Instant Pot Kung Pao Beef

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Locally, we love to pick up kung pao beef for dinner. Lately though it has not been satisfying at all with the beef they serve. It’s overly fatty and the texture is awful. Instead this version of kung pao beef for the instant pot is pure love in the instant pot duo 6 quart. Therefore it’s easy Chinese take out at home with this Instant Pot Kung Pao Beef.

Instant Pot Kung Pao Beef

Hence, when I was a kid I grew up in a Chinese restaurant kitchen. Italian cooking is cooked in layers which is similar to Chinese cooking. Layers are very important to get the dish correct and the vegetables not over cooked.

Instant Pot Kung Pao Beef

Cooking the beef strips for stir fry in the instant pot by themselves is key to the success of this dish. However, you can use different meats from flank steak to London broil. London broil is our favorite to use in Chinese take out dishes at home. Either way the instant pot 6 quart will cook this meat tender in just a matter of 20 minutes.

Instant Pot Kung Pao Beef

About The Meat In This Instant Pot Kung Pao Beef:

However, if not using the instant pot then only use thinly sliced London broil and cook it lightly to medium. These are easy Chinese recipes you can make at home. For example, dinner is simple and comes together in less than 30 minutes. Cut the vegetables while the meat cooks in the instant pot.

Instant Pot Kung Pao Beef

Hence, serving up chinese home cooking recipes can be fun. Furthermore, having special dishes along with chopsticks can really make it feel like your dining out. Additionally, if your take your take out fake out with you to a friends/lovers house try picking up some of these take out boxes.

Instant Pot Kung Pao Beef

Honestly, your friends will never know it’s not real take out. Kung pao beef can be served with steamed white rice. Chinese chow mein fried noodles goes with it also. In our house, we make both for those that like rice and those that like noodles. We hope to share more recipes like this Instant Pot Kung Pao Beef with you in the near future.

Instant Pot Kung Pao Beef

Instant Pot Kung Pao Beef

Jenne Kopalek
Instant Pot Kung Pao Beef with beef strips, zucchini, red peppers, and peanuts in a spicy sauce.
5 from 12 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Chinese
Servings 6 Servings
Calories 514 kcal


  • 3 lbs beef stir fry meat (three 1lb packages)
  • 3 zucchini; half moons
  • 1/4 cup peanuts; unsalted raw
  • 3 red bell peppers; diced
  • 1/3 cup chives
  • 2 tablespoons garlic
  • 1/3 cup soy sauce
  • 1 tablespoon fresh ginger
  • 2 tablespoons hoisin sauce
  • 2 tablespoons crushed red pepper
  • 1 tablespoon wondra or cornstarch
  • 2 teaspoons cracked black pepper


  • Set instant pot to saute mode. Add beef, 1/2 cup water, and 2 tablespoons soy sauce. Brown outsides of meat. Turn off saute mode. Place lid into locking mode and set level to close. Set instant pot to high pressure for 20 minutes.
  • Once the instant pot stop counting quick release pressure. Drain liquid from pot. 
  • In a large bowl, place zucchini, red bell peppers, peanuts, and crushed red pepper. Toss well. 
  • Set instant pot to saute mode. Add in mixture from the bowl. Set lid on top of instant pot to trap steam. Do not put into locking mode. Stir well every few minutes for up to 5 minutes just until vegetables are tender but not too soft.
  • In a glass liquid measuring cup add in soy sauce, hoisin sauce, garlic, ginger, black pepper, and wondra (or cornstarch). Whisk well. Pour over beef and vegetables then saute for 2 to 4 minutes until sauce thickens. Turn off saute mode.
  • Top with chives. Serve with steamed white rice or noodles.
Keyword Beef, Chinese, Kung Pao

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Instant Pot Kung Pao Beef

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  1. So good. My husband loved it! I added carrots, sugar snap peas and onion only did 1.5 zucchini and 1 red pepper. Served with brown rice.

  2. Yummy, butI had to make a few substitutions because I didn’t have the required ingredients so I used cashews for peanuts and coated beef with corn flour before browning. I added celery, carrots too just to stretch the dish. I did not have enough beef. It was still delightful!

  3. I am determined to become more confident with Chinese cooking this year and this recipe seems a perfect introduction. I love the vibrancy of the colours of veg. Kung Pao is such a strong & hearty flavour too.

  4. Well, I am no more a beef person but I must say that it sounds good enough to refer it to my beef-loving friends plus I guess my man would like it too.

  5. This looks great, I have an Instapot that I’ve hardly used! Making stuff at home is best to avoid disappointment with poor quality and you get to control what goes in! Definitely printing!