Instant Pot Pepper Steak

Ingredients

Add oil to Instant Pot and set Instant Pot on sauté 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 sauté function and cook peppers and beef for about 1 minute. Turn off Instant Pot. Serve warm over rice or your favorite rice substitute.

Make sure to perform a quick release when beef is done cooking. A natural release will overcook the beef, breaking it down to a stew-meat like texture.
Choose a tender beef cut like flank steak or top sirloi. Make sure to slice the beef against the grain.
You want to use 2 bell peppers total. I used one green bell pepper, 1/2 a red bell pepper and 1/2 an orange bell pepper to add some more color and variety.

calories: 238kcal, carbohydrates: 12g, protein: 26g, fat: 9g, saturated fat: 3g, sodium: 584mg, fiber: 1g, sugar: 5g, net carbs: 11

10 minutes

13 minutes

23 minutes

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