Instant Pot Beef and Broccoli
Instant Pot Beef and Broccoli is a flavorful Chinese meal made in minutes by pressure cooking.
Servings: 4 servings
Ingredients
Beef Marinade-
- 1 ½ pounds beef chuck eye roll or chuck roast cut into ¼-inch thick slices, 2-inches long
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 cup unsalted beef stock
- ⅓ cup oyster sauce
- ⅓ cup soy sauce
- 2 tablespoons cornstarch
- ¼ cup water
- 2 tablespoons vegetable oil
- 5 cups bite-sized broccoli florets
- ground black pepper to taste
Instructions
- In a medium-sized bowl, combine 1 ½ pounds beef chuck eye roll or chuck roast, 2 tablespoons soy sauce, ½ teaspoon sesame oil, 1 teaspoon minced ginger, and 1 teaspoon minced garlic. Marinate the beef at room temperature for at least 15 minutes.
- Select "Saute" on the Instant Pot. Allow the pot to heat; it will indicate "Hot" on the display when ready.
- Add 2 tablespoons olive oil to the pot. Once hot, work in two batches. Add half of the beef and cook on one side for 1 minute, flip over, and cook the other side for another minute. Press “Keep Warm/Cancel”.
- In a small bowl, whisk together 1 cup unsalted beef stock, ⅓ cup oyster sauce, and ⅓ cup soy sauce to make the sauce.
- Add all the beef back to the pot and pour in the sauce. Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock the lid.
- Press "Manual" button on the Instant Pot, and then set the timer to 6 minutes.
- Once the cooking time is complete, carefully quick release the pressure. Carefully remove the lid, opening the top away from you as steam will be released from the pot.
- In a small bowl combine 2 tablespoons cornstarch and ¼ cup water to make a slurry.
- Select "Saute" on the Instant Pot, once the stewing liquid begins to boil add the cornstarch slurry.
- Cook, stirring until the liquid is thickened, about 60 to 90 seconds.
- Add 2 tablespoons vegetable oil and 5 cups bite-sized broccoli florets then stir to combine. Cover pot with the lid and tighten, and cook the broccoli until the florets are tender on the “saute” function, about 3 to 5 minutes.
- Season beef and broccoli with ground black pepper, if desired. Serve immediately over rice.
Nutrition
Calories: 523kcal | Carbohydrates: 16g | Protein: 40g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 2406mg | Potassium: 1109mg | Fiber: 3g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 102mg | Calcium: 101mg | Iron: 5mg
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