Instructions

• First up, cook your linguine on the stove like the package says. Drain it well and set it aside so it doesn’t get mushy while you make the beef.
• In the pressure cooker, brown that ground beef over medium-high. Stir it around so it doesn’t clump, you want it nice and crumbly.
• Add minced garlic next and sauté about 1 to 2 minutes until you can smell its full flavor. Don’t burn it or it’ll get bitter.
• Now stir in your brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and the red pepper flakes. This mix is gonna build your sauce.
• Set the cooker to pressure cook with a slow release for 5 to 7 minutes. This part thickens the sauce and lets flavors blend real good.
• When the timer pops, you can do a quick release to stop the cooking fast. Just be careful around that steam, it’s hot.
• Stir in your cornstarch slurry and cook on sauté for a couple of mins until sauce thickens more. This step is key for that clutch sticky texture.
• Last step, toss in your cooked linguine and the sliced green onions. Mix it all until noodles soak up the sauce and serve warm. You got a plate full of comforting, hearty noodles ready to dive into.