Instant Pot Teriyaki Beef

$- 1.5 pounds beef chuck roast - 1 cup low-sodium soy sauce - 1/2 cup brown sugar - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 green onion, sliced (for garnish) - Sesame seeds (for garnish) - 1 cup beef broth - 2 tablespoons cornstarch - 2 tablespoons cold water The main ingredients for this dish are simple but full of flavor. I use beef chuck roast because it becomes tender and juicy when cooked. The soy sauce gives a deep umami taste, while brown sugar adds a sweet touch. Rice vinegar brightens the sauce, and sesame oil gives it richness. Aromatics make this dish special. Fresh garlic and ginger add warmth and depth. I love to top it with sliced green onions and sesame seeds for a nice crunch. For cooking, beef broth helps create a rich base. Cornstarch thickens the sauce to make it sticky. Cold water mixes with cornstarch for a smooth slurry. This combination makes the dish hearty and satisfying. Gather these ingredients, and you’re ready to create a delicious meal! {{ingredient_image_2}} Start by patting the beef dry with paper towels. This step is key. It helps the beef sear nicely. Then, season the beef with salt and pepper on all sides. This will boost the flavor and make it taste great. Next, set your Instant Pot to Sauté mode. Let it heat up for a minute. This will get the oil nice and hot. Now, it's time to brown the beef cubes. Add the beef in batches to the pot. Brown each batch for 3 to 4 minutes. You want all sides to get a nice crust. Once done, remove the beef and set it aside on a plate. In the same pot, add the minced garlic and grated ginger. Sauté them for about 30 seconds. Stir constantly until they smell great. Next, we need to mix the sauce ingredients. Pour in the soy sauce, brown sugar, rice vinegar, and beef broth. Stir everything until the sugar dissolves. Once mixed, return the browned beef to the pot. Make sure the beef is submerged in the sauce. Now, close the lid securely and set the Instant Pot to Manual mode. Cook for 35 minutes to make the beef tender. After the cooking time is up, allow for a natural pressure release for about 10 minutes. This helps the beef stay juicy. Then, switch the vent to quick release to let out any remaining steam. For the sauce, whisk the cornstarch and cold water in a small bowl. Stir this mix into the pot. Switch the Instant Pot back to Sauté mode. Cook for 3 to 5 minutes, stirring often, until the sauce thickens to your liking. Serve the teriyaki beef over fluffy rice or noodles. This will soak up the tasty sauce. Top it off with sliced green onions and sesame seeds for a nice touch. For a pretty look, use deep bowls. Create a little well in the rice for the beef. Drizzle some extra sauce over the top and enjoy your meal! To make your teriyaki beef tasty, you should season the beef well. Use salt and pepper to coat all sides of the beef cubes. This step boosts the flavor and helps the beef brown nicely. Using low-sodium soy sauce is key. It gives you that classic teriyaki taste without too much salt. This balance makes the dish taste fresh and bright. You can always add more seasoning later if you want. The cooking time can change based on the beef cut. Beef chuck roasts work well, but if you use a tougher cut, increase the cooking time to 45 minutes. If you prefer a leaner cut, like sirloin, you can reduce the time to about 30 minutes. If you want to use frozen beef, don’t worry! You can still make this recipe. Just add 5 more minutes to the cooking time. This will ensure the beef cooks through and becomes tender. To serve your teriyaki beef elegantly, use deep bowls. Start by placing fluffy rice or noodles in the bowl. Make a small well in the center for the beef. Drizzle some of the sauce over the beef to add shine. Top it off with sliced green onions and sesame seeds for a nice crunch. This simple touch makes your dish look beautiful and inviting. Enjoy your meal! Pro Tips Pat the Beef Dry: Ensuring the beef is dry before searing helps create a beautiful crust and enhances flavor. Use Low-Sodium Soy Sauce: This allows you to control the saltiness of the dish while still achieving that classic teriyaki flavor. Natural Pressure Release: Allowing for a natural pressure release helps the meat retain its juices, resulting in more tender beef. Customize the Thickeners: Feel free to adjust the amount of cornstarch for a thicker or thinner sauce according to your preference. {{image_4}} You can swap the beef for chicken or pork in this teriyaki recipe. Both choices work well with the sweet and savory sauce. Chicken thighs or pork shoulder add great flavor. Just be sure to adjust the cooking time slightly. For chicken, cook for about 25 minutes. For pork, aim for 30 minutes. If you prefer a vegetarian option, try using tofu. Firm tofu absorbs the sauce nicely. Cut it into cubes and sauté it in sesame oil until golden. Then, follow the same steps for the sauce and cooking. You can make this dish even better with some extra flavors. Adding fresh vegetables can boost nutrition and color. Bell peppers, broccoli, or snap peas add crunch and taste. Toss them in during the last few minutes of cooking. Want some heat? Sprinkle in red pepper flakes. Start with a small amount, and add more if you like it spicy. This simple change can take your teriyaki beef to a whole new level. To keep your leftover teriyaki beef fresh, refrigerate it right away. Place the beef in an airtight container. This helps prevent moisture loss and keeps the flavors intact. You can store it for about three to four days in the fridge. Glass or plastic containers work well. Make sure they have tight seals to keep your meal tasty. If you want to save your teriyaki beef for later, freezing is a great option. Let the beef cool down before placing it in a freezer-safe bag or container. Squeeze out any extra air to prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, take the beef out of the freezer. Place it in the fridge to thaw overnight. If you’re in a hurry, you can use the microwave on the defrost setting. Once thawed, reheat it on the stove or in the microwave. Make sure it gets hot all the way through before serving. How long does it take to cook Instant Pot teriyaki beef? It takes about 35 minutes to cook the beef under pressure. Add 10 minutes for the natural release. So, the total time is about 1 hour. Can I use regular soy sauce instead of low-sodium? Yes, you can use regular soy sauce. Just note that it may make the dish saltier. What sides pair well with teriyaki beef? Serve teriyaki beef with rice or noodles. Steamed vegetables, like broccoli or snap peas, also work great. How do I know when beef is tender? Beef is tender when it breaks apart easily with a fork. If it’s still tough, cook it a bit longer. Can this recipe be doubled in an Instant Pot? Yes, you can double the recipe. Just make sure not to exceed the pot's maximum fill line. Adjust the cooking time if needed. In this post, I covered how to make delicious Instant Pot teriyaki beef. We discussed the main ingredients, tips for better flavor, and tasty variations. I shared helpful cooking steps and storage tips to keep your dish fresh. Using this recipe, you can enjoy a savory meal at home. Don't hesitate to experiment with flavors or proteins to suit your taste. Happy cooking!$

Instant Pot Teriyaki Beef

A flavorful and tender beef dish cooked in a savory teriyaki sauce, perfect for serving over rice or noodles.

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Prep Time 15

Cook Time 35

Total Time 1

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1.5 pounds beef chuck roast, cut into 1-inch cubes
1 cup low-sodium soy sauce
0.5 cup brown sugar
0.25 cup rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup beef broth
2 tablespoons cornstarch
2 tablespoons cold water
1 green onion sliced (for garnish)
none Sesame seeds (for garnish)

Instructions

Start by patting the beef cubes dry with paper towels and seasoning them generously with salt and pepper on all sides.
Set your Instant Pot to the Sauté mode. Once hot, add the sesame oil, allowing it to warm for about a minute.
Working in batches, add the beef cubes to the pot. Brown each batch for approximately 3-4 minutes on all sides until they develop a nice crust. Once browned, remove the beef and set it aside on a plate.
In the same pot, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant.
Carefully pour in the soy sauce, brown sugar, rice vinegar, and beef broth. Stir everything together until the sugar is dissolved and well mixed.
Place the browned beef back into the Instant Pot, ensuring the pieces are well submerged in the sauce.
Close the lid securely on the Instant Pot and set it to Manual mode. Adjust the time to cook for 35 minutes.
Once the cooking cycle completes, allow for a natural pressure release for about 10 minutes. Then, switch the vent to quick release to release any remaining steam.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this mixture into the sauce in the pot; then, switch the Instant Pot back to Sauté mode. Cook for an additional 3-5 minutes, stirring frequently, until the sauce thickens to your desired consistency.
Dish out the teriyaki beef while hot, serving it over fluffy cooked rice or noodles. Finish with a sprinkle of sliced green onions and sesame seeds.

Notes

For an elegant look, serve in deep bowls with a well in the center of the rice for the beef.

Keyword beef, instant pot, quick meal, teriyaki