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Ingredients

2 ½ cups water 2 cups uncooked brown rice 1 tablespoon olive oil 1 ½ pounds boneless round steak, sliced into 1/2-inch strips 1 small onion, diced ½ cup water ⅓ cup soy sauce 6 cloves garlic, minced 1 teaspoon grated fresh ginger 2 tablespoons honey 3 tablespoons water 1 tablespoon cornstarch 3 cups broccoli florets 4 each green onions, chopped

Nutrition Info

477.8 calories carbohydrate: 62.2 g cholesterol: 60.5 mg fat: 11.8 g fiber: 4 g protein: 30.2 g saturatedFat: 3.6 g servingSize: - sodium: 856.5 mg sugar: 8 g transFat: : - unsaturatedFat: : -

Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil, saute until browned, 3 to 5 minutes.
Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl, add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions, set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl, add to the Instant Pot®. Add broccoli.
Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.

6 servings

I make this using a 6-quart Instant Pot® for the meat and a 4-quart pressure cooker for the brown rice.