instant pot - beef and broccoli

• 2 lb boneless beef chuck roast, well trimmed and sliced into thin strips
• freshly ground pepper
• 2 tsp olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 3/4 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp sesame oil
• 1 lb steamed broccoli florets
• 3 tbsp water
• 3 tbsp cornstarch

Season beef with pepper. Put olive oil in the inner pot and select saute. When oil begins to sizzle, brown meat in batches until all meat is browned - don't overcrowd. Transfer meat to a plate when browned.

Still on saute, add chopped onion to the pot for about 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more.

Add beef broth, soy sauce, brown sugar and sesame oil to the pot. Stir until sugar is dissolved.

Add browned beef back the inner pot plus any accumulated juices.

Set on manual for 12 minutes.

When beep sounds, natural pressure release for 8 minutes, then quick release the rest of the pressure. When valve drops carefully remove the lid.

In a small bowl, combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select saute and stir until sauce comes to a boil and thickens. Add steamed broccoli.

Serve over rice and garnish with sesame seeds.

Recipe Hint

• I have used stewing beef when I didn't have a chuck roast. Just slice it up thinly, like you would the roast
• Garnish with toasted sesame seeds if desired

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