Asian inspired beef and broccoli made in the pressure cooker is easy and quick. It's nutritious and the beef comes out so tender, you'd want to make double batches and freeze one batch to reheat later.
Press the Sauté button and drizzle in your two cooking oils. Then add in the onion and allow it to soften for about 4 minutes. Add in the garlic and flank steak pieces and continue to sauté until the flank steak is browned on all sides, about 4 minutes.
Add in the remaining seasonings, broth, and coconut aminos, stirring to combine.
Lower in your steamer basket and place the broccoli into it. Press the Keep Warm/Cancel button, secure the lid and close the pressure valve.
Press the Pressure Cook/Manual button and then use the +/- button to adjust until 4 minutes is displayed. This will yield broccoli on the tender side. If you prefer more al dente broccoli, you'll want to adjust this by sauteeing the beef longer and then pressure cooking for less time.
Once the cooking cycle is complete, release the pressure valve and remove the lid once safe to do so. If you want to thicken the sauce, simply remove the beef and broccoli with a slotted spoon, set them aside and then press the Keep Warm/Cancel button before pressing the Sauté button once more. Allow the sauce to simmer on the Sauté feature until the desired thickness is met, about 10 minutes or less.
Spoon the sauce over the finished beef and broccoli when it's plated.
Everyone is different when using the Instant Pot so you could adjust how you cook the broccoli. I didn't use the steamer (why create more dishes?) and just placed the broccoli on top of the meat. Then, used only 2 minutes under High Pressure because my family doesn't like tender broccoli. But you could cook them as per direction if you like them tender.
I also added some sliced ginger because we love ginger. And sliced the onion instead of dicing them. But you could do whatever you want since all the flavors will be infused perfectly.