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Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli: A Weeknight Winner

Discover this Instant Pot Beef and Broccoli recipe, a savory-sweet dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1.5 lb Chuck Roast or Flank Steak Slice thinly to ensure tenderness; sirloin or skirt steak are great substitutions.
  • 1 tablespoon Canola Oil Essential for sautéing the beef; olive oil can also be used.
For the Sauce
  • 4 cloves Garlic (minced) Adds a wonderful aromatic flavor; no substitutions are recommended.
  • 0.75 cup Beef Broth Provides moisture and a flavorful base; chicken broth or water can be used.
  • 0.5 cup Soy Sauce For gluten-free options, use coconut aminos.
  • 0.33 cup Brown Sugar Balances the saltiness from the soy sauce; honey or white sugar can substitute.
  • 2 tablespoons Sesame Oil Enhances flavor and aroma; optional.
For the Vegetables
  • 1 lb Broccoli (cut into florets) Fresh is preferable, but frozen can be used.
  • 3 tablespoons Water Necessary for steaming the broccoli.
For Thickening
  • 3 tablespoons Cornstarch Key for thickening the sauce; can be replaced with flour after creating a slurry.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Start by gathering all your ingredients for Instant Pot Beef and Broccoli. Thinly slice the chuck roast or flank steak against the grain.
  2. Select the 'Sauté' function on your Instant Pot. Add the canola oil and sear the sliced beef for about 3-4 minutes.
  3. After browning the beef, add the minced garlic and sauté for an additional 30 seconds. Then, add the beef broth, soy sauce, brown sugar, and sesame oil.
  4. Secure the Instant Pot lid, set the valve to 'sealing'. Cook on high pressure for 10 minutes. Perform a quick release after cooking.
  5. Open the lid and set the Instant Pot back to 'Sauté'. Mix cornstarch with water until smooth and gradually stir into the pot to thicken the sauce.
  6. Add the broccoli florets and cook for 3 minutes if fresh, or 5 minutes if frozen, until tender-crisp.
  7. Turn off the pot, stir everything, and serve hot over steamed rice or zucchini noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 700IUVitamin C: 100mgCalcium: 50mgIron: 2.5mg

Notes

Optional to add favorite veggies or spice with red pepper flakes for personalization. Adjust cooking time if using frozen broccoli.

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