Instant Pot Teriyaki Beef Food

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

Ingredients

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® TERIYAKI SHRIMP

Instant Pot® Teriyaki Shrimp image

Let your Instant Pot® do all the work in this quick and easy teriyaki dish. Tender vegetables and shrimp, and lots of sauce to spoon over hot cooked rice for a tasty meal that's ready in a flash! Serve over rice or noodles.

Provided by Rebekah Rose Hills

Time 35m

Yield 6

Number Of Ingredients 15

Ingredients

½ cup reduced-sodium soy sauce
½ cup water
¼ cup rice vinegar
2 tablespoons white sugar
1 tablespoon grated fresh ginger
1 tablespoon garlic, minced
1 teaspoon toasted sesame oil
¼ teaspoon ground white pepper
1 pound raw shrimp
2 small Zucchini, raw
1 small head cauliflower, cut into small florets
3 tablespoons cornstarch
3 tablespoons water
3 cups hot cooked rice, or as needed
1 tablespoon sesame seeds, or to taste

Steps:

Combine soy sauce, water, vinegar, sugar, grated ginger, minced garlic, sesame oil, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Whisk to combine. Add raw shrimp, zucchini, and cauliflower. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes (everything will cook during the time it takes to come to pressure). Allow 10 to 15 minutes for pressure to build.
As soon as the Instant Pot® comes to pressure, release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Check that the vegetables and shrimp are done to your liking; if necessary you can simmer them for 1 to 2 minutes by turning on the "Sauté" mode and bringing the sauce to a low boil, stirring occasionally.
Stir together cornstarch and water in a small bowl until smooth if sauce is too thin. Select Sauté function and bring sauce to a simmer. Whisk cornstarch slurry into the sauce using a wooden spoon or spatula, stirring gently until the sauce has thickened to your liking.
Taste and adjust the seasonings to your preference. Serve teriyaki shrimp over hot cooked rice with a sprinkling of sesame seeds if desired.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.3 g, Cholesterol 115 mg, Fat 2.5 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 0.5 g, Sodium 859.9 mg, Sugar 6.3 g

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