Dinner

Instant Pot Pepper Beef Recipe

BySophie Carsel October 30, 2025October 30, 2025

Introduction

This Instant Pot Pepper Beef recipe is a quick and flavorful stir-fry dish that combines tender beef with vibrant bell peppers and a savory, slightly sweet sauce. Perfect for a weeknight dinner, it delivers big flavors with minimal effort.

The dish shows three main layers on a white rectangular plate: the bottom layer has pale green pieces of cooked spring onion with a slight shine; above this, there are glossy chunks of green bell pepper, some rounded and others cut into squares; on top and mixed throughout are brown strips of cooked beef with a slightly rough texture, along with bright red pieces of bell pepper that have a smooth, shiny surface. The dish is covered lightly with a brown sauce that adds a slight watery shine to the ingredients. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb stir fry beef (or skirt steak)
1 red bell pepper, quartered
5 tablespoons soy sauce
1 green bell pepper, quartered
1 bundle spring onion, quartered
3 tablespoons brown sugar
1 tablespoon minced garlic
1 teaspoon fresh ginger
2 tablespoons hoisin sauce

Instructions

Step 1: Chop the red and green bell peppers and spring onions into quarters. Set aside.
Step 2: Place the beef into the Instant Pot with 3/4 cup water and 1 tablespoon of soy sauce. Seal the lid and set to high pressure for 20 minutes. After the timer ends, let it sit for 5 minutes before releasing the remaining pressure using the quick release method.
Step 3: Carefully drain the juice from the cooked beef to avoid sogginess.
Step 4: In a bowl, mix together the brown sugar, remaining soy sauce, fresh ginger, minced garlic, and hoisin sauce until well combined.
Step 5: Add the chopped bell peppers and spring onions to the Instant Pot. Select the sauté mode and stir-fry the vegetables with the beef for about 3 minutes, allowing the flavors to meld.
Step 6: Pour the prepared sauce over the beef and vegetables. Continue cooking for another 3 to 5 minutes until the sauce caramelizes and thickens around the beef.
Step 7: Serve hot with steamed white rice, garnished with the green parts of the spring onions for added freshness.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes or a sliced chili pepper during the sauté step.
Substitute beef with chicken or tofu for a different protein option.
Use low-sodium soy sauce to control the saltiness of the dish.
Add a splash of rice vinegar or a squeeze of lime for a tangy twist before serving.

Storage

Store leftover pepper beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. To prevent the vegetables from becoming too soft, consider storing the beef and vegetables separately if possible.

How to Serve

The dish shows a white rectangular plate filled with stir-fried ingredients arranged in three visible layers: the bottom layer is white and light green slices of cooked scallions, the middle layer has glossy bright green bell pepper chunks and vibrant red bell pepper pieces with a slightly soft texture, and the top layer includes dark brown strips of cooked beef with a slight shine from sauce. The sauce lightly covers the food and pools slightly on the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beef for this recipe?

Yes, you can use frozen beef, but it may increase the cooking time slightly. It’s best to thaw the beef beforehand for more even cooking and better texture.

Is it necessary to drain the beef juice after pressure cooking?

Draining the juice helps prevent the dish from becoming watery and allows the sauce to caramelize better during the sauté step, enhancing the overall flavor and texture.