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Instant Pot Steak & Vegi Stir Fry

Instant pot Steak Vegetable Stir Fry

This instant pot steak and vegi stir fry is definitely one of my go-to meals because it’s easy, quick and delicious! The vegetables aren’t set in stone, so if you don’t like broccoli replace it with cauliflower (personally I love it with broccoli because it gives it a nice texture and crunch), but you can totally customize it to what you like.

In addition, in this dish I like my vegetables to have a little crunch so I add the onions, bean sprouts and bell peppers after the beef has cooked. But if you prefer a well-done vegetable, feel free to add the vegetables with the beef and then cook them together.

Ingredients

  • 2lbs. Flank steak sliced into strips
  • 2TBSP Olive Oil
  • 12oz Broccoli florets
  • 1 Onion chopped
  • 12oz Bean sprouts
  • 2 Small red & yellow bell peppers diced
  • Salt and pepper
  • Red pepper flakes (optional)
  • Sesame seeds (optional)
  • 1 Heaping TBSP garlic
  • 1 TBSP ginger
  • 1/2 Cup soy sauce
  • 2 TBSP sesame oil
  • 1 Cup chicken or beef broth
  • 1/2 Cup brown sugar
  • 3 TBSP Cornstarch
  • 3 TBSP Water

Instructions

  • Generously season the beef with salt and pepper. Place olive oil in Instant Pot and set to sautΓ©, when the oil begins to sizzle, brown the steak in batches until it is all browned (be careful not to crowd the pot), and set-aside on a plate.
  • Pour 1/2 cup water into the IP and with a wooden spoon thoroughly scrape all remaining bits off the bottom of the pot.
  • Stir in the garlic, ginger, soy sauce, sesame oil, chicken broth, and sugar mixing well until the sugar is dissolved.
  • Place beef back into the pot and mix well. Place the lid on the pot, and pressure cook on high for 10 minutes with a 10-minute quick release.
  • While the beef is cooking place the broccoli florets in a microwavable safe bowl with 1/2-cup water and cook for 4 minutes.
  • After the quick release is finished, carefully remove the lid and add the broccoli, onions, sprouts, and bell peppers, mixing well. Cover the pot and let sit for 5 minutes slightly cooking the vegetables.
  • In a small bowl combine cornstarch and water mixing well. Open the lid and mix in the cornstarch allowing the sauce to thicken.
  • Serve over hot rice. Top with red pepper flakes and sesame seeds (optional).

Enjoy!

If you LOVE instant pot recipes, check out this melt in your mouth Hawaiian Beef Stew recipe! I love to hear from my readers, if you have made this instant pot steak and vegi stir fry or have any questions about it, please comment below!

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Instant Pot Hawaiian Beef Stew

Instant Pot Hawaiian Beef Stew

I have to admit this instant pot beef stew is the best I’ve ever made (not to toot my own horn or anything, lol), and I have had A LOT of beef stews in my lifetime! It’s super flavorful, melt in your mouth tender, and tastes even better the next day.

This recipe makes a very large portion, so feel free to halve the portions if you don’t want as much.

In addition, you can sautΓ©e the beef in your instant pot, but I prefer to do it in a separate pan so that the instant pot doesn’t get burnt at the bottom. If you choose to sautΓ©e it in the pot, add the broth and scrape the bottom well with a wooden spoon so that the “burn” notice doesn’t come on while cooking.

Ingredients

  • 5lbs Chuck roast (2 inch cubes)
  • 4 TBSP Olive oil
  • 4 TBSP Hawaiian salt
  • 1/2 TSP Black pepper
  • 4 Inch piece of fresh ginger (chopped)
  • 8 Cloves of garlic (chopped)
  • 4 Cups beef broth or chicken broth
  • 16oz Can of tomato sauce
  • 16oz Can of diced tomatoes
  • 6 Medium potatoes (quartered)
  • 3 Medium carrots (1 inch pieces)
  • 4 Stalks celery (1 inch pieces)
  • 2 Medium onions (1 inch pieces)
  • 4 TBSP Cornstarch

Instructions

  1. In a separate pan add olive oil, generously season the meat with salt and pepper and brown both sides. Don’t crowd the pan, you may have to do several batches.
  2. Prepare the vegetables.
  3. Add all the vegetables and meat to the instant pot.
  4. Add broth, tomato sauce, tomatoes, garlic and ginger to instant pot and mix well.
  5. Cook on high pressure for 30 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  6. In a separate bowl mix together the cornstarch with equal parts cold water and add it to the stew. This will thicken it up, if you prefer a waterier stew, add less cornstarch and water.