Instant Pot Beef and Broccoli
Skip the Chinese takeout & make this Classic Instant Pot Beef and Broccoli Recipe (Pressure Cooker Beef and Broccoli) at the ease of your home! Tender, garlicky beef with crunchy broccoli is comfort food at its best. Yum!!
- 2 pounds (750g) well marbled chuck roast steak , 2 inches thick
- 1 head (383g) broccoli , chopped into large florets
- 4 garlic cloves , roughly minced
- 1 tablespoon (15g) ginger , roughly diced
- 1 tablespoon (15ml) peanut oil
- Black pepper, salt, and brown sugar to taste
- 2 - 3 tablespoons cold water + 2 ½ tablespoons (22.5g) cornstarch
Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients as indicated. You should have about 24 mins including the time for browning the chuck steak.
Brown Chuck Steak: Season one side of chuck steak lightly with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Lightly season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board.
Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 2 tbsp (30ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, ½ tbsp (7.5ml) oyster sauce, 1 tsp five spice powder, ¼ tsp sesame oil, and 1 cup (250ml) unsalted chicken stock in a glass measuring cup.
Sauté Ginger & Garlic: Add diced ginger and minced garlic to the pressure cooker. Sauté for roughly 90 seconds until fragrant. Do not let the garlic burn.
Deglaze: Pour in the Chicken Stock Mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.
Cut Chuck Steak: After deglazing, cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged in the cooking liquid.
Optional Step - Make Pot-in-Pot Rice: Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack. Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water.
Pressure Cook Beef Slices: Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (after pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
Thicken Sauce: Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water. Mix it in one third at a time until desired thickness.
Cook Broccoli: While the sauce is boiling, partially submerge the broccoli florets in the sauce mixture in pressure cooker. Turn off the heat by pressing Cancel Button, then switch to keep warm mode by pressing Keep Warm Button. Close the lid immediately (with venting knob in venting position). Wait 3 - 3.5 minutes before opening the lid again. The broccoli should be cooked by then. If not, give it a few quick stirs. Taste and adjust the seasoning with more five spice powder, kosher salt and brown sugar if necessary.
Serve: Serve Beef & Broccoli immediately with jasmine rice or other main & side dishes.
Calories: 344kcal | Carbohydrates: 9g | Protein: 32g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 586mg | Potassium: 767mg | Fiber: 1g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 57.7mg | Calcium: 64mg | Iron: 4.1mg
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