Easy Pressure Cooker Beef and Broccoli Recipe
Try this Easy Pressure Cooker Beef and Broccoli recipe
Try this Easy Pressure Cooker Beef and Broccoli recipe
- 2 tablespoons brown sugar
- 1 cup beef broth
- 1 medium onion diced
- 1 teaspoon ground ginger
- 2 tablespoons garlic
- 2 pounds of meat (chuck roast rump roast or flank steak), cut into thin strips
- 3 tablespoons olive oil or peanut oil
- 1/2 cup soy sauce (i prefer a low sodium soy sauce)
- 1 bag frozen broccoli (or 1 pound of fresh broccoli if y
- 2 tablespoons starch
- serve with white rice
- Carbohydrate 18.6493816810488 g
- Cholesterol 0 mg
- Fat 0.115925000070333 g
- Fiber 0.912883352007333 g
- Protein 0.956226667250037 g
- Saturated Fat 0.0474220000245057 g
- Serving Size 1 1 serving (235g)
- Sodium 70.5773333913687 mg
- Sugar 17.7364983290415 g
- Trans Fat 0.0218446666769353 g
- Calories 77 calories
Step-by-step
- Start by slicing the meat against the grain in thin slices. Dice the onion and cut the fresh broccoli. You want all of these things done before you get started.
- In a medium bowl, combine the soy sauce, brown sugar, beef broth, garlic and ginger. I hardly ever use ginger so I used the powdered ginger spice instead of the fresh. Don't add the starch until the very end. (I accidentally added the starch before and my pressure cooker never came to pressure because there was not enough liquid to make it work. It's okay, I'm happy to share my failures with you so that you don't make the same mistakes I do)
- Add this liquid mixture to the meat strips.
- Add about 3 tablespoons of olive oil or peanut oil to your pressure cooker and saute the onions until they are translucent in color.
- Add the meat combined with the liquid marinade to the pressure cooker and set it on manual high pressure for 10 minutes. The quick release the pressure value.
- Carefully remove about a â…“ cup of the hot juices and add 2 tablespoons of cornstarch. Use a fork or a whisk to make sure the cornstarch is well combined. I find it easier to combine cornstarch in hot liquid. If you prefer, you can use warm water also. I've done it both ways and it hardly makes a difference. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits.
- Place the pound of broccoli in the microwave on high for about 5 minutes with 1 cup of water. This will steam it to the perfect consistency. Works for both frozen and fresh broccoli.
- Drain the water from the broccoli and mix it in to the beef mixture in your pressure cooker. The beef and broccoli is done and ready to serve over rice!
- I have two pressure cookers so I had rice cooking in the other one at the same time. Rice is super simple in the pressure cooker. It's two cups of water per one cup of rice. Cook it on manual high pressure for exactly 3 minutes and then natural release it for another 10 minutes. Perfect rice every single time! Sometimes I replace the water with broth. Beef, chicken or vegetable broth depending on what dish I'm making. I used the rest of the beef broth in my rice for this recipe.
Adding thickening starches too early in a sealed vessel prevents pressure from building because starches absorb free water and alter viscosity before steam can generate. Slicing chuck roast, rump roast, or flank steak strictly against the grain shortens the muscle fibers, resulting in tender bites instead of chewy strips that resist the teeth. When pressure cooking meats with high connective tissue content, ten minutes at high pressure renders collagen into gelatin, softening the protein structure significantly without turning it to mush. Using fresh broccoli demands precise handling compared to frozen florets, as fresh cell walls retain more structural integrity and require rapid steaming to avoid drab olive discoloration caused by prolonged heat exposure. Low sodium soy sauce allows cooks to control the final salinity precisely, preventing the reduction phase from concentrating sodium beyond palatable limits. Combining hot cooking liquid with cornstarch in a separate vessel before reintroducing it to the pot ensures lump-free thickening as the starches gelatinize between 203 degrees Fahrenheit and 212 degrees Fahrenheit.
