When I was reading up on the best things to cook in the Instant Pot, I read time and again that it is magical at making lower quality pieces of meat tender and juicy. I’ve been looking forward to trying out that aspect on some of the odds and ends of the freezer beef I need to use. The recipe recommended to me was this one at Pressure Cooking Today. Of course, I used some of my favorite Tastefully Simple products in place of a few of theirs because that’s how I roll!
- I trimmed the worst of the fat and waste from a 1.5 pound chuck roast and then sliced it into thin strips.
- I heated the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W on the saute setting. When it was hot, I added 2 tablespoons of olive oil and then browned the strips of meat and then removed the meat from the pan. When it was done, I added a chopped onion and 1.5 tablespoons of Tastefully Simple Garlic Garlic and sauted until the onion started to soften.
- I added 3/4 cup beef broth, 1/2 cup low sodium soy sauce, 1/3 cup brown sugar and 2 tablespoons Tastefully Simple Roasted Garlic Infused Oil. I stirred it until all the sugar was dissolved.
- I added the beef back into the pot and set it on manual high pressure for 12 minutes.
- I cut a head of broccoli into florets and washed them and put them into my favorite micro-cooker. I set the microwave for 5 minutes. UPDATE 8/31/16: The second time I made this recipe, I steamed the broccoli in the Instant Pot in this steamer basket I got from Amazon for 2 minutes before I started the beef. Then set the basket aside until the beef was done.
- When the Instant Pot had finished its pressure cycle, I used the quick release of pressure. When the pin dropped, I removed the lid.
- I stirred together 3 tablespoons of water and 3 tablespoons of corn starch in a small bowl and then stirred it into the beef and sauce. I set the pot to saute and stirred until the sauce boiled and thickened–it took about a minute. Then I stirred in the broccoli and served it up! It would have been fantastic on sticky rice, but alas, my hubby just can’t abide the sight of rice so we are a rice-free house when he is home. I served it on the plate with the Macaroni and Cheese and Potato Salad I made earlier in the day and it was fantastic! I believe my son would have licked the pot if his head fit in it!
Pressure Cooker Beef and Broccoli
1.5 pound boneless chuck roast, trimmed and sliced into thin strips
2 teaspoons olive oil
1 Medium onion, finely chopped
1.5 tablespoons Tastefully Simple Garlic Garlic
3/4 cup beef broth
1/2 cup low sodium soy sauce
1/3 cup brown sugar
2 tablespoons Tastefully Simple Roasted Garlic Infused Oil
1 pound broccoli florets
3 tablespoons water
3 tablespoons corn starch
Cut beef into thin strips and season with salt and pepper. Heat Instant Pot on saute feature. When lining is hot, add olive oil and then beef. Don’t crowd the strips, brown in batches if necessary. Remove beef from pan and set aside. Add diced onion and Garlic Garlic to the hot oil and stir until onion is softened. Add beef broth, soy sauce, brown sugar and Roasted Garlic Infused Oil and stir until sugar is dissolved. Add beef back to pot and set on manual high pressure for 12 minutes. Steam broccoli in a microwave safe covered bowl for 5 minutes with a little water. When the pressure cycle completes, do a quick release of the pressure by turning the valve (use a hot pad or towel.) When pin drops, open the lid and choose saute. Mix water and corn starch together in a bowl until dissolved and pour it into the beef mixture. Stir and cook until thickened. Add broccoli to the beef mixture and stir. Serve over rice.
UPDATE 8/31/16: The second time I made this recipe, I steamed the broccoli in the Instant Pot in this steamer basket I got from Amazon for 2 minutes before I started the beef. Then set the basket aside until the beef was done.