# Savory Instant Pot Pepper Steak with Garlic Soy Glaze Looking for a **quick weeknight dinner** that tastes like high-end takeout? This **Instant Pot Pepper Steak** features tender strips of flank steak, vibrant bell peppers, and a rich, savory garlic soy glaze that hits all the right notes. By using a pressure cooker, you achieve that "slow-cooked" melt-in-your-mouth texture in a fraction of the time. This recipe is high in protein, packed with nutrients from fresh vegetables, and perfect for **meal prep**. --- ## Why You’ll Love This Pressure Cooker Pepper Steak * **Time-Saving:** Goes from prep to plate in just 35 minutes. * **Healthier Takeout:** Controlled sodium levels and lean protein. * **Perfect Texture:** The "quick release" method ensures your bell peppers stay crisp-tender, not mushy. --- ## Ingredients You’ll Need ### The Protein & Produce * **2 lbs Flank Steak:** Sliced thinly against the grain for maximum tenderness. * **Bell Peppers:** One each of green, red, and yellow for a burst of color and Vitamin C. * **Aromatics:** 1 medium onion and 4 cloves of fresh minced garlic. ### The Signature Garlic Soy Glaze * **Base:** 1 cup beef broth and 1/4 cup low-sodium soy sauce. * **Umami Boost:** 2 tbsp oyster sauce and 1 tsp grated ginger. * **Sweet & Spice:** 1 tbsp brown sugar and 1 tsp ground black pepper. * **Finishing Touches:** 1 tbsp sesame oil, sesame seeds, and sliced green onions. --- ## Step-by-Step Instructions ### 1. Sear the Steak Set your Instant Pot to **Sauté mode** and add vegetable oil. Sear the sliced steak for 2–3 minutes. Browning the meat is essential for the **Maillard reaction**, which builds deep flavor. Add the onions and garlic during the last minute of sautéing. ### 2. Pressure Cook Whisk together the beef broth, soy sauce, oyster sauce, brown sugar, pepper, and ginger. Pour this over the beef. Seal the lid and set to **High Pressure for 12 minutes**. ### 3. The Quick Release Once the timer beeps, perform a **Quick Pressure Release**. This prevents the beef from overcooking and becoming rubbery. ### 4. Thicken the Glaze Switch back to **Sauté mode**. Add your sliced bell peppers. In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water to create a **slurry**. Stir this into the pot and simmer for 2–3 minutes until the sauce transforms into a glossy, thick glaze. ### 5. Garnish and Serve Drizzle with sesame oil and top with sesame seeds and green onions. Serve over a bed of steamed jasmine rice or quinoa. --- ## Nutritional Quick Facts * **Calories:** 410 kcal * **Servings:** 6 * **Prep Time:** 15 mins * **Cook Time:** 20 mins --- ## Expert Tips for the Best Pepper Steak * **Slice Thinly:** For the best results, slice your steak while it is slightly frozen; this allows for paper-thin strips. * **Deglaze the Pot:** After searing the beef, ensure no bits are stuck to the bottom of the pot before pressure cooking to avoid the "Burn" notice. * **Low Sodium:** Always use low-sodium soy sauce and beef broth to maintain control over the saltiness of the final glaze. ### Frequently Asked Questions (FAQs) **Can I use different cuts of beef?** Yes! While flank steak is traditional, you can also use **sirloin strips** or **round steak**. **Is this recipe Gluten-Free?** To make this gluten-free, substitute the soy sauce with **tamari** or **coconut aminos** and ensure your oyster sauce is a certified gluten-free brand.