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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! 

Servings 4
Author Emily Weeks, RDN, LD

Ingredients

  • 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

Instructions

  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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.