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Easy Instant Pot Pepper Steak
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4.65 from 67 votes

Easy Instant Pot Pepper Steak

This Easy Instant Pot Pepper Steak is a delicious 30-minute dinner idea packed with bell peppers, sirloin steak and a tasty soy-pepper sauce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 466kcal


  • 1 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 12 oz sirloin steak, sliced into 1/2 inch pieces
  • 1/4 cup low sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 4 cloves garlic minced
  • 1/2 tsp black pepper (double it if you want it spicy!)
  • 1 cup water
  • 1 cup jasmine rice
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 3 green onions, chopped
  • 1 tbsp Sesame seeds, for garnish


  • Add olive oil, onions, steak, soy sauce, honey, rice vinegar, garlic, black pepper, water and jasmine rice to the Instant Pot in that order, gently pushing rice underneath the liquid as much as possible but not stirring.
  • Cook on high pressure for 3 minutes. Instant Pot will take 10-15 minutes to preheat then the 3 minutes on high pressure. Do a quick release of the pressure. When safe to do so, open lid and stir in peppers, then replace lid and let sit 5-10 minutes until veggies soften.
  • Serve garnished with green onion and sesame seeds. Enjoy!



For an extra-spicy kick, double up on the amount of black pepper.
You can use regular long-grain white rice, but be sure to increase the amount of water.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.
Freeze this pepper steak for up to 3 months. Defrost in the fridge overnight then reheat.


Calories: 466kcal | Carbohydrates: 55g | Protein: 25g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 620mg | Potassium: 530mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 90.8mg | Calcium: 60mg | Iron: 2.3mg