Instant Pot Beef and Broccoli Recipe
Better-than-takeout Instant Pot beef and broccoli made with a simple sauce, marinated beef, and tender-crisp broccoli.
Servings: 4 servings
Ingredients
For the Beef & Broccoli
- 1 pound thinly sliced beef chuck roast trimmed of excess fat
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
- 1 pound broccoli florets
- Steamed rice for serving
For the Sauce
- ½ cup chicken stock
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon unseasoned rice wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon ginger grated
- 2 garlic cloves grated
Instructions
- Place beef in a medium bowl, then pour all of the marinade ingredients on top. Cover and let sit at room temperature for 10 minutes.
- Mix the sauce ingredients together in a medium bowl. Set aside.
- Once the steak has marinated, set Instant Pot to ‘saute’. Add oil and let heat until shimmering. Add steak and cook for 1 to 2 minutes, or until it begins to brown. Turn instant pot off.
- Add sauce to the Instant Pot, then add the lid with the valve set to ‘seal’. Press Pressure cook and cook on high for 10 minutes.
- While the beef cooks, bring a large pot of salted water to a boil. Add broccoli and cook for 3 to 4 minutes, or until crisp tender. Drain and rinse under cold water.
- When the cooking time is up, let the pressure release naturally on the Instant Pot for 10 minutes. After 10 minutes, move valve to ‘vent’ to let the remaining pressure out.
- Carefully open and remove the lid. Add broccoli, stirring to coat in the sauce.
- Serve over steamed rice.
Notes
My Top Tip: Marinate the beef! Marinating your meat before cooking will help keep it tender and juicy, so don’t skip this step! The longer you marinate the beef, the more flavor it will absorb. You can marinate it up to 24 hours in advance.
Storage: This dish can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, just microwave the beef and broccoli until it's heated through. You may need to add a splash of water or stock if you find that the sauce has become too thick.
Freezing: You can freeze the beef and broccoli for up to 3 months. To reheat, thaw it in the refrigerator overnight, then heat in a skillet or microwave until heated through.
*Nutrition label does not include rice.
Nutrition
Calories: 322kcal | Carbohydrates: 18g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 893mg | Potassium: 834mg | Fiber: 3g | Sugar: 7g | Vitamin A: 722IU | Vitamin C: 102mg | Calcium: 83mg | Iron: 4mg
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