Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, kung pao beef instant pot ip. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. How to Make Kung Pao Beef.
Kung Pao beef instant pot ip is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Kung Pao beef instant pot ip is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have kung pao beef instant pot ip using 22 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Kung Pao beef instant pot ip:
- Prepare 10 oz rice noodles
- Take 2 TBSP canola oil
- Get 2 pounds stew meat cut thin
- Make ready 4 TBSP minced garlic
- Make ready 2 cups beef broth
- Prepare Sauce
- Make ready 1/3 cup soy sauce
- Make ready 1 TBSP ground ginger
- Take 2 TBSP hoisin sauce
- Take 1 TBSP rice vinegar
- Get 1 TBSP chili paste
- Prepare 1 TSP sesame oil
- Take Veggie mix
- Get 1 medium yellow onion chopped
- Prepare 1 red pepper chopped
- Take 1 green pepper chopped
- Prepare 1/2 cup salted peanuts
- Get 2 TBSP crushed red pepper
- Make ready Other ingredients
- Make ready 5 oz spinach
- Prepare 2 TBSP corn starch
- Prepare 2 TBSP water
This helps to give the chicken a nice brown coating and seal in the flavors. Intstant Pot Kung Pao Chickpeas and fluffy rice is a quick and easy vegetarian meal inspired by your favorite Asian takeout. Sometimes, you just want a quick and easy meal that feeds everybody, tastes good, and doesn't cost a fortune. Instant Pot Kung Pao chickpeas with rice is one of those meals!
Steps to make Kung Pao beef instant pot ip:
- Turn on instant pot to high setting.
- When pot reads hot. Add in canola oil and then the meat. Stirring occasionally till browned.
- Add in garlic and broth. Scraping the bottom to remove any bits from the bottom of the pot.
- Seal instant pot and cook on manual/high pressure for 10 minutes then allow a 10 minute natural release.
- While meat is cooking mix all the ingredients for the sauce in a bowl. And do the same for the veggie mix in a separate bowl. Cook rice noodles according to instructions on the package.
- After the 10 minute natural release. Release rest of the pressure and remove lid.
- Mix together the corn starch and water.
- Cancel keep warm function and turn back on saute high setting.
- Stir in sauce mixture. Then stir in veggie mix. (If you want firmer veggies then add in with step 10) Let mixture come to a boil. Then stir in corn starch/water mixture and continue to stir until it thickens. Switch pot to keep warm.
- Add in spinach and stir till it wilts. And finally stir in rice noodles.
- Enjoy!!
This recipe for Instant Pot Kung Pao Chickpeas is full of flavor and texture. It's a breeze to make too - basically a pour and cook type of recipe with a bit To make this dish, you literally just dump a bunch of ingredients into the instant pot and cook! While the dish cooks, you can prepare some ingredients. This simple Asian-inspired kung pao beef recipe is a treat. While this recipe calls for flank steak, flat-iron or hanger steaks will work as well.
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