Best Ever Instant Pot Beef and Broccoli

Best Ever Instant Pot Beef and Broccoli


Beef with broccoli is the meat eater’s takeout darling. It’s full of sugar and salt, drowned in a gravy-like sauce and served on a bed of carbs. What’s not to love?

Thing is, we can do better…and we have. Way less sodium, no soy, sugar or grains, and it’s delicious as heck. Toss in shortcuts like frozen broccoli and microwave cauliflower rice and you’ll whip this up faster than takeout can deliver.

Print
Best Ever Instant Pot Beef and Broccoli

Best Ever Instant Pot Beef and Broccoli

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner, easy meals
  • Method: Instant Pot
  • Cuisine: Chinese, Asian

Description

Easy Instant Pot Beef and Broccoli with no soy, no sugar and no grains. No problem!


Scale

Ingredients

  • 2 pounds good quality chuck roast (2-inch steak cut), well trimmed
  • About 4 cups large fresh broccoli florets (or nuke some frozen broccoli)
  • Batch of Easy Cauliflower Rice (or a frozen steamer bag)
  • 4 large cloves garlic, minced (5 if they’re on the small side)
  • 1 1/4 cup low-sodium or unsalted chicken broth or bone broth, divided
  • 3 tbsp coconut aminos
  • 2 tbsp arrowroot flour (tapioca flour will also work)
  • 1 tbsp avocado oil
  • 1 1/2 tsp fish sauce (no sugar added)
  • 1 tsp homemade five spice powder (or be lazy and buy it)
  • 1 tsp Swerve Brown Sweetener, packed
  • 1/4 tsp ginger powder
  • 1/4 tsp sesame oil
  • Salt and ground black pepper to taste

Instructions

Doing the Prep

  1. If you have five spice powder, great. If not, you can make it in about five minutes.
  2. Cut the fresh broccoli into generous florets. Alternately, use a large steamer bag of frozen broccoli.
  3. Mince the garlic and set aside.
  4. Measure 1 1/4 cup chicken or bone broth (beef broth will also work but make sure it’s low/no salt). Remove 3 tablespoons broth and set aside. To the measuring cup of broth, add the coconut aminos, five spice powder, ginger, fish sauce, Swerve Brown Sweetener, and sesame oil. Stir well and set aside.

Searing the Beef

  1. Turn Instant Pot to sauté/more (high) and allow the pot to get hot.
  2. Trim excess fat from the chuck roast. Marbling is good – the fat will cook away and leave the meat tender and juicy. Season the top of the roast with a pinch of salt and ground black pepper.
  3. Once the pot is thoroughly heated, add a tablespoon of avocado oil and swirl the oil around to coat the bottom well. Use tongs to lay the roast in the pot, seasoned side down. Sprinkle the unseasoned side with a pinch of ground black pepper. Allow the roast to sear for about 5 minutes each side, flipping only once. Transfer to a plate or carving board to rest (note, the meat is still mostly raw).

Starting the Sauce

  1. After removing the roast, press cancel on the Instant Pot to turn the heat off. Add the minced garlic, and stir around quickly for about a minute, taking care not to let it burn.
  2. Add the broth mixture, scraping the measuring cup with a rubber spatula to transfer all the spices. Deglaze the pot, scraping up the browned bits from the bottom of the pot. Yes, this does smell incredible.

Cooking the Beef

  1. Trim the roast and carve it into 2-inch strips that are about 1/4 inch thick. Add the cut meat back to the Instant Pot, covering as much as possible in the liquid.
  2. Cover and lock the Instant Pot with vent set to sealing. Set to Manual/High for 12 minutes. When the cooking time has completed, allow natural release for about 15 minutes, then vent.
  3. After venting is complete and the pin drops, open the pot and remove the beef with a slotted spoon.

Cooking the Broccoli

  1. Set the Instant Pot to sauté on high for 5 minutes, add the fresh broccoli, and cover with the release set to vent. If you like the broccoli to be softer, just turn the heat off after five minutes and keep the lid on for a few more minutes.
  2. While the broccoli is cooking, add 2 tablespoons arrowroot flour to a small measuring cup. Slowly add the reserved broth until all 3 tablespoons are combined with the flour and mix until smooth.
  3. After 5 minutes, remove the broccoli with a slotted spoon and set aside.

Putting it Together

  1. Turn Instant Pot to sauté/high and slowly add the flour mixture to the liquid, one tablespoon at a time.
  2. Wait a minute before adding more, this stuff sneaks up on you, so you may not use all the mixture. Make it as thick as you want.
  3. Once the sauce is thickened, turn the pot off and add the broccoli and beef back in. Stir well to incorporate.
  4. Serve immediately over cauliflower rice.

Notes

Use frozen cauliflower rice and broccoli to make this an even quicker weeknight meal.

Keywords: soy-free, grain-free, beef and broccoli

INSTANT POT BROCCOLI BEEF
INSTANT POT BROCCOLI BEEF

Leave a Reply

Your email address will not be published.