Instant Pot Beef and Broccoli Recipe
Servings: 6 Servings
Ingredients
Beef
- 1 pound stir fry meat thinly sliced beef, cut into ¼ thick pieces
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon ground black pepper or to taste
- ½ cup white onion finely diced
- 4 garlic cloves minced or pressed
- 1 cup low-sodium beef broth
- ½ cup soy sauce
- ½ cup light brown sugar
- 2 tablespoons sesame oil
- ¼ teaspoon ground ginger
- ⅛ teaspoon red pepper flakes
Slurry
- 3 tablespoons water
- 3 tablespoons cornstarch
Broccoli
- 12 ounces broccoli florets steamed or blanched
Instructions
- Separate the strips of beef and ensure they aren’t clumped together. Season them with salt and pepper, then set aside.1 pound stir fry meat, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper
- In a medium bowl, combine the onion, garlic, broth, soy sauce, brown sugar, sesame oil, ginger, and red pepper flakes. Pour the mixture into the stainless steel liner of the Instant Pot.½ cup white onion, 4 garlic cloves, 1 cup low-sodium beef broth, ½ cup soy sauce, ½ cup light brown sugar, 2 tablespoons sesame oil, ¼ teaspoon ground ginger, ⅛ teaspoon red pepper flakes
- Add the strips of beef, close the lid, and ensure the valve is set to sealing. Press the manual (pressure cook) button, then adjust the time to 5 minutes* (see note). After 5 minutes, allow a 5 minute natural release.
- While the beef cooks, make the cornstarch slurry. Whisk together the cold water and cornstarch then set aside.3 tablespoons water, 3 tablespoons cornstarch
- After the natural release, open the lid, and stir the contents. Press “Cancel” to turn off the “Keep Warm” function. Then, press “Saute.” Pour in the cornstarch slurry, and stir until the desired thickness is reached. Press, “Cancel” again, and stir in steamed broccoli.12 ounces broccoli florets
- Serve over rice or side of your choice.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 1 1/2 cups of the beef and broccoli. Additionally, the calorie count does NOT include the steamed rice or sesame seeds shown in the photos. Actual calories will vary.
*It’s important to have the beef thinly cut (¼ inch) in order to keep the cook time at 5 minutes. If the beef is thicker, it may be necessary to increase the cook time.
*Since the beef is so thin, we did not saute it ahead of time. We did test the saute method and found that most of the beef stuck and cooked completely without the need to pressure cook. Therefore, the sauce would not be absorbed as well.
*We recommend cooking the broccoli separate and adding it to the beef at the end. Either broccoli steamed or blanched on the stove top or microwave steamed broccoli works well. If you have two pressure cookers, it can be cooked in a separate pressure cooker while the beef cooks in the other.
*The rice can be cooked at the same time as the beef if it’s done pot-in-pot. Simply place a trivet tall enough to sit over the beef into the liner of the Instant Pot. Place a pressure cooker safe bowl onto the trivet with 1 cup of long grain white rice and 1 ¼ cup of water. Follow the cooking instructions as written.
*We have not tested this recipe with any rice other than long grain white rice.
Nutrition Facts
Instant Pot Beef and Broccoli Recipe
Serving Size
1.5 cups
Amount per Serving
Calories
274
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
47
mg
16
%
Sodium
1346
mg
56
%
Potassium
554
mg
16
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
20
g
22
%
Protein
21
g
42
%
Vitamin A
366
IU
7
%
Vitamin C
52
mg
63
%
Calcium
70
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
