Description
Indulge in a comforting bowl of Beef and Broccoli Instant Pot Ramen, featuring tender beef, vibrant broccoli, and savory noodles ready in just 30 minutes!
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 2 cups fresh broccoli florets
- 8 oz ramen noodles (fresh or instant)
- 1/4 cup low-sodium soy sauce
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp cornstarch
- 1 tsp sesame oil
Instructions
- 1. Sauté the Beef: Start your Instant Pot on the sauté function. Add a splash of oil and sear the beef chuck pieces for about three minutes until browned on all sides.
- 2. Add Aromatics: Stir in the minced garlic and sauté for an additional minute until fragrant.
- 3. Pour in Liquids: Add the low-sodium soy sauce and beef broth to the pot. Mix well, scraping any browned bits from the bottom.
- 4. Pressure Cook: Seal the Instant Pot lid, ensuring it's set to 'sealing.' Select high pressure and cook for about 20 minutes.
- 5. Quick Release & Add Broccoli: When done, perform a quick release of pressure. Add broccoli florets on top of the beef mixture, seal again, and cook for an additional two minutes on high pressure.
- 6. Finish with Noodles: Open the lid carefully and add ramen noodles along with cornstarch mixed with water for thickening. Stir gently for about three more minutes until heated through.
- 7. Serve Immediately: Transfer to bowls while steaming hot and enjoy!
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 2g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the beef before cooking. Customize by swapping beef with chicken or tofu or adding extra veggies like bell peppers or snap peas. To store leftovers, keep in an airtight container in the fridge for up to three days; reheat gently with a splash of broth.