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This Instant Pot Beef Stir Fry is an easy, healthy dinner recipe that also works great for meal prep. Beef and vegetables are pressure cooked to perfection, then paired together with an absolutely delicious sauce that your whole family will enjoy.
If this healthy meal prep recipe looks good to you, you’ll love my Instant Pot Pork Tenderloin, Instant Pot Healthy Chicken and Rice, and Teriyaki Meatballs Recipe – or check out these tips on cooking frozen ground turkey in the Instant Pot. If you’re a meal prep fan, you’ll also love my Meal Prep Recipes Ebook with 20+ easy, healthy recipes ready to simplify your week!
Why You’ll Love This Recipe
You’ll love this Instant Pot Beef Stir Fry because it’s quick, flavorful, and made with real, simple ingredients. Tender beef, fresh vegetables, and a light homemade stir fry sauce come together for a wholesome meal that’s ready in under 30 minutes. It’s a perfect takeout-style dinner you can feel good about serving your family.
Enjoy!
– Becca
Ingredients in Beef Stir Fry
See the recipe card for full information on ingredients and quantities.
- Brown rice: Brown rice is a whole grain that retains its nutrient-rich bran and germ, giving it a slightly nutty flavor and chewy texture. It’s a great source of fiber, vitamins, and minerals — learn more about brown rice nutrition and why it’s a healthier choice than white rice.
- Coconut aminos: Low sodium coconut aminos are a wonderful soy sauce substitute that’s a great option if you have soy or gluten intolerance or are watching your sodium intake. If you can’t find coconut aminos at your grocery store, you can use a coconut aminos substitute like low-sodium soy sauce or tamari.
- Peanut butter: Peanut butter adds a rich, nutty flavor that tastes delicious in this stir fry sauce.
- Honey: Honey is a natural option for adding sweetness to any dish. I prefer to use honey because it is less processed than white or brown sugar.
- Rice vinegar: Rice vinegar has a more mild flavor than some other vinegars and it complements Asian cuisine well.
- Sesame oil: Sesame oil has a nutty taste and is a staple in Asian dishes. Any sesame oil will do but I find that using toasted or roasted sesame oil adds the best flavor.
How to Make Beef Stir Fry in the Instant Pot
Step 1: Start by cooking your rice. To do that, spray the inner pot of your Instant Pot with nonstick cooking spray.
Rinse and drain your rice, then add it to the pot along with equal parts of water.
Close and lock the lid, then turn the pressure valve to sealing. Select Pressure Cook and set the cook time for 20 minutes.
Step 2: While the rice is cooking, make the stir fry sauce by combining the coconut aminos (or low sodium soy sauce), peanut butter, honey, rice vinegar, sesame oil, and ginger root in a small bowl.
Whisk the stir fry sauce ingredients with a fork until combined.
Step 3: When the rice is done cooking remove it and set it aside. If you are making this recipe for meal prepping, see our notes for this under recipe tips.
Rinse the inner pot and spray it again with nonstick cooking spray. Add the sliced steak slices and the stir fry sauce to the pot. Stir the steak slices and stir fry sauce together until the steak is thoroughly coated in the stir fry sauce.
Close and lock the lid, then turn the pressure cook valve to sealing. Select Pressure Cook (high) and set the cook time for 4 minutes.
Step 6: When the cooking time is complete, quick release the pressure and remove the lid.
Add the broccoli florets, diced onion, chopped zucchini, chopped mushrooms, chopped carrot, and can of bean sprouts to the pot. Then close and lock the lid again.
Step 7: Turn the pressure valve to sealing, select pressure cook and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
Step 8: Serve on plates or make your meal prep lunches for the week!
Recipe Tips
- Prevent sticking: If your Instant Pot has a Keep Warm button, turn it off when you set the cook time for the rice. This helps prevent the rice from sticking to the bottom and keeps it perfectly fluffy.
- Short on time? Use precooked or frozen rice to save time. I always keep a stash of cooked rice in the freezer so I can throw together a quick and healthy dinner, even on busy nights. (Check out my meal prep rice tips for more time-saving ideas!)
- Add some heat: Want to spice things up? Sprinkle red pepper flakes or drizzle a bit of sriracha over your beef stir fry for an easy flavor boost.
- Healthy meal prep made easy: Divide the cooked rice into ½-cup portions and place each into six meal prep containers. Add 1¾ cups of the beef and veggie stir-fry mixture to each container. Store in the fridge for up to 6 days or freeze for up to 2 months. When you’re ready to eat, microwave each thawed serving for 1–1½ minutes for a quick, balanced meal prep lunch or dinner.
Beef Stir Fry FAQs
Yes! You can cook this recipe with frozen beef — just allow the Instant Pot a few extra minutes to come to pressure. For the best texture, slice the beef thinly once it’s partially thawed before cooking.
Fresh vegetables like broccoli, bell peppers, carrots, and snap peas work perfectly in this stir fry. You can mix and match based on what’s in your fridge — just try to cut everything into similar sizes so it cooks evenly. If you love easy veggie sides, try my Air Fryer Broccoli or Instant Pot Steamed Vegetables — both pair perfectly with this dish.
Absolutely. This recipe uses lean beef, fresh vegetables, and a homemade stir fry sauce with minimally processed ingredients. It’s naturally high in protein, packed with fiber, and easy to fit into a clean-eating or balanced meal plan.
Healthy Eating Plans
21 Day Fix Containers
Per serving: 1 1/3 red containers, 2 green containers, 1 yellow container, 2 2/3 teaspoons
Weight Watchers Points
This Instant Pot Beef and Broccoli recipe is great for those on Weight Watchers, it’s 16 points per serving. If you want to lower the points you can omit the rice which will bring the points down to 11 points per serving.
Healthy Instant Pot Recipes
If you tried this recipe for Instant Pot Beef Stir Fry or any other recipe on my site please leave a rating and let me know how it went in the comments!
Instant Pot Beef Stir Fry
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Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- 1 ½ cups brown rice uncooked
- 1 ½ cups water
- ½ cup coconut aminos or reduced sodium soy sauce
- 4 tbsp peanut butter
- 2 tbsp honey
- 4 tsp rice vinegar
- 4 tsp roasted sesame oil
- 3 tsp fresh ginger minced
- 2 lb flank steak sliced against grain into strips
- 14 oz bean sprouts canned
- 1 carrots large, peeled and chopped
- 1 portobello mushrooms small, chopped
- 1 zucchini small, chopped
- ½ red onion medium, diced
- 6 cups broccoli about 3 heads
Instructions
- Start by cooking your rice. To do that, spray the inner pot of your Instant Pot with nonstick cooking spray. Rinse and drain your rice, then add it to the pot along with equal parts of water. Close and lock the lid, then turn the pressure valve to sealing. Select Pressure Cook and set the cook time for 20 minutes. 1 1/2 cups brown rice 1 1/2 cups water
- While the rice is cooking, make the stir fry sauce by combining the coconut aminos, peanut butter, honey, rice vinegar, sesame oil, and ginger root in a small bowl. Whisk the stir fry sauce ingredients with a fork until combined. 1/2 cup coconut aminos 4 tbsp peanut butter 2 tbsp honey 4 tsp rice vinegar 4 tsp roasted sesame oil 3 tsp fresh ginger
- When the rice is done cooking remove it and set it aside.
- Rinse the inner pot and spray it again with nonstick cooking spray. Add the sliced steak and the stir fry sauce to the pot. Stir the steak slices and stir fry sauce together until the steak is thoroughly coated in the stir fry sauce. 2 lb flank steak
- Close and lock the lid, then turn the pressure cook valve to sealing. Select Pressure Cook (high) and set the cook time for 4 minutes.
- When the cooking time is complete, quick release the pressure and remove the lid. Add the broccoli florets, diced onion, chopped zucchini, chopped mushrooms, chopped carrot, and can of bean sprouts to the pot. Then close and lock the lid again. 6 cups broccoli 1/2 red onion 1 zucchini 1 portobello mushrooms 1 carrots 14 oz bean sprouts
- Turn the pressure valve to sealing, select pressure cook and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
- Serve warm or see tips for storing.
Video
Notes
Nutrition
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I love making this on nights when we are craving takeout – it’s easy and delicious!
Such a simple recipe on nights when you’re craving stir fry, but want to save money and eat a bit healthier.