Instant Pot Beef & Broccoli
This beef and broccoli with tender beef and a savory garlic sauce cooks up in minutes in the Instant Pot!
Servings: 5 servings
Ingredients
- 1 tablespoon avocado oil or ghee
- 1 onion diced
- 1 ½ pounds beef stew meat
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
- ½ cup coconut aminos
- ½ cup chicken broth or water
- 2 teaspoons toasted sesame oil
- 2 tablespoons unseasoned rice wine vinegar
- 1 tablespoon coconut sugar
- ¼ teaspoon coarse sea salt
- 3 tablespoons cornstarch
- 2 heads of broccoli chopped into florets, or one pound frozen, steam-in-bag broccoli
- White or brown rice for serving
- Sesame seeds for garnish
Instructions
- Set the Instant Pot to 'saute' and add the avocado oil to the pot. Once hot, add the diced onion and cook for 3-4 minutes, until translucent.
- Add the beef stew meat to the pot and cook for 2-3 minutes, until browned, then flip and cook an additional 2-3 minutes.
- Add the garlic and ginger and saute until fragrant, about 30 seconds.
- Pour the coconut aminos, chicken broth, sesame oil, rice wine vinegar, coconut sugar, and salt into the pot.
- Seal the pot and set to cook on high pressure for 15 minutes. Once the timer goes off, immediately release the pressure from the pot, then remove the lid and set it back to 'saute' mode.
- Steam the broccoli using your preferred method.
- Microwave Method: Place the broccoli florets into a large glass bowl with about ¼ cup water. Affix with either a microwave-safe lid or seal with plastic wrap. Microwave on high for 5 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.
- Stovetop Method: Place the broccoli florets into a medium sized pot with ¼ cup water. Place the lid on and let simmer for 10 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.
- Whisk together the cornstarch and water and stir it into the pot. Let the mixture come to a low boil. Once the sauce is thickened, turn the Instant Pot off and serve!
Notes
To make in a slow cooker:
Follow the recipe, but brown the beef, onions, garlic, and ginger on your stovetop, then transfer to the slow cooker to cook on high for 4 hours or low for 8 hours. Once the time is up, transfer the sauce from the beef to a saucepan over medium heat and stir in the cornstarch, then cook until the mixture thickens.
Nutrition
Calories: 378kcal | Carbohydrates: 31g | Protein: 38g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 909mg | Potassium: 1282mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1516IU | Vitamin C: 219mg | Calcium: 150mg | Iron: 5mg