This paleo and Whole30 instant pot pepper beef is a quick and easy weeknight meal that’s also keto, gluten free and under 30 minutes. Whole30 instant pot recipes like this pepper beef are also great for meal prepping. It’s like a simplified version of a beef stir fry but all contained in one pot and with very little hands on time!
Whole30 Instant Pot Pepper Beef Ingredients:
This recipe really couldn’t get any more simple. It only requires a handful of ingredients, many of which are pantry staples for a paleo or Whole30 lifestyle. You’ll need coconut aminos, beef broth, minced garlic and ginger and a few spices to create the sauce. And, you’ll need arrowroot flour for thickening. These are all easy to find in most major grocery stores, or from Thrive Market.
The list of fresh ingredients you’ll need is also incredibly short, helping to make this an easy instant pot recipe to throw together quickly. You’ll need about a pound and a half of skirt steak, 2 bell peppers- 1 green and one red, and a handful of green onions. If you wanted to, this dish would also be great with additional vegetables such as broccoli, carrots, celery or onion.
How to Make Instant Pot Pepper Beef
Using your instant pot, you’ll first sauté the garlic and ginger quickly, just until it becomes fragrant. Then you’ll cook the beef in the beef broth and coconut aminos. This helps the beef become more tender by cooking it under pressure with the liquid before making the liquid into the sauce. When the instant pot is done, that’s when the vegetables will get added. The instant pot will go onto sauté mode once again, only for a few minutes, to allow the peppers and green onions to soften.
Check out these 40 Whole30 Instant Pot Recipes!
This Whole30 and paleo instant pot pepper beef recipe is delicious over steamed broccoli, with cauliflower rice, or with cabbage or bok choy.
Other Whole30 Instant Pot Recipes You’ll Love:
Instant Pot Sweet and Sour Chicken
Whole30 Instant Pot Pot Roast & Veggies
PrintInstant Pot Pepper Beef: Whole30, Paleo, Keto, GF
This paleo and Whole30 instant pot pepper beef is a quick and easy weeknight meal that’s also keto, gluten free and under 30 minutes. Whole30 instant pot recipes like this pepper beef are also great for meal prepping. It’s like a simplified version of a beef stir fry but all contained in the instant pot and with very little hands on time!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Beef
- Method: Instant Pot
- Cuisine: American
Ingredients
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1.5 lbs skirt steak, thinly sliced against the grain, seasoned with salt and pepper
- 3/4 cup beef broth
- 1/4 cup coconut aminos
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 6–8 green onions, roughly chopped
- Optional: 1 tbsp coconut sugar (if not doing a Whole30 or eating keto)
- Optional: 2 tsp arrowroot flour dissolved into 1 tbsp water
Instructions
- Set your instant pot to “sauté mode” and add the sesame oil, garlic and ginger. Once the oil becomes hot, use a spatula to quickly sauté the garlic and ginger until it becomes fragrant. Press “cancel”.
- Add the sliced skirt steak, beef broth and coconut aminos. Close the instant pot lid, put the pressure valve to sealing, and then set it to high pressure for 16 minutes.
- Once done, do a quick release and then add the peppers and green onions into the pot. Set the instant pot back to “sauté” and stir to combine the vegetables with the beef and liquid.
- Let sauté for 3-5 minutes, depending on how crisp or fork tender you want the peppers.
- To thicken the sauce, while it’s still sautéing, add the dissolved arrowroot and water mixture into the instant pot and stir in to incorporate. Continue stirring and the sauce will begin to thicken. To thicken further, repeat this step with 2 more teaspoons of arrowroot if desired.
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Ryan Jones says
I wish there was nutritional information included with this recipe.
Noel says
very delicious and easy to prepare meal!!
Lindsay says
Skirt steak is $20 for 1.5 pounds right now. Could I substitute small pieces of stew beef? Would that alter the cooking process any, if so?
paleobailey says
I know.. it’s so crazy 🙁 but you can, I think the cook time would be the same though.
Lindsay says
Making this tomorrow. Can I sub liquid aminos for coconut aminos?
paleobailey says
You can, but I would reduce the amount of liquid aminos and add more broth/water instead. Liquid aminos has 320 mg of sodium in one teaspoon — much higher than the 90 mg of sodium in the same amount of coconut aminos so I don’t want your dish to turn out way way way too salty!
Wendy Betz says
Made this for dinner and everyone LOVED it! Adding it to my must make again list!
Karen says
Thanks so much!
Karen says
Hi Bailey,
I’m getting ready to make this for the first time and noticed that, while you have coconut sugar in the list of ingredients, you don’t mention using it. What is the purpose of it and when should it be added? Thanks!
paleobailey says
Hi! Sorry it isn’t clear! It’s optional to add to give it a hint of sweetness to the sauce. It should get added into the IP with the coconut aminos and quickly mixed to dissolve 🙂
Kathy says
Thank you
paleobailey says
You’re welcome! Hope you enjoy!
Roger Hunt says
Hi Bailey! This sounds delicious. Can I substitute almond or coconut flour for the arrowroot flour? And ground ginger vs. fresh? I’m kinda going with what’s in my cupboard :-).
paleobailey says
Hey Roger! Yes you can use either of those flours. The coconut flour does need to be mixed with water to make a roux first, like the instructions with the arrowroot. With the almond flour, you don’t need to do that step, but go really slowly with mixing in the almond flour to thicken the sauce. Almond flour isn’t a 1:1 sub, and it can get too “gritty” and heavy when used as a thickener so just go light if you go that route! 🙂 Ground ginger is fine, too! 1/4 tsp ground is equal to 1 tbsp minced!
Roger Hunt says
Thanks Bailey!
Christi Flaker says
Amazing easy dish. Great flavors and the instant pot helps the meat get very tender. Highly recommend
paleobailey says
I’m so glad you enjoy it!! Thank you so much, Christi! <3 - B
Kimberly says
I made this for dinner last night and we loved it! It was quick, easy and had lots of flavor. The perfect weeknight meal!
paleobailey says
I’m so glad you enjoyed it!! Thanks so much for giving it a try, and taking the time to come back and let me know how it went!!
Amye says
This was fabulous! Meat was tender and flavorful although we like it spicy in our house so added a few jalapeños in with the peppers.
Sid says
Hi Bailey,
I’ve been looking forward to trying this recipe, and today I bought sesame oil, which is what your recipe lists. However, the link in the “Print” box goes to toasted sesame oil, and “sesame oil” and “toasted sesame oil” are apparently not the same thing. What should I use? Thanks!
paleobailey says
Sesame oil is fine! I’m not sure why it switches to that when you print. Strange, but I’ll look into it. Sorry for the confusion!
Sid says
No worries. We tried it a couple days ago with the sesame oil we’d bought, and my wife and I both thought it was great! Thanks for your amazing website!
paleobailey says
Awesome!! Thank you! And you’re welcome 🙂 Please let me know if there’s anything else I can help with!! – B
Sara says
Made this with flank steak and my boyfriend and I LOVED it! He has already requested that I make it again. So tender and the flavor is just great! Thank you!
paleobailey says
SO happy to hear this! Sounds like a win in my book 🙂 Thank you so much for taking the time to share this with me!! <3 - B
Mel says
I’m going to try this for meal prepping this weekend…do I have to use the coconut aminos if I do not have it? Thank u.:)
paleobailey says
If you’re wanting to use soy sauce instead, I probably would look for an alternative recipe that uses that. Soy sauce has like 5x the sodium content that coconut aminos does, so it would end up being incredibly salty. If you’re asking about just skipping it altogether, I think the flavor would be really off! Sorry!!
Brooke says
This is phenomenal!!! Super easy to make, great flavor!
Jason says
What’s an instant pot? Like a crockpot?
paleobailey says
An instant pot is like the opposite of a crock pot. Instead of taking hours, you can pressure cook things in minutes! This is the most popular one: https://amzn.to/2vipYsp
Megan says
We all loved this. Even the 5 year old and the 2 year old at their entire plates. The meat was tender, which I don’t feel like happens often with pepper steak recipes. Will definitely add this to the rotation.
paleobailey says
Thank you SO much Megan!! I really, really appreciate you taking the time to leave a review!
Jessica says
Is there any way I can make this in a slow cooker or on the stovetop in a dutch oven? All of the instant pot recipes have me itching to get one!
paleobailey says
I’d probably do it on the stovetop over the slow cooker 🙂
Kathy says
Hi bailey, how long do you think it would take to cook on the stove top?
paleobailey says
Hi, Kathy! I think it would probably take about 30 minutes. I’d swap some of the steps around a bit by first searing the thinly sliced beef on both sides and transferring it to a plate, then adding the sesame oil, garlic and ginger to the pan to saute for a minute or two. Then add in the peppers and green onions, and saute those for about 2-3 minutes until they just start to soften (not over doing it here being they’ll still cook in the sauce). Then adding the broth and coconut aminos into the skillet with the peppers. Heat the liquid (just barely bringing to a simmer – don’t want to overcook the peppers!) and if you want to thicken the sauce, add in the arrowroot dissolved in water now, then add the beef back into the skillet with the peppers and sauce and mix in with the sauce to coat the beef!
Jillian says
We loved this recipe! It’s so easy, so quick and seriously delicious!!
paleobailey says
I’m SO happy to hear this! Thank you!