Dry the meat, then season with salt and pepper on each side.
Add oil to the Instant Pot and press the saute mode. When it reads "hot", add the meat.
Sear the meat on one side for 6-7 minutes to get a nice brown crust. Then turn the meat over and sear for another 6-7 minutes.
Take the meat out and set on a cutting board.
Add garlic and ginger into the pot and saute for about 1 minute.
Then add the chicken broth, shaoxing wine, soy sauce, honey, and sesame oil into the pot. Use a wooden spoon to deglaze the pot by scraping the charred bits of meat on the bottom. About 2-3 minutes. Turn off the saute mode.
Cut the meat into ⅛" thick slices.
Add the meat back into the instant pot, submerging it into the stock.
Close the lid, and press the pressure cook function for high pressure for 13 minutes. Turn the valve to the seal position.
When done cooking, allow for natural release, about 15 minutes. Then open the valve to release the rest of the pressure.
Press the saute mode, when it reads "hot", add the bell peppers and onion. Saute for 1-2 minutes.
Then add the cornstarch slurry in a little at a time, mix well until the sauce thickens to your liking, about 1-2 minutes. Turn off the heat and serve!
This dish is best served with rice. If going low carb, cauliflower rice works as well!
Searing the steak first will make it easier to cut and adds a lot more flavor to the dish.
Keeps well in the fridge for up to 3 days in an airtight container.
Don’t have cornstarch? Try potato starch instead, 1 TBS starch to 2 TBS water.
This pepper steak recipe is best made with a chuck roast, if you have a sirloin, flank or skirt cut, it’s better to just do a stir fry on the stove.