Steak Kabobs Pressure Cooker Recipe You Gonna Love
Tender steak kabobs made in a pressure cooker, juicy and full of flavor, perfect for a quick meal.
Equipment
- 1 Pressure cooker For cooking
Ingredients
Main ingredients
- ¼ cup Olive oil for marinade
- 2 tablespoons Soy sauce
- 2 tablespoons Red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Fresh lemon juice
- 2 cloves Garlic minced
- 1 tablespoon Brown sugar
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- ½ teaspoon Dried oregano
- to taste Salt and black pepper
- 1 ½ pounds Top sirloin steak cut into 1-inch cubes
- 1 Red bell pepper cut into chunks
- 1 Yellow bell pepper cut into chunks
- 8 ounces Button mushrooms
- 1 Red onion cut into pieces
- 8 Metal skewers for skewering
Instructions
Instructions
- Grab a big mixing bowl and whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, and oregano. This marinade’s gonna be the flavor base for your kabobs.
- Toss the top sirloin steak cubes into the marinade. You gotta make sure every piece is coated nice and good. Let it sit for at least 30 minutes but if you got time, 2 hours in the fridge works wonders.
- While your steak soaks up the marinade, prep your pressure cooker pot. You want it ready to go with a cup of water or beef broth for broth depth.
- Thread steak cubes, bell peppers, mushrooms, and onion alternately onto the skewers. Leave a little space between pieces so steam can move around and cook perfectly.
- Place the skewers in the pressure cooker on a trivet if you got one, so the kabobs don’t sit in the liquid. Seal that lid tight and set your cooker to high pressure for 8 minutes.
- Once the time’s up, do a natural release for 5 minutes. Then slide into quick release to let out the rest of the steam. Open the lid carefully and you’ll spot perfectly cooked kabobs, tender and packed with flavor. Rest a few minutes before digging in.
Notes
Refrigerate your leftover kabobs wrapped tightly in foil or plastic wrap inside an airtight container. They keep nicely for about 3 to 4 days. Just pop them in the fridge pretty quick after cooking. Freezing kabobs works too if you wanna save them longer. Remove the skewers and place the meat and veggies flat in freezer bags. Don’t forget to squeeze out as much air as possible to avoid freezer burn. They last about 2 months this way.
When reheating, you got options. Microwave works fine for a quick fix, but reheating in a hot skillet or the oven keeps the texture better. Heat just until warmed through so you don’t dry ’em out.