Instant Pot Beef and Broccoli | Keto and Gluten Free Options

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free; flour is more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is cost-effective.

Welcome to Lori's kitchen; today we're making beef and broccoli in the instant pot.

Using approximately 2 pounds of flank steak, you can also use flat meat or chuck roast.

Heat 2 tablespoons of vegetable oil in the instant pot on sauté mode.

Cut the flank steak into manageable pieces against the grain, making thin slices.

Sear the beef in the instant pot for about 1-1.5 minutes on each side until browned, then remove from the pot.

Deglaze the pot with 1/4 cup of water, scraping the bottom to remove brown bits.

Return the beef to the pot and add the sauce mixture.

For the sauce, combine 1 cup of beef broth, 1 tablespoon of minced ginger, 1/2 cup of gluten-free soy sauce, 1 tablespoon of minced garlic, 1/3 cup of brown sugar, and 2 teaspoons of sesame oil in a bowl and stir well.

Lock the lid on the instant pot, ensuring the valve is set to sealing, and pressure cook on high for 10 minutes.

Microwave the 1 pound of frozen broccoli to defrost it gently, as cooking it in the instant pot can make it soggy.

Once the cooking time is complete, release the pressure and serve the beef and broccoli garnished with toasted sesame seeds and chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens