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Pressure Cooker Ginger Beef

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Prep Time

10 minutes


Cook Time

20 minutes

kikkoman products used:


1-2 flank steaks (depending on size and number of people you’re serving)
1 tablespoon plus 2 tablespoons cornstarch, divided
1 tablespoon olive oil
⅓ cup dark brown sugar
8 cloves of garlic, minced
1 tablespoon ginger, grated
⅓ cup Kikkoman® soy sauce
1 cup plus ½ cups water, divided
1 teaspoon red pepper flakes
3 cups spinach


  1. Prepare the steak by cutting it into thin strips against the grain. Place into a bowl and sprinkle 1 tablespoon of cornstarch over the meat, tossing to coat.
  2. Turn your pressure cooker or Instant Pot to “Sauté” mode and add the olive oil. Once hot, add the steak and brown for 3 minutes with the lid off.
  3. In another bowl, whisk together brown sugar, garlic, ginger, soy sauce, red pepper flakes and 1 cup of water. Pour over steak and hit “Cancel”.
  4. Place the lid onto your Instant Pot and press the “Pressure Cook” function, setting the time to 8 minutes. Make sure that your steam release is in the sealing position.
  5. Once the 8 minutes are up, allow the pressure cooker to release pressure gradually for 10 minutes. Move the steam release to the open position at the end to release any additional steam. Carefully open the lid once the pressure indicator shows that the pressure has been released.
  6. In a small glass, whisk together 2 tablespoons of cornstarch and ½ cup of water. Set the Instant Pot to “Sauté” again and gradually pour in about half of the cornstarch and water mixture. Stir until thickened, adding additional cornstarch mixture if needed for desired thickness.
  7. Stir in spinach and allow to wilt.
  8. Serve over rice or noodles, topping with your favorite garnish, like green onions or sesame seeds.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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