Instant Pot Beef and Broccoli
User Reviews
5.0
105 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
6 servings
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Calories
414 kcal
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Course
Main Course
Instant Pot Beef and Broccoli
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Instant Pot Beef and Broccoli is made with tender beef that melts in your mouth, in the most amazing Asian sauce. A weeknight staple that is made in a fraction of the time in the pressure cooker.
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Ingredients
- 2 tablespoons vegetable oil
- 2 lbs flank steak sliced across the grain
- 1/4 cup water
- 12 oz frozen broccoli bag steamed
Sauce:
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon red pepper flakes
- 1/2 cup soy sauce low sodium
- 2 tablespoons sesame oil
- 1 cup beef broth low sodium
- 1/3 cup brown sugar or 1/2 cup for a sweeter version
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 1/3 cup water
Garnish:
- 1/4 cup green onions chopped
- 1 teaspoon sesame seeds
Instructions
- In a medium bowl whisk together all the ingredients listed in the Sauce compartment. Set aside.
- Press Sauté on the Instant Pot-> wait for the Instant Pot indicator to read HOT.
- Add vegetable oil, once the oil is hot, add the beef in one layer (in batches), do not move or turn the beef for about 2 minutes to make sure it gets a nice sear on one side (this is important). Stir the beef and sauté for 2 minutes on the other side. Remove, set aside on a plate covered in foil and brown another batch of beef, and set aside.
- Once done with browning the beef, add 1/4 cup of water to the pot to deglaze it. Using a wooden spoon, try to get any bits and pieces that are stuck to the bottom of the pot.
- Add the beef back to the pot, pour the sauce mixture on top. Stir to combine.
- Close lid and pressure cook on High Pressure for 10 minutes + 10 minutes Natural Release. After 10 minutes of NPR, turn off the Instant Pot. Release the remaining pressure. Open the lid.
Cornstarch Slurry:
- Make the cornstarch slurry: In a small bowl mix cornstarch with water until fully combined. With the IP on the Sauté function, add the slurry to the pot, stir to combine, and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. If needed add more slurry (1 tbsp cornstarch mixed with 1 tbsp water) until desired thickness is achieved. Keep in mind that the sauce will thicken more once it cools.
- Stir in the steamed broccoli.
- Turn off the Instant Pot and serve over rice or noodles. Garnish with fresh chopped green onions and sesame seeds.
Notes
- I bought frozen broccoli that can be steamed directly in the bag in the microwave. You can also steam them in a microwave safe bowl: Put all the broccoli in microwave-safe bowl and add 2-3 tablespoons of water per about 1 lb of broccoli. Cover with a lid, preferably should be covered tightly to keep the steam inside the bowl. Microwave for 3-4 minutes. If you are not sure of your microwave power, try at 2 1/2 minutes if the broccoli are done, if needed, cover back and microwave more. Same method can be used to steam fresh broccoli. Make sure you cut them into smaller florets before adding them to the bowl.
Nutrition Information
Show Details
Serving
0g
Calories
414kcal
(21%)
Carbohydrates
22g
(7%)
Protein
36g
(72%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
90mg
(30%)
Sodium
1338mg
(56%)
Potassium
791mg
(23%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
495IU
(10%)
Vitamin C
51.4mg
(57%)
Calcium
81mg
(8%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 414kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 90mg | 30% |
| Sodium | 1338mg | 56% |
| Potassium | 791mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 51.4mg | 57% |
| Calcium | 81mg | 8% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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