Instant Pot Beef and Broccoli
Instant Pot Beef and Broccoli is a one-pot Chinese style meal that is as good as take out! Lots of flavor, with tender strips of beef, broccoli, and rice.
Servings: 4 - 6
Equipment
- 7-inch round pan (for rice, if making)
- Metal Trivet/Rack (if making rice)
Ingredients
Sauce
- ½ cup Soy Sauce, low sodium
- 1 cup Beef Broth, low sodium
- 1 ½ Tablespoons Sesame Oil
- 3 Tablespoons Brown Sugar (or to taste)
- 1 teaspoon Ginger Powder (or 1 Tablespoon fresh grated)
- ¼ teaspoon Red Pepper Flakes
To Sauté
- 2 Tablespoons Peanut or Canola Oil
- 2 lbs Chuck Roast or Flank Steak, sliced thinly against the grain
- 1 medium Onion, sliced into half moon shapes
- 5 cloves Garlic, pressed or finely minced (2 Tbsp)
- 1 ½ lbs Broccoli Florets, fresh or frozen
To Thicken
- 3 Tablespoons Corn Starch
- ¼ cup Cold Water
Optional - If you want to cook rice with the beef (you'll need a tall trivet and 7" pan)
- 2 cups Long Grain White Rice, well rinsed
- 2 cups Water
Garnishes
- 1 Tablespoon Sesame Seeds
- 2 Green Onions, sliced
Instructions
Prep
- Gather all of your ingredients together and have everything chopped, measured, and ready to go before you start cooking.
Make the Sauce
- Combine all of the sauce ingredients in a large measuring cup or a medium size bowl. Whisk it well. Set aside.
Brown the Meat
- Turn on the Sauté setting, and when hot, add the oil. Add half of the beef strips and brown them a couple minutes on both sides (don't cook fully). Remove them to a plate and repeat with the second half.
- After the second batch has browned, add the first batch back into the pot (with the second batch), and add the onion and garlic. Cook for a couple of minutes, stirring frequently.
- Turn off the Sauté setting. Pour in the sauce and stir.
Prep the Rice, if Making
- If you are making rice, set the tall trivet into the pot and set the pan of rice/water on the trivet.
Pressure Cook
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 10 minutes. High Pressure
- After the cooking cycle has ended, let the pot sit undisturbed for 5 minutes (5 minute natural release). Then do a Quick Release of the remaining pressure/steam. When the pin in the lid drops down, you can open the lid.
Mix the Cornstarch Slurry
- While the meat is cooking you can mix together the cornstarch and water and set the slurry aside.
Cook the Broccoli
- Carefully remove the pan of rice and the trivet from the pot and set aside.
- Add the broccoli to the pot, stir in the cornstarch slurry, and pressure cook again, for 0 minutes* (see Note below). Then Quick Release as soon as the cooking cycle has finished.
- Meanwhile, fluff the rice with a fork and transfer to a serving bowl.
- After you open the pot again, stir well. Serve over hot rice. Garnish as desired.
Notes
*Optionally, you can turn the sauté setting on the Low/Less setting and simmer until thickened and the broccoli is tender. Stir frequently and don't let it burn.
Nutrition
Calories: 625kcal
