Instant Pot Beef and Broccoli: Whole30, Paleo and 30 Minutes!

Ingredients

• 1.5 pound flank steak, thinly sliced against the grain
• 2-3 crowns broccoli broken into florets
• 3/4 cup beef broth
• 1/2 cup coconut aminos
• 2 tablespoons avocado oil (I use Primal Kitchen) or olive oil
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 2 teaspoons arrowroot flour
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon pepper
• Sesame seeds to garnish
• Chopped green onions to garnish

Instructions

1. Turn instant pot onto "sauté" mode and add avocado or olive oil
2. While the oil is heating, place broccoli florets in a microwave safe dish filled 3/4th's with water
3. Microwave for 3 minutes until lightly steamed. Drain water and set aside
4. Once oil is sizzling, sear sliced beef (about 1 minute on each side) in batches, ensuring not to overcrowd
5. Transfer to a plate once browned
6. Once all beef is browned and on the plate, add minced garlic to the instant pot and sauté until fragrant, about 1 minute
7. Add in the beef broth, coconut aminos, sesame oil, onion powder, red pepper flakes, salt, and pepper
8. Add beef and juices from plate to the instant pot, close the lid, and set to "sealing"
9. Select manual and set the time for 10 minutes
10. Once done, do a quick release, remove lid, and put the instant pot back into "sauté" mode
11. Slowly add in arrowroot flour, using a fork to whisk into the liquid as you add it
12. Add in broccoli and continue stirring as the sauce thickens
13. Remove beef and broccoli with a slotted spoon and arrange in a large serving dish or meal prep containers
14. Allow the remaining liquid to continue simmering and thickening
15. Once it's thick and bubbling, pour sauce over beef and broccoli
16. Garnish with sesame seeds, green onions or additional red pepper flakes
17. Serve with veggie rice and enjoy!