Prep Time: 5 mins | Cook Time: 10 mins | IP to come to pressure: 10 mins | Total Time: 25 mins | Servings: 2
This Instant Pot hibachi steak with mushrooms and zucchini is a must-try and for keeps! The steak, mushrooms, and zucchini are cooked in a luscious soy sauce. If desired, you can add extra veggies at the end. Easy and fast – this amazing Instant Pot meal is ready in minutes, and best serve over rice for a filling meal that your entire family will love!
Ingredients
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1 lb (450g.) beef steak fat trimmed then cut into bite-sized pieces, against the grain (for this recipe, I used flank)
1 tsp sesame oil
1 tbsp vegetable oil
4 mushrooms sliced
1 zucchini sliced in rounds then halved
2 tbsp white vinegar or apple cider vinegar
¼ c. low-sodium soy sauce
¼ c. water
1 clove garlic minced
1 yellow onion quartered
1 tbsp fresh ginger grated
1 tsp salt and pepper
Garnish:
sesame seeds toasted
green onion chopped
How to make Instant Pot Hibachi Steak And Vegetables
Step 1: Press the saute button on your Instant Pot. Add the vegetable oil and sesame oil to the pot once hot. Add the meat, season with salt & pepper, and sear until brown but not cooked through.
Step 2: To the pot, add the minced ginger and garlic and cook for a few minutes. Now, press the cancel button on the IP, then add the onions followed by the mushrooms, soy sauce, water, and vinegar. Give everything a quick stir.
Step 3: Make sure to secure the lid and set the vent to sealing before setting the IP to PRESSURE COOK/MANUAL. Now, set the timer to 4 minutes and cook at high pressure. Once the timer beeps, do a quick release of pressure to release the steam before very carefully opening the pot.
Step 4: To make a slurry, stir 1 tbsp cornstarch with 1 tbsp water until well combined. Set the IP to Saute. Using a wooden spoon, slowly stir the slurry to the sauce once it is boiling until thickened. Press the cancel button, then add the sliced zucchini to the pot. Put the lid on and steam the zucchini for about 5 minutes.
Step 5: When done, serve this Instant Pot Hibachi Steak And Vegetables over white rice or brown rice garnished with some toasted sesame seeds and chopped green onions. Enjoy!
Notes:
Increase the cooking time by 2 minutes if using a tougher cut of meat.
If needed, deglaze the pot using a bit of water after browning the meat.
Whisk 1 to 2 tsp each cornstarch and water (mixed to make a slurry) to the sauce if it turned out too thin. Set the IP to Saute for a minute or two to thicken the sauce.
If you do not want to steam the zucchini, you can separately cook it in a wok. Or you can add it at the end and steam with the lid on.
If desired, you can add extra veggies at the end, like steamed broccoli.
When ready, serve this Instant Pot Hibachi Steak And Vegetables with the sauce, ginger sauce, and white rice or brown rice.
Nutrition Facts:
Calories: 197kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Sodium: 2604mg | Potassium: 1129mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2085IU | Vitamin C: 53mg | Calcium: 65mg | Iron: 2mg
Ingredients
- 1 lb (450g.) beef steak fat trimmed then cut into bite-sized pieces, against the grain (for this recipe, I used flank)
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 4 mushrooms sliced
- 1 zucchini sliced in rounds then halved
- 2 tbsp white vinegar or apple cider vinegar
- ¼ c. low-sodium soy sauce
- ¼ c. water
- 1 clove garlic minced
- 1 yellow onion quartered
- 1 tbsp fresh ginger grated
- 1 tsp salt and pepper
- Garnish:
- sesame seeds toasted
- green onion chopped
Instructions
Step 1: Press the saute button on your Instant Pot. Add the vegetable oil and sesame oil to the pot once hot. Add the meat, season with salt & pepper, and sear until brown but not cooked through.
Step 2: To the pot, add the minced ginger and garlic and cook for a few minutes. Now, press the cancel button on the IP, then add the onions followed by the mushrooms, soy sauce, water, and vinegar. Give everything a quick stir.
Step 3: Make sure to secure the lid and set the vent to sealing before setting the IP to PRESSURE COOK/MANUAL. Now, set the timer to 4 minutes and cook at high pressure. Once the timer beeps, do a quick release of pressure to release the steam before very carefully opening the pot.
Step 4: To make a slurry, stir 1 tbsp cornstarch with 1 tbsp water until well combined. Set the IP to Saute. Using a wooden spoon, slowly stir the slurry to the sauce once it is boiling until thickened. Press the cancel button, then add the sliced zucchini to the pot. Put the lid on and steam the zucchini for about 5 minutes.
Step 5: When done, serve this Instant Pot Hibachi Steak And Vegetables over white rice or brown rice garnished with some toasted sesame seeds and chopped green onions. Enjoy!
Notes
Increase the cooking time by 2 minutes if using a tougher cut of meat. If needed, deglaze the pot using a bit of water after browning the meat. Whisk 1 to 2 tsp each cornstarch and water (mixed to make a slurry) to the sauce if it turned out too thin. Set the IP to Saute for a minute or two to thicken the sauce. If you do not want to steam the zucchini, you can separately cook it in a wok. Or you can add it at the end and steam with the lid on. If desired, you can add extra veggies at the end, like steamed broccoli. When ready, serve this Instant Pot Hibachi Steak And Vegetables with the sauce, ginger sauce, and white rice or brown rice.