No need to go out to eat to get your hibachi fix with this Instant Pot hibachi style steak and zucchini! Thanks to the pressure cooker, you can enjoy the flavors of a Japanese grill anytime for a fraction of the cost of heading out to dinner.
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Going out for hibachi is so fun!
We love going as a big group, and watching the chef work his magic right in front of us.
And we love the food even more!
Honestly though, for us, it’s a once in a blue moon kind of thing because hibachi is so expensive.
Sure you get piles of tender, flavorful steak, loads of veggies and rice, but for 6 people you are looking at more money than we want to spend unless it is a special occasion.
But, thanks to the Instant Pot, you can enjoy the spot on flavors of this Japanese style steak and veggies any night of the week for a small fraction of the cost of eating out. Best yet, it’s quick and easy to make!
What is hibachi?
The term “hibachi” can refer to a small Japanese cooking stove or to an iron hot plate called a teppan. This recipe uses the Instant Pot to replicate cooking meat and veggies on a hot plate in a fraction of the time.
When my family and I hear the word hibachi, we think of a table situated around a large metal hot plate where a chef will prepare flavorful meat and veggie dishes.
This recipe uses the traditional seasoning that many Japanese steakhouse use to replicate the yummy flavors.
To make this, you’ll need:
- Steak– Go for flank steak and make sure to trim off the fat and cut it into 1″ cubes.
- Extra virgin olive oil– You could sub in another mild light oil here like canola oil if you don’t have olive oil.
- Sesame oil– Even though there’s not a lot in this recipe, don’t skip it! Sesame oil has a very robust flavor.
- Soy sauce– Acts as a base for the sauce. You can use light soy sauce or tamari if needed.
- Seasoned rice vinegar– You can find this in the international or Asian food aisle at the grocery store. You can also buy seasoned rice vinegar online HERE
- Veggies– A quartered white onion, sliced baby bella mushrooms, halved and sliced zucchini.
- Aromatics– Minced garlic and ginger paste make this dish smell and taste delicious.
- Cornstarch and water– To form a slurry to thicken the sauce.
- Steamed white rice– Optional as something to serve with this.
How to Make
To make this, start by prepping the meat and veggies.
Make sure the meat is cut into cubes and the veggies are sliced. Set aside.
Then, add the oils to the inner liner of your Instant Pot and press the Saute button to turn it on.
Once the oil’s hot and shimmery, add the meat to the pot and cook just until browned on the outside but not cooked all the way through. Stir as needed.
Then, stir in the garlic and ginger and season with salt and pepper if desired. Let it cook, stirring constantly, for 60 seconds before hitting cancel to stop the pot from sautéing.
When you have hit cancel, add the soy sauce, onion, mushrooms, and vinegar to the pot. Stir everything to evenly combine.
Secure the lid on the pot and make sure to set the vent valve to the sealed position. Pressure cook on HIGH for 4 minutes.
After the Pot beeps, do a quick release, being careful to avoid the steam. Remove the lid.
Then, whisk the cornstarch and water together in a small bowl until they are smooth.
Pour the slurry into the pot and stir it until evenly combined with the rest of the ingredients.
Let the mixture rest, uncovered until the sauce slightly thickens.
Add the zucchini to the pot, gently pressing them down into the sauce, close the lid and set the vent valve to seal again. Pressure cook on high for 1 minute.
Do another quick release and then carefully open the lid and stir.
Check the zucchini and make sure it’s done to your liking without being overcooked. If you want it to soften more, just stir again and let the mixture rest for another minute or two.
Serve the steak and vegetables over, or alongside, steamed white rice.
What size Instant Pot do I need to make this?
The recipe turns out perfectly in either.
If you do use an 8 quart pot, you can double the recipe to feed a larger crowd.
If you do plan to double the recipe, you don’t have to change the cooking time in any way.
You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.
Tips and Tricks
- Don’t slice the zucchini too thin, or it will easily overcook. I like mine at least 1/4″ thick, sometimes thicker.
- Don’t like steak? You can sub bigger pieces of cubed chicken and cook it with the same instructions as the steak. You could also sub shrimp BUT only stir the uncooked shrimp in at the very end. They will cook in the hot sauce and vegetable mixture as they sit for a couple minutes.
- Trying to get more veggies in your meal? You can add broccoli, water chestnuts, and even carrots to the pot too!
- If you like to serve your meals with a garnish, thinly sliced green onions, sesame seeds, and/or crispy chow mein noodles all work well.
- Do Not add extra liquid! While most Instant Pot recipes tend to require liquid added before cooking, but this isn’t one of them. The meat itself will yield juices as it cooks as will the veggies.
Other Instant Pot Meals You’ll Love
This Instant Pot hibachi style steak and zucchini is a quick and easy way to enjoy the classic Japanese steakhouse flavors at home. It’s quick enough to make any night of the week!
Looking for other Instant Pot meals? Try these:
- Instant Pot Shrimp Boil
- Instant Pot Lazy Lasagna
- Instant Pot 40 Cloves of Garlic Chicken
- Instant Pot Meatloaf & Mashed Potatoes
- Instant Pot Cheesy Ground Beef & Rice
- Instant Pot Pork Chops & Gravy
If you’ve tried this INSTANT POT HIBACHI STYLE STEAK AND ZUCCHINI or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Hibachi Style Steak & Zucchini
- 1 1/2 - 2 lbs flank steak trimmed of fat & cut into 1" cubes
- 1 tbsp extra virgin olive oil
- 1 tsp sesame oil
- 1/3 cup soy sauce
- 2 tbsp seasoned rice vinegar
- 1 medium white onion quartered
- 8 oz baby bella mushrooms washed & thinly sliced
- 2 tbsp minced garlic
- 1 tbsp ginger paste
- 1 medium/large zucchini halved lengthwise & thinly sliced
- 1 tbsp cornstarch + 1 tbsp water, to form a slurry
- steamed white rice for serving
- Add the oils to the bowl of your pot, and press the Saute button to turn on. Once the oil's hot (shimmery) add the meat to the pot. Cook just until browned, stirring as needed, but not cooked all the way through.
- Stir in the garlic and ginger, then salt & pepper the mixture. Cook, stirring, for 60 seconds. Hit cancel to stop the pot from sauteeing.
- Add the soy sauce, onion, mushrooms, and vinegar to the pot. Stir everything to evenly combine.
- Add the lid to the pot turning to close, and set the vent valve to the sealed position. Pressure cook on HIGH for 4 minutes.
- Carefully turn the valve to quick release the pressure, staying away from the hot steam escaping. Open the lid.
- Whisk the cornstarch and water together until the slurry's smooth. Pour it into the pot and stir it in until evenly combined. Let the mixture rest, uncovered, for 2-3 minutes or until slightly thickened.
- Add the zucchini to the pot, gently pressing them down into the sauce, close the lid and set the vent valve to seal again. Pressure cook on high for 1 minute.
- Carefully perform a quick release of the pent up steam. Once that's done open the lid and stir the mixture- it will still be steamy and very hot.
- Check the zucchini and make sure it's done to your liking without being overcooked. If you want it to soften more, just stir again and let the mixture rest for another minute or two.
- Serve the steak and vegetables over, or alongside, steamed white rice.
recipe adapted from Little Sunny Kitchen
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.