Instant Pot Teriyaki Beef

Instant Pot Teriyaki Beef

I’m not afraid to admit it, when certain groceries go on sale I stock my freezer, enter stewing beef cubes.  I wanted to use my Instant Pot but wanted something different.  You know those aha moments that open your eyes to a whole new world?  Well, that’s what this was.  Beef teriyaki with melt-in-your-mouth beef thanks to my trusty Instant Pot 👍

Serves 4-6

1 Cup water, plus 1 tbsp

¼ Cup sodium-reduced soy sauce

2 tbsp brown sugar

3 Cloves garlic, crushed

1 Inch fresh ginger, grated

½ tsp pepper, plus more

1 tbsp extra Virgin olive oil

1 Small onion, sliced into sticks

1 Small red pepper, sliced

1 Small yellow pepper, sliced

Salt

453 g (1 lb) stewing beef cubes

1 tbsp cornstarch

2 Green onions, sliced

Whisk together the 1 cup of water, the soy sauce, brown sugar, garlic, ginger and ½ tsp pepper (no salt); set aside.

Set your Instant Pot to sauté and add in the olive oil, when it’s hot add the onion and peppers; season with salt and pepper.

Saute for 2-3 minutes, just until the veggies start to soften and then set the veggies aside in a bowl.

Add the beef to the Instant Pot to brown (with the setting still on sauté) working in batches if needed; season with salt and pepper.

Give the soy mixture a quick mix and then add it to the pot, gently scraping the bottom of the pot to release any yummy bits.

Cover with the lid and lock it, ensure the valve is set to sealing and then set the pot to manual for 45 minutes.

Do a quick release.

Whisk together the 1 tbsp water and the cornstarch until completely smooth, it should look like white water.

Take the lid off the pot, set the pot back to sauté and when the liquid comes to a boil add in the cornstarch/water slurry; let it bubble until the sauce thickens.

Turn the pot off and add in the reserved peppers, onion and the green onion; mix well.

Taste and adjust seasoning before serving.

Serve on your fav rice or noodles.

Notes:

1. Use any combination of peppers you’d like.
2. Feel free to add in more veggies of your choosing

Instant Pot Teriyaki Beef

Print Recipe

I'm not afraid to admit it, when certain groceries go on sale I stock my freezer, enter stewing beef cubes. I wanted to use my Instant Pot but wanted something different. You know those aha moments that open your eyes to a whole new world? Well, that's what this was. Beef teriyaki with melt-in-your-mouth beef thanks to my trusty Instant Pot 👍

Servings	Prep Time
4-6	5 minutes

Cook Time

1 hour

Servings Prep Time 4-6 5 minutes

Cook Time 1 hour

Instant Pot Teriyaki Beef Print Recipe I'm not afraid to admit it, when certain groceries go on sale I stock my freezer, enter stewing beef cubes. I wanted to use my Instant Pot but wanted something different. You know those aha moments that open your eyes to a whole new world? Well, that's what this was. Beef teriyaki with melt-in-your-mouth beef thanks to my trusty Instant Pot 👍 Servings Prep Time 4-6 5 minutes Cook Time 1 hour Servings Prep Time 4-6 5 minutes Cook Time 1 hour

Ingredients

• 1 Cup water , plus 1 tbsp
• 1/4 Cup sodium-reduced soy sauce
• 2 tbsp brown sugar
• 3 Cloves garlic , crushed
• 1 Inch fresh ginger , grated
• 1/2 tsp pepper , plus more
• 1 tbsp extra virgin olive oil
• 1 Small onion, , sliced into sticks
• 1 Small red pepper , sliced into sticks
• 1 Small yellow pepper , sliced into sticks
• 453 g Stewing beef cubes (1 lb)
• 1 tbsp cornstarch
• 2 Green onions , sliced

Servings:

Instructions

1. Whisk together the 1 cup of water, the soy sauce, brown sugar, garlic, ginger and ½ tsp pepper (no salt); set aside.
2. Set your Instant Pot to sauté and add in the olive oil, when it’s hot add the onion and peppers; season with salt and pepper.
3. Saute for 2-3 minutes, just until the veggies start to soften and then set the veggies aside in a bowl.
4. Add the beef to the Instant Pot to brown (with the setting still on sauté) working in batches if needed; season with salt and pepper.
5. Give the soy mixture a quick mix and then add it to the pot, gently scraping the bottom of the pot to release any yummy bits.
6. Cover with the lid and lock it, ensure the valve is set to sealing and then set the pot to manual for 45 minutes.
7. Do a quick release.
8. Whisk together the 1 tbsp water and the cornstarch until completely smooth, it should look like white water.
9. Take the lid off the pot, set the pot back to sauté and when the liquid comes to a boil add in the cornstarch/water slurry; let it bubble until the sauce thickens.
10. Turn the pot off and add in the reserved peppers, onion and the green onion; mix well.
11. Taste and adjust seasoning before serving.
12. Serve on your fav rice or noodles.

Recipe Notes

1. Use any combination of peppers you’d like.
2. Feel free to add in more veggies of your choosing

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