Instant Pot Kung Pao Beef Recipe

Introduction

Kung Pao Beef made in the Instant Pot is a quick and flavorful dish combining tender beef with crunchy vegetables and a spicy, savory sauce. This recipe is perfect for busy weeknights when you want a delicious homemade meal without the hassle.

Ingredients

• 3 lbs beef stir fry meat (three 1 lb packages)
• 3 zucchini, sliced into half moons
• 1/4 cup unsalted raw peanuts
• 3 red bell peppers, diced
• 1/3 cup chives
• 2 tablespoons garlic
• 1/3 cup soy sauce
• 1 tablespoon fresh ginger
• 2 tablespoons hoisin sauce
• 2 tablespoons crushed red pepper
• 1 tablespoon Wondra flour or cornstarch
• 2 teaspoons cracked black pepper

Instructions

1. Step 1: Set the Instant Pot to sauté mode. Add the beef, 1/2 cup water, and 2 tablespoons of soy sauce. Brown the outsides of the meat, then turn off sauté mode. Lock the lid and set the valve to sealing. Cook on high pressure for 20 minutes.
2. Step 2: Once cooking is complete, perform a quick release of the pressure. Carefully drain the liquid from the pot.
3. Step 3: In a large bowl, combine the zucchini, red bell peppers, peanuts, and crushed red pepper. Toss to mix well.
4. Step 4: Return the Instant Pot to sauté mode. Add the vegetable mixture to the pot. Place the lid on top to trap the steam, but do not lock it. Stir occasionally for about 5 minutes until the vegetables are tender but still crisp.
5. Step 5: In a glass measuring cup, whisk together the remaining soy sauce, hoisin sauce, garlic, ginger, black pepper, and Wondra (or cornstarch). Pour this sauce over the beef and vegetables, then sauté for 2 to 4 minutes until the sauce thickens. Turn off sauté mode.
6. Step 6: Garnish with chives and serve immediately with steamed white rice or noodles.

Tips & Variations

• For a milder dish, reduce the crushed red pepper or omit it entirely.
• Swap zucchini for snap peas or broccoli to vary the texture and flavor.
• Use cornstarch if you don’t have Wondra flour; both work well as thickening agents.
• Toast the peanuts lightly before adding for extra crunch and flavor.
• For a gluten-free option, choose gluten-free soy sauce and hoisin sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving to keep the beef tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use any stir-fry cut like sirloin or flank steak. Just ensure it’s thinly sliced for quick cooking and tender results.

How spicy is this dish?

The recipe has a moderate level of heat from the crushed red pepper. You can adjust the amount based on your spice preference to make it milder or hotter.

Instant Pot Kung Pao Beef Recipe

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★★★★★

4.7 from 75 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 6 to 8 servings 1x

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Description

A flavorful Instant Pot Kung Pao Beef recipe featuring tender beef stir fry meat cooked with zucchini, red bell peppers, peanuts, and a spicy, savory sauce made with soy sauce, hoisin, garlic, and ginger. This quick, pressure-cooked dish offers an authentic taste of Chinese cuisine with a perfect balance of heat and sweetness, ideal for a comforting weeknight dinner served over rice or noodles.

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Ingredients

Scale 1x2x3x

Beef and Vegetables

• 3 lbs beef stir fry meat (three 1 lb packages)
• 3 zucchini, sliced into half moons
• 3 red bell peppers, diced
• 1/4 cup unsalted raw peanuts
• 1/3 cup chives, chopped

Sauces and Seasonings

• 1/3 cup soy sauce, divided
• 2 tablespoons hoisin sauce
• 2 tablespoons crushed red pepper
• 2 tablespoons garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon Wondra flour or cornstarch
• 2 teaspoons cracked black pepper
• 1/2 cup water

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Instructions

1. Brown the Beef: Set the Instant Pot to sauté mode. Add the beef, 1/2 cup water, and 2 tablespoons soy sauce. Brown the outsides of the meat to develop flavor. Once browned, turn off sauté mode.
2. Pressure Cook the Beef: Secure the Instant Pot lid in locking mode and set the valve to sealing. Cook on high pressure for 20 minutes to tenderize the beef thoroughly.
3. Release Pressure and Drain: When cooking is complete, perform a quick release of the pressure. Carefully remove the lid and drain excess liquid from the pot to prepare for the next steps.
4. Prepare Vegetable Mixture: In a large bowl, combine the zucchini, red bell peppers, peanuts, and crushed red pepper. Toss the mixture well to evenly distribute the spices.
5. Sauté the Vegetables: Return the Instant Pot to sauté mode and add the vegetable mixture. Place the lid loosely on top (do not lock it) to trap steam. Stir every few minutes as you sauté for about 5 minutes until the vegetables are tender but still crisp.
6. Make and Add the Sauce: In a glass liquid measuring cup, whisk together the remaining soy sauce, hoisin sauce, garlic, ginger, black pepper, and Wondra (or cornstarch) until well combined. Pour this sauce over the beef and vegetables in the Instant Pot.
7. Thicken the Sauce: Continue to sauté the mixture for 2 to 4 minutes, stirring frequently, until the sauce thickens and coats the ingredients nicely. Then, turn off the sauté mode.
8. Garnish and Serve: Sprinkle chopped chives over the dish. Serve the Kung Pao beef hot over steamed white rice or your choice of noodles for a complete meal.

Notes

• Using Wondra flour or cornstarch helps thicken the sauce quickly without clumping.
• Adjust the amount of crushed red pepper to control the heat level to your preference.
• For a gluten-free version, substitute the soy sauce with tamari or coconut aminos.
• Make sure not to overcook the vegetables to maintain their crunchy texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: Chinese

Keywords: Instant Pot Kung Pao Beef, Chinese beef recipe, spicy beef stir fry, pressure cooker dinner, easy weeknight meal