Steak Kabobs in the Pressure Cooker That You Gotta Try
Delicious steak kabobs marinated to perfection and cooked in a pressure cooker for maximum juiciness and flavor.
Equipment
- 1 Pressure Cooker for cooking
- 1 Mixing bowl for marinade
- 8 Metal skewers for assembling kabobs
Ingredients
Main ingredients
- ¼ cup olive oil smooth, rich base for marinade
- 2 tablespoons soy sauce umami punch
- 2 tablespoons red wine vinegar adds tang and brightness
- 2 tablespoons Worcestershire sauce for deep, meaty flavor
- 1 tablespoon fresh lemon juice to brighten up
- 2 cloves garlic minced
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 1 ½ pounds top sirloin steak cut into 1-inch cubes
- 1 red bell pepper seeded and sliced in 1-inch chunks
- 1 yellow bell pepper seeded and sliced in 1-inch chunks
- 8 ounces button mushrooms small
- 1 red onion chopped in 1-inch pieces
- 8 metal skewers
Instructions
Instructions
- Whisk olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, minced garlic, brown sugar, paprika, onion powder, and oregano together for the marinade.
- Cut steak into cubes. Coat with marinade and refrigerate for at least 30 minutes.
- Thread marinated steak on skewers with veggies. Leave space between pieces.
- Set pressure cooker to high with sealing ring tight. Place skewers inside and seal the lid.
- Cook for 15 minutes. Allow natural pressure release.
- Remove skewers, let rest 5 minutes, then serve.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze for longer storage and thaw before reheating.