Instant Pot Pepper Steak
Yield: 4 servings
Active Time: 10 minutes*
Prep Time: 10 minutes*
Cook Time: 15 minutes
Fakeout takeout at it’s finest! You can use any bell peppers that you prefer - including spicier varieties. We keep it simple and balanced with red and green bell peppers in this meal. Also, be sure to read the note about the beef - in case your store doesn’t carry pre-sliced beef strips. Enjoy!

Ingredients for Single Meal

  • 1 1/2 - lb(s) beef for stirfry
  • 1/3 - cup(s) soy sauce
  • 1 - Tbsp white sugar
  • 2 - tsp minced garlic
  • 1 - tsp ground ginger
  • 1 - red bell pepper(s)
  • 1 - green bell pepper(s)
  • 1 - Tbsp canola oil
  • 2 - Tbsp cornstarch**
  • Garnish: - sliced green onions**
  • Side: - rice**
  • Side: - frozen egg rolls**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. If needed, thinly slice the flank steak, slicing across the grain of the meat. Place into shallow dish for marinating.
  2. In a small mixing bowl, whisk together the soy sauce, sugar, minced garlic and ginger. Pour the marinade over the sliced beef and let marinate in the fridge for at least 30 minutes.*
  3. Slice the red and green bell pepper into strips.
  4. Cook rice and egg rolls, as directed.
  5. Add the canola oil to the Instant Pot insert and turn on Saute High mode.
  6. Stir together the beef strips, soy sauce, sugar, minced garlic and ginger and saute for a few minutes, until beef is cooked through.
  7. Add the bell pepper strips and close the lid.
  8. Cook on Manual, High Pressure for 2 minutes.
  9. Mix the cornstarch with equal amount of water and whisk into the sauce to thicken it. Reduce heat to low and simmer for 5 minutes, while sauce thickens. Stir in the sauteed peppers and combine with the beef and sauce. Garnish with sliced green onions, if desired.
  10. Quick release, and stir in cornstarch and water to thicken the sauce. Let sit on Keep Warm mode, until sauce has thickened.
  11. Serve Instant Pot Pepper Steak with rice and egg rolls.

Freezeasy Meal Prep Directions

  1. Thinly slice the 2 sirloin steaks, slicing across the grain of the meat (if needed.)
  2. Seed and slice 2 red bell peppers and 2 green bell peppers.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 1 1/2 lbs. beef strips for stir fry
  • 1/3 cup soy sauce
  • 1 Tbsp sugar
  • 2 tsp minced garlic
  • 1 tsp ground ginger
  • Half of the sliced red bell peppers
  • Half of the sliced green bell peppers

Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to electric pressure cooker insert for cooking. Cook the peppers and beef together. Stir in cornstarch and water to thicken the sauce, as directed in the recipe.

Special notes

Look for the pre-cut strips of beef in your grocery store. If you don’t find any, purchase a flank steak and slice it across the grain to create beef stir-fry strips.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when you use gluten-free soy sauce. If needed, use alternative side dish for the frozen egg rolls.

Printable Label Recipe Title

Instant Pot Pepper Steak

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release. Quick release, and stir in cornstarch and water to thicken the sauce. Let sit on Keep Warm mode, until sauce has thickened. Serve over rice with egg rolls.

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