Instant Pot Pineapple Beef Teriyaki - Dump and Go Dinner
Elevate a humble cut of beef with this teriyaki beef and pineapple recipe that is bound to entice your family and company alike. Chunks of pineapple, red onion, pepper, and broccoli provide a flavorful accompaniment to the morsels of beef cooked together in a gingery teriyaki.
Ingredients
- 1 ⅔ pounds Stew Beef
- ¾ cups dice Onion, Red
- ½ cups Teriyaki Sauce
- ⅔ teaspoons Ginger, Ground
- 1 cup dice Broccoli
- ⅔ cups slice Bell Pepper, Green
- 1 ⅛ cups drain Chunks Pineapple, Canned
- 1 cup Water #1
- ½ tablespoons Cornstarch
- 1 tablespoon Water #2
- 1 ⅓ tablespoons Sesame Seeds
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide beef, onions, teriyaki sauce and ginger among indicated number of round freezer containers.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place beef, onions, teriyaki sauce, ginger and water #1 in Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 45 minutes.
- Quick release pressure.
- Combine cornstarch and water #2 in a bowl until smooth.
- Add to the Instant Pot along with broccoli, peppers and pineapple. Change setting to saute and cook for 5-7 minutes, until sauce has thickened and veggies have softened.
- Sprinkle with sesame seeds.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 oz beef & 2/3 cup veggies Amount Per Serving
- Calories
- 361
- Total Fat
- 10g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 120mg
- Sodium
- 1250mg
- Total Carbohydrates
- 25g
- Fiber
- 2g
- Sugar
- 20g
- Protein
- 44g
- WW Freestyle
- 6
11 Comments
Join the discussionWho wrote these directions? NO WHERE in the directions does it say to NOT PUT THE VEGETABLES IN until after pressure cooking. I should have known but having a 5 day old baby has made my brain mush, hence the reason for freezing this for when I didn’t need to think. When you say “sauté frozen contents” that implies everything frozen (bag of beef, bag of veggies). Now I have watery sauce and what can only be remnants of once chopped veggies that have disintegrated and no one in the family will eat it. Please update with more thorough instructions as not everyone reads to step 8 before cooking. A recipe like this is supposed to be fool proof, but you proven me a fool for trusting your ability to simply communicate.
Adam, we’re so sorry to hear that the original instructions didn’t work out for you. We reviewed our directions and when this recipe came back from several recipe testers, they did not mention this issue but we can see where it may become confusing for some following along step-by-step. We have updated the directions to reflect a more itemized approach and appreciate you taking the time to provide feedback.
I was a little nervous cooking a meal with stew meat. I’ve never used this ingredient before. it turned out very good! I served mine over plain rice with an extra drizzle of teriyaki sauce.
Make sure that you follow the directions and cook the items from frozen. I made the mistake of thawing them some on my first try and ended up with sad-looking broccoli. On my 2nd try, everything was still frozen and it turned out much better! I was worried about placing a block of frozen vegetables into the IP on saute but it didn’t take much time for them to warm enough to kind-of break up and heat through. The recipe writer knew what they were doing!
Hi Melissa, so glad this recipe turned out for you! Cooking stew beef in the Instant Pot is great for making that cut of meat tender. I’m sorry your broccoli didn’t turn out the first time, but glad it did the second!
How much pineapple juice I’m supposed to have specifically, I think I have to much i have two cups.
There isn’t any pineapple juice needed for this recipe. We ask you to drain the pineapples from the juice but the juice isn’t used in this recipe.
Mine turned out incredibly watery 🙁 followed the directions to a T, I thought!
Hi Melissa! Which directions did you use? Make it now or Make from Frozen? Typically when we see this complaint comes down to either – thawing the frozen ingredients first or it also could be the teriyaki sauce used. Some brands are thinner than others. Hopefully adding some cornstarch on saute thickened it up a bit!
This was delicious! We did the ‘make it now’ version and it was perfect.
Thank you!
The dish was too salty. You could halve the soy sauce and substitute water. And, yes, I had very soggy vegetables.
You can definitely halve the teriyaki sauce or use a low-sodium version if you prefer. That is the great thing about being able to customize our recipes!