Instant Pot Teriyaki Beef Recipes

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PRESSURE COOKER BEEF AND BROCCOLI



Pressure Cooker Beef and Broccoli image

This dish features tender, thin-sliced beef and broccoli in a rich sauce that is salty and sweet, with just a little heat from the red pepper flakes. It's better than take-out and comes together in about 30 minutes!

Provided by Barbara Schieving

Categories     Beef

Time 30m

Number Of Ingredients 15

1 1/2 pounds boneless beef chuck roast, well trimmed and sliced into thin strips**
Fresh ground pepper
2 teaspoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
3/4 cup beef broth
1/2 cup soy sauce*
1/3 cup brown sugar
2 tablespoons sesame oil
1/8 teaspoon red pepper flakes
1 pound broccoli florets, diced into bite-size pieces
3 tablespoons water
3 tablespoons cornstarch
Cooked rice, for serving
Toasted sesame seeds for garnish, optional

Steps:

  • Season the beef with pepper to taste. Put olive oil in the cooking pot and select Browning or Saute. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned-do not crowd the pot. (Usually, I'll only brown one side of the meat. You don't want to spend a lot of time browning.) Transfer the browned meat to a plate.
  • Add the chopped onion to the pot. Saute for 1 to 2 minutes, until it starts to soften. Add the garlic and saute for 1 minute more.
  • Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.
  • Add the browned beef and any accumulated juices. Lock the lid in place. Select High Pressure and set the cook time for 12 minutes.
  • While the beef is cooking, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 3 to 4 minutes until broccoli is tender.
  • When the cook time ends, turn off the pressure cooker off. Use a quick pressure release. When the valve drops, carefully remove the lid.
  • In a small bowl, combine cornstarch and water and stir until smooth. Select Simmer/Saute and add to the pressure cooking pot. Stir well to combine, and continue stirring until the sauce comes to a boil and thickens. Add the steamed broccoli.
  • Serve over hot, cooked rice and garnish with sesame seeds.

Nutrition Facts : Calories 452 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 33 grams protein, SaturatedFat 9 grams saturated fat, Sodium 1401 milligrams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

TERIYAKI BEEF ROAST



Teriyaki Beef Roast image

My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. -Mary Flurkey, Golden, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings.

Number Of Ingredients 15

4 medium potatoes, peeled and quartered
1-1/2 cups fresh baby carrots
1 medium green pepper, seeded and cut into 1/2-inch strips
1 medium yellow onion, quartered
1/4 cup all-purpose flour
1 boneless beef chuck roast (about 2 pounds)
2 tablespoons canola oil
8 ounces medium fresh mushrooms, cut into thick slices
1/4 cup packed brown sugar
1/2 cup teriyaki sauce
2 teaspoons ground ginger
1 teaspoon beef base
1 teaspoon dried oregano
1 teaspoon pepper
2 to 3 green onions (green portion only), thinly sliced

Steps:

  • Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

Nutrition Facts : Calories 494 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1024mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 35g protein.

INSTANT POT® TERIYAKI BEEF



Instant Pot® Teriyaki Beef image

I make this using a 6-quart Instant Pot® for the meat and a 4-quart pressure cooker for the brown rice.

Provided by C Clark

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 6

Number Of Ingredients 14

2 ½ cups water
2 cups uncooked brown rice
1 tablespoon olive oil
1 ½ pounds boneless round steak, sliced into 1/2-inch strips
1 small onion, diced
½ cup water
⅓ cup soy sauce
6 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons honey
3 tablespoons water
1 tablespoon cornstarch
3 cups broccoli florets
4 each green onions, chopped

Steps:

  • Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
  • Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
  • Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 62.2 g, Cholesterol 60.5 mg, Fat 11.8 g, Fiber 4 g, Protein 30.2 g, SaturatedFat 3.6 g, Sodium 856.5 mg, Sugar 8 g

INSTANT POT PINEAPPLE BEEF TERIYAKI - DUMP AND GO DINNER



Instant Pot Pineapple Beef Teriyaki - Dump and Go Dinner image

Elevate a humble cut of beef with this teriyaki beef and pineapple recipe that is bound to entice your family and company alike. Chunks of pineapple, red onion, pepper, and broccoli provide a flavorful accompaniment to the morsels of beef cooked together in a gingery teriyaki.

Provided by Mindy, Once A Month Meals

Categories     Dinner

Time 1h7m

Yield 4

Number Of Ingredients 0

Steps:

  • **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Place beef, onions, teriyaki sauce, ginger and water #1 in Instant Pot. Lock lid into place and seal steam nozzle. Cook on high pressure for 45 minutes. Quick release pressure. Combine cornstarch and water #2 in a bowl until smooth. Add to the Instant Pot along with broccoli, peppers and pineapple. Change setting to saute and cook for 5-7 minutes, until sauce has thickened and veggies have softened. Sprinkle with sesame seeds.

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