Recipe of Homemade Instant Pot Beef with Broccoli

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, instant pot beef with broccoli. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Instant Pot Beef with Broccoli is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Instant Pot Beef with Broccoli is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have instant pot beef with broccoli using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot Beef with Broccoli:

1. Prepare Sauce mixture:
2. Make ready 1/3 cup soy sauce
3. Get 2/3 cup beef broth
4. Get 2 tbsp. brown sugar
5. Make ready 4 cloves garlic minced
6. Prepare 1 inch piece of fresh ginger grated
7. Take Beef and Broccoli:
8. Make ready 2 lbs well-marbled beef chuck roast cut into thin strips
9. Make ready 1 lb fresh bite-sized broccoli florets
10. Prepare 2 tsp toasted sesame oil
11. Get 3 tbsp cornstarch
12. Prepare Sesame seeds for garnish optional

Instructions to make Instant Pot Beef with Broccoli:

1. Add Sauce Mixture ingredients to the pot and stir until well combined. Add beef and toss to coat. Secure the lid, making sure the vent is closed.
2. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes. - When the time is up, quick-release the remaining pressure.
3. Remove 1/4 cup of cooking liquid and mix with cornstarch (If you can’t get 1/4 cup of cooking liquid out, supplement with water).
4. Stir cornstarch slurry, broccoli florets and toasted sesame oil into the pot for 3-5 minutes until broccoli is tender and sauce has thickened, returning to SAUTE mode as needed.
5. Garnish with sesame seeds (optional). Serve over rice or zucchini zoodles.

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