Low Carb Instant Pot Beef and Broccoli

You will absolutely love this low carb version of beef and broccoli made entirely in the Instant Pot. Tender slices of beef are marinated in freshly minced garlic, kosher salt, coconut aminos, sesame oil, rice vinegar, and agave. The combination of flavors makes for a nice blend of sweet and salty which the broccoli florets soak up perfectly! The beef releases an incredible amount of flavorful broth that makes for a nice glaze when thickened with arrowroot starch. The dish works well for an easy meal prep recipe high in protein.

What is the best way to cut the beef?

We find the best way to cut the beef is to start with a partially frozen piece of meat. To do this, freeze the cut of meat you want to use. One day before making the dish, remove the beef from the freezer and allow it to thaw under refrigeration until it is very firm but can be cut with a sharp knife. Doing so will allow you to cut the beef into paper-thin slices.

Can I use other natural sweeteners?

Instead of agave, please feel free to use maple syrup or honey.

How do I make this dish quicker to make?

To make this dish faster to prepare, buy pre-cut organic broccoli florets so you can simply add the florets directly into the Instant Pot in the final step. If you cannot afford organic broccoli, it is ok to use conventional broccoli.

To make the ultimate pairing, serve this with other low carb recipes like our Keto Cauliflower Rice!

Note: The cauliflower rice pictured is not calculated into the macros of this recipe!

Net Carbs

12.7 g
Fiber

2.1 g
Total Carbs

14.8 g
Protein

46.8 g
Fats

11.6 g

349 cals

Quantity

Serving Size

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Garlic

5 clove
Scallions

2 medium - 4 1/8" long
Roast beef, sirloin tip, no visible fat eaten

2 lb
Coarse Kosher Salt

1.5 tsp
Coconut Aminos

0.33 cup
Sesame oil

1 tbsp
Natural Rice Vinegar

1 tbsp
Agave syrup (agave nectar)

2 tbsp
Avocado oil

1 tbsp
Broccoli

12 oz
Arrowroot powder

4 tsp
Water

2 tbsp

Step 1

Begin to prep the garlic and the scallions first. Mince the garlic into a small dice. Also, wash and slice the scallions on a bias in thin slices. Set these both aside.
Step 2

On the same cutting board, slice the beef into very thin slices. You can start with a partially frozen cut of beef (see notes above). Cut the beef into 3-4 strips. Then cut them into about 2”-3” x 3” thin slices. Place all the pieces into a large mixing bowl. Season the beef with kosher salt, coconut aminos, sesame oil, rice vinegar, and agave. Feel free to use other natural sweeteners like honey. Add the minced garlic to the beef. Give everything a good stir and allow it to marinate for 5 minutes.
Step 3

Turn the Instant Pot on the "Saute" setting and wait until it says “Hot.” Add the avocado oil. Add the marinated beef. Give everything a good stir. Place the lid on the pot and set the pot on high pressure for 5 minutes.
Step 4

Once the timer has finished, release the pressure. Turn the pot back on the Saute setting. The meat will release some liquid into the pot. You will want to thicken the sauce with a starch slurry. To do this, combine the arrowroot starch with two tablespoons of water. Add half of the mixture to the pot. Turn the pot on the Saute setting and wait until the mixture begins to bubble. Once bubbling, assess if the mixture has thickened and is coating the meat. If not, add the remaining slurry.
Step 5

Add the broccoli into the pot. Give the mixture a good stir. Place the lid on the pot loosely for 1-2 minutes. Stir again. Cook until the broccoli is cooked through but still crunchy (or desired doneness). Serve hot with cauliflower rice.