Instant Pot Beef & Broccoli
Prep Time
10 minutes
Cooking Time
12 minutes
Release Time
8 minutes
Total Time
30 minutes
Serves
6
Ingredients
- 1 boneless beef chuck roast, 1.5 lb trimmed and cut into thin slices
- 1 medium onion, chopped fine
- 1/2 cup soy sauce
- 1/8 tsp. red pepper flakes
- 4 garlic cloves, minced
- 1/3 cup brown sugar
- 1 lbs. broccoli florets, diced into bite-sized pieces
- 3 Tbsp. cornstarch
- 2 tsp. olive oil
- 3/4 cup beef broth
- 2 Tbsp. sesame oil
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- Toasted sesame seeds for garnish
- Serve with white rice
Instructions
- Season the beef with pepper to taste. Put olive oil in the cooking pot and select “brown”. When oil is hot, quickly brown the meat in batches until all of the beef is browned (do not over-crowd the pot). Transfer to a plate.
- Add the chopped onions and sauté for 2 minutes until softened. Add the garlic and sauté for 1 more minute.
- Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes and stir until the sugar is dissolved.
- Add the browned beef and accumulated juices. Lock the lid and select high for 12 minutes.
- While the beef is cooking, microwave the broccoli florets for 3-4 minutes until tender.
- Perform a quick release. While pressure is releasing, in a small bowl combine the cornstarch and water and stir until smooth. With the pressure cooker turned to simmer, add the cornstarch mixture and combine stirring constantly until the sauce boils and thickens. Add the steamed broccoli.
- Serve over white rice and sprinkle with the sesame seeds.
Nutrition
Calories: 452 TotalFat: 26g SaturatedFat: 9g TransFat: 1g UnsaturatedFat: 16g Cholesterol: 94mg Sodium: 1401mg Carbohydrates: 24g Fiber: 4g Sugar: 12g Protein: 33g
Image courtesy of FoodNetwork.com
Image courtesy of EatingWell.com
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