Instant Pot Broccoli Beef
Instant Pot Broccoli Beef is everything you love about my Slow Cooker Broccoli Beef but much faster and with double the sauce — because who doesn’t love this delicious, tangy, sweet, garlicky sauce over a bed of rice or noodles?
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.
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: 643 kcal, Carbohydrates: 50 g, Protein: 43 g, Fat: 32 g, Saturated Fat: 12 g, Cholesterol: 104 mg, Sodium: 3413 mg, Potassium: 1023 mg, Fiber: 3 g, Sugar: 39 g, Vitamin A: 667 IU, Vitamin C: 82 mg, Calcium: 111 mg, Iron: 6 mg