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Instant Pot Low Carb Pepper Steak

This low carb, trim healthy mama s, pepper steak recipe is super easy and my family loved it!

Melt in your mouth pepper steak. This recipe isn’t only easy, it’s delicious. If you aren’t new here, you know I am not a huge bell pepper fan. I can eat them, but I need other flavors to compliment the pepper flavors. I also cut my peppers into smaller strips because I don’t like them chewy. You can slice your peppers a little, or a lot thicker if you want. It all depends on your personal tastes.

This Chinese Pepper Steak recipe is packed with flavor.

By using the instant pot, dinner is done in no time. While your pepper steak is cooking in your instant pot, work on your fried rice. If you have tried cauliflower rice before and didn’t care for it, try my recipe. The extended cooking time is a game changer. My family didn’t care for cauliflower rice before. My hubby would choke it down but now, after discovering this trick, everyone eats it.

This recipe can be made in the instant pot or a crockpot.

I prefer crockpot meals personally. I love putting ingredients in a crockpot in the morning and dinner is done in the evening. Life isn’t always perfect, enter the instant pot. The instant pot will create a very tender dish. If you want your veggies and meat not quite so tender, reduce the cooking time by a minute or two. If you are using a crockpot, cook on low 5-7 hours or high for 2-3 hours. Either way, this is a delicious and easy dinner for busy days. Add it your menu this week.

Low Carb Instant Pot Pepper Steak


  • 1 1/2 Lb Round Steak, cut into strips
  • 2 M-L Bell Peppers, any color, cut into desired size strips
  • 1 M-L Onion, sliced into strips
  • 1 C Beef Broth
  • 1 T Minced or Grated Ginger, or 1 tsp ground ginger
  • 1/2 T Minced Garlic
  • 1/4 t Black Pepper
  • 2 T Bragg's or Soy Sauce
  • 2 T Brown Swerve, or another brown sugar substitute
  • 1-2 t Xanthan Gum, for thickening, if desired


  • Add everything, except the xanthan gum, to you instant pot. Toss everything to mix.
  • Place your ip lid on top. Make sure the lid is locked in place and the vent is closed. Set the pressure to high for 14 minutes. You can either do an immediate release or allow to naturally release for a few minutes. When the pressure is released, remove lid.
  • If you want to thicken it, sprinkle in some xanthan gum and stir. If you want to keep a thicker texture of the meat and veggies, remove some, or all of them to a plate or bowl before mixing in the xanthan gum. Whisk until thickened to your liking. Add the meat and veggies back to the instant pot and stir to combine. Serve hot over fried cauliflower rice.

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