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Instant Pot Mongolian Beef
Course
Main Course
Cuisine
Italian
Keyword
Beef Lasagna
Prep Time
15
minutes
minutes
Cook Time
34
minutes
minutes
Total Time
49
minutes
minutes
Servings
4
Calories
638
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
2
small
garlic cloves
minced
1
lb
lean ground beef
to taste
Salt and freshly ground black pepper
1
medium
white onion
chopped
1
medium
carrot
peeled and chopped finely
1
stalk
celery
chopped
2
sprigs
fresh rosemary
1
cup
tomato puree
8
ounce
lasagna noodles
broken into 2-inch pieces
1
cup
water
8
ounce
mozzarella cheese
grated freshly
Instructions
Place the oil in the Instant Pot and select “Sauté”. Then add the garlic and thyme and cook for about 1 minute.
Add the beef with salt and black pepper and cook forabout about 5 minutes or until browned completely.
With a slotted spoon, transfer the beef into a bowl.
In the pot, add the onion, carrot, celery and rosemary and cook for about 5 minutes.
Press “Cancel” and stir in the cooked beef and tomato puree.
Secure the lid and place the pressure valve to “Seal” position.
Cook on “Manual” with “High Pressure” for about 18 minutes.
Press “Cancel” and carefully allow a quick release.
Remove the lid and discard the rosemary sprigs.
Add the lasagna noodles and a little salt and top with the water.
With the back of spoon, slightly press the noodles.
Secure the lid and place the pressure valve to “Seal” position.
Cook on “Manual” with “High Pressure” for about 5 minutes.
Press “Cancel” and carefully allow a quick release.
Remove the lid and immediately, sprinkle the lasagna with cheese.
Serve hot.
Notes
You can also try this recipe with Chicken, but they should be thin slices.
This recipe can also pair well with noodles and steamed vegetables.
You can freeze this recipe in an air-tight container and can last for about 3-4 months frozen.
Nutrition
Calories:
638
kcal