Instant Pot Beef & Broccoli
This Instant Pot beef & broccoli features a healthy sweet and savoury sauce with a warm bite of ginger, and umami flavors from the soy and sesame seeds. A healthy dinner that requires minimal effort; you can have this on the table in under 40 minutes.
- 2 tablespoons olive oil
- 1 lbs boneless beef roast sliced into 2-inch long thin strips long; see note 1
- ½ cup beef stock
- ⅓ cup soy sauce reduced sodium
- ⅓ cup honey
- 2 tablespoons sesame oil
- 2 tablespoons ginger minced; or ½ teaspoon powdered
- ¼ cup water
- 2 tablespoons cornstarch or arrowroot starch
- 4 cups broccoli florets see note 2
- sesame seeds
- green onions
Sauté - Select the 'sauté' function of the Instant Pot. Add the olive oil to the stainless steel inner pot of the Instant Pot, and heat for a minute. Add beef strips to cover the bottom of the pot (not overlapping), and season with salt. Cook for 2-3 minutes per side, transferring to a clean plate. Work in batches until all beef strips are seared; add more oil if needed.
Combine - Add beef stock to the pan, using a spatula to scrape bits stuck to the bottom of the pan see note 3. Add the soy sauce, honey, sesame oil, and ginger, then stir to combine. Return the beef to the pot.
Pressure cook - Place the lid on the Instant Pot, set the valve to 'sealing' and pressure cook on high for 12 minutes. When the cooking cycle has completed, perform a quick pressure release- carefully transition the valve to the 'venting' position until the pin drops.
Add broccoli - Carefully remove the lid from the Instant Pot, then add the broccoli to the pot, mixing it in with the sauce. Select the 'sauté' function, and simmer for 3-5 minutes, until broccoli is softened to your liking.
Thicken sauce - Stir together the cornstarch and water, adding to the pot. Heat until the sauce is thick and bubbly. Use oven mitts to remove the inner pot from the Instant Pot so that the sauce doesn't over-reduce, and serve over rice with sesame seeds or green onions.
1- slice off visible fat. We successfully tested this recipe using stewing beef cubes, inside and outside round roasts. Chuck roast would be another great option; this recipe works well to tenderize the cheaper cuts of beef.
2- roughly 1 large head broccoli; you can increase the amount of broccoli to suit your tastes.
3- it is crucial to deglaze the pan in order to avoid triggering the burn warning.
This recipe stores well and works great for meal prep.
Portion out with rice, and store in an air tight container in the fridge for up to 4 days, or the freezer for up to 3 months.
Heat in the microwave until steaming hot, or reheat the beef & broccoli with sauce in a frying pan until warmed through.
Calories: 433kcal | Carbohydrates: 35g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 1236mg | Potassium: 800mg | Fiber: 3g | Sugar: 25g | Vitamin A: 567IU | Vitamin C: 81mg | Calcium: 73mg | Iron: 4mg