Instant Pot Beef and Broccoli
If you're craving takeout but want something easy and budget-friendly, this Chinese Beef and Broccoli recipe is a must-try. It’s quick, flavorful, and comes together beautifully in the Instant Pot!
Servings: 4 servings
Ingredients
- 1 ½-2 pounds thin-sliced stir-fry steak cut into 2-inch pieces
- 2 cups beef broth
- 1 ⅓ cups low sodium soy sauce
- ⅔ cup brown sugar
- 2 tablespoons sesame oil
- 1-2 tablespoons minced garlic
- ½ teaspoon crushed red pepper flakes optional
- 4-6 cups frozen broccoli florets see note for fresh broccoli
- 4-5 tablespoons corn starch + 1/3 cup cold water
Instructions
- In your pot, combine meat, beef broth, soy sauce, brown sugar, sesame oil, garlic, and red pepper flakes and give it a good stir.
- Place the lid on the pot and slide into the lock position. Turn the vent knob to the SEALED position.
- Set to PRESSURE COOK or MANUAL for 8 minutes. (remember that it will take a few minutes for the pot to pressurize before it starts counting down)
- When the cook time is up, turn knob to the VENTING position. Once float valve drops down, remove the lid.
- Set the pot to the SOUP setting. In a small bowl stir together cold water and corn starch. When liquid comes to a boil in the pot, stir in corn starch slurry. Turn the pot off (hit CANCEL or unplug it) and allow the sauce to thicken for 2-3 minutes.
- Stir in broccoli florets until heated through, 3-5 minutes. Serve over rice or noodles.
Video
Notes
If using fresh broccoli, place in a bowl, cover with plastic wrap, pierce 2-3 times with a fork and then microwave for 2-3 minutes until fork-tender.
Nutrition
Calories: 643kcal | Carbohydrates: 50g | Protein: 43g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 3413mg | Potassium: 1023mg | Fiber: 3g | Sugar: 39g | Vitamin A: 667IU | Vitamin C: 82mg | Calcium: 111mg | Iron: 6mg
