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This delicious Instant Pot Teriyaki Beef is an easy weeknight dinner that the whole family will love! Packed with flavor and a meal prep dream dish, you’ll find yourself making this pressure cooker dinner every week.
This beef teriyaki in the Instant Pot is one of those simple and delicious dinners that you’ll immediately add to your rotating list of favorite meals. It’s kid and budget-friendly, and can easily be prepped and frozen for dinners on nights you just can’t be bothered.
With just a few minutes of prep, dinner is done. You’re welcome!
Ingredient highlights
- Beef (flank, skirt, or sirloin steak works well)
- Teriyaki sauce (homemade or store-bought)
We love using this homemade gluten-free teriyaki sauce but feel free to buy a bottle of your favorite brand. Most brands are sold in 16-17 oz bottles, so you will need about 1.25 bottles to make this recipe.
What to serve with it
We love ours over rice like Instant Pot Jasmine Rice, Instant Pot Basmati Rice, or Instant Pot Brown Jasmine Rice.
Pro Tips/Recipe Notes
- Cut the meat against the grain for tender beef. If you cut with the grain, your teriyaki will be chewy and potentially dry.
- If possible, freeze the meat for an hour or so before cutting. This will make it easier to make thin, consistent slices.
- Top the finished beef teriyaki with sesame seeds, sliced green onions, and hot sauce.
- Want to add veggies directly to the dish? Throw in some frozen peppers or frozen onion after the Instant Pot has depressurized. Put the lid back on and let it sit for 5 minutes.
Instant Pot Teriyaki Beef
Ingredients
- 2 lbs steak {flank, skirt, or sirloin}
- 2.5 cups teriyaki sauce {homemade or prepared}
Instructions
- Slice the beef thinly against the grain.2 lbs steak
- Pour half of the teriyaki sauce to the Instant Pot insert and add the beef. Stir and add in the rest of the sauce.2.5 cups teriyaki sauce
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>12 minutes.
- When the Instant Pot has finished cooking, allow it to sit for 15 minutes (this is called a natural release).
- After 15 minutes, if the pressure indicator is still up, flip the vent to “venting” to remove any remaining pressure.
- Serve beef and sauce over rice or veggies.
Notes
- Cut the meat against the grain for tender beef. If you cut with the grain, your teriyaki will be chewy and potentially dry.
- If possible, freeze the meat for an hour or so before cutting. This will make it easier to make thin, consistent slices.
- If you prefer a thicker sauce, combine 1 tbsp of cornstarch with 2 tsp cool water and stir thoroughly. Add to the Instant Pot when it has finished cooking. Press “sauté” and stir constantly for 3-4 minutes, or until the sauce has thickened. It will continue to thicken a bit as it cools.
Stovetop instructions:
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Heat 1 tsp of coconut or avocado oil over medium-high heat in a large skillet or wok. Add half of the beef and cook for about 2 minutes. Transfer to a plate. Heat another 1 tsp of oil and cook the rest of the beef. Transfer to a plate.
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Add the teriyaki sauce to the skillet and increase the heat to high. Cook for 30 seconds, stirring often.
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Add the beef to the sauce and toss to combine. Cook until beef is cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
