30-Minute Instant Pot Chinese Pepper Steak
A quick pressure cooker version of classic Chinese pepper steak featuring tender strips of round steak braised in savory soy-ginger sauce with colorful bell peppers and onions. The Instant Pot transforms tough round steak into fork-tender meat in just minutes, while the vegetables retain their crisp texture from a brief second cooking. Perfect for busy weeknight dinners when you want restaurant-quality flavors without the wait. The cornstarch slurry creates a glossy, restaurant-style sauce that coats every piece beautifully.
Ingredients
- 1 ½ lbs round steak, cut into stripsflank steak1:1beef
similar texture and cooking time
- 1 green bell pepper, sliced thick
- 1 red bell pepper, sliced thick
- ½ onion, sliced thick
- ½ tsp garlic powder
- 1 ½ cups beef broth
- ½ tsp ground ginger
- ¼ cup soy sauce
- ½ tsp black pepper
- ½ tsp salt
- 2 tsp brown sugar
- 1 Tbsp cornstarch
- ¼ cup cold water, for cornstarch slurry
Instructions
- 1
Place beef strips in Instant Pot
- 2
Add garlic powder, ginger, black pepper, salt, brown sugar, and soy sauce over beef
- 3
Pour beef broth into pot and stir to combine
- 4
Seal Instant Pot and set to high pressure for 10 minutes
- 5
Release pressure quickly when cooking completes
- 6
Add bell peppers and onions to pot
- 7
Seal again and cook on high pressure for 1 minute with quick release
- 8
Cancel pressure cooking and switch to saute mode
- 9
Mix cornstarch with cold water in small bowl
- 10
Stir cornstarch mixture into pepper steak
- 11
Bring to boil for 3-5 minutes until sauce thickens
- 12
Turn off and serve over white rice
Tips
For fall-apart tender beef, use natural pressure release instead of quick release after the first cooking cycle.
Cut vegetables into thick slices to prevent them from becoming mushy during the second pressure cooking.
Make sure cornstarch is completely dissolved in cold water before adding to prevent lumps in the sauce.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep vegetables and cut beef up to 1 day ahead
Serve immediately over rice while sauce is hot and glossy
Common Mistakes
Don't skip quick release after vegetables or they'll become mushy
Mix cornstarch slurry thoroughly to avoid lumpy sauce
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of beef?
Yes, chuck roast or stew meat work well but may need longer cooking time. Tender cuts like sirloin need less time.
What if my sauce isn't thick enough?
Mix another tablespoon of cornstarch with cold water and stir in during saute mode, cooking until thickened.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently to prevent vegetables from overcooking further.