Instant Pot Pepper Steak Recipes

INSTANT POT PEPPER STEAK

Instant Pot Pepper Steak image

An easy version of the popular Chinese Pepper Steak all cooked in the Instant Pot. This meal is ready in less than 30 minutes.

Provided by Kirbie

Number Of Ingredients 12

Ingredients

1 tbsp cooking oil (like olive oil or canola oil)
2 bell peppers (seeds removed and thinly sliced (about 1/3 inch thick))
1 lb flank steak (thinly sliced against the grain (about 1/8 inch thick))
3/4 cup water
2 tbsp low sodium soy sauce
1 tbsp regular soy sauce
1 ½ tbsp rice vinegar
2 ½ tsp grated ginger
1 tbsp brown sugar
1/4 tsp ground black pepper
2 ½ tbsp cornstarch
3 tbsp water

Steps:

Add oil to Instant Pot and set Instant Pot on saute function.
When the oil is hot, add in peppers. Stir and cook peppers until tender but still very crisp. Remove peppers and set aside.
Add 3/4 cup water, soy sauces, rice vinegar, ginger, brown sugar and black pepper to Instant Pot. Stir to evenly mix. Add in beef and stir a few times to separate the beef slices and mix the beef with the sauce.
Seal the Instant Pot and set to cook at high pressure for 10 minutes. While beef is cooking, add cornstarch and 3 tbsp of water to a small bowl. Whisk until cornstarch is completely dissolved in the water.
When beef is done cooking, do a quick release. Do not allow it to do a natural release because it will overcook the beef.
Once it is safe to open the Instant Pot, lift the lid and stir a few times, allowing some of the trapped liquid to evaporate from the beef sauce. Pour in the cornstarch water and stir in quickly so that it does not clump up. Stir until sauce is thickened.
Add bell peppers and stir into sauce. Set Instant Pot to saute function and cook peppers and beef for about 1 minute. Turn off Instant Pot. Serve warm over rice or your favorite rice substitute.

Nutrition Facts : ServingSize 0.25 of recipe, Calories 238 kcal, Carbohydrate 12 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 584 mg, Fiber 1 g, Sugar 5 g

PRESSURE COOKER PEPPER STEAK

Pressure Cooker Pepper Steak image

Pepper steak is one of my favorite dishes but I was always disappointed with beef that was too tough. This recipe solves that problem! I've stored leftovers in one big container and also in individual portions for quick lunches.-Julie Rhine, Zelienople, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 beef top round roast (3 pounds)
1 cup water, divided
1/2 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 large onion, halved and sliced
1 large green pepper, cut into 1/2-inch strips
1 large sweet red pepper, cut into 1/2-inch strips
1/3 cup cornstarch
2 teaspoons sugar
2 teaspoons ground ginger
8 cups hot cooked brown rice

Steps:

In a 6-qt. electric pressure cooker, combine roast, 1/2 cup water, soy sauce and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. When finished cooking, quick-release pressure. Add onion and peppers. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. When finished cooking, quick-release pressure. Press cancel. Remove beef to a cutting board., Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch, sugar, ginger and remaining water until smooth; gradually stir into vegetable mixture. Cook and stir until sauce is thickened, 1-2 minutes., Cut beef into slices. Stir gently into sauce; heat through. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 343 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 422mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

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