This Instant Pot Beef & Veggies over Rice (Homemade Chinese Food) is an Asian-inspired dish that has everything you need for a filling dinner: beef, rice, vegetables and a delicious sauce! It’s all the good stuff you love about Chinese food made easily at home in your Instant Pot!
For years now we’ve lived back in my tiny hometown where Chinese take-out is not an option. But we seriously love our Chinese food, so I had to find a way for us to enjoy it more often at home. Years ago I came up with this recipe that I make in my Crock Pot.
It’s perfect and delicious and always a hit with every member of my family. But recently I decided I wanted to make a faster version – in my Instant Pot! So with minimal changes, I’m finally ready to share this Instant Pot Beef & Veggies over Rice (Homemade Chinese Food).
The best part of making Chinese food at home is knowing exactly what you’re eating and being able to customize it for your family. For instance, we love water chestnuts so I always add a can of sliced water chestnuts to our frozen veggies mix. Sometimes we also buy cans of baby corn – a favorite for my youngest son.
I also avoid buying the mixes that are heavy on the peppers and mushrooms because they’re not a family favorite.
The cool thing is – this is a dish that all of my kids will eat (including tons of vegetables) without any complaints! That’s HUGE for my big family 🙂
Instant Pot Beef & Veggies Over Rice
You could also do this recipe with just broccoli and it would be very similar to another popular Chinese dish, Beef & Broccoli.
Okay, are you ready to make this delicious dish? The printable recipe is below…
Have questions? Leave me a comment!Print
- 3 lb. boneless beef chuck roast, sliced into thin strips*
- 2 cups beef broth
- ¾ cup soy sauce
- ½ cup brown sugar
- 1 Tbsp. sesame oil
- 3 garlic cloves, minced
- 2 Tbsp. olive oil
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- 5 cups Frozen Oriental Vegetable Mix (or you can mix up your own – we like broccoli, carrots, baby corn, water chestnuts and snow peas)
- Sesame Seeds (optional)
- Cooked White Rice (I cook 4 cups for our big family)
Mix up the beef broth, soy sauce, brown sugar, sesame oil and garlic in a bowl and then pour over the sliced beef. Allow it to marinate for at least 15 minutes.
Turn you Instant Pot on “Saute and add the olive oil. When it reads “Hot”, it’s ready. In batches (3 or 4), saute the beef and lightly brown on each side (about 1 minute per side). Set the meat aside until it’s all cooked, then add it back to the pot.
Pour the marinade over the top. Place the lid on top and set it to “Seal”
Press “Manual” then set the time to 7 minutes.
Once it’s done, quick release the pressure and carefully remove the lid.
In a small bowl, whisk together the corn starch and water. Turn the Instant Pot back to “Saute” and when the sauce begins to boil, add the cornstarch mixture and stir. The liquid will thicken in 1-2 minutes.
Add the vegetables into the pot and stir to coat. Then place the lid back on, and cook on “Saute” for another 5-6 minutes.
Sprinkle with sesame seeds (if desired) and serve over rice.
*I have also used round steak with great results
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: Chinese
Keywords: beef, oriental, chinese, broccoli, rice, instant pot, pressure cooker, easy, steak, roast, veggies