Instant Pot Paleo Beef and Broccoli

Beef and Broccoli has always been one of my favorite things to order for takeout.  However, when I found out that it's not very healthy, I stopped ordering it.

Enter my favorite Christmas gift, the Instant Pot.  There are a lot of short rib recipes out there so after some experimenting, I came up with a great paleo version of Chinese Beef and Broccoli.

Instant Pot Paleo Beef and Broccoli

10 - 12 boneless beef short ribs
4 t Chinese 5 Spice Powder
2 T avocado oil
2 t minced garlic
1" piece of fresh ginger peeled and finely chopped
2 T of red wine vinegar
1 c of beef broth
1/2 c coconut aminos
1/2 c raw unfiltered honey
1 lb of frozen broccoli
2 c of riced cauliflower (frozen is fine)
2-3T of arrowroot powder

Make it!

Turn the Instant Pot to saute and pour in the avocado oil to heat up. While the Instant Pot is heating, wash and pat dry the short ribs. Place in a large bowl and sprinkle with salt and the Chinese 5 Spice. Stir to coat well.

When the Instant Pot is hot, brown the short ribs. Do this in batches to get an even sear.

When all the short ribs have been browned, deglaze the instant pot by adding all of the liquid ingredients, including honey. Scrape the bottom to get the wonderful little bits at the bottom. Hit cancel to turn saute mode off. Load the meat back in. Top with the broccoli and then the cauliflower.

Cover and set to pressure cook on high for 15 minutes.

When cooking is complete, do a 10 minute natural release.

Using a slotted spoon, remove the meat and veggies to a large bowl. Turn the Instant Pot back to saute and when the leftover liquid comes to a boil add the arrowroot powder. Whisk to combine well and simmer to thicken about 5 minutes.

Pour sauce over meat and veggies. Serve in bowls. Enjoy!