Instant pot recipe:

1. Start brown rice on stovetop / rice cooker

2. Turn sauté feature on for IP.  Salt and pepper beef or chicken and brown in 2 Tbsp avocado oil (if you are doing a lot of meat divide into several sections and brown them that way).

3. While it cooks mix honey, sesame oil, aminos / tamari, broth and red pepper flakes together in a bowl.

4. Remove meat for instant pot when it’s all brown (doesn’t need to be cooked all the way through).

5. Add onions and pinch of salt, sauté 3 minutes.

6. Add garlic and ginger and pinch of salt, sauté 1 minute.

7. Add carrots, meat, water chestnuts and liquid ingredients stirring to mix everything together.  Turn off sauté and put lid on to seal (not vent).  Cook on manual, high pressure for 12 minutes.

8. While it cooks steam 4-6 cups broccoli florets (get them all about the same size so they cook evenly) for about 5 minutes.

9. After the 12 minutes cooking time you can choose whether to natural release after for 10 min or just vent right away if you’re in a hurry.

10. Remove lid once it has depressurized and turn back to “sauté” setting.

11. Mix 2 Tbsp thickening starch with 2 Tbsp room temp water and slowly add to pot stirring constantly.  Turn pot off and add broccoli.

12. Sprinkle with sesame seeds and serve over brown rice.

Crockpot recipe:

1. On the stovetop brown meat on medium / high heat with avocado oil.

2. Brown in sections and add to crockpot as you complete it. Then sauté onion for 3 minutes with some pan drippings (add pinch of salt).

3. Transfer meat and all other ingredients (not broccoli or thickening starch) to crockpot and cook on low for 4-5 hours.

4. Depending on if you’re using a rice cooker or stovetop don’t forget to start your rice at the appropriate time!

5. After cooking time is over turn crockpot on high.

6. Mix 2 Tbsp thickening starch with 2 Tbsp room temp water and slowly add to pot stirring constantly.

7. Steam the broccoli and stir in to crockpot.