Teriyaki Ground Beef and Broccoli in Your Pressure Cooker
A quick and comforting pressure cooker meal featuring tender ground beef, crisp broccoli, and a sweet-savory teriyaki glaze, topped with a spicy creamy Greek yogurt sauce.
Equipment
- 1 Skillet Large
- 1 Mixing bowl For sauce
Ingredients
Main ingredients
- 2 tablespoon Olive oil divided
- 12 oz Broccoli florets fresh or frozen
- 1 lb Ground beef lean
- Ginger minced, optional
- Garlic minced, optional
- 1 cup Teriyaki sauce
- Light mayo for sauce
- Sriracha for sauce
- 1 tablespoon Honey for sauce
- 1 tablespoon Rice vinegar for sauce
- Greek yogurt optional for creamy sauce
- Rice for serving
- Cauliflower rice optional alternative
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli florets and sauté 5–7 minutes until charred but still crisp.
- Remove broccoli and set aside. Add remaining 1 tablespoon olive oil to skillet.
- Add ground beef to skillet. Cook 6–8 minutes, breaking it up, until browned and cooked through.
- Add minced ginger and garlic (if using). Cook for 1–2 minutes to release aroma.
- Stir in teriyaki sauce. Simmer 3–5 minutes until sauce thickens and coats beef.
- Mix light mayo, sriracha, honey, and rice vinegar in a small bowl until smooth to make the Greek Yogurt Sauce.
- Return broccoli to skillet, mix to reheat 1–2 minutes. Serve hot with creamy sauce drizzled on or on the side.
Notes
Leftovers keep well for 3–4 days in the fridge. Freeze extra portions for up to 2 months. Store broccoli separately if you prefer more crunch upon reheating.