Forget takeout menus and long cooking times! This Instant Pot Beef and Broccoli is your new weeknight hero. We’re talking incredibly tender beef and perfectly crisp-tender broccoli, all swimming in a savory, umami-packed sauce that comes together in a flash. It’s a healthy, satisfying meal that tastes like it took hours to prepare, but it’s ready in under 50 minutes. Let’s get cooking!
Ingredients
• 1 medium Onion, quartered
• 12 oz / 340g Broccoli Florets
• 1 lb / 450g Beef Sirloin or Chuck, chopped into 1-inch cubes
• 2 tbsp / 30ml Fish Sauce
• ¼ cup / 60ml Coconut Aminos
• 1 tsp / 5g minced Garlic
• 1 tsp / 3g ground Ginger
• ½ tsp / 3g Salt
• ¼ tsp / 1.5g ground Black Pepper
Instructions
1. Directions
2. Combine the chopped beef, quartered onion, fish sauce, coconut aminos, minced garlic, ground ginger, salt, and pepper in the inner pot of your Instant Pot. Stir briefly to mix.
3. Secure the lid, ensuring the steam release valve is set to the ‘Sealing’ position. Select the ‘Meat/Stew’ or ‘Pressure Cook’ function and set the timer for 20 minutes at high pressure.
4. Once the cooking cycle is complete, perform a quick release by carefully moving the steam release valve to the ‘Venting’ position.
5. Once the pin has dropped, carefully remove the lid. Select the ‘Sauté’ function on your Instant Pot.
6. Add the broccoli florets to the pot and stir. Cook for 3-5 minutes, stirring occasionally, until the broccoli is bright green and crisp-tender.
7. Serve immediately over rice or cauliflower rice and enjoy!
Nutritional Information
• Per Serving: Calories 270 | Total Fats 8g | Net Carbs 7g | Protein 38.5g | Fiber 2g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function to brown the beef in a little oil before adding the other and pressure cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the pot during the final ‘Sauté’ step and cook for 1-2 minutes until thickened.
• Cut the beef into uniform, 1-inch cubes to ensure it cooks evenly and becomes perfectly tender under pressure.
FAQ
Q: What other cuts of beef can I use for this recipe
A: While the recipe calls for sirloin or chuck, you can also use flank steak or round steak. The key is to cut the beef into uniform 1-inch cubes to ensure it cooks evenly and becomes tender under pressure.
Q: How do I make the sauce thicker
A: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Add it to the Instant Pot during the final ‘Sauté’ step and stir for 1-2 minutes until the sauce has thickened.
Q: Why is the broccoli added at the end
A: The broccoli is added after pressure cooking to ensure it stays crisp-tender. If it were pressure cooked with the beef, it would become overly soft and mushy. Sautéing it for 3-5 minutes at the end cooks it perfectly.
Q: Is this recipe gluten-free
A: Yes, this recipe is gluten-free as written because it uses coconut aminos instead of soy sauce. However, always check the labels on your specific ingredients, like fish sauce, to ensure they are certified gluten-free.
