Instant Pot Broccoli Beef
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
643 kcal
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Course
Main Course
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Cuisine
Chinese
Instant Pot Broccoli Beef
Description
Instant Pot Broccoli Beef brings together sliced or chunked beef cooked under pressure with a flavorful mixture of soy sauce, beef broth, brown sugar, sesame oil, garlic, and optional red pepper flakes. After pressure cooking, a cornstarch slurry is added to the hot cooking liquid and thickened to create a smooth, savory sauce. Fresh or frozen broccoli florets are stirred in at the end and heated through without overcooking. The result is a richly sauced dish with tender beef and crisp-tender broccoli that works well served on rice or noodles.
The beef cooks quickly under pressure retaining juiciness and absorbing the sweet and savory sauce components. The thickened sauce provides a slightly sticky texture that blends with the gentle bite from the broccoli. Using fresh broccoli steamed briefly in the microwave before adding helps maintain its bright color and texture.
This dish serves as a satisfying main course with a balance of protein and vegetables. The notes suggest a technique for preparing fresh broccoli to ensure it reaches a tender but crisp state, which complements the tender beef nicely. Overall, it offers a straightforward way to enjoy a classic beef and broccoli meal with pressure cooking convenience.
Ingredients
- 1 ½-2 pounds beef steak cut into 2-inch pieces, thin-sliced for stir-fry
- 2 cups beef broth
- 1 ⅓ cups soy sauce low sodium
- ⅔ cup brown sugar
- 2 tablespoons sesame oil
- 1-2 tablespoons garlic minced
- ½ teaspoon red pepper flakes optional, crushed
- 4-6 cups broccoli floret see note for fresh broccoli, frozen
- 4-5 tablespoons corn starch + 1/3 cup cold water
Instructions
- In your pot, combine meat, beef broth, soy sauce, brown sugar, sesame oil, garlic, and red pepper flakes and give it a good stir.
- Place the lid on the pot and slide into the lock position. Turn the vent knob to the SEALED position.
- Set to PRESSURE COOK or MANUAL for 8 minutes. (remember that it will take a few minutes for the pot to pressurize before it starts counting down)
- When the cook time is up, turn knob to the VENTING position. Once float valve drops down, remove the lid.
- Set the pot to the SOUP setting. In a small bowl stir together cold water and corn starch. When liquid comes to a boil in the pot, stir in corn starch slurry. Turn the pot off (hit CANCEL or unplug it) and allow the sauce to thicken for 2-3 minutes.
- Stir in broccoli florets until heated through, 3-5 minutes. Serve over rice or noodles.
Notes
- For fresh broccoli, microwave covered for 2-3 minutes until fork-tender before adding to the pot to maintain texture and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 50g | 17% |
| Protein | 43g | 86% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 104mg | 35% |
| Sodium | 3413mg | 142% |
| Potassium | 1023mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 82mg | 91% |
| Calcium | 111mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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