Instant Pot Honey Hoisin Beef is the perfect combination of sweet and savory. Made with lean beef, baby bok choy, and smothered in delicious sauce, you can’t go wrong. Serve Honey Hoisin Beef over white rice for the perfect weeknight meal you can have on the table in 30 minutes or less!
Before I had my newest addition, we tried out the Hello Fresh the meal delivery service. While they were absolute amazing (and pretty handy), they were also pretty costly. In the spirit of budgeting we did have to cancel our subscription, but we did absolutely love one of the recipes they sent us, Honey Hoisin Beef.
There was just something about the way all of the flavors came together that just really worked! And, anyway I can get a 5 year old to eat baby bok choy is a win for me! I mean, I didn’t even know I liked bok choy!
I knew I absolutely had to recreate it with the Instant Pot and to my surprise, it wasn’t even hard. I even got to use cheaper meat because the pot tenderizes so well.
Check out how easy it is to make Instant Pot Honey Hoisin Beef
While this take on the recipe uses stir-fry beef, you can actually use whatever protein you prefer. The Instant Pot does an amazing job making the beef taste like it cooked all day long and would do the same with any other protein. A little side note, if you choose to use a greasy meat like ground beef, you will need to drain the excess fat for the sauce to form properly.
In my photos of the recipe, you will notice my bok choy was cut into long strips… My husband was trying to help and didn’t realize when I said to cut them into strips I meant to julienne them. If you haven’t heard that the term julienne before, it simply means to cut into short, thin strips. So, please just pretend he did the right thing. I was just glad he took it upon himself to help and lord knows it doesn’t hurt the meal, it would have just looked better for presentation.
If you’ve visited me before, you know my website is filled with easy recipes like Instant Pot Chicken, Broccoli, and Rice or Instant Pot Cashew Chicken and Instant Pot Honey Hoisin Beef is no different. I hope you will give it a try today. It’s time to change up the ordinary weeknights meals for the extraordinary! Let me just say, with this Instant Pot Honey Hoisin Beef recipe, ordering out will be a thing of the past!
Instant Pot Honey Hoisin Beef
Combine soy sauce, hoisin, honey, half the ginger, half the garlic, salt, pepper, and beef broth into a bowl.
Turn Instant Pot onto saute, once hot add vegetable oil, the rest of the ginger, the rest of the garlic, and beef. Cook until beef is browned on all sides.
Once browned add sauce mixture and turn IP off. Close Instant Pot lid and set to seal. Cook on manual high pressure for 10 minutes. When timer is up allow for a full natural release.
When you open the pot, pull out 1/4 cup of liquid and mix it in a separate bowl with the cornstarch. Turn Instant Pot back onto saute and add cornstarch mixture.
Bring to a boil and cook 5-7 minutes to thicken. After sauce is thick, add the bok choy and scallion whites. Cook until wilted (2-3 minutes).
Serve over white rice and top with scallion greens and sesame seeds.
Instant Pot Honey Hoisin Beef
Equipment
Ingredients
- 1 pound beef stir fry meat cut into bite sized pieces
- 4 little heads of baby bok choy cut into strips
- 4 scallions thinly sliced with whites seperated
- 2 thumbs ginger grated
- 4 cloves garlic grated (or minced)
- ¾ cup beef broth
- salt and pepper to taste
- 6 tablespoons soy sauce
- 4 tablespoons hoisin sauce
- 4 ounces honey
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- sesame seeds for garnish
- White rice for serving
Instructions
- Combine soy sauce, hoisin, honey, half the ginger, half the garlic, salt, pepper, and beef broth into a bowl.
- Turn Instant Pot onto saute, once hot add vegetable oil, the rest of the ginger, the rest of the garlic, and beef. Cook until beef is browned on all sides.
- Once browned add sauce mixture and turn IP off. Close Instant Pot lid and set to seal. Cook on manual high pressure for 10 minutes.
- When timer is up allow for a full natural release.
- When you open the pot, pull out 1/4 cup of liquid and mix it in a separate bowl with the cornstarch. Turn Instant Pot back onto saute and add cornstarch mixture.
- Bring to a boil and cook 5-7 minutes to thicken. After sauce is thick, add the bok choy and scallion whites. Cook until wilted (2-3 minutes).
- Serve over white rice and top with scallion greens and sesame seeds.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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If you’re looking for another delicious and quick meal check out this Instant Pot Chicken, Broccoli, and Rice or Instant Pot Cashew Chicken!
Hi:
What measurement is a “thumb”? Is it the whole thumb or just to the first knuckle? I’ve not ever come across this measurement for an ingredient. This recipe sounds great and I don’t want to mess it up.
Thanks!
A thumb of ginger is a piece of ginger approximately 2 inches long. For this recipe you will want two thumbs of ginger which will be approximately 3-4 tablespoons of freshly ground ginger. I hope this helps Claire!
This recipe is delicious! I make it at least once a month now. I do substitute the beef for chicken but turns out great every time.
This was delicious and truly had an authentic taste and smell. The only changes I made were browning my meat in a cast iron skillet first because it browns better than in the pot and I put the finished meal over cauliflower rice to keep the carbs low. I’ll definitely make this again!
Done. I love hoisen
I really like using bok choy in vegetable fried riceand that orange sauce looks great!!