Love the Instant Pot and any recipe I can get my hands on that is unique and something besides a roast and/or chicken. This Instant Pot Beef Stir-Fry is very versatile.
And, with the convenience of rice in a bag or microwave rice, while the stir-fry cooks you can also have your rice ready in minutes. This amazing dish has minimum dishes and less than 1 hour from start to finish. Considered a mom win!
Instant Pot Beef Stir-Fry
Ingredients
- 1 T olive oil
- 2 pounds boneless stew meat/chuck roast cubed
- 1 T garlic powder
- 1 medium onion thinly sliced
- 2 t salt
- 1/2 t pepper
- 1/3 c Coconut Aminos/soy sauce
- 1 t grated fresh ginger
- 1 T agave or sweetener
- 2 T Cornstarch or any thickener
- 2 pounds broccoli or stir-fry veggies frozen or fresh
Instructions
- Preheat pressure cooker to SAUTE feature.
- add in oil, meat, garlic powder, salt and pepper until meat is browned on all sides.
- Put lid on in SEALING portion and hit the MEAT/STEW feature or Manual 30 minutes.
- While cooking, mix the coconut aminos, ginger, and agave.
- Once meat is done, do a quick release and add in the amino ginger mixture and cornstarch.
- Add in your fresh or frozen veggies.
- Switch function to SAUTE and simmer until thickened. If you like your sauce thicker add a little more thickener.
- Once desired thickness, serve over rice.
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