How To Make Instant Pot Hibachi Steak and Vegetables
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 297kcal
Ingredients
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1 lbs 450 grams beef steak
- 1 tsp salt and pepper
- ⅓ cup low sodium soy sauce
- 2 tbsp white vinegar or apple cider vinegar
- 1 tbsp ginger grated
- 1 clove garlic minced
- 1 onion quartered
- 4 chestnut mushrooms sliced
- 1 zucchini sliced in rounds then halved
To Garnish:
- scallions chopped
- sesame seeds toasted
Instructions
- Press on SAUTE on your Instant Pot, when a HOT message appears add the vegetable oil, along with sesame oil. Sear the meat in the Instant Pot until it's brown (but not necessarily cooked through as it will be pressure cooked later), and season it with salt and pepper.
- Add minced ginger and garlic to the pot, and cook for a couple of minutes. Press on CANCEL on the Instant Pot. Then add the onions and mushrooms, soy sauce, vinegar, give everything a quick mix.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.
- The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully open the pot.
- Now you will thicken the sauce by adding 1 tbsp of cornstarch mixed with 1 tbsp of water. Press on SAUTE and add the corn starch slurry to the sauce once it's boiling. Mix with a wooden spoon until the sauce has thickened. Press on CANCEL, and add in the sliced zucchini. Cover with the lid and let the zucchini "steam" for 5 minutes".
- Serve over Instant Pot white rice, or Instant Pot brown rice and garnish with toasted sesame seeds and chopped scallions.
Notes
- Cut the meat into bite size cubes.
- If you’re using a tougher cut of meat, you can increase the cooking time by 2 minutes, but note that the onions might disappear in this case.
- Deglaze the pot with a little bit of water if needed after browning the meat (which I didn’t need to do when I tested this recipe).
- If you feel like your sauce is a bit too thin, just add 1-2 teaspoons of corn starch with 1-2 teaspoons of water for the slurry and cook on SAUTE for a minute or 2 to thicken it.
- You can steam the zucchini, or cook it in a wok seperately. Or do what I did, just add it in the pot at the end, cover with the lid and let it sit there to “steam”.
- Feel free to add other vegetables at the end such as steamed broccoli.
- Serve with yum yum sauce, and white rice or brown rice.
- This recipe was tested in a 6 quart Instant Pot. If you’re using an 8 quart, then it might be a good idea to double the recipe.
- The amounts of the ingredients above make 2 portions, so if you’re cooking for more than 2 people then you might want to double or triple the recipe.
