Instant Pot Pepper Steak

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  • 1 lb (450 g) beef stew meat, bite-size
  • 2 bell peppers, sliced (assorted colors)
  • 1 Tbsp vegetable oil
  • 3 Tbsp Worcestershire sauce
  • 1 tsp minced garlic
  • 1 can (14–15 oz) beef broth
  • 1 can (14–15 oz) stewed tomatoes with juices
  • 1 tsp seasoned salt + 1/2 tsp black pepper
  • 2 Tbsp cornstarch + 2 Tbsp water (slurry)
  • Optional for browning: 2 Tbsp all-purpose flour

Instant Pot Instructions

  1. Season: Sprinkle beef with seasoned salt and pepper. (Optional) Toss with flour.
  2. Sauté: Set Instant Pot to Sauté – High. Add oil and brown beef in batches; add garlic in final 30 seconds. Cancel Sauté.
  3. Deglaze: Add a splash of broth; scrape up browned bits.
  4. Pressure cook: Stir in remaining broth, Worcestershire, stewed tomatoes, and half of the peppers. Seal and cook High Pressure 12 min. Natural release 10 min, then quick-release.
  5. Finish: Add remaining peppers. Return to Sauté and simmer 3–5 min. Stir in cornstarch slurry; cook 1–2 min until thick and glossy. Adjust salt/pepper.
  6. Serve: Spoon over hot rice, mashed potatoes, or buttered noodles.

Slow-Cooker Variation (Crock Pot)

  1. Season beef with seasoned salt and pepper; toss in a bowl with 1/4 cup flour.
  2. Brown beef and peppers in a skillet with 1 Tbsp oil; add garlic at the end.
  3. Transfer beef and peppers to a lined slow cooker. In the skillet, add stewed tomatoes and beef broth; whisk in 2–3 Tbsp flour to make a light gravy. Pour over beef.
  4. Cook Low 7–8 hours or High 3–4 hours, until tender. Stir in Worcestershire; adjust seasoning and serve.

Pro Tips

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