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This dish is loaded with flavor and was ready in no time!
I know I promised to post more Passover recipes, but my family had to eat and I was excited about this recipe and wanted to share it with you.
I usually make pepper steak on top of the stove and although there’s never any leftovers, I think the recipe that I use is just okay. I had meat in the fridge to make pepper steak, but I really wanted to try a new recipe using my Instant Pot. It was a hit! They loved it! Although I’m not a huge meat eater, I had to taste it too. It’s a savory dish with a subtle hint of sweet to it. So yummy!
Just to let you know I’m not immune to kitchen mishaps. This dish took 12 minutes and when it was done I went to switch the knob to let the ‘steam’ escape, but nothing happened. So I opened the lid only to find out that I didn’t set the temperature and time right so the meat was still raw. I had to re-start the Instant Pot and get out my instruction manual. I guess this is something that I still have to work on 🙂
Are you loving your Instant Pot?
I’d love to know what you’ve made in it!
Press Sauté and add the oil. When warm add the minced garlic, ginger and green onions and stir for about 1 minute, until it’s fragrant.
Press ‘Cancel’ to turn off the Instant Pot and then add the beef, Vidalia onions and peppers to the pot. Stir to coat with the garlic mixture. Add 1/2 cup of water and the tamari and then stir in the hoisin sauce. Close the Instant Pot Lid and check that the steam release handle is in the “Sealing’ position. Press ‘Manual’ and the ‘+’ or ‘-‘ buttons to set for 12 minutes.
Once done, do not remove the lid until the pressure is released. I manually move the handle to the ‘Venting’ position and let it depressurize – it can take 15-20 minutes, so be patient.
Press cancel and open the instant pot. Mix the cornstarch with the 2 tbs. water and add it to the pepper steak to thicken up the sauce. Press ‘Sauté’ and simmer until thickened.
Delicious when served over rice.