Dump and start Instant Pot hibachi steak with mushrooms and zucchini cooked in a delicious soy sauce, and served over rice. This easy IP dinner is ready in just 15 minutes from start to finish!
If you’re a fan of steak and soy sauce, then you’re going to LOVE this! My husband loves Hibachi steak, and we usually order it when we eat out at Japanese steakhouse but recently learned how to make an easy IP version and we’re hooked!
Making IP hibachi steak at home means that you don’t need to wait for ages for the food to be ready, and you’re saving a lot of money.
WHAT IS HIBACHI STEAK?
The word hibachi is Japanese and translates to “Firepit”, it refers to both the grill that is used and to the dish
INSTANT POT HIBACHI STEAK RECIPE
This dish is probably one of the easiest IP dishes ever! It takes just 15 minutes to make from start to finish, and all you’ll need to do cube the steak and chop up the veggies, add the sauce ingredients into the IP along with the steak and veg, seal and cook for just 4 minutes!
TOOLS AND INGREDIENTS YOU WILL NEED TO MAKE THIS INSTANT POT HIBACHI STEAK
- An Instant Pot. I have this Instant Pot, it’s my favorite!
- I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons.
- Soy sauce, if you’re using a low sodium soy sauce then you might need to salt the steak a little. For gluten-free, use tamari sauce instead.
- White vinegar or apple cider vinegar.
- Corn starch
- Sesame seeds
HOW TO MAKE INSTANT POT HIBACHI STEAK
Step 1.
Slice up the mushrooms, onion, and zucchini. Mince a clove of garlic, and grate a small piece of fresh ginger.
Step 2.
Make the sauce by adding the sauce ingredients directly to the Instant Pot.
Step 3.
Add the steak (sliced into cubes) to the pot, along with the vegetables. Give the ingredients a quick mix.
Cover the pot with the lid, and make sure that the valve is in sealing position. Click on manual or pressure cook, and cook on high for 4 minutes.
Step 4.
When the cooking is finished, quickly release the steam and serve over cooked rice and garnish with toasted sesame seeds and chopped parsley.
If you feel like there’s too much liquid left, just simmer on “saute” mode for a few minutes until the sauce reduces (you can also add corn starch slurry to help to thicken the sauce). If you’re worried that your veggies will become too mushy, just remove them before simmering on saute and put them back in later.
WHAT KIND OF BEEF STEAK TO USE FOR IP HIBACHI STEAK?
I recommend getting either sirloin, ribeye or tenderloin cut. Buy a couple of pieces, and cube them at home using a sharp knife. You could save time and buy pre-sliced steak, but it’s going to be more expensive.
HOW LONG SHALL I COOK THE HIBACHI STEAK FOR?
If you’re using lean meat, and it’s cubed then cook for no longer than 4 minutes. Otherwise, cook for 5 minutes at high pressure but make sure that you slice the zucchini into thicker slices and quickly release the steam as soon as the cooking is finished.
Zucchinis are soft and quickly really quickly, so if you slice them too thin and you’re cooking for longer than 4 minutes then they will become mushy. Or, you could steak them separately and add them to the cooked meat and sauce at the end.
HOW TO THICKEN THE SAUCE?
If you feel like your sauce is a bit too thin, just add 1-2 teaspoons of corn starch with 1-2 teaspoons of water for the slurry and cook on saute for a minute or 2 to thicken it. Before thickening the sauce, remove the vegetables, and after thickening the sauce, put them back in.
If you have no corn starch available, then just add flour slurry or roux to thicken the sauce.
MORE GREAT INSTANT POT RECIPES
- Instant Pot sesame chicken
- Instant Pot hibachi chicken
- Instant Pot shrimp and broccoli
- Instant Pot beef and broccoli
- Instant Pot Tuscan chicken
Or check out my Instant Pot recipe collection!
If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
Instant Pot Hibachi Steak
Ingredients
For the sauce:
- ⅓ cup soy sauce
- 2 tbsp white vinegar or apple cider vinegar
- 1 tbsp ginger grated
- 1 clove garlic minced
- 1 tbsp granulated sugar
- ¼ tsp white pepper or black pepper
For the steak and vegetables:
- 1 lbs 450 grams beef steak sirloin, rib eye or tenderloin
- 1 zucchini sliced in rounds then halved
- 1 yellow onion diced
- 4 chestnut mushrooms sliced
To Garnish:
- parsley chopped
- sesame seeds toasted
Instructions
- Add the sauce ingredients to the Instant Pot. Soy sauce, vinegar, ginger, garlic, sugar, and white pepper.
- Then add cubed steak pieces, onion, zucchini, mushrooms.
- Cover with the lid, make sure that the valve is in sealing position. Click on manual or pressure cook, and cook on high for 4 minutes. When the cooking is finished, quickly release the steam and carefully open the lid. (If the sauce is not thick enough, then remove the vegetables and add 1-2 tsp of corn starch mixed with 1-2 tsp of water, and cook on saute for 1 minute, then return the veggies) Serve over rice and garnish with toasted sesame seeds and chopped parsley.
julian Rasler
Super good and so easy to make
Jan Brewington
Love it. Didn’t put zucchini in it. And used more soy sauce. Ya need 1 cup of liquid to pressure. When I do it again will try beef broth.
Meredith
If I want to cook two pounds of meat how many minutes would I do
Diana
Keep the cooking time the same (4 minutes).
Barbara
I was under impression there needs to be a minimum of half cup of liquid in IP and this recipe did not use much liquid. Can you please help me understand why this works. I am a newby to IP.
Diana
The liquids that are used in the recipe are a bit more than half a cup which is enough to get the IP to come to pressure. If you would like to double the recipe, then double the ingredients but keep the cooking time the same. I hope this helps.
Dixie Terrones-Granafo
It was yummy!
Mandie
I tasted the sauce before adding it the instant pot and it was outstanding! However, on 4 mins it took a while to come to pressure and all the liquid from the veggies and meat mixed with the sauce and left it all maybe a little bland to my liking. I WILL make this again! only it will be stovetop as a quick stir-fry. I find some recipes are amazing in the IP and some just don’t make the cut. So if anyone had the same outcome as me, I suggest making it again on the stove to enjoy this amazing recipe 🙂
Tonya
When cooking the steak and veggies do you ever add the rice or do you cook the rice separate?
Diana
Hi Tonya, I cook the rice separately. That’s why I have 3 I|Ps 😁
Lynn
What size instant pot is this recipe based on?
Diana
6 quart!
Brittney Thomas
Do you think I can make this recipe in the crock pot instead?
Diana
I’m sure that you can, but it’s probably better to leave out the zucchini and cook it at the end.
Alaina
Love Love Loved it! I didn’t have the correct cut of beef, so I used a nicely marbled Chuck roast and doubled the recipe. The fresh ginger took it over the top. I cut the zucchini into bigger chunks and cooked for 5 minutes. Perfection!!!
Jan
Could this be frozen after it’s cooked? My mom always told me you couldn’t freeze things with cornstarch.
Thanks
Maridith
I needed to cut the zucchini thicker because there was nothing that resembled at zucchini at the end but the flavor was AMAZING!!! This recipe is a keeper!!!! Thank you!
Carmen
I made this tonight and when I did the quick release liquid started spraying all over. Has this ever happened to anyone before?
Brittany
Yes, lol! My first ever IP experience. I thought I ruined it! Everything turned put to e. Now before I QR, I throw a thin dish towel over the steam release.
Liz
Delicious! Whole family loved it. 😁
Brenda
Do you think this would work with salmon or perhaps chicken? How would the timing change? Thanks.
Diana
We have a hibachi chicken recipe that you can try https://littlesunnykitchen.com/instant-pot-hibachi-chicken/ enjoy!
Leslie Beitel
Tried this!! Flavour fantastic….didn’t look as reduced so I won’t skimp on Veg next time and had to add good extra 2 or 3 tsp of starch. I used sirloin and meat was Very nice. Will make again for sure. Easy meal
Barbara
I would like to use Broccoli, would I need to cook longer?
Diana
I recommend that you steam the broccoli first, and then add it to the steak after thickening the sauce at the end. Here’s how to steam broccoli in the Instant Pot https://littlesunnykitchen.com/instant-pot-broccoli/
Cammi
Can you use flank steak for this or is sirloin better? Thanks!
Diana
I think that it could work but I haven’t tested this recipe using a flank cut. I recommend using more of a tender cut of beef as we’re not cooking this steak for too long. I usually use a top sirloin cut.
Michelle
My daughter loved this, and my husband deemed it the best thing to come out of the IP this year!’
It was so easy, fed three of us well with leftovers, and will be permanently added to the meal rotation!
Do you think it would double ok? Would the cook time have to be adjusted if doubled?
Thank you for a great IP recipe, we all loved it
Diana
Thank you Michelle for your feedback! I’m glad that you and your family enjoyed this hibachi steak!
Do not increase the time when doubling the recipe, the general rule of thumb in pressure cooking is not to adjust the time of cooking when doubling a recipe. As you double the amount of the ingredients though, the pressure cooker will take longer to come to pressure and that means that your veggies might cook for a bit longer, so I would suggest slicing the zucchinis a bit thicker this time. Let me know how that goes! 🙂
Wendy McBride
Diana, what meat did you use in yours? Also wondering if you used white vinegar or Apple Cider vinegar when you made it? Thanks
Wendy McBride
Michelle, Which meat did you use? And also, did you use white vinegar or apple cider vinegar? I want it to come out great since I don’t have a lot of money to be experimenting with. Thanks!
Kelly
How many servings?
Diana
This recipe uses 1 pound of meat, and the recommended portion of meat per person (when it’s a main) is 1/2 pound (8 ounces). So this serves 2!
Anna
I made it today and it was perfect! Delicious and so easy to make!
Christine
I made this for dinner tonight. So easy to make in the IP. Delicious! Flavors were so good together.