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Instant Pot Pepper Steak

Better than takeout at home? Yes! With your Instant Pot, you can create crave worthy meals that are even better than your favorite take-out dishes.  This Pepper Steak takes only 10 minutes of prep time and is ready in about 30 minutes for a mouthwatering meal.
gray bowl with instant pot pepper steak rice and cabbage
Using simple and easy to find ingredients, this Instant Pot Pepper Steak is sure to become a family favorite! And it’s so quick and easy to make, it’s even faster than calling for take-out! 
 
I love using my Instant Pot for quick and easy meals like this.  I can throw them together after a busy day or have them prepped and ready to add the pressure cooker.
 
This is also perfect for meal prepping lunches for the week or serving when you have company over for dinner along with some tasty Air Fryer Crab Rangoon.

ingredient for making instant pot pepper steak

Ingredient Notes

  • Feel free to use low sodium soy sauce
  • Sriracha sauce can be subbed for any chili garlic sauce you prefer
  • Adjust the amount of hot sauce to suit your preference for spice

collage of top sirloin whole then sliced thinly

Preparation Notes

  • Slice your beef across the grain as thin as possible for best results
  • Cut the bell pepper into large chucks to help keep it from over cooking
  • If you want to keep the peppers crunchy, leave them out and simply sauté a minute in the skillet with some oil and add them at the end.

collage of adding beef and peppers to instant pot

Equipment Notes

  • I made this in my 3 quart Instant Pot. You can also use a 6 quart and have room to double the recipe.

pepper steak in instant pot

Recipe Notes

  • The Instant Pot will take about 10 minutes to come to full pressure
  • Be careful when quick releasing remaining pressure and liquid may come out of valve

How To Prep Ahead

  • Add beef and sauce to a freezer safe container or zipper bag
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time
  • Continue with recipe as written after pressure cooking is complete

How To Store Leftovers

  • Let cool completely then store in air tight containers in fridge up to 3 days 

Related Recipes

 

spoonful of pepper steak in instant potFor more take-out at home recipes try my:
gray bowl with instant pot pepper steak rice and cabbage

Instant Pot Pepper Steak

Print Recipe
Better than takeout at home? Yes! With your Instant Pot, you can create crave worthy meals that are even better than your favorite take-out dishes.  This Pepper Steak takes only 10 minutes of prep time and is ready in about 30 minutes for a mouthwatering meal.




Add to Collection
Prep Time:10 mins
Cook Time:10 mins
Pressurize:15 mins
Total Time:35 mins

Ingredients

  • 2 pounds top sirloin sliced into thin strips
  • 1 bell pepper cut into large chunks, ribs and seeds removed
  • 1/4 cup soy sauce or tamari
  • 3/4 cup beef broth
  • 1 tablespoon honey
  • 1 teaspoon Sriracha sauce
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch

Instructions

  • Add sliced beef and peppers to Instant Pot
  • Whisk together soy sauce, broth, honey, Sriracha and pepper
  • Pour over beef, cover and set to high pressure for 10 minutes
  • Pot will take about 10 minutes to fully come to pressure then will count down 10 minute cook time
  • Once cooking time is completed, wait 5 minutes then turn valve to release remaining pressure
  • Remove lid and whisk together cornstarch with and equal amount of water and stir into beef mixture
  • Let set until thick then serve over rice or as desired

Notes

  • The Instant Pot will take about 10 minutes to come to full pressure
  • Be careful when quick releasing remaining pressure and liquid may come out of valve
  • Add beef and sauce to a freezer safe container or zipper bag
  • Cool completely.  Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time
  • Continue with recipe as written after pressure cooking is complete

Nutrition

Calories: 227kcal | Carbohydrates: 7g | Protein: 35g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 755mg | Potassium: 618mg | Fiber: 1g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 3mg
Course: Main Course
Cuisine: Chinese
Servings: 6
Calories: 227kcal

 

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