Recipe: Delicious Kung Pao beef instant pot ip

Kung Pao beef instant pot ip. Learn how to make kung pao beef pot pie with Pillsbury pie crusts. Kung Pao Chicken + Slow Cooker Instant Pot - a perfect easy weeknight meal. Best of all, this popular favorite can be made in the crock-pot or your Instant Pot pressure cooker.

Kung Pao beef instant pot ip Sometimes I like to make this with part beef, part chicken and part shrimp. 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! You can have Kung Pao beef instant pot ip using 22 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Kung Pao beef instant pot ip

  1. It's 10 oz of rice noodles.
  2. Prepare 2 TBSP of canola oil.
  3. It's 2 pounds of stew meat cut thin.
  4. You need 4 TBSP of minced garlic.
  5. You need 2 cups of beef broth.
  6. Prepare of Sauce.
  7. You need 1/3 cup of soy sauce.
  8. You need 1 TBSP of ground ginger.
  9. You need 2 TBSP of hoisin sauce.
  10. You need 1 TBSP of rice vinegar.
  11. It's 1 TBSP of chili paste.
  12. You need 1 TSP of sesame oil.
  13. Prepare of Veggie mix.
  14. Prepare 1 of medium yellow onion chopped.
  15. It's 1 of red pepper chopped.
  16. It's 1 of green pepper chopped.
  17. You need 1/2 cup of salted peanuts.
  18. It's 2 TBSP of crushed red pepper.
  19. Prepare of Other ingredients.
  20. It's 5 oz of spinach.
  21. It's 2 TBSP of corn starch.
  22. You need 2 TBSP of water.

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. Note: while there are multiple steps to this recipe, this Kung Pao Beef dish is broken down into workable categories to help you better plan for preparation and.

Kung Pao beef instant pot ip step by step

  1. Turn on instant pot to high setting..
  2. When pot reads hot. Add in canola oil and then the meat. Stirring occasionally till browned..
  3. Add in garlic and broth. Scraping the bottom to remove any bits from the bottom of the pot..
  4. Seal instant pot and cook on manual/high pressure for 10 minutes then allow a 10 minute natural release..
  5. 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..
  6. After the 10 minute natural release. Release rest of the pressure and remove lid..
  7. Mix together the corn starch and water..
  8. Cancel keep warm function and turn back on saute high setting..
  9. 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..
  10. Add in spinach and stir till it wilts. And finally stir in rice noodles..
  11. Enjoy!!.

Sweet and salty, Kung Pao Chickpeas made in the Instant Pot! Once it displays hot, add the oil and then add the chopped ginger, garlic, dried red chilies and chopped onion. When using your Instant Pot for any recipe, make sure you have everything prepped in advance. I always make sure my liner is in place and I have the seal ring on Note: Always make sure pressure is fully released before attempting to open the lid! Directions for Instant Pot Kung Pao Chicken.