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Export 8 ingredients for grocery delivery
Add oil to Instant Pot and set Instant Pot on saute function.
When the oil is hot, add in peppers. Stir and cook peppers until tender but still very crisp. Remove peppers and set aside.
Add 3/4 cup water, soy sauces, rice vinegar, ginger, brown sugar and black pepper to Instant Pot. Stir to evenly mix. Add in beef and stir a few times to separate the beef slices and mix the beef with the sauce.
Seal the Instant Pot and set to cook at high pressure for 10 minutes. While beef is cooking, add cornstarch and 3 tbsp of water to a small bowl. Whisk until cornstarch is completely dissolved in the water.
When beef is done cooking, do a quick release. Do not allow it to do a natural release because it will overcook the beef.
Once it is safe to open the Instant Pot, lift the lid and stir a few times, allowing some of the trapped liquid to evaporate from the beef sauce. Pour in the cornstarch water and stir in quickly so that it does not clump up. Stir until sauce is thickened.
Add bell peppers and stir into sauce. Set Instant Pot to saute function and cook peppers and beef for about 1 minute. Turn off Instant Pot. Serve warm over rice or your favorite rice substitute.