Instant Pot Hibachi Steak Recipe

Prep Time: 5 mins | Cook Time: 10 mins | Additional Time: 10 mins | Total Time: 25 mins | Yield: 2 Servings

I will never get tired of recommending this recipe to my loved ones. It is just too perfect! I have listed all the things you will be needing so you just have to follow them step by step for they will guide you to perfection! Have a wonderful day, friends, and I hope you are all well today. By the way, a big thanks to my friend for this recipe. Enjoy!

Ingredients:

1 lb. (450 grams) beef steak fat trimmed then cut into bite-sized pieces, against the grain – I used flank

1 tbsp vegetable oil

1 tsp sesame oil

2 tbsp white vinegar or apple cider vinegar

¼ c water

¼ c low-sodium soy sauce

1 clove garlic minced

1 tbsp fresh ginger grated

1 yellow onion quartered

1 zucchini sliced in rounds then halved

4 mushrooms sliced

1 tsp salt and pepper

To Garnish:

sesame seeds toasted

green onion chopped

Directions:

Press the “Sauté” button on the Instant Pot.

Add oil and allow it to become hot.

Add the meat and sear each side for a few minutes until brown. Season with salt and pepper.

Add the garlic and ginger, then sauté until aromatic.

Press the “Cancel” button, then add the soy sauce, onions, water, mushrooms, vinegar, and water. Stir until well blended.

Cover the Instant Pot and press the “Pressure Cook” button and cook for about 4 minutes on a high setting.

Do a natural release for about 10 minutes.

Add slurry and stir until well blended. Simmer until the texture of the sauce becomes thick.

Add the zucchini slices and cook for 5 minutes.

Serve over rice and sprinkle green onions and toasted sesame seeds on top. Enjoy!

Nutrition Facts:

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