I make this using a 6-quart Instant Pot® for the meat and a 4-quart pressure cooker for the brown rice.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

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  • At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.

  • Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.

  • Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.

Cook's Note:

If you want your broccoli to be more tender, close the lid and reseal the pressure valve. Let sit for an additional 3 to 5 minutes.

Nutrition Facts

478 calories; protein 30.2g; carbohydrates 62.2g; fat 11.8g; cholesterol 60.5mg; sodium 856.5mg. Full Nutrition
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