Tender slices of beef chuck roast cooked in a sweet and savory garlic ginger sauce– this Instant Pot Beef and Broccoli is perfect for a quick weeknight meal!
This post is sponsored by Better Than Bouillon. Thanks for supporting brands that make Zen & Spice possible!
I can’t believe it’s already September. This summer has gone by so quickly! Before you know it, Fall season will be here and the weather will begin to cool down. The Fall semester has begun for most of those with kids in school, as well as the the need for easy weeknight meals! Here in Texas, we won’t feel cooler temps until October. That’s why I like to use my Instant Pot when it’s still hot outside– it cooks food wonderfully yet won’t heat up your kitchen.
I’m partnering up again with one of my favorite pantry staples: Better Than Bouillon! This summer I’ve been sharing recipes made with BTB’s bases. A couple of weeks ago, I shared my recipe for Instant Pot Chicken Tostadas made with BTB’s chicken base. I’ve also shared this delicious recipe for my Instant Pot Wild Rice Bowl with Burst Cherry Tomatoes and Mushrooms. This one was made with BTB’s mushroom base, which was so savory and yummy!
If you’re not familiar with BTB — it’s a concentrated stock paste that you reconstitute with water to create the exact amount you need for a recipe. That’s the main reason I love BTB. Before discovering this product, I would buy cartons of broth and only use half for a recipe, and stick it in my fridge never to be used again. I keep the chicken, beef and vegetable bases in my fridge at all times.
Today’s recipe for Instant Pot Beef and Broccoli utilizes BTB’s Roasted Beef Base. It’s actually made with roasted beef, which gives it a richer, more robust flavor than ordinary bouillons or soup stocks. The recipe calls for one teaspoon to cook the brown rice (gives it a really nice rich flavor) and another teaspoon in the meat marinade. The marinade also becomes the sauce once the meat is cooked, thickened with cornstarch.
I used chuck roast in this recipe, which is perfect for the pressure cooker. Chuck contains lots of connective tissue, which melts during cooking and is great for braising, pot roasting or pressure cooking.
Once the meat is cooked and the sauce thickened, you’ll toss in a head of steamed fresh broccoli and tender shelled edamame, which gives this dish great color and adds additional fiber and good for you vitamins and minerals.
Here’s the recipe for Instant Pot Beef & Broccoli:
Instant Pot Beef & Broccoli
Tender slices of beef chuck roast cooked in a sweet and savory garlic ginger sauce-- this Instant Pot Beef and Broccoli is perfect for a quick weeknight meal!
- 1 cup brown rice
- 2 tsp Better Than Bouillon Beef Base
- 2 lb chuck roast well marbled, sliced into ¼ inch strips against the grain
- 1 lg head of broccoli sliced into florets
- 1 pkg shelled edamame defrosted
- 2 Tbsp corn starch
For the sauce:
- 1 cup water
- ½ cup soy sauce
- ¼ cup brown sugar
- ½ tsp minced fresh ginger
- 1 tbsp minced garlic
Add the brown rice, 1 tsp of Better Than Bouillon Beef Base and 1.5 cups of water to the Instant Pot. Cook on manual for 23 minutes. Let natural release for 5 minutes and then use the quick release valve.
Meanwhile, whisk together 1 tsp of Better Than Bouillon Beef Base along with the rest of the ingredients for the sauce. Add the sliced beef and marinate until the rice is done.
Once the rice is finished, remove from Instant Pot and set aside. Wash and dry the metal pot. Add the beef and the sauce and cook on manual for 13 minutes. Use the quick release once finished.
Meanwhile, steam the broccoli on the stove with a steam basket for 5-7 minutes, until soft. Or, add to a glass dish with a splash of water and microwave for 5 minutes until soft.
Once the beef is finished, remove the lid of the Instant Pot. Press the "sautee" button. In a small bowl, whisk together the corn starch and 2 Tbsp water. Pour mixture into the pot and stir until the sauce thickens, about 5 minutes. Remove from Instant Pot and mix together with the steamed veggies. Serve over brown rice.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!