Skip to main content

Instant Pot / Pressure Cooker Beef And Broccoli Recipe



Ingredients

  •  1 1/2 pounds boneless beef chuck roast, well trimmed and sliced into thin strips**
  •  Fresh ground pepper
  •  2 teaspoons olive oil
  •  1 medium onion, finely chopped
  •  4 cloves garlic, minced
  •  3/4 cup beef broth
  •  1/2 cup soy sauce*
  •  1/3 cup brown sugar
  •  2 tablespoons sesame oil
  •  1/8 teaspoon red pepper flakes
  •  1 pound broccoli florets, diced into bite-size pieces
  •  3 tablespoons water
  •  3 tablespoons cornstarch
  •  Cooked rice, for serving
  •  Toasted sesame seeds for garnish, optional

Instructions

  1. Season the beef with pepper to taste. Put olive oil in the cooking pot and select Browning or Saute. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned—do not crowd the pot. (Usually, I'll only brown one side of the meat. You don't want to spend a lot of time browning.) Transfer the browned meat to a plate.
  2. Add the chopped onion to the pot. Saute for 1 to 2 minutes, until it starts to soften. Add the garlic and saute for 1 minute more.
  3. Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.
  4. Add the browned beef and any accumulated juices. Lock the lid in place. Select High Pressure and set the cook time for 12 minutes.
  5. While the beef is cooking, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 3 to 4 minutes until broccoli is tender.
  6. When the cook time ends, turn off the pressure cooker off. Use a quick pressure release. When the valve drops, carefully remove the lid.
  7. In a small bowl, combine cornstarch and water and stir until smooth. Select Simmer/Saute and add to the pressure cooking pot. Stir well to combine, and continue stirring until the sauce comes to a boil and thickens. Add the steamed broccoli.
  8. Serve over hot, cooked rice and garnish with sesame seeds.

Notes

*Use reduced-sodium soy sauce if you prefer less salt.
**A tip from a reader: brown the beef first and then thinly slice the meat to save time.
While this recipe calls for chuck roast, it works well with flank steak or London broil as well.

IF YOU WANT TO COOK THE BROCCOLI IN THE PRESSURE COOKER:

  1. Before browning the beef, place 1 cup water and a steamer basket in the bottom of the pressure cooking pot. Select High Pressure and set the cook time for 0 minutes. When the cook time ends, use a quick pressure release. When valve drops, carefully remove the lid. Transfer the cooked broccoli to a bowl and cover tightly. Discard the water and wipe out the pressure cooker, then continue with the recipe as directed.
  2. Or, you can simply add the broccoli to the pot after pressure cooking. Lock the lid in place, select the Keep Warm setting, and let the broccoli steam in the sauce until it reaches desired crispness.

Read Full Recipe ---> Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Keto Stuffed Onion Bombs

Ingredients 4   onions   (medium-sized) 1/2   lb   ground beef   or mixture of beef and pork 1   egg Italian seasoning   to taste 1/4   cup   pork rinds   ground 2   Tablespoons   Parmesan cheese Worcestershire sauce   to taste 2   ounces   cheddar cheese   quartered Instructions Preheat oven to 350°F. Cut the ends off each end of the onion, peel, and then remove the inner layers. Your onion should be a bottomless, hollow shell, about 1/2" thick. After all onions are peeled and hollowed-out, place them in a casserole dish. In a medium-sized mixing bowl, combine the ground beef, egg, Italian seasoning, pork rinds, Parmesan cheese and Worcestershire sauce. Press about one tablespoon of the meat mixture into each onion (the exact amount you use will depend on the size of your onions). Press down with your fingers to compact the meat, making an indentation in the middle of your meet where you can insert a cube o...
Post a Comment
Read more

Pudding Fruit Salad

Ingredients 1 container (4 oz) refrigerated vanilla pudding 1/2 cup Cool Whip frozen whipped topping, thawed 1 cup seedless green grapes, halved 1 cup miniature marshmallows 1 can (11 oz) mandarin orange segments, drained 1 can (8 oz) pineapple tidbits in juice, drained 1 cup fresh strawberries, sliced Buy Ingredients   Powered by Chicory Steps Prevent your screen from going dark while you cook. 1 In medium bowl, mix pudding and whipped topping. 2 Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours. Expert Tips Top with additional stawberries for each serving as an optional garnish. When serving at parties, to keep the salad cold, place the bowl in a larger bowl filled with ice. Make this a kid-friendly dessert instead of as a salad, taking it from summer to fall by trading in chunks of apple for the berries and butterscotch pudding for the vanilla. This summer-fresh salad is a g...
Post a Comment
Read more

Mushroom Spinach Lasagna

INGREDIENTS 1/2  lb. lasagna noodles (dried or ready-to-bake – see recipe notes!) 3 Tbsp . extra virgin olive oil (you could use butter or ghee if you prefer) 1/2  large yellow onion, diced 4  cloves garlic, minced 1  lb. baby portobello mushrooms, sliced Kosher salt and pepper to taste 1/4 cup  flour 1.75 cup s vegetable stock (you could also use chicken or turkey stock) 1/2 cup  heavy cream 4 cup s fresh spinach 1.5 cup s shredded parmesan cheese, divided 8 oz . fresh mozzarella cheese, thinly sliced or shredded 1/4 cup  chopped parsley for garnish (optional) INSTRUCTIONS GET THE NOODLES READY. If you’re using dried  lasagna noodles , cook them according to package directions in  very salty water  until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with late...
Post a Comment
Read more