instant Pot.