Don’t you just love it when you come up with a dish that your whole family loves?? I finally did it after three attempts…I have created a recipe for a simple take-out meal that my family loves and decided that I should share it with all of you. I tried several Instant Pot recipes for beef and broccoli and was not satisfied with the “sauce”. I wanted the sauce to be very similar to what you would get at a Chinese take-out place. I believe that I am pretty close!
Not only have I given you a great list of ingredients but I have also included information on the Instant Pot buttons and how to use a few of the settings, and how to avoid getting burned by the steam!
2.25 lb beef chuck roast, trimmed of fat and cut in to thin slices then to 1” pieces
Bragg’s Amino Acids
These items will be drizzled and sprinkled on the meat to your taste
1 Medium Onion, cut in half and then into thin slices
4 Cloves of Garlic, minced
½ Cup Roast Broth
¼ Cup Coconut Aminos
Ginger – to taste
4 Tablespoons Light Brown Sugar
Red Pepper Flakes – to taste
3 Tablespoons Corn Starch
3 Tablespoons Cold Water
1 Tablespoon Sesame Oil
2 Packages of Frozen Broccoli Florets (10 oz), cooked per package directions
Brown Rice or your Favorite Rice
Plain or Toasted Sesame Seeds for Garnish
Total time from start to finish – 1 hour 10 min. The first time you cook this, it may take you a bit longer! The time includes the chopping of the roast. You actually do this sooner (day before) and let it marinate overnight in the fridge. That would shorten the time by about 15 minutes.
Start by assembling all your ingredients. This way, you will be ready to go at each step.
Start with a semi-frozen roast. I take mine out of the freezer the night before and let it thaw in the fridge. Hubby gets home first so I ask him to take it out and set it in the kitchen sink until I get home and am ready to start.
Slice the roast into thin strips, then in half lengthwise then into 1 or 2 inch pieces. Place them in a bowl. When you are done slicing and all the meat is in the bowl, drizzle with olive oil and sesame oil. Sprinkle with ginger, coconut aminos and pepper. Toss to coat and set aside while you chop the onion and mince the garlic. I use a garlic press and that works perfectly for this dish.
Plug the Instant Pot in and add 2 tablespoons of sesame oil to the inner pot. Turn the pot to Saute and set the timer for 10 minutes. Once the oil is hot, add the slices of roast covering the bottom of the pot. Don’t crowd. Brown on both sides and remove from pot to a plate. Continue to brown the roast in batches until all roast is done and on the plate. You may have to increase the timer so that it will continue to saute. Otherwise, the pot will turn off.
Once the roast is done, add the onions to the pot (keeping it on saute) and cook or 1 to 2 minutes stirring with a wooden spoon to scrap the bits off the bottom on the pot. Add the garlic, continuing to cook and stir for 1 minute.
Reset the timer for 5 minutes and leave it on saute. Add the roast with all the juices that have accumulated on the plate, roast broth, Braggs, Coconut Aminos, ginger, brown sugar, red pepper flakes and sesame oil. Stir until the brown sugar has dissolved. Put the Instant Pot lid on and lock it. Turn the know to pressurizing, push the pressure cook (or manual) button and set the timer for 15 minutes.
The Instant Pot will start to pressurize and when it has reached full pressure, the timer will begin to count down. The time to pressurize can vary but it takes at least 5 minutes.
While the roast mixture is cooking, prepare the rice according to package directions and the broccoli according to its package directions.
When the Instant Pot is finished, it will beep and say “OFF”. I like to “quick” release the pressure. I recommend getting a dish (kitchen) towel, folding it in half and laying it over the knob. Then turn the know with a quick flick of your finger. The steam will start to release and the moisture will stay in the towel. While it is releasing, mix the cornstarch and water in a small cup until smooth.
Turn the Instant Pot back on saute for 6 minutes. Add the cornstarch and stir. Let it come to a boil and boil to desired consistency. Once it has reach the consistency you want, and the cooked broccoli, stir and heat through. At this point, you are done. I like to put the lid back on while I am getting the plates ready with rice so the Beef and Broccoli stays hot!
Serve over rice and garnish with a sprinkle of sesame seeds.
This beef and broccoli is flavorful with an amazing sauce. The beef is super tender. It is healthy and delicious, and makes great lunch leftovers!
Please let me know if you enjoy this recipe and if my instructions are clear and detailed enough for you to prepare it with ease. This is only the second recipe I have created and published here on this blog. I want to be clear, concise and accurate. But most of all, I want you love it and want to fix it again!
For a good life – try it! See photos below for each step
Below are photos of the Instant Pot settings, locking and unlocking the lid, venting, etc.