Instant Pot Pepper Steak is a Chinese recipe of flank steak sliced and cooked with bell peppers. The sauce is simple and delicious. Pressure cooker Pepper Steak is usually served over rice for a great weeknight meal.
Pressure Cooker Pepper Steak
Sometimes, a simple recipe is all you need. Pepper steak is simple, and the bell peppers give it great flavor, along with the sauce.
What kind of Steak is Used for Chinese Pepper Steak?
Usually flank steak is used, sliced thinly against the grain so it becomes tender. You can also use top round or top sirloin.
This Pepper Steak recipe is easy to make. Here are the steps:
Is Instant Pot Pepper Steak Spicy?
No, it isn’t. However, you can certainly make it spicy if you want to. Add a diced hot chili pepper or some red pepper flakes for heat.
Can Other Veggies be Added to Pepper Steak?
Yes, before pressure cooking you can add bamboo shoots or mushrooms. After pressure cooking you can add thawed frozen broccoli before the thickening step.
It’s up to you how much you want to add to this Instant Pot Pepper Steak recipe.
Which Size Instant Pot For This Pepper Steak Recipe?
You can use the 6 quart or 8 quart for this Pepper Steak recipe as written. If you use the 10 quart, you will probably need a little more water. Just another 1/4 to 1/2 cup. Seasonings may need adjusting.
This recipe might fit in a 3 quart Instant Pot, but I’m not positive.
What if I Don’t Eat Rice?
You can eat this pepper steak with zoodles, cauliflower rice, couscous, or even noodles (something like ramen or lo mein noodles).
If you make this delicious Pressure Cooker Pepper Steak, please leave a comment with a star rating below.
I’d love to know how you liked it!
Instant Pot Pepper Steak is flavorful flank steak with an Asian sauce & tender-crisp bell peppers. A mild & tasty pressure cooker pepper steak
- 2 Tablespoons Vegetable Oil
- 2 lg Bell Peppers (1 red, 1 green), seeded and sliced
- 1½ lbs Flank Steak, sliced thin, against the grain
- ½ Teaspoon Salt
- ½ teaspoon Black Pepper
- 3 lg cloves Garlic, pressed or grated
- 1½ Tablespoons Grated Ginger
- ¼ cup Low Sodium Soy Sauce
- 1¼ Tablespoons Granulated Sugar (or to taste)
- 3/4 cup Chicken Broth or Water
- 2 ½ Tablespoons Cornstarch
- 2 Tablespoons Cold Water
Turn on the sauté setting of your pressure cooker. When the pot is hot, add the oil and the bell peppers. Cook, stirring occasionally, until they are just becoming soft, but still have some crispness to them. Then remove them to a plate and set aside.
Add the flank steak, salt, and pepper to the pot and brown it just a bit on the outside, but don't cook it through. Some pink will still be visible.
While meat is browning, mix up your sauce: In a small bowl add the soy sauce, ginger, sugar, garlic, salt, and pepper. Gently whisk together with a fork. Pour over the steak and stir. Cancel the sauté setting.
Pour in the broth or water. Place the lid on the pot and seal it. Then pressure cook on High pressure for 10 minutes. When done cooking, let sit 3 minutes, then release the remaining pressure until the pin in the lid drops.
Whisk together the cornstarch and cold water. Then turn on the sauté setting and when it starts to simmer, add the cornstarch slurry and stir right away. Stir gently until thickened, then turn off the pot.
Add the peppers back in and stir.
Serve over rice.