Instant Pot Hibachi Steak Recipe

5 from 1 vote

Simple Instant Pot hibachi steak with mushrooms and zucchini, cooked in a savory soy sauce, and served over rice.

CourseMain Course

CuisineAmerican

Prep Time5

Cook Time10

Total Time25

Servings Servings

Calories197kcal

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

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.

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.

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