Instant Pot Pepper Steak with Tender Beef and Bell Peppers
A quick pressure cooker version of the classic Chinese-American stir-fry featuring tender strips of flank steak, colorful bell peppers, and onions in a savory soy-based sauce. The Instant Pot breaks down the beef fibers in just 10 minutes under pressure, creating restaurant-quality tenderness without the lengthy braising time. Perfect for busy weeknight dinners when you want comfort food fast. The cornstarch slurry creates a glossy sauce that coats each piece beautifully, while the mix of red and green peppers adds both sweetness and visual appeal.
Ingredients
- 1 ½ pounds flank steak, sliced into thin strips
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- ½ cup soy sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- salt and pepper, to taste(optional)
Instructions
- 1
Set Instant Pot to sauté mode and heat vegetable oil
- 2
Season steak strips with salt and pepper, then brown in the pot
- 3
Add onions, bell peppers, and garlic and sauté for a few minutes
- 4
Pour in soy sauce and beef broth, close lid and set to high pressure for 10 minutes
- 5
Release pressure quickly and open lid
- 6
Mix cornstarch and water in small bowl to create slurry
- 7
Stir slurry into pepper steak mixture in pot
- 8
Set to sauté mode again and cook until sauce thickens
- 9
Serve over rice or noodles
Tips
Cut flank steak against the grain for maximum tenderness
Let the Instant Pot naturally release for 5 minutes before quick release to prevent tough meat
Double the cornstarch slurry if you prefer a thicker sauce
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can brown meat and prep vegetables up to 1 day ahead
Best served immediately over rice or noodles while hot
Common Mistakes
Don't skip browning the meat to avoid bland flavor
Don't overfill the pot beyond 2/3 capacity to avoid clogging the valve
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of beef?
Yes, chuck roast or beef strips work well but may need 15-20 minutes pressure cooking time instead of 10 minutes for proper tenderness.
What if my sauce is too thin after adding the slurry?
Continue sautéing for 2-3 more minutes, or mix another tablespoon of cornstarch with cold water and stir in gradually.
How long will this keep in the refrigerator?
Properly stored pepper steak will keep for 3-4 days refrigerated and reheats well in the microwave or on the stovetop.