Craving a hearty, soul-warming meal that doesn’t require hours of simmering? This Instant Pot Beef and Broccoli Stew is your new weeknight champion! We’re talking incredibly tender chunks of beef and vibrant, crisp-tender broccoli, all bathed in a rich, savory broth infused with garlic, ginger, and a gentle kick of chili. The magic of the pressure cooker melds these classic flavors together in a fraction of the time, delivering a comforting stew that tastes like it’s been slow-cooked all day. Get ready to fall in love with this simple, satisfying, and delicious one-pot wonder.
Ingredients
• 2 lbs / 900g diced steak, such as chuck roast or stew meat
• 1 lb / 450g broccoli, chopped into florets
• 1 large bell pepper, seeded and chopped
• 1 cup / 240ml beef broth
• 3 garlic cloves, minced
• 1 tsp / 3g ground ginger
• 1 tsp / 5ml olive oil
• ½ tsp / 1g chili flakes
• Salt and freshly ground black pepper to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Once the display reads ‘Hot’, add the olive oil.
3. Season the diced steak generously with salt and pepper. Carefully add the beef to the pot in a single layer, working in batches if necessary to avoid overcrowding. Brown on all sides to build flavor.
4. Press ‘Cancel’ to turn off the Sauté function. Pour in the beef broth and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot.
5. Stir in the minced garlic, ground ginger, and chili flakes. Return the browned beef to the pot along with the chopped bell pepper.
6. Secure the lid, ensure the steam release valve is set to the ‘Sealing’ position. Select the ‘Stew/Meat’ setting and cook for 35 minutes.
7. Once the cooking cycle is complete, perform a quick release by carefully turning the valve to ‘Venting’.
8. Open the lid and stir in the broccoli florets. Secure the lid again, set to ‘Sealing’, and cook on High Pressure for 0 minutes. This will steam the broccoli perfectly.
9. Immediately perform another quick release to prevent the broccoli from overcooking. Season with additional salt and pepper if needed, and serve hot.
Nutritional Information
• Per Serving: Calories 430 | Total Fats 19g | Net Carbs 3g | Protein 54g | Fiber 1g
Pro Tips
• For a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on ‘Sauté’ mode after cooking and simmer for 1-2 minutes until thickened.
• Use beef chuck roast cut into 1.5-inch cubes for the most tender, fall-apart results. Pre-cut stew meat also works well in a pinch.
• To add a deeper, umami flavor, stir in 1-2 tablespoons of low-sodium soy sauce or tamari along with the beef broth in step 4.
• Don’t be tempted to add the broccoli at the beginning. The 0-minute pressure cook at the end is the secret to keeping it vibrant green and perfectly crisp-tender, not mushy.
FAQ
Q: How do I keep the broccoli from getting mushy in the Instant Pot
A: The secret is to add the broccoli at the very end. After the beef is cooked, stir in the florets and pressure cook for 0 minutes with an immediate quick release. This perfectly steams the broccoli, keeping it crisp-tender and vibrant.
Q: What is the best cut of beef for this stew
A: For the most tender, fall-apart beef, the recipe recommends using beef chuck roast cut into 1.5-inch cubes. Pre-cut stew meat is also a great and convenient option.
Q: Can I make this beef and broccoli stew thicker
A: Yes. For a thicker broth, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After cooking, turn the Instant Pot to ‘Sauté’ mode, stir in the slurry, and simmer for 1-2 minutes until it thickens.
Q: How can I add a deeper flavor to the stew
A: To enhance the savory, umami flavor, you can add 1-2 tablespoons of low-sodium soy sauce or tamari at the same time you add the beef broth, before pressure cooking the beef.
