Instant Pot Paleo Beef and Broccoli {Whole30, Paleo, GF}

A hearty takeout copy cat, Instant Pot Beef and Broccoli is the perfect weeknight dinner. This easy and healthy dish is Whole30 compliant, paleo, and gluten-free.

What do you make when you’ve passed the hangry feeling and are sliding into stabby territory? What are you going to make quickly enough to keep your loved ones safe?

Well, first it will probably that container of homemade fudge you found in your trunk from like two weeks before Christmas. Side note: how dangerous is 25-day old fudge?

Asking for a friend.

But when your fudge shame spiral comes to a crashing halt, you need protein. And vegetables. Consider this paleo beef and broccoli your saving grace. It’s healthy, it’s fast, and it made with all whole food ingredients.

It’s delicious.

It tastes like redemption.

What Ingredients Are In Paleo Beef and Broccoli?

• Beef (see notes below for suggestions on cut)
• Broccoli (Frozen! Because faster meal prep rules)
• Rice vinegar (see below)
• Coconut Aminos
• Garlic
• Ginger
• Pineapple
• Sesame Oil
• Arrowroot Powder

Is Rice Vinegar Whole30?

Yes! Here is what the Whole30 people say “nearly all forms of vinegar, including white, red wine, balsamic, apple cider, and rice, are allowed during your Whole30 program”. Source

Doing a Whole30 round and need help getting started off on the right foot? Download my totally free Trader Joe’s Whole30 Shopping List and Whole30 Costco Shopping List. I have done all the work for you with checking ingredients and figuring out safe foods.

What is the Best Beef For Stir Fry?

There are lots of options, some more affordable than others. You can use skirt steak, flank steak, top round, or sirloin

I used a mixture of skirt steak and top round that we got in our monthly Butcher Box order. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month. Their Whole30/sugar-free bacon rules.

How to Make Stir Fry Beef Tender

There are three simple tricks to make this paleo beef and broccoli super duper tender:

1. Freeze the cut of beef for at least an hour before slicing. This will help make the thinnest cuts possible.
2. Slice the beef against the grain. This article from The Kitchn will walk you through how to do that properly.
3. Toss your sliced beef with 2 tsp of baking soda and let sit for 15 minutes. Rinse thoroughly and pat dry prior to adding to the Instant Pot.

What If I’m Not Whole30/Paleo/Gluten-Free?

No problemo! Sub in low sodium soy sauce for the coconut amino and cornstarch for the arrowroot powder.

Can I Make Paleo Beef and Broccoli if I don’t Have an Instant Pot?

Yes! See the recipe card at the bottom of the post for skillet/stovetop instructions. This recipe has not been tested for a slow cooker.

How to Make Paleo Beef and Broccoli

*Printable recipe card available at the bottom of the post

Toss your thinly sliced beef (see how to notes above) in 2 tsp of baking soda. Set aside for 10-15 minutes while you prep the rest of your ingredients.

Combine your pineapple (sustainable/pro tip: if you are using fresh pineapple, use the core for this recipe), sesame oil, coconut aminos, rice vinegar, garlic, and ginger in a food processor or blender. Process until mostly smooth. (See recipe notes if you don’t have a food processor or blender).

Rinse your beef and pat dry with paper towels.

Add the pineapple blend to the bottom of the Instant Pot and add the beef on top. Stir to make sure all the beef is coated with the sauce.

Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>8 minutes. <—–If you have any questions about those terms, check out this post on recipes for Instant Pot beginners.

When the Instant Pot is done cooking, allow for a natural release for 10 minutes, and then use a clean kitchen towel and flip the steam release handle to “venting” to remove any additional pressure.

Combine arrowroot powder and cold water in a separate bowl and mix thoroughly.

Press “Keep Warm/Off” button and then “Saute”. Add the arrowroot mixture and stir to incorporate it into the beef mixture. Cook down on Saute for 1 minute.

Add the frozen broccoli to one side of the Instant Pot. Put the lid back on and set the steam release handle to “Sealing”. Press Manual>Adjust>Low pressure>0 minutes. Pro tip: zero pressure means the broccoli is actually getting perfectly cooked while the Instant Pot brings it up to pressure, but it won’t make the meat mushy.

Perform a quick release and serve with cauliflower rice, regular rice (not paleo or Whole30 compliant), or zucchini noodles. Top with sliced green onion and sesame seeds. And hot sauce.

Like an insane amount because you’re worth it.

Pro Tips/Recipe Notes

• If you don’t have fresh pineapple or don’t have a blender or food processor to use, I’ve got you covered. You can use 100% no-sugar-added pineapple juice and combine it with finely minced garlic and ginger.
• If you want to make this ahead of time, it is best to just cook the beef. To prevent mushy veg, steam the broccoli in the microwave just prior to serving.

More Recipes Like This

• Chipotle Instant Pot Turkey Chili {Whole30, Paleo, Gluten-Free}
• 21 Easy Instant Pot Recipes for Beginners
• Whole30 Beef Stew
• 21 Whole30 Dinners You’ll Actually Want to Eat
• Healthy Orange Chicken (Whole30, Paleo)

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

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5 from 1 vote

Instant Pot Paleo Beef and Broccoli {Whole30, Paleo, GF}

Prep Time

15 mins

 

A healthy takeout copy cat, Instant Pot Beef and Broccoli is a perfect weeknight meal. This delicious dish is Whole30 compliant, paleo, and gluten-free.

Course: Main Course

Cuisine: Fusion

Keyword: instant Pot Beef and Broccoli, Paleo Beef and Broccoli, Whole30 Beef and Broccoli

Servings: 6

Calories: 307 kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• 2 lbs skirt steak thinly sliced
• 2 tsp baking soda
• 1 cup pineapple
• 4 cloves garlic
• 2 tsp ginger
• 1/3 cup coconut aminos
• 2 tsp sesame oil
• 1/4 cup rice vinegar
• 4 cups broccoli florets frozen
• 2 tbsp arrowroot powder
• 1 1/2 tbsp cold water

Instructions

Instant Pot Instructions

1. Toss your thinly sliced beef (see how to notes above) in 2 tsp of baking soda. Set aside for 10-15 minutes while you prep the rest of your ingredients.

2. Combine your pineapple (sustainable/pro tip: if you are using fresh pineapple, use the core for this recipe), sesame oil, coconut aminos, rice vinegar, garlic, and ginger in a food processor or blender. Process until mostly smooth. (See recipe notes if you don't have a food processor or blender).

3. Rinse your beef and pat dry with paper towels.

4. Add the pineapple blend to the bottom of the Instant Pot and add the beef on top. Stir to make sure all the beef is coated with the sauce.

5. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>8 minutes. 

6. When the Instant Pot is done cooking, allow for a natural release for 10 minutes, and then use a clean kitchen towel and flip the steam release handle to “venting” to remove any additional pressure.

7. Combine arrowroot powder and cold water in a separate bowl and mix thoroughly.

8. Press "Keep Warm/Off" button and then "Saute". Add the arrowroot mixture and stir to incorporate it into the beef mixture. Cook down on Saute for 1 minute.

9. Add the frozen broccoli to one side of the Instant Pot. Put the lid back on and set the steam release handle to "Sealing". Press Manual>Adjust>Low pressure>0 minutes. Pro tip: zero pressure means the broccoli is actually getting perfectly cooked while the Instant Pot brings it up to pressure, but it won't make the meat mushy.

10. Perform a quick release and serve with cauliflower rice, regular rice (not paleo or Whole30 compliant), or zucchini noodles. Optional: top with sliced green onion and sesame seeds, and hot sauce. 

Skillet Instructions

1. Follow steps 1-3 above.

2. Heat 1 tsp of coconut or avocado oil over medium-high heat in a large skillet or wok. Add half of the beef and cook for about 2 minutes. Transfer to a plate. Heat another 1 tsp of oil and cook the rest of the beef. Transfer to a plate.

3. Add the pineapple sauce to the skillet and increase the heat to high. Cook for 2 minutes, stirring often. Add in the arrowroot mixture and stir to combine. Cook for another 3 minutes or until the sauce has thickened.

4. Add the beef to the sauce and toss to combine. Serve with cauliflower rice, regular rice (not paleo or Whole30 compliant), or zucchini noodles. Optional: top with sliced green onion and sesame seeds, and hot sauce.

Recipe Notes

Tender Beef Tips:

1. Freeze the cut of beef for at least an hour before slicing. This will help you make the thinnest cuts possible.
2. Slice the beef against the grain. 

If you don't have fresh pineapple or don't have a blender or food processor to use, I've got you covered. You can use 100% no-sugar-added pineapple juice and combine it with finely minced garlic and ginger.

 

If you want to make this ahead of time, it is best to just cook the beef. To prevent mushy veg, steam the broccoli in the microwave just prior to serving.

Nutrition Facts

Instant Pot Paleo Beef and Broccoli {Whole30, Paleo, GF}

Amount Per Serving (1.5 cups)

Calories 307 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Cholesterol 95mg 32%

Sodium 458mg 19%

Potassium 671mg 19%

Total Carbohydrates 13g 4%

Dietary Fiber 2g 8%

Sugars 3g

Protein 34g 68%

Vitamin A 8.1%

Vitamin C 82.3%

Calcium 4.5%

Iron 17.9%

* Percent Daily Values are based on a 2000 calorie diet.

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