Instant Pot Beef and Broccoli
Whip up a delicious, restaurant-quality beef and broccoli dish in just 30 minutes with the Instant Pot, perfect for elevating your weeknight dinners.
Ingredients
Main Ingredients
- 1.5 pounds flank steak or sirloin, thinly sliced For a leaner option, consider flank steak.
- 2 cups broccoli florets Fresh or frozen; fresh adds a nicer texture.
- 1/4 cup soy sauce Low-sodium soy sauce can be used for a healthier option.
- 2 tablespoons brown sugar Provides sweetness to balance savory elements.
- 2 cloves garlic, minced Feel free to use garlic powder if needed.
- 1 tablespoon ginger, freshly grated Ground ginger can be used if fresh isn’t available.
- 1 tablespoon cornstarch For thickening the sauce at the end.
- 2 tablespoons vegetable oil Essential for sautéing before pressure cooking.
Optional Garnishes
- sesame seeds For garnish.
- green onions For a fresh crunch.
Instructions
Preparation
- Gather your ingredients. Slice the beef, chop the broccoli, and mince the garlic and ginger.
Cooking
- Turn your Instant Pot to the sauté function. Add the vegetable oil, then toss in the sliced beef. Sauté for 4-5 minutes until browned on all sides.
- Once the beef is browned, add minced garlic and ginger. Stir for about 30 seconds until fragrant.
- Pour in soy sauce and sprinkle brown sugar over the beef. Stir well to combine.
- Seal the Instant Pot and set it to cook on high pressure for 10 minutes. After cooking, allow a natural release for 5 minutes.
- Open the pot and add the broccoli florets. Close the lid again and set to high pressure for an additional 2 minutes.
- In a small bowl, mix cornstarch with cold water to create a slurry. After the broccoli is cooked, switch back to sauté mode and stir in the cornstarch mix. Cook for 1-2 minutes until the sauce thickens.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. For meal prep, store the beef and broccoli separately from the rice or quinoa. You can freeze individual portions for up to 3 months.