Beef and broccoli and white rice, in the Instant Pot…doooo iiiitttt! Ok, that’s it, that’s all I’m gonna say about it. Just kidding!
I’ve been noticing people hating on blog posts because there’s too much talking, er, typing. Too much fluff. I get that and I hear you. I will not fluff this. At all.
I just don’t really have too much to say about it, to be honest. It’s on the reg at my house. It’s quick, it’s cheap, and it includes broccoli, which makes my wife happy. And most importantly, it’s all done in one pot. No browning meat, no cooking rice in another pot. It’s all done together. (I love these pots to cook pot in pot.)
And if you’re one of those, like me, who doesn’t like mushy broccoli…never fear. The broccoli does not cook in it. You just stir it in after, when you open and viola! Perfectly cooked veg.
So that is it. That’s all I’m gonna say. Well, no, one more thing: You can use any cut of meat you want. Just make it thinly sliced, as thin as you can get it. Sometimes I see “stir fry meat” already cut up. That works beautifully. I slice up top round, bottom round, sirloin, whatever and it’s all good.
So go forth and pressure on!!
Instant Pot Beef and Broccoli
- tad bit of regular oil to saute veg
- 1 – 1.5 pounds meat, thinly sliced, as thin as you can
- 3 cloves garlic, minced more if you love garlic!
- 1/2 teaspoon ginger, minced or grated
- 2 tablespoons sesame oil
- 1/2 – 1 teaspoon red pepper flakes optional if you don't like heat
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons of sauce mixture
- 2-3 cups broccoli florets, cut smallish
- sesame seeds, for garnish
- chopped green onions, for garnish
Pot in Pot Rice
- 2 cups jasmine rice
- 2 cups water
- pat of butter
Combine the sesame oil, soy sauce, brown sugar, red pepper flakes, honey, and beef broth in a bowl. Remove 2 tablespoons of the mixture to a separate dish to use later. (This will be used for your cornstarch slurry.)
Set your Instant Pot/pressure cooker to saute. When the pot is hot, add a bit of regular oil to the pot. Toss in the garlic and ginger. Saute for 1-2 minutes. Turn the pot off. Add the sauce mixture to the pot, along with your thinly sliced meat. Give it a stir about.
Place your tall trivet over the meat. Add the pot you will be using to cook the rice in – any stainless steel bowl that fits will work. I have stainless stackable pans and it's perfect for this.
Add the rice and water to the vessel. Add salt to your liking. Stir it about just a bit. Make sure the rice is submerged. Place a pat of butter on top of the rice.
Close your lid. Pressure on high for 10 minutes. Quick release the pressure.
If you're one of those people who believe this is wrong or you'll suck the moisture out or it'll turn into leather or the meat will seize up or … whatever you think might happen – Rest easy and take a breath. If it makes you feel better you can let it sit around for about 5 minutes. I wouldn't let it hang around too long, depending on the thickness of your meat. Super thin slices can overcook in no time.
But I am recommending a quick release if your meat is sliced really thin. See note below.
When the pressure is completely down, carefully remove the lid, and very carefully remove the rice pot.
Toss in the chopped broccoli. Add the cornstarch slurry: Combine the cornstarch and the 2 tablespoons sauce liquid together that you saved, that's your slurry. Stir until thickened, about 2-4 minutes.
Serve over rice. Sprinkle with sesame seeds and green onions if desired. Enjoy!
Slicing your meat very thin is a breeze if you stick the meat in the freezer for about 20 minutes first.
If you cannot get your meat sliced very thin, like 1/8-1/4, if it’s thicker than that, do let the pressure come down naturally for 5 minutes.
Want More Instant Pot Recipes?
This post parties at: South Your Mouth Weekend Potluck,