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Instant Pot Hibachi Steak And Vegetables

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Easy Instant Pot hibachi steak with mushrooms and zucchini, cooked in a savory soy sauce and served over rice. This quick and simple Instant Pot dinner is ready in under 30 minutes from start to finish!

Savory Hibachi Steak and Veggies
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If you’re a fan of hibachi restaurants, you’re going to love this! We enjoy dining at Japanese hibachi spots, but recently discovered how to make an easy Instant Pot version at home, and we’re hooked! Plus, it’s much cheaper to make this at home.

This recipe is the closest you can get to hibachi-style cooking using an Instant Pot. We’ve tested it multiple times and are excited to share it with you. This pressure cooker version is incredibly easy and convenient. If you’re skeptical about pressure cooking for this dish, you can always stick to using a wok, or better yet, visit the restaurant and enjoy the show!

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This hibachi steak is AMAZING when served with Instant Pot fried rice. Pair it with my favorite Japanese steakhouse sauces made at home – the super creamy yum yum sauce and homemade ginger sauce. If you love sweet and sour sauce, which you won’t typically find at a hibachi restaurant, you’ll enjoy my homemade sweet and sour sauce recipe. Enjoy!

You can also try chicken and shrimp versions. Check out my Instant Pot chicken hibachi recipe here, and my Instant Pot hibachi shrimp recipe here.

What Is Hibachi Steak?

The word “hibachi” is Japanese and means “firepit,” referring to both the grill used and the dish itself.

To create a hibachi-style dish, you’ll need meat, seafood, or poultry, sliced vegetables (commonly onions, mushrooms, and zucchinis), soy sauce, and ginger. This dish is typically served with rice and topped with toasted sesame seeds.

Instant Pot Hibachi Steak Recipe

This is one of the easiest Instant Pot dishes ever! It takes less than 30 minutes from start to finish.

Instant Pot Delight: Hibachi-Inspired Cuisine
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Tools And Ingredients Needed

  • Instant Pot
  • Stainless Steel Measuring Cups: I use these every time I cook, along with these measuring spoons.
  • Sharp Knife: Essential for trimming fat and cutting the steak into bite-sized pieces. This one is my favorite!
  • Soy Sauce: Opt for low sodium soy sauce to avoid overly salty sauce. For a gluten-free option, use tamari sauce.
  • White Vinegar or Apple Cider Vinegar
  • Cornstarch
  • Sesame Seeds
  • Meat: Choose an inexpensive cut, but avoid stew meat. We typically use flank steak.

You can find the complete list of ingredients and their amounts in the recipe card below.

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How To Make Instant Pot Hibachi Steak

  • Select SAUTE on your Instant Pot. When the HOT message appears, add vegetable oil and sesame oil. Sear the meat until browned (not fully cooked as it will be pressure cooked later) and season with salt and pepper.
  • Don’t skip this step; browning the meat enhances its flavor and color, and the liquid released will evaporate, preventing excess liquid after pressure cooking. Adding sesame oil at this stage infuses the meat with that desired restaurant-style flavor. So, indeed, basically, but, also, afterward, accordingly.
  • Add minced ginger and garlic to the pot, stir, and cook for a couple of minutes. Press CANCEL, then add the onions, mushrooms, soy sauce, water, and vinegar, giving everything a quick mix.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.
  • Four minutes should be enough since the meat was partially cooked when seared. If using a tougher cut (like flank), increase the cooking time to 6 minutes or longer, though note the onions may overcook and disappear.
  • The Instant Pot will take about 10 minutes to come to pressure and start cooking. When the cooking ends, quickly release the steam and carefully open the pot.
  • Though some believe a natural release is necessary when cooking meat, I find it unnecessary for this recipe. After extensive testing, a quick release has always worked best.
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Thickening the Sauce and Adding Zucchini

  • To thicken the sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Press SAUTE and add the cornstarch slurry to the boiling sauce. Stir with a wooden spoon until the sauce thickens.
  • Press CANCEL, then add the sliced zucchini. I’ve added raw zucchini, but you can steam or cook it in a wok beforehand if you prefer.
  • Cover with the lid and let the zucchini “steam” for 5 minutes. If your zucchini is precooked, skip this step and add it straight in. Accordingly, afterward, also, basically, but, so, generally, indeed.
Tasty Hibachi Steak and ZucchiniPin

Frequently Asked Questions

What Kind Of Meat To Use For The Instant Pot Hibachi Steak?

I suggest opting for an inexpensive cut of meat that cooks quickly. Personally, I prefer using flank steak, which worked perfectly for this recipe.
Purchase a few pieces and slice them at home with a sharp knife. While pre-sliced steak is available, it tends to be pricier and may not offer the same freshness.

How To Thicken The Sauce Further? (If Needed)

If, after thickening the sauce as instructed above, you find it still too thin, simply mix 1-2 teaspoons of cornstarch with 1-2 teaspoons of water for a slurry. Add it during the SAUTE mode for a minute or two to further thicken it.

Can you cook meat and vegetables at the same time in an Instant Pot?

Yes, you can cook meat and vegetables together in an Instant Pot.

What cut of steak is used for hibachi?

The cut of steak commonly used for hibachi is typically a tender and thinly sliced one, such as sirloin, ribeye, or filet mignon. These cuts cook quickly and remain tender, making them ideal for hibachi-style cooking.

conclusion

In conclusion, this recipe offers a delightful way to enjoy the flavors of hibachi steak and vegetables in the comfort of your own home. With easy-to-follow instructions and accessible ingredients, anyone can recreate this delicious dish using their Instant Pot. Whether it’s for a quick weeknight meal or a special dinner with friends and family, this recipe is sure to impress. So fire up your Instant Pot and treat yourself to a taste of hibachi cuisine today!

More Great Instant Pot Recipes

More Chicken recipes

Savory Hibachi Steak and VeggiesPin

Instant Pot Hibachi Steak Recipe

Simple Instant Pot hibachi steak with mushrooms and zucchini, cooked in a savory soy sauce, and served over rice.
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5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 10 minutes
10 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 197kcal

Ingredients

  • 2 tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 2 pounds 450 grams beef steak, fat trimmed and cut into bite-sized pieces against the grain (I used flank)
  • 2 teaspoons salt and pepper
  • 2 tablespoons fresh ginger grated
  • 2 cloves garlic minced
  • 2 medium white or yellow onions quartered
  • 1 cup sliced mushrooms
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 4 tablespoons white vinegar or apple cider vinegar
  • 2 tablespoons cornstarch mixed with 1 tablespoon of water
  • 2 zucchinis sliced into rounds then halved

To Garnish:

  • Sliced green onions
  • Toasted sesame seeds

Instructions

  • Begin by selecting SAUTE on your Instant Pot. Once the HOT message appears, add vegetable oil and sesame oil. Sear the meat in the Instant Pot until it’s browned (but not necessarily cooked through as it will be pressure-cooked later), and season it with salt and pepper.
  • Add minced ginger and garlic to the pot, and cook for a couple of minutes. Press CANCEL on the Instant Pot. Then add the onions and mushrooms, soy sauce, water, and vinegar, and give everything a quick mix. If anything sticks to the bottom of the pot, deglaze/scrape it off with a wooden spoon.
  • Secure the lid and set the vent to SEALING. Choose the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.
  • The Instant Pot will take approximately 10 minutes to come to pressure and begin cooking. When the cooking program finishes, promptly release the steam and cautiously open the pot.
  • Now, thicken the sauce by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press SAUTE and add the cornstarch slurry to the sauce once it’s boiling. Mix with a wooden spoon until the sauce has thickened. Press CANCEL, and add in the sliced zucchini. Cover with the lid and let the zucchini “steam” for 5 minutes.
  • Serve over cooked white or brown rice and garnish with toasted sesame seeds and sliced green onion.

Notes

  • If you’re using a tougher cut of meat, consider increasing the cooking time by 2 minutes, but be aware that the onions may overcook and nearly disappear in this scenario.
  • Deglaze the pot with a little water if necessary after browning the meat (although it may not be needed, as in my testing of this recipe).
  • If you find your sauce too thin, add 1-2 teaspoons of cornstarch mixed with 1-2 teaspoons of water to create a slurry. Cook on SAUTE for 1-2 minutes to thicken it.
  • You can either steam the zucchini separately or add it to the pot at the end, cover it with the lid, and let it “steam” there.
  • Feel free to incorporate other vegetables at the end, such as steamed broccoli.
  • Serve with yum yum sauce, ginger sauce, and white or brown rice.
  • This recipe was tested in a 6-quart Instant Pot. If using an 8-quart, consider doubling the recipe.
  • The ingredient amounts provided yield 2 portions, so if cooking for more than 2 people, consider doubling or tripling the recipe.

Nutrition

Sodium: 2604mg | Calcium: 65mg | Vitamin C: 53mg | Vitamin A: 2085IU | Sugar: 12g | Fiber: 5g | Potassium: 1129mg | Calories: 197kcal | Saturated Fat: 6g | Fat: 10g | Protein: 7g | Carbohydrates: 23g | Iron: 2mg

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