This beef and broccoli dinner is delicious and flavorful, yet uses simple ingredients that cook quickly in a pressure cooker. Sugar can be easily substituted with erythritol for a low carb option.
- 1/2 cup beef broth
- 1/2 cup
low-sodium soy sauce(Note 3)
- 1/4 cup
brown sugaror erythritol(Note 4)
- 1 tablespoon
corn starch(Note 5)
- Brown Beef: Select sauté mode on
pressure cooker(Note 6) for medium heat and add oil. Once heated, add garlic and sliced beef. Cook for a few minutes until browned, stirring frequently. Keeping beef in pot, add beef broth, soy sauce, and sweetener. Stir until sweetener is dissolved. Turn off sauté mode.
- Pressure Cook: Secure and seal lid. Cook at high pressure for 15 minutes (Note 7). Meanwhile, cook broccoli by microwaving for 3 to 4 minutes until tender. When pressure cooker is done, turn release knob to venting position for quick pressure release.
- Thicken Sauce: Uncover pressure cooker and remove 1/4 cup of liquid. Mix with corn starch in small bowl until completely dissolved and smooth, then add back to pot. Turn on sauté mode for medium heat. Simmer sauce for about 5 minutes to thicken a bit, stirring frequently. Turn off sauté mode.
- Serve: Add cooked broccoli back to pot and briefly stir to coat with sauce. Serve immediately (Note 8).
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 520 (52% from fat)|
|Total Fat 30g||45%|
|Saturated Fat 10g||52%|
|Net Carb 7.5g|
|Total Carb 10g (Note 9)||3%|
|Dietary Fiber 2.5g||10%|
My husband loves vegetables, so I added sautéed onion, pepper, mushroom and carrot strips with the broccoli. He gave it a 5 star rating!
Yum! Those sound like delicious additions.
This was really good and definitely making again. If you use low sodium broth and say sauce, you’ll be good to go. I used even less of the soy sauce and couldn’t even tell. I used Udon noodles, cooked in boiling water for one minute and because they are somewhat long, cut them into smaller pieces. I microwaved the fresh broccoli for a minute and it was perfect. Tossed the broccoli and noodles in the pot after the sauce was thickened. This was perfect for two people and not four as the recipe stated.
I made this twice. I had to add more water. Plus I also added red pepper flakes and Chinese Five spice. Extra soy sauce too.
How much Chinese five spice did you add?
This recipe was great, easy to make and little clean up. I substituted Xanthan Gum for the Corn Starch. Will definitely make again.
Can I use liquid aminos instead of the soy sauce?
That should be fine.
Wow this was amazing! So delicious, even better than what I get in the Chinese restaurants. I can’t wait to make this again! I’m so excited to have found your site and to try more of your recipes!
This was delicious!! Paired it with organic light brown rice tonight (Yoga Organics) but could substitute zoodles, cauliflower rice, or quinoa. Doubled the recipe. Sweetner I used 2 tablespoons of Agave and organic beef broth instead of water to boil the rice. YUM!
I never write recipe reviews, but I would give this 10 stars with no hesitation. It is the ONLY meal I have found that ALL SIX of our picky kids (and us) enjoy. We make it exact with rice on the side. I hope I can find more easy recipes they all love on here.
This is the best! Added red pepper flakes.
I made this last week. My kids said it tasted like they were eating at Panda Express. There were no leftovers. I recommend this recipe.
I made this last night and it was very good. I browned the beef in a large cast iron skillet as I would have had to do that in two batches in the Instant Pot. If you plan to make this do take heed to the warnings about sodium. I did not have any “low sodium” soy sauce but had two bottles and used the one with 1/3 less sodium. I used a half teaspoon of “Better than Bouillon” mixed into a half cup of water. Even at that it was saltier than I really like. I served it over unseasoned white rice which helped offset the salty taste a bit. I will make sure to have some low sodium soy sauce and buy some unsalted beef stock for the next time I make it. The recipe is very easy to make and the instructions are easy to follow. It is definitely a keeper! This was better than beef and broccoli I have had from numerous Chinese restaurants. I will certainly be making this again. Thank you for making this recipe available.
This is absolutely delicious and so easy! My kids couldn’t get enough of it, and they are picky eaters!
How can I double this recipe in the instant pot? Is it the same cooking time?
To double the recipe, just double the ingredients but keep the pressure cooking time the same. Enjoy!
I used more beef and no extra broth. Also used honey but a 1/4 cup. Turned out excellent!
Ugh, forgot the brown sugar! That’s what I did wrong. 🙁 I had to combine your recipe with another one because I wanted to do it all in one shot so I added uncooked long grain enriched rice (white rice? – I’m woefully out of touch with the bajillion types of rice available). Next time I shall add the brown sugar because it was lacking something. The beef turned out very tender – we used a rump roast because the chucks were über lean. Due to the addition of rice I was lacking in moisture to thicken the sauce; however, even after emphatically rinsing the rice prior to cooking there was enough starch to thicken the sauce so it worked out. The husband’s only critique was that it was a Tad salty so I suppose I need to purchase low sodium soy sauce after all.
My Instant Pot was delivered this afternoon and this was my first Instant Pot recipe – I thought you should know that. 🙂 With all the options out there yours seemed the most appetizing and simple to give the ol’ girl a whirl.
Been making this for a while now as it’s made itself into my rotation of meals I do. One thing I’ve found is I prefer Cube Steak for the cut of beef. I’ve found it’s much easier on the wallet and more tender plus the sauce clings to it much better than other cuts I’ve tried thus far. Also, the other change I made is I used Frozen Broccoli and steam it for exactly 7 minutes to obtain the perfect tender yet still slightly crispy bite you want while the top is a literal sauce sponge. Soooo good. Give this a try.
Made this tonight for dinner. I graded it excellent. Am definitely keeping this recipe. As someone commented I added sliced onion to the meat along with the broccoli I seared the meat in two batches using the meat juice to brown the onion. I seared the meat in an electric skillet. My first taste was Wow! Thank you for this great recipe.
Do I slice the beef before pressure cooking?
Yes. If you look at the Ingredients section of the recipe, it says “1.5 pounds boneless beef chuck, trimmed and sliced into thin strips”
Wow so good !! All 3 of my kids kept saying how this was the best dinner ever!
I used coconut sugar instead of brown sugar. Added mushrooms, and bell peppers too
I apologize ahead of time, but I’m totally perplexed! I’ve made this several times…love it! Made it last night and my husband and I BOTH had major bathroom issues! The only thing different was I used xanthum gum and served it over Costco cauliflower rice. PLEASE…any thoughts on why….was it the xanthum gum?
I’m so sorry to hear that! If that was the only difference, then it probably was the xanthan gum. This article https://www.healthline.com/nutrition/xanthan-gum has a section that describes digestive issues if you consume at least 15 grams of it, which is a fairly large amount. Any effects that it has on you might also depend on the source that xanthan gum is made from, which could be wheat, corn, soy, or dairy. Hope that helps!
Erythritol can effect people the same way
My hubby is not a fan of Asian style food, but I love it. I just made this for lunch today and it was easy and so delicious! I used splenda for the sweetener, less than the 1/4 cup recommended & I thought it came out perfect.
This was perfect as is, loved it! Thank you!
This was so amazing. Better than any Asian restaurant in the Nashville area. Absolutely loved it! I made the recipe as is. I sure wish Savory Tooth had a cookbook – I love everything I’ve made from this site.
This was very good – I substituted pineapple juice for sweetener, flank steak and cooked for 7 min high pressure, and broccolini. I will make this again!!
Followed directions including cut of meat. It was delicious! Tender meat and full of flavor. Had it over brown rice. This recipe is a keeper.
Can I use ground sirloin?