Description
A reliable, freezer-friendly Instant Pot beef and broccoli meal prep recipe that yields four servings. This method ensures tender beef and crisp-tender broccoli with a savory sauce that improves in flavor over time.
Ingredients
Scale
- 1.5 lbs beef chuck steak, sliced against the grain into thin strips
- 3 cups broccoli florets
- 1/2 cup low-sodium soy sauce
- 1/2 cup low-sodium beef broth
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp cornstarch
- 2 tbsp cold water (for cornstarch slurry)
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil (avocado or canola) for searing
Instructions
- Slice beef chuck steak against the grain into thin strips and pat dry with paper towels.
- Set Instant Pot to ‘Sauté’ mode on High. Add neutral oil and sear beef in a single layer for 2-3 minutes per side until browned. Remove beef to a plate.
- Pour beef broth into the pot and scrape the bottom to release browned bits. Add minced garlic and ginger; stir for 30 seconds until fragrant.
- Return beef to the pot and add soy sauce. Close lid, set valve to ‘Sealing’, and pressure cook on High for 10 minutes.
- Perform a Quick Release. Open lid and add broccoli florets to the residual heat and liquid.
- Whisk cornstarch with cold water to create a slurry. Pour into pot, set to ‘Sauté’, and stir constantly until sauce thickens (1-2 minutes).
- Turn off heat and stir in sesame oil. Let cool for 10 minutes before portioning into 4 containers.
Notes
Slice beef against the grain for tenderness. Add broccoli after pressure cooking to prevent mushiness. Cool food before sealing containers to prevent condensation. Reheat with a splash of water or broth to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 of 4 portions
- Calories: 450
- Sodium: 800
- Fat: 18
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: Instant Pot, Beef and Broccoli, Meal Prep, Freezer Friendly, Pressure Cooker, Healthy Dinner, High Protein