Hey all of you lovely, patient readers! I am back after two, long years of busyness with family and my general laziness. I have been cooking and baking just as much as before, but haven’t felt inspired to post until today. I have found my new favorite cooking tool, and it is the super popular Instant Pot. I bought mine over a year ago, but it wasn’t until March that I finally had the guts to use it as a pressure cooker. My sister-in-law added me to a Facebook group that is full of fans of this handy, easy to use gadget. I felt inspired to attempt the water test, and then it was all confidence and excitement from there. I have since cooked up several new dishes that I will share here. I am always impressed with the flavor that pressure cooking imparts to the dish, and how fast everything whips up. I made Nom Nom Paleo’s Kalhua Pig in the crock pot before, which cooks in 16 hours; but thankfully, Michelle converted the recipe for pressure cookers, and it becomes pull-apart, buttery perfection in 90 minutes! I can honestly say the flavor is even better in the IP than the slow cooker – even my husband noticed.
This is a fairly quick recipe with some basic ingredients and has fast become a family favorite. Thanks for reading, enjoy!
Pressure Cooker Beef and Broccoli – adapted from Pressure Cooking Today
- 1 1/2 lbs. boneless beef chuck roast, well-trimmed and sliced into thin strips
- Salt and pepper
- 2 teaspoons avocado oil, or any neutral oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 TBSP ginger, minced
- 3/4 cup beef broth
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons sesame oil
- 1/8 teaspoon red pepper flakes
- 2 – 10 ounce bags of frozen broccoli, microwaved for a few minutes
- 3 TBSP cooking liquid
- 3 TBSP arrowroot powder or cornstarch
- Cooked rice for serving
- sesame seeds for garnish, optional
Directions –
Marinade: Place the sliced beef in a bowl. In another bowl, combine the beef broth, soy sauce, sesame oil, brown sugar, pepper, red pepper flakes and half of the minced garlic and ginger. Pour over the beef strips and set aside for at least 30 minutes. Drain marinade and set aside.
Saute: Press the Saute button on your Instant Pot. While pressure cooker is heating, pour in your oil. Add the beef in small batches, browning all sides. Place cooked beef onto a clean plate. Continue with the rest of the beef.
When all beef is browned, add a small amount of oil to the pot and add the chopped onion. Saute for 1 to 2 minutes until softened. Add remaining garlic and ginger, saute for one minute more.
Pressure Cook: Add reserved marinade and scrape the brown bits off the bottom of the pot. Add beef back into the pot, close lid pressure cook at High Pressure for 12 minutes + Quick Release and open the lid carefully.
Finish: Remove 3 tablespoons of the cooking liquid and add 3 tablespoons of arrowroot powder. Stir to combine and add slurry to the pot. Add the broccoli to the pot and press “Saute” to warm the broccoli through and thicken the sauce. Serve over hot rice
Mom-Makes... 