Instant Pot Beef and Broccoli
User Reviews
5
-
Prep Time
10 mins
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Cook Time
13 mins
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Total Time
23 mins
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Servings
6
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Calories
369 kcal
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Course
Main Course
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Cuisine
Chinese
Instant Pot Beef and Broccoli
Description
Instant Pot Beef and Broccoli features bite-sized pieces of round steak pressure cooked with a flavorful liquid mix including beef broth, low sodium soy sauce, minced garlic, brown sugar, and sesame oil. The high-pressure cooking tenderizes the beef efficiently while blending the savory and sweet elements. After cooking, a cornstarch-water mixture thickens the sauce during a sauté step before adding fresh broccoli florets to preserve crispness and color. The dish is finished with an optional sprinkle of sesame seeds for a subtle crunch and nutty touch.
The dish is ideal served over cooked rice to soak up the glossy sauce. The tender but not mushy broccoli adds freshness and texture contrast, making the meal balanced and filling.
Leftovers can be stored airtight in the refrigerator for up to five days and reheated gently to maintain the broccoli texture.
Ingredients
- 2 pounds round steak cut into bite size pieces
- 1 cup beef broth
- 1/2 cup soy sauce low sodium
- 1 Tablespoon garlic minced
- 1/3 cup brown sugar
- 2 Tablespoons sesame oil
- 2 Tablespoons cornstarch
- 2 Tablespoons water cold
- 1 broccoli cut into bite size pieces, crown
- 1 Tablespoon sesame seeds optional
Instructions
- Place the steak in an electric pressure cooker. In a small mixing bowl, whisk together the beef broth, soy sauce, minced garlic, brown sugar and sesame oil. Pour this mixture on top of the steak in the instant pot.
- Seal the instant pot and cook on high pressure for 12 minutes. Do a quick release to release the pressure from the electric pressure cooker after this time.
- Whisk together the cornstarch and cold water in a small mixing bowl. Stir this mixture into the instant pot and switch the instant pot to the sauté setting.
- Then stir in the broccoli and put the lid back on the instant pot but do not pressure. Cook on sauté for 3-4 minutes until the broccoli is tender and the sauce has thickened.
- Sprinkle with sesame seeds and serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Be careful not to overcook the broccoli during the sauté step to keep it crisp-tender.
- Use low sodium soy sauce to control the saltiness of the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 40g | 80% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 1038mg | 43% |
| Potassium | 977mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 91mg | 101% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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