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4.91 from 72 votes

Instant Pot Hibachi Steak Recipe

Easy Instant Pot hibachi steak with mushrooms and zucchini cooked in a delicious soy sauce, and served over rice.
Author Diana
Servings 2 servings
Prep Time 5 minutes
Cook Time 10 minutes
IP to come to pressure 10 minutes
Total Time 25 minutes



  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 pound (450 grams) beef steak fat trimmed then cut into bite-sized pieces, against the grain - I used flank
  • 1 teaspoon salt and pepper
  • 1 tablespoon fresh ginger grated
  • 1 clove garlic minced
  • 1 medium white or yellow onion quartered
  • ½ cup sliced mushrooms
  • ¼ cup low-sodium soy sauce
  • ¼ cup water
  • 2 tablespoons white vinegar or apple cider vinegar
  • 1 tablespoon cornstarch mixed with 1 tablespoon of water
  • 1 zucchini sliced in rounds then halved

To Garnish:

  • green onion sliced
  • sesame seeds toasted


  • Press on SAUTE on your Instant Pot, when a HOT message appears add the vegetable oil, along with sesame oil. Sear the meat in the Instant Pot until it's brown (but not necessarily cooked through as it will be pressure-cooked later), and season it with salt and pepper.
  • Add minced ginger and garlic to the pot, and cook for a couple of minutes. Press on CANCEL on the Instant Pot. Then add the onions and mushrooms, soy sauce, water, and vinegar, and give everything a quick mix. If anything is stick to the bottom of the pot, deglaze/scrape it off with a wooden spoon.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.
  • The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully open the pot.
  • Now you will thicken the sauce by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press on SAUTE and add the corn starch slurry to the sauce once it's boiling. Mix with a wooden spoon until the sauce has thickened. Press on CANCEL, and add in the sliced zucchini. Cover with the lid and let the zucchini "steam" for 5 minutes".
  • Serve over cooked white rice, or brown rice and garnish with toasted sesame seeds and sliced green onion.



  • If you're using a tougher cut of meat, you may increase the cooking time by 2 minutes, but keep in mind that the onions might overcook and almost disappear in this case.
  • Deglaze the pot with a little bit of water if needed after browning the meat (I didn't need to do this when I tested this recipe).
  • If you feel like your sauce is a bit too thin, just add 1-2 teaspoons of cornstarch with 1-2 teaspoons of water for the slurry and cook on SAUTE for a minute or 2 to thicken it.
  • You can steam the zucchini, or cook it in a pan or a wok separately. Or do what I did, just add it to the pot at the end, cover it with the lid and let it sit there to "steam".
  • Feel free to add other vegetables at the end such as steamed broccoli.
  • Serve with yum yum sauce, ginger sauce, and white rice or brown rice.
  • This recipe was tested in a 6-quart Instant Pot. If you're using an 8 quart, then it might be a good idea to double the recipe.
  • The amounts of the ingredients above make 2 portions, so if you're cooking for more than 2 people then you might want to double or triple the recipe.


Calories: 197kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Sodium: 2604mg | Potassium: 1129mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2085IU | Vitamin C: 53mg | Calcium: 65mg | Iron: 2mg