Instant Pot Beef/Chicken and Broccoli

Turn instant pot onto “sauté” mode and add the avocado or olive oil. While the oil is heating, place broccoli florets in a microwave safe dish filled 3/4 with water.

Microwave for 3-5 minutes, until lightly steamed. Drain the water and set aside.

Once the oil is sizzling, sear the sliced beef (about 1 minute on each side) in batches, ensuring not to overcrowd. Transfer to a plate once browned.

Once all of the beef is browned and on the plate, add the minced garlic to the instant pot and sauté until fragrant, about 1 minute.

Add in the broth, coconut aminos/soy sauce, sesame oil, onion powder, red pepper flakes, salt, and pepper. Add the beef and juices from the plate to the instant pot, close the lid, and set to “sealing”.

Select Manual and set the time for 10 minutes.

Once done, do a quick release, remove the lid, and put the instant pot back into “sauté” mode.

Slowly add in the arrowroot flour/cornstarch, using a fork to whisk into the liquid as you add it. Add in the broccoli and carrots, then continue stirring as the sauce thickens.

Remove the beef and broccoli and arrange in a large serving dish or meal prep containers. Allow the remaining liquid to continue simmering and thickening.

Once it’s thick and bubbling, pour the sauce over the beef and broccoli.

Garnish with sesame seeds, green onions or additional red pepper flakes.