Instant Pot Thai Beef Basil Stir-Fry with Jasmine Rice

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of beef stir-fried with garlic, chili, and fragrant Thai basil, cooked quickly in the Instant Pot and served over fluffy jasmine rice. This Thai-inspired beef recipe, ready in about 35 minutes, pairs sirloin steak, thinly sliced, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 520 cal/serving

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Ingredients

1 lb sirloin steak, thinly sliced
2 tbsp vegetable oil
5 garlic cloves, minced
1 small red Thai chili, thinly sliced
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp brown sugar
1 cup fresh Thai basil leaves
2 cups jasmine rice, rinsed
2 1/2 cups water for rice

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Instructions

Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp vegetable oil. Add 5 minced garlic cloves and 1 thinly sliced red Thai chili, sauté for 1 minute until fragrant but not burnt.
Step 2: Add 1 lb thinly sliced sirloin steak and sauté for 3-4 minutes, stirring frequently until the beef is browned but not fully cooked.
Step 3: Stir in 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Mix well and cancel sauté mode.
Step 4: Add 2 cups rinsed jasmine rice and 2 1/2 cups water on top of the beef mixture without stirring. Seal the lid and set to manual high pressure for 7 minutes.
Step 5: When cooking is complete, perform a quick release. Open the lid and gently fluff the rice and beef mixture. Stir in 1 cup fresh Thai basil leaves until wilted before serving.