Instant Pot Beef Stir Fry
This easy beef stir fry is made from simple ingredients and is packed with veggies! This healthy dinner is both satisfying and filling.
Servings: 6 people
Calories: 575kcal
Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- 1.5 cups brown rice uncooked
- 1.5 cups water
- 0.5 cup coconut aminos or reduced sodium soy sauce
- 4 tbsp peanut butter
- 2 tbsp honey
- 4 tsp rice vinegar
- 4 tsp roasted sesame oil
- 3 tsp fresh ginger minced
- 2 lb flank steak sliced against grain into strips
- 14 oz bean sprouts canned
- 1 carrots large, peeled and chopped
- 1 portobello mushrooms small, chopped
- 1 zucchini small, chopped
- 0.5 red onion medium, diced
- 6 cups broccoli about 3 heads
Instructions
- Start by cooking your rice. To do that, spray the inner pot of your Instant Pot with nonstick cooking spray. Rinse and drain your rice, then add it to the pot along with equal parts of water. Close and lock the lid, then turn the pressure valve to sealing. Select Pressure Cook and set the cook time for 20 minutes. 1.5 cups brown rice 1.5 cups water
- While the rice is cooking, make the stir fry sauce by combining the coconut aminos, peanut butter, honey, rice vinegar, sesame oil, and ginger root in a small bowl. Whisk the stir fry sauce ingredients with a fork until combined. 0.5 cup coconut aminos 4 tbsp peanut butter 2 tbsp honey 4 tsp rice vinegar 4 tsp roasted sesame oil 3 tsp fresh ginger
- When the rice is done cooking remove it and set it aside. If you are making this recipe for meal prepping, see our notes for this under recipe tips.
- Rinse the inner pot and spray it again with nonstick cooking spray. Add the sliced steak slices and the stir fry sauce to the pot. Stir the steak slices and stir fry sauce together until the steak is thoroughly coated in the stir fry sauce. 2 lb flank steak
- Close and lock the lid, then turn the pressure cook valve to sealing. Select Pressure Cook (high) and set the cook time for 4 minutes.
- When the cooking time is complete, quick release the pressure and remove the lid. Add the broccoli florets, diced onion, chopped zucchini, chopped mushrooms, chopped carrot, and can of bean sprouts to the pot. Then close and lock the lid again. 6 cups broccoli 0.5 red onion 1 zucchini 1 portobello mushrooms 1 carrots 14 oz bean sprouts
- Turn the pressure valve to sealing, select pressure cook and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
- Serve warm or see tips below for storing.
Notes
Recipe tips
- If you have a Keep Warm button, turning it off after cooking the rice will help prevent the rice from sticking to the bottom of the pot.
- Short on time? Precook your rice! I always have precooked rice in my freezer so I can throw together a quick and healthy meal even when I'm short on time.
- Meal prep tips: Divide the cooked rice into 1/2 cup portions and place each portion into 6 meal prep containers. Then, when the beef and veggies are done cooking, divide the beef stir fry mixture into 1 3/4 cup portions and place into the containers with the rice. Store in the fridge for up to 6 days or freeze for up to 2 months. Microwave each thawed serving for 1 to 1 1/2 minutes.
- Want to spice things up? Sprinkle some red pepper flakes or drizzle a little sriracha on top of your Instant pot beef and broccoli stir fry.
Nutrition
Calories: 575kcal | Carbohydrates: 62g | Protein: 44g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 91mg | Sodium: 176mg | Potassium: 1270mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2326IU | Vitamin C: 94mg | Calcium: 116mg | Iron: 5mg