Easy Pressure Cooker Beef and Broccoli
Try this Easy Pressure Cooker Beef and Broccoli recipe, or contribute your own.
Try this Easy Pressure Cooker Beef and Broccoli recipe, or contribute your own.
- 2 tablespoons brown sugar
- 1 cup beef broth
- 1 teaspoon ground ginger
- 3 tablespoons olive oil or peanut oil
- 1/2 cup soy sauce (i prefer a low sodium soy sauce)
- 2 tablespoons starch
- serve with white rice
- 2 pounds of meat (chuck roast rump roast or flank steak, cut into thin strips)
- 1 medium onion (diced)
- 2 tablespoons garlic (minced)
- 1 bag frozen broccoli (or 1 pound of fresh broccoli if
- Carbohydrate 13.3650350125041 g
- Cholesterol 0 mg
- Fat 0.0552583333752627 g
- Fiber 0.0607499989725914 g
- Protein 0.264813333555407 g
- Saturated Fat 0.0253300000194498 g
- Serving Size 1 1 serving (185g)
- Sodium 68.2346667237363 mg
- Sugar 13.3042850135315 g
- Trans Fat 0.00455000000169071 g
- Calories 55 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 1/3 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.
Swapping powdered ginger for fresh ginger roots alters the aromatic profile from sharp and citrusy to a warmer, more muted background spice. Achieving the right mouthfeel in pressure-cooked beef dishes relies heavily on managing starch and protein structures during the cooking process.
- Slice chuck roast or flank steak strictly perpendicular to the muscle fibers into strips roughly one-quarter inch thick to ensure tenderness.
- Keep the starch out of the initial pressure cooking phase; introducing thickeners prematurely prevents the inner chamber from building necessary steam pressure.
- Whisk two tablespoons of starch thoroughly into one-third cup of hot cooking liquid before returning it to the pot to prevent clumping.
- Steam fresh or frozen broccoli florets separately for five minutes with one cup of water to maintain vibrant green color and crisp-tender bite without turning them to mush.
- Judge beef doneness visually and texturally by pulling a strand apart with tongs; it should yield easily under moderate resistance without feeling chalky.
Proper starch activation turns the thin braising liquid into a glossy coating that clings cleanly to the meat. Separating the vegetable cooking step keeps the florets from degrading during the meat's high-pressure cycle.
