Pressure Cooker Pepper Steak Recipes

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PRESSURE COOKER CHINESE PEPPER STEAK



Pressure Cooker Chinese Pepper Steak image

Pressure cooker Chinese pepper steak is packed with flavor and perfect for dinner tonight. Throw it into your Instant Pot or Ninja Foodi for a healthy meal.

Provided by The Typical Mom

Categories     Entree     Main Course

Number Of Ingredients 12

1 tbsp olive oil
1.5 lbs boneless beef round steak (cut into thin strips)
1 tbsp garlic (minced)
1/2 tsp salt
1/4 tsp pepper
1 tbsp hoisin sauce
1 tbsp sugar
1 tomato (diced)
2 bell peppers (cut into thick strips (too thin will get really really soft))
4 tbsp cornstarch
1/3 c water (or broth)
4 green onions (diced)

Steps:

  • Remove excess fat from steaks. Cut steak into thin strips and peppers into thick slices.
  • Turn the pressure cooker on to saute mode. Add olive oil and let it heat for 1-2 minutes and then add in the steak.
  • Saute for 2-3 minutes. Add in the garlic, seasonings, hoisin sauce, sugar, tomato and bell peppers. Turn pot off.
  • Whisk the cornstarch with the water or broth in a small cup until smooth. Pour it into the pressure cooker and stir all the ingredients together.
  • Close the lid on the pressure cooker. Turn the pressure valve to sealing.Set for a manual high-pressure time of 3 minutes.
  • Allow for a natural release for 2 minutes at the end of the cooking time. Serve over rice!

Nutrition Facts : ServingSize 3 oz, Calories 74 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 242 mg, Fiber 1 g, Sugar 5 g

PRESSURE COOKER CHINESE PEPPER STEAK



Pressure Cooker Chinese Pepper Steak image

Pressure Cooker Chinese Pepper Steak - the Chinese American classic as a hands-off dinner from the pressure cooker.

Provided by Mike Vrobel

Categories     Weeknight Dinner

Time 50m

Number Of Ingredients 18

1 tablespoon peanut oil (or vegetable oil)
2 cloves garlic, smashed
1 inch piece of fresh ginger, peeled and minced
2 green onions (aka scallions), trimmed and sliced thin
2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2 inch by 1/2 inch thick strips
1/2 teaspoon kosher salt
1 large onion, cut into 1 inch squares
1 green bell pepper, cut into 2 inch squares
1 red bell pepper, cut into 2 inch squares
1 yellow bell pepper, cut into 2 inch squares
1/2 cup chicken stock or water
1/2 cup soy sauce
1/4 cup Hoisin sauce (or substitute 2 tablespoons brown sugar)
1 teaspoon toasted sesame oil
2 tablespoons cold water
2 tablespoon cornstarch
Minced green onions (scallions) for garnish
Rice

Steps:

  • Heat the peanut oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the garlic, ginger, and green onion, and fry until you smell garlic, about 30 seconds.
  • Sprinkle the beef with the kosher salt. Add the beef, onions, and peppers to the pot, and stir to coat with the garlic/ginger/scallion oil. Pour in the water and soy sauce, then stir in the hoisin sauce to coat the beef. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
  • Remove the lid from the pressure cooker, and stir in the toasted sesame oil. Whisk the cold water and cornstarch in a small bowl, then stir into the pot to thicken the sauce. Serve over white rice or noodles, sprinkling with minced green onions for garnish.

PRESSURE COOKER PEPPER STEAK



Pressure Cooker Pepper Steak image

Pepper steak is one of my favorite dishes but I was always disappointed with beef that was too tough. This recipe solves that problem! I've stored leftovers in one big container and also in individual portions for quick lunches.-Julie Rhine, Zelienople, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

1 beef top round roast (3 pounds)
1 cup water, divided
1/2 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 large onion, halved and sliced
1 large green pepper, cut into 1/2-inch strips
1 large sweet red pepper, cut into 1/2-inch strips
1/3 cup cornstarch
2 teaspoons sugar
2 teaspoons ground ginger
8 cups hot cooked brown rice

Steps:

  • In a 6-qt. electric pressure cooker, combine roast, 1/2 cup water, soy sauce and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. When finished cooking, quick-release pressure. Add onion and peppers. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. When finished cooking, quick-release pressure. Press cancel. Remove beef to a cutting board., Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch, sugar, ginger and remaining water until smooth; gradually stir into vegetable mixture. Cook and stir until sauce is thickened, 1-2 minutes., Cut beef into slices. Stir gently into sauce; heat through. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 343 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 422mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

PRESSURE COOKER SWISS STEAK



Pressure Cooker Swiss Steak image

Swiss steak has a been a standby for family cooks for decades, and this no-fuss way to cook it promises to keep the entree popular for years to come. Best of all, it's low in calories and fat. -Sarah Burks, Wathena, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds beef round steak, cut into 6 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, cut into 1/4-inch slices
1 celery rib, cut into 1/2-inch slices
2 cans (8 ounces each) tomato sauce

Steps:

  • Sprinkle steak with salt and pepper. Place onion in a 6-qt. electric pressure cooker. Top with celery, tomato sauce and steak. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in steak should read at least 145°.

Nutrition Facts : Calories 167 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 581mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

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