Instant Pot Beef and Broccoli
- 1.5 lb. Chuck Roast or Flank Steak, sliced into thin strips
- 1 tbsp. Canola Oil
- 4 cloves Garlic, minced
- 3/4 cup Beef Broth
- 1/2 cup Soy Sauce
- 1/3 cup Brown Sugar
- 2 tbsp. Sesame Oil
- 1 lb. Broccoli, cut into florets
- 3 tbsp. Water
- 3 tbsp. Cornstarch
Put the Canola Oil in the Instant Pot, and set to "SAUTE".
When the oil is ready, brown the meat in batches.
Stir in the Beef Broth, Garlic, Soy Sauce, Brown Sugar, and Sesame Oil. Stir until the Sugar is dissolved.
Lock the lid in place, set the valve to SEALING, and cook at HIGH PRESSURE for 10 minutes.
When the cooking time ends, do a quick pressure release.
Mix the Cornstarch and Water together until smooth, then add the mixture to the pot and stir until well mixed.
Set the Instant Pot to "SAUTE", add the Broccoli, and stir a bit.
Close the lid, set the valve to RELEASE, and let the broccoli cook for 3 minutes for fresh Broccoli, or 5 minutes for frozen.
Open the lid, and serve.
