I love Chinese food, but before I started using my Instant Pot on a regular basis, I could never reproduce takeout recipes at home. The meat was never tender enough and the sauces were never “right”. And let’s not forget the mess. Recently I perfected Instant Pot Pepper Steak With Onions, and now I make it for myself at least once a week! I can’t believe how easy the Instant Pot makes this meal.
Thanks to the Instant Pot, you can have tasty Chinese American food right in your own home. With no MSG. Even better. And while it doesn’t take the standard ten minutes that everything seems to take in the Chinese restaurant, you can whip up this meal in less than 30 minutes from start to finish. Let’s get started.
Ingredients for Easy Instant Pot Pepper Steak With Onions
1 tbsp olive oil
2 bell peppers, seeded and sliced into strips
1 medium onion, sliced thin
1 lb top round steak, cut into thin strips about 1/8 inch each
1 cup + 3 tbsp water
3 tbsp soy sauce
2 tbsp rice wine vinegar
2 1/2 tbsp grated ginger – I keep this in the freezer and grate every time I need some
1 tbsp honey
1/4 tbsp black pepper
3 tbsp cornstarch
Add oil to the Instant Pot and set it to sauté.
When the oil is hot, add onions and peppers. Cook until tender.
Add the remaining ingredients except cornstarch and water to the Instant Pot.
Stir to mix well.
Set the Instant Pot to cook on high pressure for 10 minutes.
In the meantime, make a cornstarch slurry with the cornstarch and remaining cold water. Mix until there are no lumps.
Quick release the pressure when the Instant Pot beeps.
Stir the cornstarch slurry into the beef mixture until the sauce is thickened.
Serve over rice.
Instant Pot Pepper Steak lets you have all of the tasty goodness of Chinese takeout right in your own kitchen. This recipe may just replace one of your favorite Chinese American staples
- 1 tbsp olive oil
- 2 bell peppers, sliced lengthwise into strips
- 1 medium onion, sliced thin
- 1 lb top round steak, cut into strips about 1/8 inch each
- 1 cup + 3 tbsp water
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 1/2 tbsp grated ginger - I keep this in the freezer and grate every time I need some
- 1 tbsp honey
- 1/4 tbsp black pepper
- 3 tbsp cornstarch
- Add oil to the Instant Pot and set it to sauté.
- When the oil is hot, add onions and peppers. Cook until tender.
- Add the remaining ingredients except cornstarch and water to the Instant Pot.
- Stir to mix.
- Set the Instant Pot to cook on high pressure for 10 minutes.
- In the meantime, make a cornstarch slurry with the cornstarch and water. Mix until there are no lumps.
- Quick release the pressure when the Instant Pot beeps.
- Stir the cornstarch slurry into the beef mixture until the sauce is thickened.
- Serve over rice.
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Amount Per Serving: Calories: 342Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 102mgSodium: 710mgCarbohydrates: 18gFiber: 1gSugar: 7gProtein: 37g
Nutrition information may not be accurate.
Tools for Instant Pot Pepper Steak:
Can you freeze Instant Pot Pepper Steak With Onions?
You can definitely freeze pepper steak – when you reheat it, you may have to add a little bit of water to reconstitute the sauce. Frozen pepper steak will last about 2 months in the freezer.
How to store Pepper Steak:
Instant Pot Pepper Steak should be stored in the refrigerator in an air tight container up to 4 days. If you plan on keeping it longer than that, it makes sense to freeze it. (See above.)
Is Instant Pot Pepper Steak With Onions Good For You?
I believe that the homemade version of Pepper steak is much better for you than the kind you get in the Chinese restaurant, since they likely fry it in lots of oil. However, this is not one of the healthiest foods you can eat. You can actually make it keto-friendly pretty easily if you just skip the honey and cornstarch – the end result will be a thinner sauce but it fits into a ketogenic diet. Personally, I live by the “everything in moderation” rule.