INSTANT POT BEEF AND BROCCOLI

Instant Pot Beef and Broccoli is a flavorful Chinese meal made in minutes by pressure cooking. For this recipe slices of beef chuck are marinated in a sesame, soy, ginger, and garlic mixture. The beef is cooked until tender in a soy and oyster sauce base. Broccoli florets are steamed in the Instant Pot until crisp-tender. The dish can be served with rice and garnished with sesame seeds.

INSTANT POT BEEF AND BROCCOLI

The beef cooks in a combination of soy sauce and oyster sauce, which provides a burst of umami flavors with each bite. I often utilize these two ingredients in my Asian cooking, such as in this easy stir-fry sauce where it pairs well with any combination of proteins or vegetables. An advantage of using the Instant Pot is that you can quickly steam the broccoli all-in-one place for a tasty one-pot meal! So skip the takeout and make healthier balanced meal option any day of the week.

HOW TO COOK BEEF AND BROCCOLI IN AN INSTANT POT
  • Cut the pieces of meat into even sized pieces for even cooking.
  • Use a steak marinade to quickly infuse flavor inside and out of the beef.
  • Lightly stir-fry the beef before pressure cooking to develop layers of flavors.
  • Pressure cook for a brief time period and use the "quick release" method to rapidly release the pressure.
  • Use a cornstarch slurry as a thickening agent for the sauce towards the end of cooking.
  • Use the saute function and close the lid to quickly steam the broccoli.
INGREDIENTS:
Beef Marinade
  • 2 tablespoons soy sauce
  • 1 ½ pounds beef chuck eye roll or chuck roast, cut into ¼-inch thick slices, 2-inches long
  • ½ teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
Sauce
  • 1 cup unsalted beef stock
  • ⅓ cup soy sauce
  • ⅓ cup oyster sauce
  • 2 tablespoons cornstarch
  • ¼ cup water
Beef and Broccoli
  • 2 tablespoon vegetable oil
  • Black pepper as needed for seasoning
  • 5 cups broccoli florets, about 2-inch sized pieces
INSTRUCTIONS:
  1. In a medium-sized bowl combine beef slices, soy sauce, sesame oil, ginger, and garlic. Marinate the beef at room temperature for 15 minutes.
  2. Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
  3. Add 2 tablespoons olive oil to the pot. Once hot, work in two batches, add beef and lightly brown on one side for 1 minute, flip over and brown another 1 minute. Press "Keep Warm/Cancel".
  4. Add all the beef back to the pot and pour in the sauce.
  5. Make sure that the release valve is in the "Sealing" position.
  6. Place the lid on the Instant Pot, turn and lock the lid.
  7. Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 6 minutes using the "+" or "-" buttons.
  8. Once cook time is complete, carefully quick release the pressure.
  9. Carefully remove the lid, opening the top away from you as steam will be released from the pot.
  10. In a small bowl combine cornstarch and water to make a slurry.
  11. Select "Saute" on the Instant Pot, once the stewing liquid begins to boil add the cornstarch slurry.
  12. Cook, stirring until the liquid is thickened, 60 to 90 seconds.
  13. Add the broccoli and 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.
  14. Season beef and broccoli with black pepper as desired.
  15. Serve with rice.

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