Instant Pot Beef & Broccoli
I love the brown sauce in this recipe. Made in the Instant Pot on a busy night makes it even better! Enjoy! Diane
Beef & Broccoli
- 2 tablespoons olive oil
- 2 lbs flank or flat iron steak (thin sliced across the grain)
- 1/4 cup beef broth
- 1 small can sliced diced water chestnuts
- 12 oz frozen broccoli bag (steamed and aside)
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger or jarred fresh
- 1 teaspoon hot chili oil or red pepper flakes
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 1 cup beef broth
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
- 1/3 cup cold water
- sliced green onions
- sesame seeds
- In a medium bowl whisk together all the ingredients listed under Sauce. Set aside.
- Press Sauté on the Instant Pot.
- Add the olive oil, once the oil is hot, add half the beef in one layer, do not move or flip the beef for about 2 minutes to make sure it gets a nice sear on one side. Flip the beef and sauté for 2 minutes on the other side. Remove, set aside on a plate covered. Brown the other batch of beef.
- Once done with browning the beef, add 1/4 cup of beef broth to the Instant Pot to deglaze it. Using a silicone or wooden spoon, scrape any bits and pieces that are stuck to the bottom of the pot. You want to get this up so you don’t get a “burn notice.”
- Add the all the seared beef back to the Instant Pot, pour the sauce mixture on top. Stir gently to combine.
- Lock Lid on and Pressure Cook on High (make sure control knob is set to Seal.) and cook for 12 minutes. Do a 10-minute Natural Release, release the remaining pressure. Open the lid. Switch the Instant Pot to Sauté.
- In a small cup; mix cornstarch with water. Add the cornstarch slurry to the Instant Pot, stir to combine, and cook for 2-3 minutes until the sauce thickens. If needed add more slurry (1 tbsp cornstarch mixed with 1 tbsp water) until desired thickness is achieved. The sauce will thicken more once it cools.
- Stir in the water chestnuts and steamed broccoli.
- Turn off the Instant Pot or move to “keep warm” and serve over cooked rice; garnish with fresh chopped green onions and sesame seeds.