Name: Instant Pot Beef and Broccoli Recipe
Ingredients: 1 ½ lb chuck roast or flank steak sliced into thin strips: The heart of this dish is undoubtedly the beef. Choosing the right cut is crucial for achieving that melt-in-your-mouth tenderness we all crave in beef and broccoli. Chuck Roast: Often considered a more economical option, chuck roast is a fantastic choice for the Instant Pot. This cut is known for its rich flavor and marbling of fat, which renders beautifully during pressure cooking, resulting in incredibly tender and juicy beef. The connective tissue breaks down, creating that desirable “fall-apart” texture. When using chuck roast, be sure to trim off any large pieces of hard fat before slicing.; Flank Steak: For a slightly leaner option, flank steak is an excellent alternative. It boasts a robust beefy flavor and a tighter grain compared to chuck roast. Flank steak cooks quickly and is best sliced against the grain to maximize tenderness. While it might not become quite as fall-apart tender as chuck roast, it still delivers a delightful texture and flavor in this recipe.; Slicing the Beef: Regardless of whether you choose chuck roast or flank steak, slicing the beef into thin strips is essential. This ensures quick and even cooking in the Instant Pot and allows the flavorful sauce to coat every piece. Aim for strips about ¼ inch thick. For flank steak, always slice against the grain to prevent chewiness. For chuck roast, slicing into strips helps overcome any potential toughness inherent in the cut.; Beef Quality: Investing in good quality beef will significantly elevate the final dish. Look for beef that is well-marbled and has a vibrant red color. Consider grass-fed beef for a richer flavor profile and potential health benefits.; 1 tablespoon canola oil: A neutral cooking oil is needed for searing the beef, which is a crucial step in building flavor. Canola Oil: Canola oil is a great choice due to its high smoke point and neutral flavor. It allows the natural flavors of the beef to shine through without adding any unwanted taste.; Alternative Oils: If you don’t have canola oil, other neutral oils like vegetable oil, grapeseed oil, or even light olive oil (not extra virgin, as it has a lower smoke point) can be used as substitutes. Avoid strongly flavored oils like sesame oil or extra virgin olive oil for searing, as their flavors can become overpowering when heated at high temperatures.; 4 cloves garlic minced: Garlic is a cornerstone of Asian cuisine and adds a pungent, aromatic depth to the beef and broccoli. Fresh Garlic is Best: While pre-minced garlic in jars can be convenient, fresh garlic cloves offer a far superior flavor. The aroma and intensity of freshly minced garlic are unmatched.; Minced vs. Pressed: Minced garlic is preferred in this recipe as it provides small pieces that infuse flavor throughout the sauce without becoming overpowering. Pressed garlic can sometimes release a more intense and slightly bitter flavor.; Garlic Alternatives: If you are out of fresh garlic, you can use garlic powder as a last resort. However, the flavor will be significantly less vibrant. Start with about ½ teaspoon of garlic powder and adjust to taste.; ¾ cup beef broth: Beef broth provides the liquid base for the sauce and adds an extra layer of beefy richness. Low Sodium Broth: Using low sodium beef broth is highly recommended, especially since soy sauce is already a salty ingredient. This allows you to control the overall saltiness of the dish.; Broth vs. Stock: Beef broth and beef stock are often used interchangeably, but there is a subtle difference. Broth is typically made with meat, while stock is made with bones. Either will work well in this recipe.; Homemade Broth: For the most flavorful result, consider using homemade beef broth if you have the time. It elevates the depth of flavor significantly.; Water as a Substitute: In a pinch, you can substitute water for beef broth, but the flavor will be less complex. You might need to adjust the seasoning slightly if using water.; ½ cup soy sauce: Soy sauce is the quintessential umami bomb in Asian cuisine. It provides saltiness, depth, and that characteristic savory flavor we associate with takeout dishes. Low Sodium Soy Sauce: Similar to beef broth, opting for low sodium soy sauce is crucial for controlling the salt content. Regular soy sauce can be quite salty, and using low sodium allows you to adjust the saltiness to your preference.; Types of Soy Sauce: There are various types of soy sauce, including light soy sauce, dark soy sauce, and tamari. Light soy sauce is saltier and thinner, while dark soy sauce is sweeter, thicker, and less salty. Regular or light soy sauce is generally preferred for this recipe. Tamari is a gluten-free alternative made from soybeans and is a good option for those with gluten sensitivities.; Soy Sauce Alternatives: If you are looking for a soy sauce alternative, coconut aminos is a popular choice. It is soy-free, gluten-free, and has a slightly sweeter and less salty flavor profile.; ⅓ cup brown sugar: Brown sugar adds a touch of sweetness to balance the savory soy sauce and garlic, creating a harmonious flavor profile. Light or Dark Brown Sugar: Either light or dark brown sugar will work in this recipe. Dark brown sugar has a richer molasses flavor due to its higher molasses content, which can add a slightly deeper caramel note to the sauce.; Sugar Alternatives: If you prefer to use less refined sweeteners, coconut sugar or maple syrup can be used as substitutes for brown sugar. Start with a slightly smaller amount and adjust to taste, as their sweetness levels may differ slightly.; 2 tablespoon sesame oil: Sesame oil provides a distinctive nutty aroma and flavor that is characteristic of many Asian dishes. A little goes a long way, adding a wonderful layer of complexity. Toasted Sesame Oil: Always use toasted sesame oil, as it has a much more pronounced and flavorful aroma compared to untoasted sesame oil. Toasted sesame oil is typically dark brown in color.; Adding at the End: Sesame oil is best added towards the end of cooking or as a finishing touch, as its delicate flavor can diminish when heated for extended periods. In this recipe, it’s added to the sauce before pressure cooking to infuse the beef with its aroma.; Sesame Oil Alternatives: There isn’t a perfect substitute for the unique flavor of sesame oil. However, if you are allergic to sesame or don’t have sesame oil on hand, you can omit it. The dish will still be flavorful, but it will lack that characteristic nutty note.; 1 pound broccoli cut into florets: Broccoli provides a vibrant green color, a satisfying crunch, and a healthy dose of vitamins and fiber to the dish. Fresh or Frozen Broccoli: Both fresh and frozen broccoli florets can be used in this recipe. Fresh broccoli will have a slightly crisper texture. Frozen broccoli is convenient and readily available. If using frozen broccoli, there’s no need to thaw it beforehand.; Broccoli Floret Size: Cut the broccoli into bite-sized florets for even cooking and easy eating. Avoid overly large florets, as they may not cook through properly in the short saute time.; Broccoli Alternatives: If you are not a fan of broccoli, you can substitute other vegetables like cauliflower, snap peas, snow peas, or even bell peppers. Adjust the cooking time slightly depending on the vegetable you choose.; 3 tablespoon water: Water is used to create a slurry with cornstarch, which helps to thicken the sauce to a glossy and luscious consistency. Cold Water: Always use cold water when making a cornstarch slurry. Hot water can cause the cornstarch to clump.; Water Alternatives: You can also use beef broth or chicken broth instead of water to create the slurry, which will add a slight boost of flavor to the sauce.; 3 tablespoon cornstarch: Cornstarch is the key ingredient for thickening the sauce and giving it that classic takeout-style glossy sheen. Cornstarch Slurry: Mixing cornstarch with cold water before adding it to the hot sauce is crucial to prevent clumping. This creates a smooth slurry that disperses evenly in the sauce.; Cornstarch Alternatives: If you are looking for a cornstarch alternative, arrowroot powder or tapioca starch can be used. They are both gluten-free options and work similarly to cornstarch for thickening sauces. Use the same amount as cornstarch.

Ingredients

- 1 ½ lb chuck roast or flank steak sliced into thin strips: The heart of this dish is undoubtedly the beef. Choosing the right cut is crucial for achieving that melt-in-your-mouth tenderness we all crave in beef and broccoli.
  - - Chuck Roast: Often considered a more economical option, chuck roast is a fantastic choice for the Instant Pot. This cut is known for its rich flavor and marbling of fat, which renders beautifully during pressure cooking, resulting in incredibly tender and juicy beef. The connective tissue breaks down, creating that desirable “fall-apart” texture. When using chuck roast, be sure to trim off any large pieces of hard fat before slicing.
  - - Flank Steak: For a slightly leaner option, flank steak is an excellent alternative. It boasts a robust beefy flavor and a tighter grain compared to chuck roast. Flank steak cooks quickly and is best sliced against the grain to maximize tenderness. While it might not become quite as fall-apart tender as chuck roast, it still delivers a delightful texture and flavor in this recipe.
  - - Slicing the Beef: Regardless of whether you choose chuck roast or flank steak, slicing the beef into thin strips is essential. This ensures quick and even cooking in the Instant Pot and allows the flavorful sauce to coat every piece. Aim for strips about ¼ inch thick. For flank steak, always slice against the grain to prevent chewiness. For chuck roast, slicing into strips helps overcome any potential toughness inherent in the cut.
  - - Beef Quality: Investing in good quality beef will significantly elevate the final dish. Look for beef that is well-marbled and has a vibrant red color. Consider grass-fed beef for a richer flavor profile and potential health benefits.

- 1 tablespoon canola oil: A neutral cooking oil is needed for searing the beef, which is a crucial step in building flavor.
  - - Canola Oil: Canola oil is a great choice due to its high smoke point and neutral flavor. It allows the natural flavors of the beef to shine through without adding any unwanted taste.
  - - Alternative Oils: If you don’t have canola oil, other neutral oils like vegetable oil, grapeseed oil, or even light olive oil (not extra virgin, as it has a lower smoke point) can be used as substitutes. Avoid strongly flavored oils like sesame oil or extra virgin olive oil for searing, as their flavors can become overpowering when heated at high temperatures.

- 4 cloves garlic minced: Garlic is a cornerstone of Asian cuisine and adds a pungent, aromatic depth to the beef and broccoli.
  - - Fresh Garlic is Best: While pre-minced garlic in jars can be convenient, fresh garlic cloves offer a far superior flavor. The aroma and intensity of freshly minced garlic are unmatched.
  - - Minced vs. Pressed: Minced garlic is preferred in this recipe as it provides small pieces that infuse flavor throughout the sauce without becoming overpowering. Pressed garlic can sometimes release a more intense and slightly bitter flavor.
  - - Garlic Alternatives: If you are out of fresh garlic, you can use garlic powder as a last resort. However, the flavor will be significantly less vibrant. Start with about ½ teaspoon of garlic powder and adjust to taste.

- ¾ cup beef broth: Beef broth provides the liquid base for the sauce and adds an extra layer of beefy richness.
  - - Low Sodium Broth: Using low sodium beef broth is highly recommended, especially since soy sauce is already a salty ingredient. This allows you to control the overall saltiness of the dish.
  - - Broth vs. Stock: Beef broth and beef stock are often used interchangeably, but there is a subtle difference. Broth is typically made with meat, while stock is made with bones. Either will work well in this recipe.
  - - Homemade Broth: For the most flavorful result, consider using homemade beef broth if you have the time. It elevates the depth of flavor significantly.
  - - Water as a Substitute: In a pinch, you can substitute water for beef broth, but the flavor will be less complex. You might need to adjust the seasoning slightly if using water.

- ½ cup soy sauce: Soy sauce is the quintessential umami bomb in Asian cuisine. It provides saltiness, depth, and that characteristic savory flavor we associate with takeout dishes.
  - - Low Sodium Soy Sauce: Similar to beef broth, opting for low sodium soy sauce is crucial for controlling the salt content. Regular soy sauce can be quite salty, and using low sodium allows you to adjust the saltiness to your preference.
  - - Types of Soy Sauce: There are various types of soy sauce, including light soy sauce, dark soy sauce, and tamari. Light soy sauce is saltier and thinner, while dark soy sauce is sweeter, thicker, and less salty. Regular or light soy sauce is generally preferred for this recipe. Tamari is a gluten-free alternative made from soybeans and is a good option for those with gluten sensitivities.
  - - Soy Sauce Alternatives: If you are looking for a soy sauce alternative, coconut aminos is a popular choice. It is soy-free, gluten-free, and has a slightly sweeter and less salty flavor profile.

- ⅓ cup brown sugar: Brown sugar adds a touch of sweetness to balance the savory soy sauce and garlic, creating a harmonious flavor profile.
  - - Light or Dark Brown Sugar: Either light or dark brown sugar will work in this recipe. Dark brown sugar has a richer molasses flavor due to its higher molasses content, which can add a slightly deeper caramel note to the sauce.
  - - Sugar Alternatives: If you prefer to use less refined sweeteners, coconut sugar or maple syrup can be used as substitutes for brown sugar. Start with a slightly smaller amount and adjust to taste, as their sweetness levels may differ slightly.

- 2 tablespoon sesame oil: Sesame oil provides a distinctive nutty aroma and flavor that is characteristic of many Asian dishes. A little goes a long way, adding a wonderful layer of complexity.
  - - Toasted Sesame Oil: Always use toasted sesame oil, as it has a much more pronounced and flavorful aroma compared to untoasted sesame oil. Toasted sesame oil is typically dark brown in color.
  - - Adding at the End: Sesame oil is best added towards the end of cooking or as a finishing touch, as its delicate flavor can diminish when heated for extended periods. In this recipe, it’s added to the sauce before pressure cooking to infuse the beef with its aroma.
  - - Sesame Oil Alternatives: There isn’t a perfect substitute for the unique flavor of sesame oil. However, if you are allergic to sesame or don’t have sesame oil on hand, you can omit it. The dish will still be flavorful, but it will lack that characteristic nutty note.

- 1 pound broccoli cut into florets: Broccoli provides a vibrant green color, a satisfying crunch, and a healthy dose of vitamins and fiber to the dish.
  - - Fresh or Frozen Broccoli: Both fresh and frozen broccoli florets can be used in this recipe. Fresh broccoli will have a slightly crisper texture. Frozen broccoli is convenient and readily available. If using frozen broccoli, there’s no need to thaw it beforehand.
  - - Broccoli Floret Size: Cut the broccoli into bite-sized florets for even cooking and easy eating. Avoid overly large florets, as they may not cook through properly in the short saute time.
  - - Broccoli Alternatives: If you are not a fan of broccoli, you can substitute other vegetables like cauliflower, snap peas, snow peas, or even bell peppers. Adjust the cooking time slightly depending on the vegetable you choose.

- 3 tablespoon water: Water is used to create a slurry with cornstarch, which helps to thicken the sauce to a glossy and luscious consistency.
  - - Cold Water: Always use cold water when making a cornstarch slurry. Hot water can cause the cornstarch to clump.
  - - Water Alternatives: You can also use beef broth or chicken broth instead of water to create the slurry, which will add a slight boost of flavor to the sauce.

- 3 tablespoon cornstarch: Cornstarch is the key ingredient for thickening the sauce and giving it that classic takeout-style glossy sheen.
  - - Cornstarch Slurry: Mixing cornstarch with cold water before adding it to the hot sauce is crucial to prevent clumping. This creates a smooth slurry that disperses evenly in the sauce.
  - - Cornstarch Alternatives: If you are looking for a cornstarch alternative, arrowroot powder or tapioca starch can be used. They are both gluten-free options and work similarly to cornstarch for thickening sauces. Use the same amount as cornstarch.

Cook Mode Prevent your screen from going dark

Instructions

1. Sauté the Beef: “Put canola oil in the Instant Pot and select “Saute”. When the oil is ready, brown the meat in batches.”
  - - Setting the Instant Pot to Sauté: Press the “Sauté” button on your Instant Pot. This function allows you to use the Instant Pot like a stovetop pan. Select “Normal” or “More” Sauté setting for browning meat.
  - - Heating the Oil: Add 1 tablespoon of canola oil to the Instant Pot pot. Let the oil heat up for a minute or two until it shimmers. This indicates that the oil is hot enough for searing.
  - - Browning the Beef in Batches: Adding too much beef to the pot at once will lower the temperature and cause the beef to steam instead of sear. Work in batches to ensure proper browning. Add a portion of the sliced beef to the hot oil and let it sear for about 2-3 minutes per side, or until nicely browned. Remove the browned beef and set aside. Repeat with the remaining beef in batches. Browning the beef develops deep, rich flavors that are essential for a delicious final dish. Don’t skip this step!

1. Create the Flavorful Sauce Base: “Stir in the beef broth, garlic, soy sauce, brown sugar and sesame oil. Stir until the sugar is dissolved.”
  - - Adding Aromatics and Liquids: Once all the beef is browned and removed, add the minced garlic to the Instant Pot pot. Sauté for about 30 seconds until fragrant, being careful not to burn it. Then, pour in the beef broth, soy sauce, brown sugar, and sesame oil.
  - - Dissolving the Sugar: Stir the mixture well to ensure that the brown sugar is completely dissolved in the liquids. This creates a smooth and evenly flavored sauce base. Scrape the bottom of the pot with a spoon or spatula to deglaze and loosen any browned bits from the bottom (fond), which will add even more flavor to the sauce.

1. Pressure Cook the Beef: “Lock the lid in place. Cook at high pressure for 10 minutes. Make sure the valve is set to the sealing position.”
  - - Pressure Cooking Setup: Return the browned beef to the Instant Pot pot, nestled in the sauce. Securely lock the Instant Pot lid in place, ensuring the sealing ring is properly positioned. Double-check that the pressure release valve is set to the “Sealing” position.
  - - Setting the Cooking Time: Press the “Pressure Cook” or “Manual” button on your Instant Pot and set the cooking time to 10 minutes on high pressure. This cooking time is perfect for tenderizing chuck roast or flank steak while still maintaining some texture.

1. Quick Pressure Release: “When the cooking time ends, do a quick pressure release. (Set the valve to the venting position and when the valve drops, carefully remove the lid)”
  - - Understanding Pressure Release: Once the 10-minute pressure cooking cycle is complete, the Instant Pot will beep, and the display will likely show “L000” (or similar, indicating time elapsed since cooking finished). It’s crucial to perform a quick pressure release to prevent overcooking the beef.
  - - Performing a Quick Release: Carefully and quickly move the pressure release valve from the “Sealing” to the “Venting” position. Steam will rapidly release from the valve. Be cautious and keep your hands and face away from the steam vent to avoid burns.
  - - Valve Drop and Lid Removal: Wait until the pressure release valve completely drops down. This indicates that all the pressure has been released, and it is safe to open the lid. Carefully remove the Instant Pot lid, tilting it away from you to avoid any remaining steam.

1. Thicken the Sauce and Add Broccoli: “Add the cornstarch and water mixture and stir until smooth. Select “saute”, add the broccoli and stir a bit. Close the Instant Pot and let the broccoli cook for 3 minutes (fresh) or 5 minutes (frozen) on saute (no need for pressure cooking).”
  - - Creating the Cornstarch Slurry: In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water until smooth and no lumps remain. This is your cornstarch slurry.
  - - Thickening the Sauce: Select the “Sauté” function on the Instant Pot again. Pour the cornstarch slurry into the Instant Pot pot with the beef and sauce. Stir continuously until the sauce thickens and becomes glossy. This usually takes just a minute or two. The sauce should be able to coat the back of a spoon.
  - - Adding the Broccoli: Add the broccoli florets (fresh or frozen) to the Instant Pot pot. Gently stir to combine the broccoli with the beef and sauce.
  - - Sautéing the Broccoli: Close the Instant Pot lid (no need to lock it for sautéing) and let the broccoli cook on sauté for 3 minutes if using fresh broccoli, or 5 minutes if using frozen broccoli. Sautéing for this short duration will cook the broccoli to crisp-tender perfection, retaining its vibrant green color and nutrients. Avoid overcooking the broccoli, as it can become mushy.
  - - Checking Broccoli Doneness: After the sauté time, check the broccoli for doneness. It should be bright green and tender-crisp. If you prefer softer broccoli, you can sauté for a minute or two longer.

1. Serve and Enjoy!: “Open the lid, serve and enjoy!”
  - - Serving Suggestions: Once the broccoli is cooked to your liking, turn off the Instant Pot (press “Cancel”). Open the lid and behold your delicious Instant Pot Beef and Broccoli! Serve immediately over rice, noodles, or quinoa. Garnish with sesame seeds, chopped green onions, or red pepper flakes for an extra touch of flavor and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 450-550