Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Black Pepper Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes (plus 15 minute NPR)
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

Beef short ribs seasoned with black pepper that are browned and then braised in your pressure cooker with an amazing Asian sauce and bell peppers. 

Ingredients

Scale
  • 3 Tbsp vegetable oil, divided
  • 1 green bell pepper, cored and sliced
  • 1 red bell pepper, cored and sliced
  • 1 pound boneless beef short ribs
  • 2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1 medium onion, halved and sliced
  • 1/2 cup beef broth
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 2 Tbsp oyster sauce
  • 1 Tbsp minced garlic
  • 2 tsp grated ginger

Instructions

Instant Pot Instructions: 

  1. Season the short ribs on both sides with 2 tsp pepper and ½ tsp kosher salt.
  2. Turn Instant Pot to sauté (more) setting. When display says HOT add in 1 Tbsp of the oil. Add in the bell pepper strips. Sauté for about 4-5 minutes. Move the bell pepper to a plate and set aside. 
  3. Add in the remaining 2 Tbsp of the oil. Place the short ribs into the pot and let them brown for about 4 minutes on one side. Then turn them over and brown on the other side for 3 minutes. Move to a plate. 
  4. Add in the onions and toss for about 2 minutes, scraping up browned bits on the bottom of the pot. Add the broth into the pot and scrape to make sure nothing is sticking. Turn off sauté setting.
  5. Add in the soy sauce, vinegar, oyster sauce, minced garlic and ginger. Stir. Then add in the short ribs. 
  6. Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 35 minutes. When time is up let the pressure release naturally for about 15 minutes. Move valve to venting and remove the lid.
  7. Stir the peppers into the pot. Serve beef, peppers and sauce over rice. 

Slow Cooker Instructions:

  1. Season the short ribs on both sides with 2 tsp pepper and ½ tsp kosher salt.
  2. Heat a pan over medium high heat. Add in 1 Tbsp of the oil. Add in the bell pepper strips. Sauté for about 4-5 minutes. Move the bell pepper to a plate and set aside. 
  3. Add in the remaining 2 Tbsp of the oil. Place the short ribs into the pan and let them brown for about 4 minutes on one side. Then turn them over and brown on the other side for 3 minutes. Place inside slow cooker. 
  4. Add the onions into the pan and toss for about 2 minutes, scraping up browned bits on the bottom of the pan. Add the broth into the pot and scrape to make sure nothing is sticking. Pour into the slow cooker.
  5. Add the soy sauce, vinegar, oyster sauce, minced garlic and ginger into slow cooker. Stir. 
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours. 
  7. Stir the peppers into the slow cooker. Serve beef, peppers and sauce over rice. 

Notes

If you’d like to make pot in pot brown rice at the same time you can. Add a long-legged trivet* into the pot around the beef. Then add rice and water to a pot-in-pot dish* (1 cup rice to 1.25 cup water ratio). Cover the dish and place it on top of the trivet. 

  • Category: Beef
  • Method: Instant Pot

Find it online: https://www.365daysofcrockpot.com/instant-pot-black-pepper-beef/

MENU