Instant Pot Beef and Broccoli
A quick and delicious Instant Pot recipe featuring tender beef and crisp broccoli in a savory sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lb chuck roast or flank steak, sliced into thin strips (against the grain)
- 1 tbsp canola oil (or neutral oil with high smoke point)
- 4 cloves garlic, minced
- 3/4 cup beef broth Use gluten-free if needed
- 1/2 cup soy sauce Use low-sodium if preferred
- 1/3 cup brown sugar Can reduce to 2 tbsp for lighter sauce
- 2 tbsp sesame oil
- 1 lb broccoli, cut into florets
- 3 tbsp water
- 3 tbsp cornstarch
Instructions
Preparation
- Set the Instant Pot to 'Sauté' and add 1 tbsp of canola oil. Let it heat until shimmering.
- Brown the meat in batches so each piece gets color without steaming. Remove each batch to a plate.
- Pour in the beef broth and scrape the bottom to deglaze, loosening browned bits.
- Stir in garlic, soy sauce, brown sugar, and sesame oil until the sugar dissolves.
- Return the browned beef to the pot. Lock the lid and set the valve to sealing.
- Select 'Pressure Cook' (High) for 10 minutes.
- When time ends, perform a quick pressure release: switch the valve to venting, then wait until the float valve drops before opening.
- Mix 3 tbsp of water with 3 tbsp of cornstarch to make a slurry. Stir it into the pot until the sauce is smooth and begins to thicken.
- Switch to 'Sauté,' add the broccoli, and stir briefly to coat.
- Close the Instant Pot (no pressure) and let the broccoli cook on 'Sauté' for 3 minutes (fresh) or 5 minutes (frozen) until crisp-tender.
- Open, taste, and adjust seasoning. Serve immediately over rice or noodles.
Notes
For a gluten-free option, swap soy sauce for coconut aminos. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.