Instant Pot Beef and Broccoli with Rice
This Instant Pot Beef and Broccoli with Rice is a takeout-inspired 30-minute dinner idea that comes together with pantry staples.
Servings: 4 servings
Calories: 495kcal
Ingredients
- 1 tbsp olive oil
- 1 lb stir-fry steak strips
- 4 cloves garlic minced
- 1 tbsp fresh ginger, grated
- 1/4 cup reduced sodium soy sauce
- 1/4 cup hoisin sauce
- 1 cup water
- 1 cup jasmine rice
- 1 head Broccoli
- 1 red pepper, diced
- Sesame seeds for garnish
Instructions
- Add olive oil, steak strips, garlic, ginger, soy sauce, hoisin sauce, water and rice to Instant Pot in that order. Gently press rice into the liquid so it's covered, but do not stir the entire mixture or you may cause the burn message.
- Cook on high pressure for 4 minutes. Instant Pot will take about 10-15 minutes to come to pressure, then pressure cook the 4 minutes so overall cooking time is closer to 20 minutes.
- Meanwhile, add broccoli to a large bowl of water and microwave for 8 minutes, then drain.
- Do a quick release of the pressure and open the lid when pressure gauge has dropped.
- Add in broccoli and red pepper, stirring gently to combine. Place lid back on Instant Pot and let sit for 5-10 minutes to let the red pepper cook (it gets overcooked if you pressure cook it so we lightly cook it this way). Serve with a bit of sesame seeds on top and enjoy!
Video
Notes
Tenderize the beef even more by soaking it in a mixture of baking soda and water for 30 minutes before cooking.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.
Freeze this recipe without the peppers for up to 3 months. Defrost in the fridge then reheat as normal, or microwave from frozen for 5-6 minutes.
Nutrition
Calories: 495kcal | Carbohydrates: 47g | Protein: 31g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 76mg | Sodium: 1089mg | Potassium: 502mg | Fiber: 2g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 75.9mg | Calcium: 20mg | Iron: 3.1mg