Description
This Instant Pot Beef and Broccoli recipe is a quick and flavorful dish that is perfect for a busy weeknight. Tender slices of beef are cooked with broccoli in a savory sauce, creating a delicious meal that the whole family will love.
Ingredients
Units
Scale
For the Beef:
- 1 1/4 lbs boneless beef chuck roast or flank steak, thinly sliced
- 1/8 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sesame oil
For the Broccoli:
- 3 1/2 cups broccoli florets
For the Sauce:
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, minced or grated
- 1/4 cup low sodium soy sauce (or coconut aminos for paleo or keto)
- 1/2 cup beef broth
- 1/2 teaspoon erythritol or monk fruit sweetener
- 1 teaspoon sesame oil
- 1/4 - 1/2 teaspoon red pepper chili flake or Sriracha (optional)
For Thickening:
- 1 tsp xantham gum OR arrowroot starch
- 1 tablespoon cold water
Instructions
- For the Instant Pot Version: Season beef with salt, pepper, and sesame oil. Sear beef in Instant Pot. Whisk sauce ingredients and pour over beef. Pressure cook for 4 minutes. Microwave broccoli until tender. Release pressure, thicken sauce, add broccoli, and cook until hot. Adjust seasonings and serve with sides.
- For the Slow Cooker Version: Season beef and combine with sauce ingredients in slow cooker. Cook on HIGH for 45 minutes – 2 hours or LOW for 1.5 – 3 hours. Microwave broccoli until tender. Thicken sauce, add broccoli, and cook until tender. Adjust seasonings and serve with sides.
Notes
- You can adjust the spice level by adding more or less chili flakes or Sriracha.
- For a thicker sauce, use xantham gum or arrowroot starch.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
