Instant Pot Beef and Broccoli - 20 Dishes

Instant Pot Beef and Broccoli

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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 people
Calories: 350kcal

Ingredients:

Beef and Broccoli

  • 1.25 lb Boneless chuck roast or flank steak sliced thinly across the grain
  • .25 tsp Sea Salt
  • .125 tsp Ground Black Pepper
  • 3 cloves Garlic minced or pressed
  • .5 tsp Sesame Oil
  • .5 tsp Fresh Ginger minced
  • 3.5 c Broccoli Florets
  • .25 c Water
  • .25 tsp Sesame Seeds

Sauce

Slurry

Instructions:

  • Season beef with salt, pepper, and sesame oil. Add olive oil to the Instant Pot and press the SAUTE button. Once the Instant Pot is hot, sear the beef for 1-2 minutes until brown (cook in batches as needed) then add garlic and ginger.
  • In a medium bowl, whisk together the beef broth, aminos/tamari, oyster sauce, coconut sugar, sesame oil, and chili flakes. Pour over beef.
  • PRESS Cancel, then press MANUAL or PRESSURE COOK on HIGH. Set to 6 minutes and cover with the lid. Turn the heating valve to SEAL.
  • Meanwhile, place broccoli in a microwave-safe bowl with water. Microwave 2 – 3 minutes until broccoli is tender.
  • Quick-release the pressure of the Instant Pot after the beef is cooked and there is a beeping to tell you it's done.
  • Carefully open the lid and whisk together the arrowroot powder and water to create a slurry in a small bowl. Stir into the Instant Pot and press SAUTE. Add the broccoli and cook until sauce has thickened and broccoli is hot.
  • Adjust seasonings as needed and sprinkle with sesame seeds. Serve hot with your favorite sides – rice, noodles, zoodles, cauliflower rice or quinoa.

Nutrition

Calories: 350kcal | Carbohydrates: 16g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 1748mg | Potassium: 572mg | Fiber: 1g | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 4mg
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