Instant Pot Beef and Broccoli
Instant Pot Beef and Broccoli is a quick and delicious dish that brings restaurant-quality flavors right to your kitchen. Tender flank steak is combined with vibrant broccoli and coated in a savory sauce, creating a meal that’s both satisfying and visually appealing. Perfect for family dinners or entertaining guests, this recipe is sure to impress with its rich taste and easy preparation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Asian
Ingredients
Scale
- 1 lb beef flank steak, sliced against the grain
- 4 cups fresh broccoli florets
- 1/4 cup low-sodium soy sauce
- 1/2 cup beef broth
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 tbsp cornstarch
- 1 tbsp sesame oil
Instructions
- Slice the flank steak into thin strips against the grain. Chop broccoli into bite-sized florets, mince garlic, and grate ginger.
- Set your Instant Pot to sauté mode; add sesame oil, minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant.
- Add the sliced flank steak and cook for 3-4 minutes until browned.
- Pour in soy sauce and beef broth; stir well to combine and scrape any brown bits from the pot.
- Gently place broccoli on top of the beef mixture without stirring.
- Close the lid and set to pressure cook on high for 10 minutes. Perform a quick release of steam before opening.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
Keywords: - For added flavor, consider marinating the beef in soy sauce for at least 30 minutes before cooking. - Substitute broccoli with snap peas or bell peppers for variety. - To store leftovers, keep them in an airtight container in the fridge for up to three days.