We are weird, and combine 2 of our favorite dishes, Mongolian Beef, and Beef Broccoli, into one, lol.

I’ve made this on the stove top before, and it takes like 8 dishes, and an hour and a half of trying to prep while watching 2 or 3 pots and pans… it’s not fun. So we’ve developed our IP version!


1 lb stew meat or steak (we use stew meat because it’s cheap, and now, thanks to the IP, it actually turns out super tender and doesn’t taste like the cheap meat it is!)

1/3 cup cornstarch

1/3 cup olive oil

1/3 cup minced garlic (or to taste…we like a lot)

3/4 cup soy sauce (gluten free)

3/4 cup water

3/4 cup brown sugar (or to taste)

2 tsp ginger (or to taste)

1/8 cup minced garlic (or to taste)

Approx. 6 cups broccoli florets-I keep them decent sized, but cut off the ends so they’re not woody.

Approx. 15-20 green onions, cut into 3-4 inch lengths.


1. Cut meat into desired size slices/chunks.

2. Mix in cornstarch until coated, set aside.

3. Start rice in rice cooker while meat sits.

4. Turn IP on sauté, normal setting, and add olive oil, garlic, and meat. Stir until meat is lightly browned. Turn off IP.

5. Add broccoli, soy sauce, water, brown sugar, garlic and ginger, stir.

6. Cover IP, ensure valve is in sealed position, and turn on manual setting, adjust time to 10 minutes.

7. Let pressure naturally release, then add green onions, turn on keep warm, and cover until onions wilt. Serve over rice!