Instant Pot Beef and Broccoli
Servings: 5 servings
Calories: 249cal
Equipment
Ingredients
- 1 ½ pounds flank steak
- 2 crowns fresh broccoli
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 teaspoon brown sugar
- 1 ½ Tablespoons liquid smoke
- 2 Tablespoons soy sauce
- 1 Tablespoon beef base Better than Buillon
- 1 cup water
- 1 teaspoon cornstarch
Instructions
- Cut flank steak into cubes.
- Cut broccoli into large florets.
- Add olive oil to the Instant Pot and turn on the saute setting.
- Brown the flank steak pieces in the olive oil.
- Add minced garlic, brown sugar, liquid smoke, soy sauce, and beef base and stir together well.
- Add water to the Instant Pot, close the lid, and seal the vent. Cook on high pressure for 10 minutes.
- When done, do a quick release to vent the steam.
- Change setting to saute. Add broccoli and cornstarch, stir, and allow to saute for 3-4 minutes. Do not put the lid on.
- A gravy can be made from the juices in the pan by making a slurry of 1 tablespoon of cornstarch and about 1/2 cup of the juices. Combine well then add slurry to the remaining juices in the pot. Cook on saute function until bubbly and mixtures begins to thicken.
Notes
- Prep time includes bringing your Instant Pot up to pressure.
- You can use chuck roast instead of flank steak for this recipe if you like.
- Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat, adding a splash of water or beef broth to bring moisture back if needed.
Nutrition
Serving: 1serving | Calories: 249cal | Carbohydrates: 2g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 727mg | Potassium: 492mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
