Instant Pot Beef & Broccoli
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Marinade Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
322 kcal
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Course
Main Course
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Cuisine
Asian
Instant Pot Beef & Broccoli
Description
Instant Pot Beef & Broccoli uses thin slices of beef chuck roast marinated briefly in soy sauce, rice vinegar, salt, and pepper. The beef is sautéed in the Instant Pot to brown the meat before adding a sauce made from chicken stock, soy sauce, honey, rice wine vinegar, grated ginger and garlic, and cornstarch to thicken. The mixture pressure cooks to tenderize the beef and meld the flavors.
Broccoli florets are cooked separately until crisp-tender, then added to the Instant Pot after the pressure cooking finishes. This preserves the broccoli’s bright color and texture, coating it lightly with the savory sauce. The finished dish is served over steamed rice for a complete meal.
The recipe balances savory, sweet, and slightly tangy notes from the sauce, with soft beef and crisply cooked broccoli. It can be prepared quickly using an Instant Pot while maintaining the distinct textures and flavors.
Note: Nutrition information does not include the rice.
Ingredients
For the Beef Marinade:
- 1 pound beef chuck roast trimmed of excess fat, thinly sliced
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon rice vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce:
- ½ cup chicken stock
- 3 tablespoons soy sauce reduced sodium
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar unseasoned
- 1 tablespoon cornstarch
- 1 tablespoon ginger grated
- 2 garlic grated, cloves
To Finish:
- 1 tablespoon avocado oil
- 1 pound broccoli florets
- Steamed rice
Instructions
- Place beef in a medium bowl, then pour all of the marinade ingredients on top. Cover and let sit at room temperature for 10 minutes.
- Mix the sauce ingredients together in a medium bowl. Set aside.
- Once the steak has marinated, set Instant Pot to ‘saute’. Add oil and let heat until shimmering. Add steak and cook for 1 to 2 minutes, or until it begins to brown. Turn instant pot off.
- Add sauce to the Instant Pot, then add the lid with the valve set to ‘seal’. Press Pressure cook and cook on high for 10 minutes.
- While the beef cooks, bring a large pot of salted water to a boil. Add broccoli and cook for 3 to 4 minutes, or until crisp tender. Drain and rinse under cold water.
- When the cooking time is up, let the pressure release naturally on the Instant Pot for 10 minutes. After 10 minutes, move valve to ‘vent’ to let the remaining pressure out.
- Carefully open and remove the lid. Add broccoli, stirring to coat in the sauce.
- Serve over steamed rice.
Notes
- The nutrition label provided excludes rice, so calculate separately if including.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 893mg | 37% |
| Potassium | 834mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 102mg | 113% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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