Instant Pot Beef and Broccoli

Name: Instant Pot Beef and Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons extra-virgin olive oil; 1 ½ pounds boneless sirloin steak; ¼ cup low-sodium soy sauce; ¼ cup oyster sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 2 teaspoons chili-garlic sauce; 2 teaspoons minced garlic; 3/4 cup less-sodium beef broth; 1 pound steam-in-the-bag frozen broccoli florets; 3 tablespoons cornstarch; Prepared brown rice; Chopped green onions and toasted sesame seeds

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
461 kcal
Course
Main Course
Cuisine
Chinese

Instant Pot Beef and Broccoli

Iris Warren

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Healthy Instant Pot Beef and Broccoli recipe that is quick and easy to make! Enjoy tender beef, flavorful sauce, broccoli, and rice!

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Ingredients

Servings

1 ½ tablespoons extra-virgin olive oil
1 ½ pounds boneless sirloin steak cut across grain into thin slices, then cut again into 2-inch pieces
¼ cup low-sodium soy sauce
¼ cup oyster sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons chili-garlic sauce or Sriracha, or 1/2 teaspoon red pepper flakes, plus additional to taste
2 teaspoons minced garlic about 2 large cloves
3/4 cup less-sodium beef broth
1 pound steam-in-the-bag frozen broccoli florets
3 tablespoons cornstarch whisked together with 3 tablespoons water to create a slurry.
Prepared brown rice cauliflower rice, or quinoa, for serving
Chopped green onions and toasted sesame seeds for serving

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Instructions

Set Instant Pot to SAUTE. Add the oil. Once hot, add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.
In a medium bowl or large measuring cup, stir together the soy sauce, oyster sauce, honey, rice vinegar, chili-garlic sauce, and garlic. Pour the beef broth into the Instant Pot. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck-on bits of food (this will avoid a “burn” warning). Pour in the soy sauce mixture. Close and seal the lid. Cook on HIGH pressure (manual) for 12 minutes.
While the beef cooks, steam the broccoli according to package directions and set aside. Whisk together the cornstarch slurry.
When the Instant Pot time is up, immediately vent the Instant Pot to quickly release the pressure. Carefully open the lid. Add the cornstarch slurry and turn the Instant Pot to SAUTE. Stir to combine the slurry with the beef and cooking liquid, then bring the sauce to a boil. Let cook, stirring often, until the sauce is thickened, about 2 minutes. Stir in the steamed broccoli until all of the ingredients are evenly combined. Serve hot over rice or quinoa, sprinkled with green onion and toasted sesame seeds.

Notes

TO STORE: Store leftovers in the refrigerator for up to 4 days.
TO REHEAT: Reheat gently in the microwave or on the stove with a splash of extra broth or water to thin the sauce as needed.
TO FREEZE: Place in an airtight freezer-safe storage container and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

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Serving 1(of 4), about 1 1/4 cups stir fry with 1/2 cup prepared brown rice Calories 461kcal (23%) Carbohydrates 45g (15%) Protein 42g (84%) Fat 13g (20%) Saturated Fat 10g (50%) Cholesterol 108mg (36%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 461 kcal

% Daily Value*

Serving	1(of 4), about 1 1/4 cups stir fry with 1/2 cup prepared brown rice
Calories	461kcal	23%
Carbohydrates	45g	15%
Protein	42g	84%
Fat	13g	20%
Saturated Fat	10g	50%
Cholesterol	108mg	36%
Fiber	5g	20%
Sugar	10g	20%