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gray bowl with instant pot pepper steak rice and cabbage
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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.




Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Pressurize 15 minutes
Total Time 35 minutes
Servings 6
Calories 227kcal

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