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.
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| 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:
- In a medium-sized bowl combine beef slices, soy sauce, sesame oil, ginger, and garlic. Marinate the beef at room temperature for 15 minutes.
- Select "Saute" on the Instant Pot. Allow 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 beef and lightly brown on one side for 1 minute, flip over and brown another 1 minute. Press "Keep Warm/Cancel".
- 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 on high pressure, and then set the timer to 6 minutes using the "+" or "-" buttons.
- Once cook 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 cornstarch and 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, 60 to 90 seconds.
- 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.
- Season beef and broccoli with black pepper as desired.
- Serve with rice.
