Instant Pot Beef And Broccoli

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 12 ounces (340 g) beef steak I used flank, sliced into strips or cubed
• ¼ cup (60 ml) water to deglaze the pot after browning the beef

For The Sauce

• ¼ cup (60 ml) low-sodium soy sauce
• 1 teaspoon brown sugar light or dark, or honey
• 1 teaspoon toasted sesame oil
• ¾ cup (180 ml) water or beef stock

For The Slurry, Broccoli, And Garnish

• 1 tablespoon cornstarch mixed with 1 tablespoon of water
• 12 ounces (340 g) broccoli steamed
• 1 teaspoon sesame seeds to garnish (optional)

For Serving

• Cooked rice

Instructions

1. Turn on the Instant Pot and select the SAUTE setting. Heat the vegetable oil and saute the garlic and ginger for 30 seconds until fragrant.
2. Add the beef and brown it on all sides, stirring occasionally. Deglaze the pot with ¼ cup (60 ml) of water, scraping the bottom to remove any bits stuck to it.
3. Then add the sauce ingredients (soy sauce, brown sugar, toasted sesame oil) and give everything a stir to combine. Switch off the saute setting.
4. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 8 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and remove the lid.

To Thicken The Sauce:

1. Press on the SAUTE setting, and add the cornstarch slurry (1 tablespoon of corn starch mixed with 1 tablespoon of water). Stir the sauce until it’s thickened about 1-2 minutes. If it’s not thick enough, then add one more tablespoon of cornstarch with water mixed together before adding to the sauce.
2. Turn off the Instant Pot and stir in the steamed broccoli. Serve hot over rice and garnish with sesame seeds, if desired.