Beef Pepper Steak in Pressure Cooker

Tedious Cooker or Instant Pot

Pepper Steak is a classic dish that warms you through and through on a chilly evening.  It is often described as "Chinese American" only information technology feels more often than not American to me. I gauge soy sauce as an ingredient qualifies information technology as a lilliputian Chinese?

Either style, Pepper Steak is elementary and satisfying.  I've made this many times in a slow cooker and recently adapted the recipe for Instant Pot use, for even faster and more convenient preparation.

How to make Instant Pot Pepper Steak

To start, cut the beefiness into strips. The recipe calls for sirloin, but I accept used many different cuts of meat, such as chuck or stew meat. When you use an Instant Pot or slow cooker, pretty much any cut of beef becomes tender and succulent. 😃

The beef strips are sprinkled with garlic powder and then browned in a skillet before transferring to the slow cooker (Use the sauté function for the Instant Pot). Green peppers and onion are cut into strips or big chunks as desired. Some people utilise one green and 1 red pepper, which sounds lovely and very colorful, but I take always stuck with ii green bong peppers. Your choice. 😀

Then, all the other ingredients are dumped into the dull cooker or Instant Pot.

In my deadening cooker I fix it on depression for half dozen to viii hours. For the Instant Pot I utilize the meat/stew setting, which is xviii minutes of cooking fourth dimension (Annotation: Estimate about an hr's full cycle fourth dimension with the force per unit area/depressurize steps).

Once the cooking cycle is washed you have the option of serving as-is or thickening the sauce with a mix of cornstarch with water – totally up to y'all.

Pepper steak is great with egg noodles or rice, co-ordinate to preference (Whisper: And no one needs to know how piece of cake it was!). 😄

Pepper Steak - Instant Pot or Slow Cooker

An easy, family favorite repast made in the Instant Pot for fast results, or in the slow cooker to melt all day while you are off to piece of work.

Prep Fourth dimension 20 mins

Cook Fourth dimension 1 hr

Total Time one hr xx mins

Course: Master Course

Cuisine: American, Chinese

Servings: 6

Calories: 294 kcal

• 2 pounds beefiness sirloin cut into two-inch strips
• ii to 3 teaspoons Garlic powder or to taste
• 3 tablespoons vegetable oil
• ½ cup beefiness broth
• 1 tablespoon cornstarch
• ½ loving cup chopped onion
• 2 large dark-green bong peppers seeded and roughly chopped
• 1 xiv.5 ounce can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• ane teaspoon common salt

• Sprinkle strips of sirloin with 2 to 3 teaspoons garlic pulverization, or to taste.

Slow Cooker:

• In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beefiness strips. Transfer to slow cooker.

• Mix beefiness broth with cornstarch until dissolved. Pour into deadening cooker with meat. Stir in onion, dark-green peppers, stewed tomatoes, soy sauce, carbohydrate, and table salt.

• Embrace and cook on High for three to 4 hours, or on Low for half dozen to viii hours.

• Thicken as desired with boosted cornstarch/water solution. Suggested: start with 1 tablespoon cornstarch dissolved in 2 tablespoons h2o. Repeat as needed until desired consistency is reached. Mixture must be hot for cornstarch to thicken the sauce.

Instant Pot:

• Turn Instant Pot setting to sauté. Add oil and seasoned beef and cook until browned. Turn off the sauté function.

• Mix beef broth with cornstarch until dissolved. Cascade into the Instant Pot with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and common salt.

• Cover, seal, and set to meat/stew cooking cycle (18 minutes). When cooking wheel is complete, allow IP to vent naturally for at least 20 minutes earlier removing the chapeau.

• Thicken as desired with boosted cornstarch/water solution. Suggested: first with 1 tablespoon cornstarch dissolved in ii tablespoons water. Echo as needed until desired consistency is reached. Mixture must be hot for cornstarch to thicken the sauce.

Calories: 294 kcal | Carbohydrates: 10 yard | Protein: 35 g | Fatty: 12 g | Saturated Fat: eight g | Cholesterol: 83 mg | Sodium: 1142 mg | Potassium: 822 mg | Cobweb: 2 m | Sugar: 5 k | Vitamin A: 289 IU | Vitamin C: 39 mg | Calcium: 62 mg | Fe: 4 mg

Nutrition values are estimates only, using online calculators. Please verify using your own information.

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Source: https://sulaandspice.com/pepper-steak/

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