Description
A rich, creamy Instant Pot beef and broccoli recipe featuring tender beef slices and vibrant broccoli florets in a velvety coconut peanut sauce, ready faster than takeout.
Ingredients
Scale
- 680 g (1.5 lb) flank steak or sirloin, thinly sliced
- 30 ml (2 tbsp) soy sauce
- 15 g (1 tbsp) cornstarch
- 5 g (1 tsp) fresh ginger, grated
- 5 g (1 tsp) garlic, minced
- 30 ml (2 tbsp) vegetable oil
- 450 g (1 lb) fresh broccoli florets, cut into bite-sized pieces
- 240 ml (1 cup) full-fat coconut milk, canned
- 60 g (1/4 cup) natural creamy peanut butter
- 60 ml (1/4 cup) soy sauce
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) fresh lime juice
- 10 g (2 tsp) fresh ginger, grated
- 10 g (2 tsp) minced garlic
- 2 g (1/2 tsp) red pepper flakes
- 120 ml (1/2 cup) vegetable broth or water
- 15 g (1 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- 5 g (1 tsp) toasted sesame seeds
- 1 green onion stalk, thinly sliced
- cooked rice, for serving
Instructions
- Prepare and Marinate Beef: In a medium bowl, combine the thinly sliced beef with 30 ml (2 tbsp) soy sauce, 15 g (1 tbsp) cornstarch, 5 g (1 tsp) grated ginger, and 5 g (1 tsp) minced garlic. Toss to coat evenly and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Sauté Beef in Batches: Set the Instant Pot to “Sauté” mode on normal heat. Once hot, add 30 ml (2 tbsp) vegetable oil. Working in batches, add the marinated beef and sear for 2-3 minutes per side until browned. Remove the seared beef to a clean plate and set aside.
- Deglaze the Pot: Pour 120 ml (1/2 cup) vegetable broth or water into the hot Instant Pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a “Burn” notice.
- Prepare the Creamy Peanut Sauce: While the beef marinates, whisk together the full-fat coconut milk, peanut butter, 60 ml (1/4 cup) soy sauce, maple syrup, lime juice, 10 g (2 tsp) grated ginger, 10 g (2 tsp) minced garlic, and red pepper flakes in a separate bowl until smooth.
- Pressure Cook the Beef: Return the seared beef to the Instant Pot. Pour the prepared coconut peanut sauce over the beef. Secure the lid, ensure the venting knob is sealed, and select “Pressure Cook” (or “Manual”) on High Pressure for 8 minutes.
- Quick Release and Add Broccoli: Once cooking is complete, perform a quick release of pressure. Once the pin drops, open the lid. Add the broccoli florets to the pot, submerging them slightly in the sauce. Secure the lid again and select “Pressure Cook” on High Pressure for 0 minutes. Immediately perform a quick release once the 0-minute cycle is complete.
- Thicken the Sauce: In a small bowl, whisk together 15 g (1 tbsp) cornstarch and 30 ml (2 tbsp) cold water to create a slurry. Set the Instant Pot to “Sauté” mode on normal heat. Once the sauce begins to simmer, slowly whisk in the cornstarch slurry until the sauce thickens to your desired consistency, about 2-3 minutes. Turn off the Instant Pot.
- Serve and Garnish: Ladle the creamy beef and broccoli over steamed white or brown rice in wide serving bowls. Garnish generously with toasted sesame seeds and thinly sliced green onions.
Notes
To achieve the best flavor infusion, allow the beef to marinate for a full 30 minutes while prepping the other ingredients. Avoid overcrowding the Instant Pot when searing the beef; work in batches to ensure a good sear rather than steaming. When creating the cornstarch slurry, ensure the water is cold to prevent lumps from forming.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 400 g)
- Calories: 620 calories
- Sugar: 9 g
- Sodium: 1000 mg
- Fat: 39 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 90 mg
Keywords: easy weeknight dinner, Instant Pot recipe, beef and broccoli, peanut sauce, quick meal, family friendly, takeout fakeout, coconut sauce