Instant Pot Beef Teriyaki
A quick and delicious recipe for Instant Pot Beef Teriyaki that can be made in about 30 minutes, featuring a savory-sweet sauce and tender beef slices served over rice.
Ingredients
Main Ingredients
- 1 pound flank steak or sirloin, thinly sliced Alternative: a leaner cut like chicken breast for a lighter version
- ½ cup soy sauce Option: low-sodium soy sauce for a healthier choice
- ¼ cup brown sugar Alternative: coconut sugar or a sugar substitute
- 2 tablespoons honey Optional: maple syrup for a vegan alternative
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch For a gluten-free option, use arrowroot starch
- 2 cups cooked jasmine or basmati rice Suggestion: cauliflower rice for a low-carb version
- Green onions and sesame seeds For garnish
Instructions
Preparation
- Thinly slice your beef against the grain into strips approximately 1/4 inch thick.
- In a bowl, whisk together soy sauce, brown sugar, honey, minced garlic, minced ginger, and sesame oil until well combined.
Cooking
- Turn on your Instant Pot and select the sauté function. Once hot, add the sliced beef in a single layer and sear for about 3-4 minutes until browned.
- Pour the prepared sauce over the browned beef in the pot. Stir to coat the beef evenly.
- Close the lid of the Instant Pot, set the valve to sealing, and select the manual or pressure-cook setting for 10 minutes. Allow a natural pressure release for 5 minutes.
- Open the pot, remove the beef, and mix cornstarch with a little water to create a slurry. Stir it into the remaining sauce and select the sauté option to simmer until thickened.
- Return the beef to the pot, mix well, and serve over steaming rice garnished with chopped green onions and sesame seeds.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze in freezer-safe bags for up to 3 months. Consider adding veggies for more nutrition and fiber.