Beef and Broccoli Instant Pot Recipe with Keto Option
Tender strips of beef cooked in a rich savory sauce with broccoli in the Instant Pot. This easy recipe tastes just like Chinese takeout and can easily be made low carb and keto friendly.
Servings: 6
Ingredients
For the Beef and Sauce
- 2 pounds steak sliced into thin strips
- 1 medium onion sliced
- 5 garlic cloves minced
- 1 cup beef broth (chicken broth works too)
- 1 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons corn starch
- 2 tablespoons cold water
- 24 ounces frozen broccoli florets
Optional Flavor Additions
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon red pepper chili flakes
- Green onions for garnish
Keto Substitutions
- Replace brown sugar with keto brown sugar substitute
- Use coconut aminos or low sodium soy sauce
- Replace cornstarch slurry with 1/4 teaspoon xanthan gum
- Serve over cauliflower rice
Instructions
Step 1: Prepare the Beef
- Slice the steak into thin bite-sized strips against the grain for the most tender texture. If desired, lightly season the beef with black pepper.
- Turn the Instant Pot to Sauté Mode and allow it to heat for a couple of minutes. Add a drizzle of olive oil or avocado oil to the bottom of the pot.
- Once the pot is hot, add the sliced steak and onions. Cook for 4–5 minutes, stirring occasionally, until the beef begins to brown and the onions soften slightly. The beef does not need to be fully cooked at this stage since it will continue pressure cooking.
Step 2: Build the Sauce
- Add the minced garlic to the pot and cook for about 30 seconds until fragrant.
- Pour in the beef broth and soy sauce, then stir in the brown sugar. If using, add the sesame oil, fresh ginger, or red pepper chili flakes for extra flavor.
- Use a wooden spoon to scrape any browned bits from the bottom of the Instant Pot. This helps prevent the burn notice while adding even more flavor to the savory sauce.
Step 3: Pressure Cook the Beef
- Place the lid on the Instant Pot and make sure the valve is set to Sealing.
- Set the pressure cooker to High Pressure for 12 minutes.
- Once the cooking time is complete, carefully perform a quick release by turning the valve to venting. Allow the pressure to fully release before opening the lid.
- The beef should be incredibly tender and coated in the rich sauce.
Step 4: Thicken the Sauce
- Turn the Instant Pot back to Sauté Mode.
- In a medium bowl, whisk together the corn starch and cold water until completely smooth to create a cornstarch slurry.
- Slowly pour the slurry into the hot sauce while stirring continuously. Let the sauce simmer for 2–3 minutes until it thickens slightly and becomes glossy.
- If you prefer a thicker sauce, continue simmering for another minute while stirring frequently.
Step 5: Cook the Broccoli
- Add the frozen broccoli florets to the Instant Pot and gently stir them into the sauce so they are evenly coated.
- Place the lid back onto the pressure cooker and set it to High Pressure for 0 minutes. The residual heat will quickly steam the broccoli without overcooking it.
- Once the Instant Pot reaches pressure, immediately perform another quick release.
- Carefully remove the lid and give everything a gentle stir. The broccoli should be bright green and tender with just a slight bite.
Step 6: Serve
- Serve the beef and broccoli hot over white rice, brown rice, or cauliflower rice for a low carb option.
- Garnish with sliced green onions, sesame seeds, or extra red pepper flakes if desired.
Notes
- Flank steak, sirloin steak, skirt steak, or stew meat all work well in this recipe.
- Frozen broccoli is convenient, but fresh broccoli florets can also be used.
- For less sodium, use low sodium soy sauce.
- To make this recipe keto friendly, replace the brown sugar and cornstarch with keto-approved alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.