Instant Pot Beef and Broccoli
User Reviews
4.9
99 reviews
Excellent
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
344 kcal
-
Course
Main Course
Instant Pot Beef and Broccoli
Report
Instant Pot Beef and Broccoli uses chuck roast steak seasoned and seared before pressure cooking with a flavorful chicken stock mixture containing soy sauces, oyster sauce, five-spice powder, and sesame oil. Garlic and ginger provide aromatics, while broccoli is added at the end to maintain crispness. The sauce is thickened with a cornstarch slurry, creating a glossy coating on the tender beef and vegetables. This recipe delivers a restaurant-style savory and slightly sweet dish with tender meat and crisp broccoli in a rich sauce.
Description
This Instant Pot Beef and Broccoli recipe starts by seasoning and browning a well-marbled chuck roast steak in peanut oil to develop savory flavor and a good crust. Aromatics including roughly minced garlic and diced ginger are incorporated next. A seasoned chicken stock mixture blends chicken stock with soy sauces, oyster sauce, five-spice powder, and a touch of sesame oil, building the sauce’s umami depth.
After searing, the beef is pressure cooked in the mixture, tenderizing the meat within the Instant Pot’s sealed environment. Broccoli florets are added later to retain their texture and vibrancy. The sauce is thickened using a cold water and cornstarch slurry, producing a glossy coating that clings to the beef and vegetables, enhancing both flavor and appearance.
The dish balances savory, slightly sweet, and spiced notes from five-spice powder. Peanut oil’s neutral flavor allows the beef’s richness to shine. This preparation suits a wholesome dinner served over rice. Follow the method for correct timing to achieve tender beef while preserving broccoli’s crispness.
Share:
Ingredients
- 2 pounds (750g) chuck roast steak 2 inches thick, well marbled
- 1 head (383g) broccoli , chopped into large florets
- 4 garlic roughly minced, cloves
- 1 tablespoon (15g) ginger , roughly diced
- 1 tablespoon (15ml) peanut oil
- black pepper to taste
- salt
- brown sugar
Chicken Stock Mixture
- 1 cup (250ml) chicken stock unsalted
- 2 tablespoons (30ml) soy sauce regular
- 1 tablespoon (15ml) dark soy sauce
- ½ tablespoon (7.5ml) oyster sauce
- 1 teaspoon five spice powder
- ¼ teaspoon sesame oil
Thickener
- water cold water 2-3 tablespoons; cornstarch 2 ½ tablespoons (22.5g
- cornstarch cold water 2-3 tablespoons; cornstarch 2 ½ tablespoons (22.5g
Instructions
- Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients as indicated. You should have about 24 mins including the time for browning the chuck steak.
- Brown Chuck Steak: Season one side of chuck steak lightly with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Lightly season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board.
- Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 2 tbsp (30ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, ½ tbsp (7.5ml) oyster sauce, 1 tsp five spice powder, ¼ tsp sesame oil, and 1 cup (250ml) unsalted chicken stock in a glass measuring cup.
- Sauté Ginger & Garlic: Add diced ginger and minced garlic to the pressure cooker. Sauté for roughly 90 seconds until fragrant. Do not let the garlic burn.
- Deglaze: Pour in the Chicken Stock Mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.
- Cut Chuck Steak: After deglazing, cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged in the cooking liquid.
- Optional Step - Make Pot-in-Pot Rice: Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack. Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water.
- Pressure Cook Beef Slices: Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (after pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
- Thicken Sauce: Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water. Mix it in one third at a time until desired thickness.
- Cook Broccoli: While the sauce is boiling, partially submerge the broccoli florets in the sauce mixture in pressure cooker. Turn off the heat by pressing Cancel Button, then switch to keep warm mode by pressing Keep Warm Button. Close the lid immediately (with venting knob in venting position). Wait 3 - 3.5 minutes before opening the lid again. The broccoli should be cooked by then. If not, give it a few quick stirs. Taste and adjust the seasoning with more five spice powder, kosher salt and brown sugar if necessary.
- Serve: Serve Beef & Broccoli immediately with jasmine rice or other main & side dishes.
Equipments used:
Notes
- For best flavor and texture, brown the chuck steak thoroughly before pressure cooking.
- Use the cornstarch slurry mixture carefully to thicken the sauce after pressure cooking for the right consistency.
- Adding broccoli at the end helps keep it crisp and brightly colored.
- Season the beef with kosher salt and freshly ground pepper prior to browning to build layers of flavor.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
9g
(3%)
Protein
32g
(64%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
104mg
(35%)
Sodium
586mg
(24%)
Potassium
767mg
(16%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
415IU
(8%)
Vitamin C
57.7mg
(64%)
Calcium
64mg
(6%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 586mg | 24% |
| Potassium | 767mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 57.7mg | 64% |
| Calcium | 64mg | 6% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
Other Recipes
You'll Also Love
