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Pressure Cooker Beef and Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 65 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Description

This Pressure Cooker Beef and Broccoli recipe is a quick, flavorful dish featuring tender beef chuck roast cooked perfectly under pressure and complemented by crisp, steamed broccoli. With a savory sauce made from soy, brown sugar, sesame oil, and garlic, this meal is ideal for a wholesome weeknight dinner served over steamed rice and garnished with toasted sesame seeds.

Ingredients

Scale

Beef and Sauce

  • 1 1/2 pounds boneless beef chuck roast, well trimmed and sliced into thin strips
  • Fresh ground pepper, to taste
  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 3/4 cup beef broth
  • 1/2 cup soy sauce (use reduced-sodium if preferred)
  • 1/3 cup brown sugar
  • 2 tablespoons sesame oil
  • 1/8 teaspoon red pepper flakes

Vegetables

  • 1 pound broccoli florets, diced into bite-size pieces

Thickening and Garnish

  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • Cooked rice for serving
  • Toasted sesame seeds for garnish (optional)

Instructions

  1. Season and Brown the Beef: Season the beef strips with freshly ground pepper. Heat olive oil in the pressure cooker pot using the Browning or Sauté setting. When the oil is hot and sizzling, brown the beef strips in batches without overcrowding, browning only one side to save time. Remove the browned beef and set aside.
  2. Sauté Onions and Garlic: Add the finely chopped onion to the pot and sauté for 1 to 2 minutes until it begins to soften. Then, add the minced garlic and sauté for another minute to release fragrance.
  3. Prepare the Sauce: Stir in beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes. Mix well until the brown sugar completely dissolves.
  4. Pressure Cook the Beef: Return the browned beef along with any juices to the pot. Lock the lid securely. Select the High Pressure setting and set the cooking time for 12 minutes.
  5. Steam the Broccoli: While the beef cooks, place broccoli florets in a microwave-safe bowl with 1/4 cup water. Microwave for 3 to 4 minutes until tender but still crisp.
  6. Release Pressure and Remove Lid: When the cooking time ends, turn off the pressure cooker and perform a quick pressure release. Once the valve drops, carefully unlock and remove the lid.
  7. Thicken the Sauce: In a small bowl, mix cornstarch and water until smooth to create a slurry. Select the Simmer/Sauté function on the cooker and stir the slurry into the pot. Stir continuously until the sauce boils and thickens.
  8. Add Broccoli and Serve: Stir the steamed broccoli into the thickened sauce. Serve hot over cooked rice and garnish with toasted sesame seeds if desired.

Notes

  • Use reduced-sodium soy sauce to reduce the salt content if preferred.
  • For quicker preparation, brown the beef first, then slice it thinly as recommended by a reader.
  • Flank steak or London broil can be substituted for chuck roast with good results.
  • To cook broccoli in the pressure cooker: before browning the beef, add 1 cup water and a steamer basket to the pot, pressure cook on High for 0 minutes, quick release, then remove broccoli.
  • Alternatively, steam broccoli in the sauce after pressure cooking by locking the lid and selecting the Keep Warm setting until broccoli reaches desired crispness.

Find it online: https://oliviadinner.com/pressure-cooker-beef-and-broccoli-recipe-2/