Go Back
+ servings
a wooden spoon shown with a scoop of hibachi style steak & zucchini in an instant pot
Print Recipe
No ratings yet

Instant Pot Hibachi Style Steak & Zucchini

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Entree, Main Course
Cuisine: American, Asian, Japanese
Servings: 4
Calories: 636kcal


  • 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.


Calories: 636kcal | Carbohydrates: 9g | Protein: 89g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 238mg | Sodium: 1297mg | Potassium: 1706mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 7mg