Pressure Cooker Beef and Broccoli Alfredo

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I'll say that I am a Chinese food MAVEN (and anyone who knows me would hold). I am obsessed with the stuff and could eat it all seven days of the week, every day on the calendar.

And so of course I had to perfect some of the very best, homemade Beef & Broccoli 1 can brand in the Instant Pot. Super tender beef, the perfect broccoli bite and a glorious, sweet and savory sauce await. I kid you not, this will be some of the all-time Beef & Broccoli that ever graced your fork (or chopsticks).

Hither's How I Made It (scroll to the bottom for the fully-written recipe):

Take an onion…

…and dice it upwardly.

Take some scallions…

…and piece 'em up.

Then take some beef (I use flank steak)…

…and slice it against the grain (significant in the opposite direction the strands within the meat are flowing)…

…into pieces about this big. And that's all your prep work!

Get to the Instant Pot and add in sesame oil…

…and Shaoxing wine (or sherry).

Requite it some heat and in one case bubbling…

…add together in the scallion and onion.

Sauté for a few…

…and so add together some garlic…

…and sauté again.

Then, add in the beef…

…and sauté until it's only lightly browned on the edges (NOT fully cooked).

Pour in some beef broth…

…hoisin sauce…

…depression-sodium soy sauce…

…oyster sauce…

…and chocolate-brown sugar if you like a slightly sweeter sauce.

Stir everything together and cook at high pressure.

As the meat's cooking, accept some frozen or fresh broccoli florets…

…and steam. We are preparing the broccoli separately because it will become mush when force per unit area cooking equally long equally the meat in the pot.

When done pressure cooking, it'll look like this.

To thicken the sauce, create a cornstarch slurry with equal parts cornstarch and water…

…and combine until smooth.

Bring the pot to a bubble and stir in the slurry.

You'll encounter the sauce will thicken perfectly (and if you desire information technology thicker, just add more than slurry).

Add the steamed broccoli to the pot and everything a chiliad, ole stir.

Plate it upwardly…

…become excited…

…play a game of airplane…

…adore the glistening tenderness of that beef…

…place in your mouth and have a nutrient-gasm. Enjoy!

Instant Pot Best Beef & Broccoli

Prep Time 5 minutes

Cook Time 43 minutes

Full Time 48 minutes

Ingredients

• 5 tablespoons sesame oil (any kind)
• i tablespoon Shaoxing rice wine (or cooking sherry)
• one yellow onion, diced
• 1 bunch scallions, sliced
• one tablespoons (3 cloves) garlic, crushed or minced
• ii pounds flank steak, sliced into one/4-inch strips and about 2-3 inches long each
• i loving cup beefiness goop
• 1/four cup hoisin sauce
• 1/four cup low-sodium soy sauce
• ii tablespoons oyster sauce
• 2 tablespoons dark brown sugar (optional, for a sweeter sauce)
• 1-2 heads fresh broccoli (I simply use the florets, just you tin also use frozen broccoli florets as well – about 20 ounces should do)
• 2 tablespoons cornstarch + 2 tablespoons water, mixed to course a slurry (although if you prefer a thicker sauce, you can add up to double the slurry)

Instructions

1. Place the oil and wine in the Instant Pot, hit Sauté and Conform so it's on the More or High setting. Heat for 3 minutes.
2. Add the onion and scallions and cook for 2 minutes, until beginning to soften. Add the garlic and melt for 1 minute more.
3. Add the beefiness and sauté, stirring until the edges are lightly browned in color, just not fully cooked, about ii minutes.
4. So, add together the broth, hoisin sauce, soy sauce, oyster sauce and dark-brown sugar (if using). Stir until well combined.
5. Secure the chapeau, move the valve to the sealing position, and hit Keep Warm/Abolish followed by Transmission or Pressure Cook at loftier pressure level for ten minutes. When done, let a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow with a quick release.
6. While the beef's releasing, identify the broccoli florets in a microwave-safe basin, add i/4 loving cup h2o, cover with plastic wrap and microwave for 9-x minutes if frozen and 3-4 minutes if fresh (or do it right in the bag if you got that kind). When washed, remove the plastic wrap, drain and gear up aside.
7. When the lid comes off, hit Keep Warm/Cancel and then hit Sauté again. One time bubbling, stir in the cornstarch slurry, let bubble for 15 seconds and then hit Keep Warm/Cancel to turn the pot off again. The sauce volition have thickened perfectly by now. Add in the steamed broccoli, stir into the sauce and then serve over white rice, brownish rice, or Hibachi fried rice!

Jeffrey's Tips

Avoid MUSHY BROCCOLI!Steam the broccoli separately in the microwave and add information technology in AFTER the pot finishes its natural release. This will keep your broccoli firmer with a more distinct seize with teeth – like the typical beefiness & broccoli you're used to. If you lot pressure level cook information technology with the beef, information technology will go mush the second you stir it.

While I think flank steak is the all-time cut of meat for this due to how tender information technology is, you can likewise use stew meat cubes (NOT the same as cubed steak – avert that as it's rubber). If using the cubes that are large chunks in size, slice them into smaller, seize with teeth-size pieces. Then, when force per unit area cooking, increase pressure melt time to 15 minutes and finished with the same 15 infinitesimal natural release.

If you want a very thick sauce, add together upwards to 4 tablespoons cornstarch + 4 tablespoons water for the cornstarch slurry instead of a 2:ii ratio.

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Source: https://pressureluckcooking.com/instant-pot-beef-broccoli/

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