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Classic beef with broccoli in a white bowl with rice.

Beef and Broccoli ~ Instant Pot

Tender thin-sliced beef in a flavorful sauce with tender broccoli. Sever this Instant Pot beef and broccoli recipe over rice for a complete dinner idea.

Course Main Course
Cuisine Chinese
Keyword Asian Cuisine, Beef and Broccoli, Healthy Beef and Broccoli, Instant Pot Beef and Broccoli, Mongolian Beef, Pressure Cooker Beef and Broccoli
Prep Time 15 minutes
Cook Time 16 minutes
Pressure Building and Releasing Time 11 minutes
Total Time 42 minutes
Servings 6 Servings
Calories 392 kcal
Author Jennifer

Ingredients

Sauce

  • ½ Cup Soy Sauce
  • 1 Cup Beef Broth
  • Tablespoons Sesame Oil
  • 1 Teaspoon Ground Ginger
  • 3 Tablespoons Brown Sugar
  • ¼ Teaspoon Red Pepper Flakes

Meat

  • 2 Pounds Flank Steak thin sliced against the grain
  • 2 Tablespoons Olive Oil peanut or canola oil will work
  • 1 Medium Onion sliced thin and into half moon shape
  • 2 Tablespoons Garlic minced

To Thicken The Sauce

  • 3 Tablespoons Corn Starch
  • ¼ Cup Cold Water

Extras

  • Pounds Broccoli florets fresh
  • 1 Tablespoon Sesame Seeds optional for garnish
  • 2 green onions optional for garnish

Instructions

The Sauce

  1. In a mixing bowl combine the soy sauce, beef broth, sesame oil, ground ginger, brown sugar, and red pepper flakes. Mix everything together well, set the bowl aside.

Cutting The Meat and Veggies

  1. Cut the broccoli into florets and set aside.

  2. Cut the onion into thin half-moon shapes. If using fresh garlic press or finely mince the garlic. I used the minced garlic in a jar.

  3. Cut the meat into thin slices against the grain.

Sauté The Meat

  1. Press the sauté button on the front of the Instant Pot. When it reads HOT add the olive oil into the inner pot.

  2. Add half of the thin-sliced beef into the inner pot. Cook for 2 minutes on both sides just to brown them. Do not fully cook the meat. Remove the first half of the meat to a plate.

  3. After browning the rest of the meat. Add the first batch of meat along with the onion and garlic into the inner pot. Cook for 2 more minutes

  4. Turn the sauté button off. Give the sauce one more mix then add it into the inner pot. Give the beef, onion, garlic, and sauce a stir.

  5. Place the lid on the Instant Pot, turn the steam release knob to sealing. Press the pressure cook button and adjust the -+ button to 10 minutes. (make sure to cook on high pressure)

  6. Once the cooking time is up let the Instant Pot do a natural release for 5 minutes. Then release the remaining steam. When the pin drops remove the lid from the Instant Pot.

  7. While the Instant Pot is doing the natural release mix the corn starch and water together.

  8. Pour in the corn starch slurry and add the broccoli florets into the inner pot.

  9. Place the lid back onto the Instant Pot and turn the steam release knob to sealing. Press the pressure cook button and adjust the -+ button to 1 minute.

  10. When cooking time is up do a quick release.

  11. Stir the ingredients and serve over rice.

Recipe Notes

Naturalional values may vary depending on the ingredients used. 

To help cut sodium I used less sodium soy sauce. 

The broccoli will have a bit of crunch to it being cooked for 1 minute. If you like tender broccoli you could cook for 2 minutes in the Instant Pot.

I have also cooked the broccoli on the stovetop. When I do that then I just add in the corn starch slurry and mix in the broccoli. Omitting the extra minute of cook time in the end. The slurry will thicken the sauce up perfectly without the extra cooking time. 

 

 

Nutrition Facts
Beef and Broccoli ~ Instant Pot
Serving Size
 
6 Servings
Amount per Serving
Calories
392
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Cholesterol
 
91
mg
30
%
Sodium
 
1352
mg
59
%
Potassium
 
1005
mg
29
%
Carbohydrates
 
22
g
7
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
39
g
78
%
Vitamin A
 
772
IU
15
%
Vitamin C
 
104
mg
126
%
Calcium
 
122
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.