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Instant Pot Beef & Broccoli

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Instant Pot Beef and Broccoli—a mouthwatering dish that’s sure to satisfy your cravings! Picture thinly sliced beef, tender and juicy, marinating in a delightful mixture of soy sauce, sesame oil, beef broth, and garlic. Each bite bursts with rich flavor, complemented by a hint of sweetness from the brown sugar. Get ready to elevate your weeknight dinners with this delicious homemade meal!

Instant Pot Beef and Broccoli
beef-and-broccoli-plated.

What you’ll love about this recipe:


  • KID FRIENDLY – Instant Pot Beef and Broccoli is a hit with kids! Tender slices of beef, paired with vibrant broccoli florets, make for a flavorful and appealing dish that even picky eaters will enjoy.
  • HEALTHY – Packed with protein from the beef and essential nutrients from the broccoli, Instant Pot Beef and Broccoli is a nutritious choice for a balanced meal. Plus, cooking in the Instant Pot allows you to retain the vitamins and minerals in the ingredients, making it a wholesome and healthy option for dinner.
  • INEXPENSIVE – This recipe is budget-friendly, using simple and affordable ingredients like beef, broccoli, soy sauce, and garlic. It’s a wallet-friendly option for feeding the whole family without sacrificing flavor.

Beef and Broccoli Ingredients

  • 1 small onion
  • 3 cloves garlic
  • 1.5 pounds thinly sliced steak
  • 3 tablespoons sesame oil
  • 3 tablespoons olive oil
  • 1/3 cup soy sauce
  • 3/4 cup beef broth
  • 1/3 cup brown sugar
  • Fresh or frozen broccoli
  • 1 tablespoon cornstarch

Instant Pot Beef and Broccoli Recipe

  • Place Instant Pot on Saute mode and pour in olive oil and sesame oil. Add chopped onion and garlic, and sauté until soft and translucent, releasing delightful aromas.
  • Add thinly sliced steak to the Instant Pot and sear until beautifully browned, locking in savory flavors.
  • Continuing on Saute mode, pour in beef broth, stirring to incorporate. Then, add brown sugar and soy sauce, allowing them to dissolve into a delectable sauce.
  • Set Instant Pot to Manual High Pressure for 10 minutes. Once cooking is complete, perform a manual release, allowing the steam to naturally dissipate, resulting in tender, succulent meat.
  • Return Instant Pot to Saute mode and cook until the sauce reaches your desired thickness, ensuring a luscious coating over the beef.
  • While the beef cooks, steam your broccoli and prepare rice according to package instructions, ensuring a perfect accompaniment to your flavorful beef dish.
  • Once cooked to perfection, stir in the steamed broccoli, allowing it to mingle with the savory sauce.
  • Serve the beef and broccoli over rice, savoring each bite of tender meat and crisp, vibrant broccoli. Enjoy this delightful dish, perfect for a satisfying meal any day of the week!
instant-pot-beef-broccoli-on-chopsticks

Tips & Tricks

  • Prep Ingredients First: Before starting to cook, make sure to chop the onion and garlic, slice the steak thinly, and gather all other ingredients needed for the recipe. This will help streamline the cooking process.
  • Sauté Aromatics: Sautéing the onion and garlic in olive oil and sesame oil on the Saute mode of the Instant Pot adds depth of flavor to the dish. Cook them until they’re soft and translucent to release their aromatic essence.
  • Brown the Steak: Browning the thinly sliced steak in the Instant Pot before pressure cooking adds delicious caramelized flavor and texture to the meat. Don’t rush this step—allow the steak to sear and develop a golden-brown crust.
  • Deglaze the Pot: After browning the steak, pour in the beef broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This process, known as deglazing, adds extra flavor to the sauce.
  • Dissolve the Sugar and Soy Sauce: Stir in the brown sugar and soy sauce until they’re fully dissolved into the broth. This creates a rich and flavorful sauce that will coat the beef and broccoli.
  • Pressure Cook with Care: Set the Instant Pot to Manual High Pressure for 10 minutes to cook the beef until tender. After cooking, perform a manual release to allow the steam to escape naturally, preventing overcooking and ensuring tender meat.
  • Thicken the Sauce: Return the Instant Pot to Saute mode after pressure cooking and simmer the sauce until it reaches your desired thickness. This step helps to concentrate the flavors and creates a luscious sauce to coat the beef and broccoli.
  • Serve with Rice and Broccoli: While the beef cooks, steam the broccoli and cook rice according to package instructions. Once everything is ready, stir the broccoli into the beef and sauce mixture and serve over rice for a complete and satisfying meal.
beef-broccoli-on-wood-spoon

FAQs about Instant Pot Beef and Broccoli

To thicken the sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the Instant Pot after pressure cooking. Then, simmer on Saute mode until the sauce thickens to your desired consistency.

While fresh beef is recommended for best results, you can use thinly sliced frozen beef in a pinch. Skip the beef browning and remember it will take longer to come to pressure.

Yes, you can customize this recipe by using your favorite vegetables such as bell peppers, snap peas, or carrots. Just adjust the cooking time accordingly based on the vegetable you choose.

Yes, you can double the ingredients to make a larger batch. Just make sure not to exceed the maximum fill line of your Instant Pot. You do not need to adjust the cooking time it will take a little longer to come to pressure.

Allow the leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for longer storage. Reheat in the microwave or on the stovetop until heated through.

Flank steak, flat iron, or sirloin are the three cuts of meat I recommend. You can find all of these easily at your grocery store. Flank steak can be a bit pricey, but sometimes you pay a higher price for meat like flank, which will leave you with that melt-in-your-mouth tenderness you desire.

A manual release is best for this recipe to make the meat tender. If you want to do a quick release, it won’t hurt anything at all I have tried both ways, and both turn out great.

More Recipes you will love

Pressure-Cooker-Beef-Broccoli
Instant Pot Beef and Broccoli

Better than Take-Out Beef & Broccoli

Yield: 4
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes

Instant Pot Better than Take-Out Beef and Broccoli truly is better than takeout! You have thinly sliced beef that is so tender and juicy that it soaks up the mixture of soy sauce, sesame oil, beef broth, and garlic. It offers that rich flavor with just a slight sweetness from the brown sugar.

Ingredients

  • 1 small onion
  • 3 cloves garlic
  • 1.5 pounds thinly sliced steak
  • 3 tbs sesame oil
  • 3 tbs olive oil
  • 1/3 cup soy sauce
  • 3/4 cup beef broth
  • 1/3 cup brown sugar
  • Fresh or frozen broccoli
  • 1 tbs cornstarch

Instructions

  1. Place Instant Pot on Saute mode and pour in olive oil and sesame oil. Add chopped onion and garlic, and sauté until soft and translucent, releasing delightful aromas.
  2. Add thinly sliced steak to the Instant Pot and sear until beautifully browned, locking in savory flavors.
  3. Continuing on Saute mode, pour in beef broth, stirring to incorporate. Then, add brown sugar and soy sauce, allowing them to dissolve into a delectable sauce.
  4. Set Instant Pot to Manual High Pressure for 10 minutes. Once cooking is complete, perform a manual release, allowing the steam to naturally dissipate, resulting in tender, succulent meat.
  5. Return Instant Pot to Saute mode and cook until the sauce reaches your desired thickness, ensuring a luscious coating over the beef.
  6. While the beef cooks, steam your broccoli and prepare rice according to package instructions, ensuring a perfect accompaniment to your flavorful beef dish.
  7. Once cooked to perfection, stir in the steamed broccoli, allowing it to mingle with the savory sauce.
  8. Serve the beef and broccoli over rice, savoring each bite of tender meat and crisp, vibrant broccoli. Enjoy this delightful dish, perfect for a satisfying meal any day of the week!

Notes

Meanwhile, steam your broccoli and cook your rice according to directions. Stir in the broccoli and serve over rice. I hope you enjoy this as much as we did.

For Freezer Meal directions:

    In a bowl mix together

    3 tbs sesame oil
    3 tbs olive oil
    1/3 cup soy sauce
    3/4 cup beef broth
    1/3 cup brown sugar

  1. Place liquids into a bag.
  2. Place Onions, garlic, and meat in the freezer bag also.
  3. Freeze a packet of Rice separately. And a package of Broccoli.
  4. Freeze up to 3 months

Cook from Frozen

  1. When ready to use in the Instant Pot Place in the pot frozen.
  2. Manual High Pressure for 10 Minutes.
  3. Do a Natural release for 10 minutes.
  4. Serve over rice.

Crock-Pot:

Place on low for 8 hours. Turn up to high for the last hour and add your broccoli and serve over rice.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 754Total Fat: 52gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 165mgSodium: 1422mgCarbohydrates: 22gFiber: 2gSugar: 16gProtein: 49g

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200 Comments

  1. Mmm.. this sounds tasty! Good combination of ingredients and I think my kids would eat this too (they can be a bit fussy).

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  5. This looks amazing! Definitely trying it out. I love my Instant Pot. So excited it can replace take-out food!

  6. This looks even better than takeout to me. Thanks for sharing the recipe. It’ll definitely be one I will try

  7. This looks amazing! We order Chinese out a few times a month and this is one of my favorite, but after seeing this, I am going to try and make it myself instead of ordering out. It really looks inexpensive and easy!

  8. This looks delicious and I’m sure it’s much healthier than take out as well. They use so many unhealthy products in their food. Can’t wai to try it!

  9. If I double the recipe for my 8 quart do I double the liquid? I tried to double another recipe and it came out watery? I love my 8 quart but I am still trying to figure it out. PS. What kind of meat did you use?

    1. I used regular thin steak but I have used flank steak in the past. You can double the liquid and you will have more 🙂

  10. Question, do you wait until the natural release is done, then open and mix in the corn starch mixture? Thank you!!

  11. This was delicious! I did cook the broccoli by adding it to the cooked meat, and using pressure for one minute (shut it off once it hits pressure). I also added a tablespoon of hot sauce, and used gluten free soy sauce.

    1. I would like to have an answer to this question also. Every recipe I see for Beef and Broccoli or Mongolian Beef seems to have a larger amount of sugar than what I want to eat as I am diabetic. I am wondering if it can be left out entirely or possibly just use a tablespoon? When I order Chinese for take out they make mine without sugar.

  12. I was wondering if you could tell me what type of steak you used ? I’m really wanting to try this recipe but don’t know what cut of meat works best for the dish .
    Thank you

  13. This is one of my favorite instant pot recipes. It is sooooo delicious. Our family loves it. I have 2 instant pots so I cook my rice in the other one while my beef is in the other. Thank you for sharing.

  14. When you are sautéing the meat, do you cook it all that way through until there is no blood, or are you just browning the outside for extra flavor? I’m very new to using an instant pot and don’t want to over cook the meat. Thanks!!

      1. Can you make this in the crockpot. Love the recipe it was delicious but I used my instant pot and I’ve never used it before so the meat was not as good as it should’ve been it was my mistake so ask I’m asking again can I make this in my crockpot thank you for the great recipe loved it loved it loved it

  15. Does this recipe really need that much oil? I have looked at similar recipes that only use 1/3 the amount of oil.

  16. I am wondering if you steam broccoli in a separate pot not in the instant pot? I know I will cook rice in my rice cooker but was hoping broccoli and meat could all be cooked in one.
    Thanks

  17. I made this tonight. I used gluten free soy sauce added some ginger powder and didn’t have sesame oil so I used olive oil and coconut oil and it came out AMAZING! This was the first meal in a long time that everyone loved even my picky in laws! Next time I was to try it with chicken. Thanks for a great recipe!

  18. Thank you so much for this recipe! I just made this as my instant pot debut. I added ginger, shiitake mushrooms, red pepper flakes and about a Tbs of oyster sauce and used thinly sliced ribeye. My family couldn’t believe I made something do delicious so fast!!! Can’t wait to try more of your recipes ?

  19. I have made this twice and everyone LOVES it! I used aminos in place of soy sauce and coconut sugar in place of brown sugar (could use arrowroot in place of cornstarch).

    I have a friend without an instant pot, how could you convert to a slow cooker or stove top? Thanks for any guidance. Thanks again for this awesome recipe!!!

  20. I make this at least once a month. We have a big family, so I double the meat, triple the broccoli, but only add a little extra liquid.

    A couple of things we do: i slat, black pepper and white pepper the meat as I slice it. I add a big spoon of crushed chilis to the liquid. I also add fresh minced ginger with the garlic. I use green onions instead of a white onion. I mince the whites to use in place of the white onion and then we garnish the finished meal with the sliced greens. We also top the finished product with sesame seeds.

    As to the broccoli, I add it uncooked to the pot after the meat cooks and put the lid back on for five minutes. No pressure. That cooks the broccoli plenty for us. (I hate mushy vegetables.)

    1. Mine also didn’t thicken at all with the cornstarch….wonder what happened??

      But the flavour was excellent the while family lapped it up.

      1. I think Jennifer is saying she has a traditional stovetop “might blow the kitchen up” pressure cooker. I’m sure there are resources online to help convert instant pot recipes to stovetop cookers.

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  22. Approximately how long does this take to come to pressure before the 10 minutes starts? I am new to the IP and this is my biggest issue… I have trouble with the timing since recipes never seem to mention approx how long it takes to come to pressure. Thanks!

  23. Add some hoisin sauce to it, it makes all the difference. Perso ally, before it, it tasted too much just like beef gravy. I followed directions to a T otherwise.

  24. Trying this tonight!!! So excited, may just be me (and my beginners knowledge lol) but it’s taken 20 minutes alone just to complete its natural release and it’s still not done. Any tips?

    1. My IP takes between 20 & 30 minutes to naturally release depending on what I have cooked! I have not tried this recipe but tomorrow will be the day to do so.

  25. Made this yesterday for my first Instant Pot use, (excluding water test,) and it turned out great. My step-son said it was as good as take out, my husband on the other hand said it was BETTER than take out. He says I can make this anytime. Score! I added a bit of hoisin sauce prior to cooking to give it a little extra pizzaz. YUMMO.

  26. Tasted very good, will definitely make again, I had to add more cornstarch to get it to thicken up more and I plan to add some carrots as well next time. Highly recommend!!

  27. This is an INCREDIBLE recipe. I decrease the brown sugar a bit to suit our taste. We eat it once a week, it’s that good (and easy)!

  28. I added more broth for extra gravy and cooked the frozen broccoli on sauté with the finished meat and it came out great!! Crowd pleaser too!

  29. Wow that’s so much oil though. Is it necessary to use that much? No criticisms here, I’m just trying to cut out some of the fat in my diet.

    1. I am wondering this also? Should it be teaspoon (tsp) or Tablespoon (Tbsp)?
      I want this to turn out, so I’m worried! Lol

  30. This turned out very good. I used round steak, cut against the grain, 1/4 in thick. I did need to double the amount of corn starch to thicken it.?

  31. why are there 2 different oils? are we supposed to mix the two? or use one or the other? sorry new to instant pot.

    1. Great recipe! I made a few adjustments for my household, gf low sodium tamari instead of soy sauce and coconut sugar instead of brown. I used 2or 3 tablespoons of cornstarch slurry to thicken it and added some sriracha at the end. Delicious! Thank you!

  32. Honestly thought how s would be sacrilegious because unusually stir fry in a wok. I was wrong! Was soooooooooi good!
    I added a tablespoon ginger garlic paste, 3 dr I s red chili’s and used less soy and sugar, but mixed in oyster sauce :

    Yum, I bead so flavorful & So tender! Kids and fussy hubby all approved:

    1. Typos- meant to type”
      I usually stirfry in a wok” and thought the Ip would be “sacrilege” – but I was wrong!

  33. How long does the natural release take? I’m going on 35 minutes already and wondering if I should do a manual release?…

  34. We just made this meal, at the end with the broccoli we also added shredded carrots, bamboo shoots, and water chestnuts…would that be the reason the sauce isn’t thickening?

  35. Have made numerous times. Love it, and my husband loves it which is even better. He always goes back for seconds. Thanks for great recipe

  36. I’m a huge fan of broccoli beef. It’s pretty much the only Chinese food I ever eat, and this is hands down the BEST I’ve ever eaten. I couldn’t put the fork down last night. Thank you!!!

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  38. I used coconut aminos rather soy sauce as that was what I had. I found the meat to be tender and tasty but the sauce was too sweet. I will make it again but next time I will use less sugar or just soy sauce instead of the aminos.

  39. This was a hit. Thank you! I had to make a couple changes based on what I had on hand, but they weren’t too drastic. I used venison loin as my meat…sliced very thin, cooked up perfect! I also had to sub the beef broth. Somehow I had no broth or bouillon. I used half packet of onion soup mix and 3/4 cup of water. My LO asked if he could eat it tomorrow and I had to break the news there was not going to be any leftovers.

  40. If you replace the meat with chicken, how long do you set the Instapot for? Can you then do a quick release since chicken cooks quickly?

  41. Best ever!! My toddler and hubby had seconds. Will make again but this time with chicken, snap peas and carrots instead of broccoli. Thanks so much!

  42. This was really good. My boyfriend has never had it and said it was awesome. I paired it with roasted potatoes cause he’s a meat and potatoes type. I also added shrimp and steamed it with the broccoli. Was a win in this family.

  43. To make this truly a one-pot meal, how would you cook the rice and the broccoli in the instant pot? Could you do pot in pot? And if so, how?

  44. FYI, when I use the link I saved for this recipe to recommend it to others, it only loads your home page not the recipe. This problem has been going on for over a week. This makes it hard to recommend any of your recipes.

  45. I’m not sure if I’m reading this wrong. In the ingredients you have listed 3 tbs sesame oil, but in the instructions I don’t see at what point do you add it. Is it when you add the soy sauce? 😎 thank you

  46. Yum That was good. And I didn’t have to tweak anything! not even salt! Perfect, tasty recipe. The last beef and broccoli recipe I tried was bland and barely a hint of asian cuisine. Thanks for sharing this with us!

  47. Made this tonight and the family RAVED about it. I used cocnut sugar and reduced by about 1/2. Braggs Aminios sub for Soy sauce and 2T Arrowroot sub for cornstarch. Please make this again said my teens, I will!

  48. Tasted great but meat had more of a stew texture, no slight firmness. Should I not have done natural release or shortened cooking time?

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  50. This was good but in my opinion it had an overpowering taste of something that I can’t pinpoint. Maybe it was the sesame oil? It almost tasted like coffee?? Next time, I’ll try using just olive oil.

    1. My recommendation would be less sesame oil, not to eradicate it entirely. I did 3 tsp instead of tbsp. Sesame oil is strong and 3 tbsp is a lot…

  51. I’m currently prepping this as part of the 30-day instant pot freezer meal challenge! I noticed all other recipes call for the meat to be cooked prior to assembling the freezer packs. Is it the same for the flank steak? Or do you cut it up raw and put in the freezer with the remaining ingredients? Thanks!

  52. This was delicious! Playing with adding a few more spices (ginger, Chinese 5 spice seasoning) the next try I think would be great but it came out super tender and not too salty.

  53. Delicious recipe! I have made several times in the instant pot and want to triple this time and make in the crockpot. Can you please clarify the crockpot instructions, do I brown the meat and add other ingredients on the stovetop before placing in the crockpot?

  54. This is exactly what it claims to be!!! So easy to make and waaay better than take-out! I make it all the time now since I got my instant pot! I tweaked it a little because I didn’t have sesame oil and used teriyaki sauce instead and sometimes I double all ingredients to make a big batch and it still fits. Thank u so much for sharing your delicious recipe!

  55. This worked out great. Going into my go to recipes! Plan on making freezer packs like you suggested also. Thank you.

  56. This is really good. I would have liked a bit more detail in the recipe, however – like how do you cut up the onion, etc. (I will cut in thick half slices next time as dicing it just left the onion to disappear.) It was good, but I learned a few things according to our tastes and might change up some things in the future like peppering the steak before browning, reducing the brown sugar to a 1/4 cup, and using more cornstarch – 1tbs just isn’t enough, and you should include the step to bring the mixture back to saute when adding the cornstarch, so it has a way to thicken.

    Great stuff, though. Thank you! I will definitely make it again.

  57. For the freezer instruction, you don’t mention whether the meat should be browned or cooked before you put it in the freezer bag with the liquids, onion and garlic. Do you put it in the bag raw or precook it somehow?

  58. This had great flavor. Only issue is the sauce never really thickened. Any other suggestions. I added the cornstarch and water mixture as directed.

  59. I tried this recipe and it’s absolutely delicious! Ivy had my Instant Pot only a month and I’m still trying out recipes. This one goes on the make again list. BTW I’m loving the IP!

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  61. Wonderful recipe. I bought frozen broccoli crowns and thawed half a bag, and threw them in after everything was cooked, just to heat them up. They were wonderful. Got your recipe off the pressureluckcooking.com website. I’ll check out your other recipes. Thanks for this one.

  62. Thank you so much for these very clear instructions & especially the video tutorial. I received an instant pot as a gift a year ago & have been terrified to use it!! The instruction book is definitely not user- friendly! This recipe has renewed my faith in myself & I believe that I can do this. I am going to make to this dish as my first meal. Thank you again!!

  63. If beef and broccoli recipe calls for olive oil and sesame seed oil. Do you use both in ten he beginning? He recipe just says brown meat in oil.

  64. This was absolutely delicious! Everyone ate it and got seconds! I made double the slurry mix, from reviews it seems that was a complaint of not being thick enough, and i added a few pinches of ginger to it. This will definitely get fixed probably every other week now in our home. I will probably try chicken the next round.

  65. Just made this for the second time. Amazing taste! The only thing I did differently this time was that I removed the beef from the sauce after pressure release and then turned back on sauté and added the corn starch slurry and cooked down for 15 minutes to thicken the sauce. Added beef back in and stirred to warm. So great, and ends up costing less than $5 a serving with rice and everything!!!

  66. In our Coronavirus “stay at home” status, we were all longing for Chinese but not willing to go out to get it…
    so I found this recipe and it received “it’s the bomb” and a round of applause
    .
    I made it like the frozen way, putting all ingredients in the Ziploc and let it sit for a couple of hours in the frig and then dumped it all in in the Ninja Foodie and let the accolades begin! I did use chuck roast because that’s what I had in the freezer and it came out perfectly!

    Thanks so much for this great recipe!

  67. This was great. I used venison instead of beef. Something made it a little salty, but was still good.

    1. This is a weekly staple at my house! Sometimes I mix chicken and beef together to change things up. Sometimes I use same recipe changing beef to chicken, beef stock to chicken stock, and omit the sugar. Any way I make it, it’s ALWAYS a hit!!!! Thanks so much!!!

  68. Hi there!
    just made this recipe as a freezer dump- the beef isn’t cooked when you put it in the bag, right?

    it just feels like the IP cook time is quite short for raw beef.

    thanks!

  69. If I am trying to make this as a frozen meal do I cook the meat first then freeze it or add raw meat to the ziploc bag and then freeze it?

  70. Since I’ve made this many, many times, I feel I should comment. It is the best! I love it with Flank Steak. I have made it with sirloin steak and it was also good, but the Flank Steak melts in your mouth. I have always used fresh broccoli and steam it. This has become one of my families “go to” meals! And that says a lot as I love to cook and try many recipes. Only the special ones make the “go to” list! Very delicious! Plus very easy and quick! A bonus!

  71. Just wondering if it’s possible to use ground beef (because that’s all I have right now) instead of the flank steak? Looks so good that I want to try it!!

  72. Do you had the broccoli into the instant pot with the meat or do you put the broccoli in after it’s done cooking the meat?

  73. Just made this. Oh wow! I like it better than restaurant beef with broc. I substituted coconut aminos for the soy. Thank you! In the rotation it goes.

  74. New to instant pot but love it. Little confused. If I prep for freezer I do not have to sauté the meat? Just in freezer raw?

  75. This was soo yummy!! I took the suggestions of others and added freshly grated ginger when I sautéed the onions & garlic, doubled the cornstarch slurry, added 1Tbsp of oyster sauce and some crushed red pepper flakes and used only 3tsp of the sesame oil (instead of tablespoons)and that worked well. I tried doing the brocolli in the pot as well- it turned out overcooked but was still yummy! Will have to figure out the broccoli next time- & I would prob dbl the broccoli next time too! Thanks so much, this recipe is definately a keeper!

  76. I’m making this meal to freeze, do I cook the steak first or just put it in the freezer bag with the sauce and onions raw?

  77. This recipe has become part of our regular rotation and the most requested from my husband. It is so easy to prepare so I am always happy to make it 😊

  78. Hi – i was wondering when cooking from frozen, does the broccoli go in the Instant pot at the same time as everything else?

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