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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
