Instant Pot Pepper Steak

Ingredients

• 15 ml (1 tablespoon)oil (olive or avocado oil; use sesame oil for more flavour)
• 2bell peppers, deseeded and thinly sliced
• 454 g (1 lb)flank steak, thinly sliced against the grain
• 180 ml (¾ cup; 6 fl oz)water
• 30 ml (2 tablespoons)gluten-free soy sauce or tamari
• 30 ml (2 tablespoons)rice vinegar
• 2 teaspoonsgrated ginger (about a thumb-sized piece, finely grated)
• 1 tablespoonbrown sugar
• 1 teaspoonground black pepper
• ½ teaspoononion powder
• ½ teaspoongarlic powder
• 2 tablespoonscornstarch
• 45 ml (3 tablespoons)water

Instructions

1. 1

   Heat the oil

   Add the oil to the Instant Pot and select the Sauté setting.

2. 2

   Brown the peppers

   Once the oil is hot, add the peppers and cook for 1–2 minutes, until they begin to brown. Remove them and set aside.

3. 3

   Mix the sauce

   Add 180 ml (¾ cup) water, the soy sauce, rice vinegar, ginger, brown sugar, black pepper, onion powder and garlic powder to the pot. Stir to combine.

4. 4

   Add the beef

   Add the beef and stir to coat it in the sauce.

5. 5

   Pressure cook

   Fit and lock the lid with the valve set to seal. Cook at high pressure for 7 minutes.

6. 6

   Make the slurry

   While the beef cooks, whisk the cornstarch with 45 ml (3 tablespoons) water in a small bowl until fully dissolved.

7. 7

   Release the pressure

   When cooking is complete, quick-release the pressure to help prevent the beef from overcooking.

8. 8

   Stir the beef

   Stir the pepper steak in the pot until the ingredients are evenly combined.

9. 9

   Thicken the sauce

   Add the cornstarch slurry and stir promptly until the sauce thickens.

10. 10

    Return the peppers

    Add the peppers back to the pot and stir to combine.

11. 11

    Serve warm

    Serve warm over rice.

What is pepper steak?

Pepper steak is a beef-and-pepper dish found in American cooking, often paired with a savoury sauce and served over rice. This version uses the Instant Pot to pressure-cook the beef, with peppers briefly sautéed first and added back at the end.

The method separates the peppers from the pressure-cooking stage, helping them keep more of their shape and bite. Ginger, vinegar and soy sauce give the sauce a tangy, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 33g protein, 12g carbs, 13g fat.

The beef supplies most of the protein, while the brown sugar and peppers contribute carbohydrates. Oil and flank steak account for much of the fat, and rice served alongside adds further carbohydrates. Pair a serving with extra vegetables, or keep the rice portion moderate to balance the plate.

Choosing and slicing the beef

Flank steak: slice it thinly against the grain, as specified, so the finished pieces are easier to bite through. Keeping the slices fairly even helps them cook at a similar rate.

Why sauté the peppers first?

Pepper prep: the short sauté gives the peppers a little browning before they are set aside. Returning them after pressure cooking helps avoid having them spend the full cooking time in the pot.

Building the sauce

Seasoning: soy sauce brings savoury depth, while rice vinegar and ginger add sharpness and warmth. Brown sugar rounds out those flavours; black pepper and the two powders season the mixture.

Thickener: whisk the cornstarch into the separate water until smooth before adding it. Stir promptly in the pot so it thickens the sauce evenly.

Pressure and doneness

Cook time: the recipe specifies 7 minutes at high pressure, followed by a quick release. Follow your Instant Pot’s instructions for sealing and releasing pressure.

Finish: after thickening the sauce and stirring in the peppers, check that the beef and sauce are evenly combined. Serve once warm.

Serving ideas

Rice: serve the pepper steak over rice as directed, so the grains can soak up the sauce. Add a portion of vegetables on the side if you want a more varied plate.

Recipe notes & tips

• Slice the flank steak against the grain for more tender-feeling pieces.
• Have the peppers and sauce ingredients ready before starting the Sauté setting.
• Remove the peppers once they begin to brown rather than leaving them in the pot for the pressure-cooking stage.
• Whisk the cornstarch completely into the water before adding the slurry.
• Quick-release the pressure when the beef is done, as directed, to help prevent overcooking.
• Serve the dish warm over rice so the sauce can coat the grains.

Variations

• Sesame oil: use sesame oil instead of olive or avocado oil for a more pronounced sesame flavour.
• Tamari: choose tamari in place of soy sauce for the gluten-free option listed in the recipe.
• Extra peppers: add more sliced bell pepper for a vegetable-forward version.
• Milder sauce: reduce the ground black pepper to suit your preference.
• Rice pairing: serve with your preferred rice rather than mixing it into the pepper steak.

Common mistakes to avoid

• Cutting with the grain: the beef can seem tougher; slice across the visible muscle fibres.
• Skipping the pepper sauté: cook the peppers briefly first as directed, then set them aside.
• Leaving peppers in during pressure cooking: they may lose their texture; return them after thickening the sauce.
• Adding dry cornstarch: it can form lumps; dissolve it in the measured water before adding.
• Natural pressure release: the method calls for a quick release to help prevent the beef from overcooking.
• Adding the slurry too slowly: stir promptly after adding it so the sauce thickens evenly.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions