The most popular Instant Pot recipe! Much better than take-out! Feel free to upgrade and add mushrooms, bell peppers and anything you like.
Duration:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 482kcal
- 1 1/2 lb chuck roast or flank steak sliced into thin strips
- 1 tbsp canola oil
- 4 cloves garlic minced
- 3/4 cup beef broth
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tbsp sesame oil
- 1 pound broccoli cut into florets
- 3 tbsp water
- 3 tbsp cornstarch
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Put canola oil in the Instant Pot and select “Saute”.
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When the oil is ready, brown the meat in batches.
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Stir in the beef broth, garlic, soy sauce, brown sugar and sesame oil. Stir until the sugar is dissolved.
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Lock the lid in place. Cook at high pressure for 10 minutes. Make sure the valve is set to the sealing position.
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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)
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Add the cornstarch and water mixture and stir until smooth.
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Select “saute”, add the broccoli and stir a bit.
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Close the Instant Pot and let the broccoli cook for 3 minutes (fresh) or 5 minutes (frozen) on saute (no need for pressure cooking).
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Open the lid, serve and enjoy!
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