Instant Pot Beef And Broccoli
A quick and delicious take on a classic dish, Instant Pot Beef and Broccoli delivers tender beef and crisp broccoli with a savory sauce in no time.
Ingredients
For the beef and sauce
- 1 lb Flank steak (or sirloin or thin sliced chuck) Thinly sliced against the grain
- 1/4 cup Soy sauce (regular or low sodium) Start with low sodium if sensitive to salt
- 1 cup Beef broth Water works in a pinch
- 2 tbsp Brown sugar Balances the sauce
- 2 cloves Minced garlic Fresh preferred
- 1 tbsp Grated ginger Fresh is wonderful, jarred works too
- 2 tbsp Cornstarch To thicken the sauce
- 2 tbsp Water For the cornstarch slurry
- 1 tbsp Oil For sautéing any neutral oil is fine
- 4 cups Fresh broccoli florets If using frozen, add them still frozen
Instructions
Make the Sauce
- Stir together soy sauce, beef broth, brown sugar, minced garlic, grated ginger, and a splash of rice vinegar if you have it. Taste and adjust sweetness and salt.
Prepare and Cook
- Slice the beef thinly against the grain. Chill the steak in the freezer for 15 minutes for easier slicing.
- Set the Instant Pot to Sauté. Add oil and sear the beef in two batches; do not need color on every piece.
- Pour in the sauce and scrape up any browned bits on the bottom.
- Seal the lid and cook at High Pressure for 10 minutes. Let it naturally release for 10 minutes, then quick release any remaining pressure.
- Mix cornstarch with water to create a slurry. Switch pot to Sauté, pour in slurry, and simmer until the sauce thickens.
- Add the broccoli, lock the lid and steam for 0 to 1 minute for fresh or same timing from frozen.
- Taste and adjust; serve over rice or noodles.
Notes
Slice against the grain for tenderness. Don't overcook the broccoli, and control your salt. Mix cornstarch with cold water before adding to hot liquid.