There’s nothing quite like a big bowl of saucy, tender beef and vibrant bell peppers—especially when you can have it ready in just about 30 minutes! This Instant Pot Chinese Pepper Steak is every bit as bold, savory, and colorful as your favorite takeout, but with the magic of the Instant Pot, it’s a total weeknight winner in your own kitchen.
Why You Should Make This Recipe
- Speedy and Satisfying: Thanks to the Instant Pot, tender pepper steak is on the table in about half an hour—perfect for busy nights.
- Big, Bold Flavors: The combination of soy sauce, beef broth, and ginger gives this dish that classic, savory Chinese-inspired flavor profile.
- Minimal Cleanup: Everything cooks in one pot, so you spend less time cleaning and more time enjoying your meal.
- Customizable: You can easily swap in your favorite peppers or play with different cuts of beef to make it your own.
Ingredients & Substitutions
Every ingredient in this Instant Pot Chinese Pepper Steak plays a big role in achieving that crave-worthy depth of flavor, glossy sauce, and signature colorful look. The best part? Each component is easy to find and easy to swap to suit your preferences.
- Round Steak: This cut becomes melt-in-your-mouth tender under pressure; feel free to substitute with flank steak or skirt steak for a different texture.
- Green and Red Bell Peppers: The peppers add sweetness, crunch, and vibrant color—use any combination you like, or try yellow peppers for extra brightness.
- Onion: Sweetens as it cooks and gives the sauce a subtle backbone.
- Beef Broth: Adds richness and helps create a deeply flavored sauce for the steak to soak up.
- Soy Sauce: Brings umami saltiness and classic Chinese-style flavor—tamari works if you need a gluten-free version.
- Garlic Powder & Ground Ginger: These dried spices infuse the dish with warmth and depth without the need for mincing or peeling.
- Black Pepper & Salt: Essential for seasoning the beef—adjust to taste if your broth or soy sauce is particularly salty.
- Brown Sugar: Just a touch rounds out the savory notes and helps balance the flavors.
- Cornstarch: Thickens up the sauce so it clings beautifully to every bite.
How to Make Instant Pot Chinese Pepper Steak
Step 1: Layer and Season the Beef
Begin by placing your strips of round steak directly in the bottom of the Instant Pot. Sprinkle the garlic powder, ground ginger, black pepper, salt, and brown sugar over the beef, then pour in the soy sauce and beef broth. Give everything a good stir to make sure the seasonings start dissolving into that savory liquid gold.
Step 2: Pressure Cook the Beef
Secure the lid of your Instant Pot, set the valve to “sealing,” and cook on high pressure for 10 minutes. This step transforms the beef into ultra-tender, flavorful strips that are the heart of Instant Pot Chinese Pepper Steak.
Step 3: Add Peppers and Onion
After the beef is cooked, do a quick release (or a natural release if you want super-soft steak). Add your thick-sliced bell peppers and onion to the pot, reseal, and cook on high pressure for just 1 more minute. This quick cook keeps the veggies crisp-tender and beautifully colorful.
Step 4: Thicken the Sauce
Press “cancel,” then switch to sauté mode. In a small bowl, whisk the cornstarch with cold water to make a slurry, and stir it into the pot. Let the mixture bubble gently for 3-5 minutes until the sauce thickens and coats the beef and peppers luxuriously.
Step 5: Serve and Enjoy!
Turn off the Instant Pot and spoon your luscious Chinese pepper steak over mounds of steaming white rice, or any grain you prefer. Don’t forget to ladle plenty of that glossy, aromatic sauce over everything—it’s what brings this dish together!
How to Serve Instant Pot Chinese Pepper Steak
Garnishes
A sprinkle of thinly sliced green onions or freshly minced cilantro brightens up every serving. For a little extra texture and color, toasted sesame seeds or a few strips of red chili make beautiful toppers that complement the flavors wonderfully.
Side Dishes
Classic steamed white rice is always a hit for soaking up the savory sauce, but you could also serve this with brown rice, jasmine rice, or cauliflower rice for a lighter option. A simple side of garlicky stir-fried greens (like bok choy or broccoli) rounds out the meal with freshness and crunch.
Creative Ways to Present
Try serving Instant Pot Chinese Pepper Steak in lettuce cups or over crispy chow mein noodles for a playful, interactive dinner. Or, make bento box–style bowls with rice, steak, veggies, and pickled ginger for a fun takeout-inspired spread at home!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chinese Pepper Steak keeps beautifully in an airtight container in the fridge for up to 5–7 days. The flavors only deepen as it sits, making tomorrow’s lunch extra dreamy!
Freezing
If you want to freeze it, let your pepper steak cool completely and then pack it into freezer-safe bags or containers. It’ll keep well for up to three months—just be sure to thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Instant Pot Chinese Pepper Steak gently in a skillet over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. Microwaving works in a pinch—just cover to prevent splatter and stir halfway through for even heating.
FAQs
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Can I use a different cut of beef for this recipe?
Absolutely! While round steak is a classic choice, flank steak or skirt steak also work beautifully and will deliver slightly different textures—choose whichever is most convenient or on hand.
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Can I add more vegetables to the Instant Pot Chinese Pepper Steak?
Definitely! Mushrooms, snap peas, or carrots make delicious additions—just add them with the peppers so they keep their shape and don’t overcook.
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How can I make this recipe gluten-free?
Just swap the soy sauce for tamari or a certified gluten-free soy sauce, and check that your beef broth is also gluten-free—it’s an easy adjustment!
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Why are my peppers getting too soft?
If the peppers are mushy, try doing a quick release immediately after their 1-minute cook—delaying will keep steaming the vegetables. For crisper peppers, you can even add them raw after pressure cooking and let them soften on sauté mode for a couple minutes.
Final Thoughts
If you’re craving something hearty, colorful, and seriously flavorful, this Instant Pot Chinese Pepper Steak is simply a must-try. It’s so easy, so comforting, and always disappears fast—give it a go and I’m sure it’ll become a regular at your own table, too!
Print
Instant Pot Chinese Pepper Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: Chinese
Description
This Instant Pot Chinese Pepper Steak recipe is a quick and flavorful dish that combines tender strips of beef with colorful bell peppers in a savory sauce. Perfect served over a bed of steamed white rice.
Ingredients
Ingredients:
- 1.5 lbs Round Steak (cut into strips)
- 1 green bell pepper (sliced thick)
- 1 red bell pepper (sliced thick)
- 1/2 onion (sliced thick)
- 1/2 tsp garlic powder
- 1 1/2 cups beef broth
- 1/2 tsp ground ginger
- 1/4 cup soy sauce
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp brown sugar
- 1 Tbp cornstarch
Instructions
- Place the beef in the Instant Pot. Add the seasonings, brown sugar, and soy sauce over the beef.
- Pour the beef broth in the Instant pot. Stir to combine.
- Add the lid and set to sealing position. Set the pressure to high for 10 minutes.
- Quick release the pressure. Then add in the peppers and onions. Seal the Instant Pot and cook on high pressure for 1 minute with a quick release.
- Remove the lid and switch to sauté mode. Mix cornstarch with water and stir into the pepper steak. Bring to a boil until sauce thickens.
- Serve over white rice.
Notes
- You can also make this recipe with skirt steak or flank steak.
- Release pressure immediately to prevent peppers from getting too soft.
- Leftovers can be refrigerated in an airtight container for up to 5-7 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 1020mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
