Pressure Cooker Pepper Steak

• 1 beef top round roast (3 pounds)
• 1 cup water, divided
• 1/2 cup reduced-sodium soy sauce
• 4 garlic cloves, minced
• 1 large onion, halved and sliced
• 1 large green pepper, cut into 1/2-inch strips
• 1 large sweet red pepper, cut into 1/2-inch strips
• 1/3 cup cornstarch
• 2 teaspoons sugar
• 2 teaspoons ground ginger
• 8 cups hot cooked brown rice

1. In a 6-qt. electric pressure cooker, combine roast, 1/2 cup water, soy sauce and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. When finished cooking, quick-release pressure. Add onion and peppers. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. When finished cooking, quick-release pressure. Press cancel. Remove beef to a cutting board.
2. Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch, sugar, ginger and remaining water until smooth; gradually stir into vegetable mixture. Cook and stir until sauce is thickened, 1-2 minutes.
3. Cut beef into slices. Stir gently into sauce; heat through. Serve with rice.
4. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

beef, water, soy sauce, garlic, onion, green pepper, sweet red pepper, cornstarch, sugar, ground ginger, brown rice

Taken from www.tasteofhome.com/recipes/pressure-cooker-pepper-steak/ (may not work)