Chop broccoli into bite-sized florets, if not using frozen.
Cook pasta according to package directions. Drain.
In a large skillet over medium-high heat, heat oil. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until florets are browned in places, 4 minutes. Add cooked pasta and Parmesan; toss to combine.
Turn the Instant Pot on to sauté. Once heated, add the olive oil & heat. Add beef, break the beef up into pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink (about 5 minutes.)
Turn off the sauté function and add 1/2 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine well.
Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not stir from this point on.
Add the remaining 1 1/2 cups water to the pasta. Remember — no stirring here.
Seal the Instant Pot. Set to cook on HIGH pressure for 8 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.
Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up. Open the Instant Pot and stir the spaghetti into the sauce. Turn off the Instant Pot and remove the insert from the pressure cooker. Add Parmesan cheese as desired.
Cook beef over medium heat until no longer pink & drain. Add the contents of one Ramen flavoring packet. Stir until dissolved. Set beef aside.
In the same skillet, combine the water, vegetables, ginger, noodles and remaining flavoring packet. Bring to a boil.
Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in green onion.
1. Cube chicken (or just tear up rotisserie chicken into pieces). Mince garlic clove (if not using powder).
2. Place rice in a greased 11x7-in. baking dish. Layer with the water chestnuts, chicken and vegetables. Combine remaining ingredients; pour over top. Cover and bake at 375° for 25 minutes or until rice is tender.
Kosher salt and freshly ground black pepper, to taste
Gyoza Dipping Sauce
1/2 cup soy sauce
1/4 cup rice vinegar
1/2 cup water
4 tsp sugar
1/2 tsp garlic powder
4 tsp sesame oil
pinch of ground ginger
1/2 tsp sriracha (optional)
Instructions
Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add vegetables, season with salt and pepper, and stir-fry until almost tender, 3 to 5 minutes.
Push to the side and place the potstickers pleat-side up in a single layer in the open space. Fry for 3 minutes. Add a splash of water, cover, and steam for 3 minutes.
Add the gyoza sauce, toss everything to coat in sauce, and serve.
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