Instant Pot Beef & Broccoli

by | May 28, 2017

Instant Pot Beef & Broccoli

by | May 28, 2017

I’ll say that I am a Chinese food MAVEN (and anyone who knows me would agree).
I am obsessed with the stuff and could eat it all 7 days of the week, every day on the calendar.
So when I came across this recipe from Adventures Of A Nurse (click here for the recipe), it was obvious it was going right into the Instant Pot!
It’s a great alternative to having take-out in areas where the Chinese food may not be lacking (or as great as NYC).
Here’s How I Made It!
Note: This will vary slightly from the video when it comes to cooking the broccoli. I cooked it with the meat, and you still can, but unless you want it to become mush instead of retaining some crunch, just reduce the time to 2 minutes instead of 10 and cook/stir the beef on “sauté” a little longer.  It will cook perfectly this way.
Begin with some sesame oil + olive oil poured into your Instant Pot and heated up on “Sauté”
Then, cut up some flank steak into strips…
…and added to the hot oil.
Stir until it becomes browned.
Add in some diced onions…
…crushed garlic…
…soy sauce…
…beef broth…
..and brown sugar.
Give everything a good stir…
..and bring to a light bubble.
Now, get some broccoli and break into bite-size pieces…
…and add it to the pot.  Secure the lid and cook on high pressure for 2 minutes only if you want some body/crunch to your broccoli (and cook/stir the beef around in the in previous steps for a few minutes longer so it’s nice and cooked).  If you want it mushy, cook for 10 minutes.  The beef will cook just as well either way.
Remove the lid, give a stir…
…and add some cornstarch in to thicken.  Stir again, let thicken…
…and serve. 😉  YUMMY!

This is IMPORTANT!

In the video you’ll notice I added my broccoli in the pot BEFORE I pressure cooked it. This will make for VERY soft broccoli and it will practically fall apart – almost making it like a Chinese beef and broccoli stew served over rice! Worked great for me!

HOWEVER, the recipe says to steam the broccoli separately and add it in AFTER the pot finishes its natural release. This will likely keep your broccoli firmer with a more distinct crunch – like the typical beef & broccoli you’re used to.

BUT you can just reduce the pressure cooking time to 2 minutes instead of 10 and cook/stir the beef on “sauté” a little longer.  It will cook perfectly this way.

The choice is yours!

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