Pressure Cooker Ground Beef and Broccoli Recipe
Introduction
This Pressure Cooker Ground Beef and Broccoli dish is a quick and flavorful meal perfect for busy weeknights. Tender ground beef combines with crisp broccoli and a savory sauce, all ready in under 30 minutes. Serve it over rice for a comforting and satisfying dinner.
Ingredients
- 1 Tablespoon peanut oil (can substitute vegetable or olive oil)
- 3 cups broccoli florets (washed and patted dry)
- 1 lb ground beef
- 1 yellow onion (diced)
- 1 red bell pepper (sliced)
- Salt and white pepper (to taste)
- 2 Tablespoons cornstarch (mixed with 2 tablespoons cold water)
- 1 cup beef broth
- 1/4 cup soy sauce
- 3 Tablespoons brown sugar (packed)
- 1-2 Tablespoons honey
- 2 cloves garlic (minced)
- 1/2 teaspoon ground ginger
- 1 teaspoon toasted sesame oil
- 3 cups cooked rice (any kind)
Instructions
- Step 1: Heat peanut oil in a skillet over medium-high heat.
- Step 2: Cook broccoli florets for 4-5 minutes until slightly softened, then set aside.
- Step 3: Add ground beef to the skillet and cook, breaking it up until browned and cooked through.
- Step 4: Add diced onion and red bell pepper to the beef. Cook 4-5 minutes until soft.
- Step 5: Season with salt and white pepper to taste.
- Step 6: In a small bowl, whisk cornstarch and cold water to create a slurry.
- Step 7: In a separate bowl, mix beef broth, soy sauce, brown sugar, honey, garlic, and ground ginger.
- Step 8: Pour sauce mixture into skillet with beef and vegetables. Simmer for 2-3 minutes.
- Step 9: Add cornstarch slurry to skillet and stir until the sauce thickens, about 2-3 minutes.
- Step 10: Return broccoli to skillet and stir to combine. Cook for 2 more minutes.
- Step 11: Drizzle with toasted sesame oil before serving over cooked rice.
Tips & Variations
- For a vegetarian version, substitute ground beef with crumbled tofu or cooked lentils.
- Add sliced mushrooms or snap peas for extra vegetables and texture.
- Adjust honey to taste for a sweeter or less sweet sauce.
- Use low-sodium soy sauce to control saltiness.
- Serve with cauliflower rice for a low-carb option.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or broth to loosen the sauce if it thickens too much after cooling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw and drain any excess water before cooking to prevent sogginess.
Is it necessary to make the cornstarch slurry?
Yes, the cornstarch slurry helps thicken the sauce to give it a nice, glossy finish and cling to the beef and vegetables.
PrintPressure Cooker Ground Beef and Broccoli Recipe
This Pressure Cooker Ground Beef and Broccoli recipe is a quick and flavorful dish combining tender ground beef, crisp-tender broccoli, and a savory-sweet sauce—all prepared on the stovetop for an easy weeknight meal. Served over cooked rice, it offers a perfect balance of protein, vegetables, and rich umami flavors from garlic, soy sauce, and toasted sesame oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Ingredients
Main Ingredients
- 1 Tablespoon peanut oil (can substitute vegetable or olive oil)
- 3 cups broccoli florets (washed and patted dry)
- 1 lb ground beef
- 1 yellow onion (diced)
- 1 red bell pepper (sliced)
- Salt and white pepper (to taste)
Sauce Ingredients
- 2 Tablespoons cornstarch (mixed with 2 tablespoons cold water)
- 1 cup beef broth
- 1/4 cup soy sauce
- 3 Tablespoons brown sugar (packed)
- 1–2 Tablespoons honey
- 2 cloves garlic (minced)
- 1/2 teaspoon ground ginger
- 1 teaspoon toasted sesame oil
To Serve
- 3 cups cooked rice (any kind)
Instructions
- Heat Oil and Cook Broccoli: Heat peanut oil in a skillet over medium-high heat. Add broccoli florets and cook for 4-5 minutes until they are slightly softened but still crisp. Remove broccoli from the skillet and set aside.
- Cook Ground Beef: Add the ground beef to the same skillet. Break it up with a spatula and cook until browned and cooked through.
- Sauté Onion and Bell Pepper: Add the diced yellow onion and sliced red bell pepper to the beef in the skillet. Cook together for 4-5 minutes until the vegetables are soft and tender.
- Season: Season the beef and vegetables mixture with salt and white pepper to taste. Stir well to combine.
- Prepare Cornstarch Slurry: In a small bowl, whisk together cornstarch and cold water to create a slurry. Set aside.
- Mix Sauce: In a separate bowl, combine beef broth, soy sauce, brown sugar, honey, minced garlic, and ground ginger. Whisk until well blended.
- Add Sauce and Simmer: Pour the sauce mixture into the skillet with the beef and vegetables. Bring to a simmer and cook for 2-3 minutes to meld flavors.
- Thicken Sauce: Stir in the cornstarch slurry. Continue stirring for 2-3 minutes until the sauce thickens to a glossy consistency.
- Return Broccoli: Add the cooked broccoli back to the skillet. Stir thoroughly to combine everything and cook for an additional 2 minutes to heat through.
- Finish with Sesame Oil and Serve: Drizzle the toasted sesame oil over the beef and broccoli mixture. Serve immediately over cooked rice.
Notes
- You can substitute peanut oil with vegetable or olive oil if preferred.
- For a spicier version, add red pepper flakes or a dash of sriracha when adding the sauce.
- If you want to make this gluten-free, use tamari in place of soy sauce.
- Leftovers keep well in the fridge for up to 3 days and reheat easily in a skillet or microwave.
- Use fresh broccoli florets for best texture; frozen broccoli may become too soft.
- Adjust sweetness by varying the amount of honey and brown sugar according to taste.
Keywords: Ground beef broccoli, beef and broccoli recipe, quick dinner, stovetop beef recipe, Asian beef stir fry, easy weeknight meal
