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Instant Pot Beef and Broccoli Recipe

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Instant Pot Beef and Broccoli is an easy and delicious homemade version of your favorite takeout! Tender beef and broccoli in a mouth-watering sauce is served over rice in this no-fail Asian pressure cooker recipe.

cream bowl with beef and broccoli

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Beef and Broccoli has always been my go-to dish when eating out at a Chinese restaurant. That tender beef and broccoli in a warm, savory sauce all served over rice (my favorite is slow cooker rice), my mouth is watering!

Luckily for me (and my wallet!) Beef and Broccoli is also easy to make at home. It takes just a few pantry-staple ingredients, and pressure cooking it makes preparation even faster, so it’s perfect for busy weeknights!

Ingredients

beef and broccoli ingredients
  • flank steak or sirloin steak, sliced into very thin strips
  • canola oil
  • garlic
  • beef broth
  • soy sauce
  • brown sugar
  • sesame oil
  • fresh or frozen broccoli
  • cornstarch
  • water
  • long grain white rice

Step by step

collage of steps to make beef and broccoli in an Instant Pot
  1. Set the Instant Pot to “sauté” mode and add the canola oil to the pot. When the oil is hot add the thin slices of steak and brown, using batches if necessary.
  2. Stir in sauce ingredients: broth, soy sauce, brown sugar, and sesame oil. Scrape the bottom of the pan with a wooden spoon to deglaze and release the flavor in all those brown bits on the bottom!
  3. Close the lid and seal the vent. Set to manual mode on high pressure for ten minutes.
  4. After the ten minutes manually quick pressure release by opening the valve and allowing all the steam to release. When the steam is completely released, carefully remove the lid.
  5. Set to saute mode. Thicken with a cornstarch slurry.
  6. Add broccoli florets and stir. Close the lid and cook until broccoli is tender (4-5 minutes depending on if you are using fresh or frozen.)
  7. Serve over a bowl of white rice or other starch of your choice.
beef and broccoli over rice on white plate

Variations & Substitutions

  • substitute chicken for the beef
  • add in mushrooms or other favorite veggies
  • spice it up with red pepper flakes
  • add in a teaspoon of ground ginger when adding sauce ingredients
  • garnish with sesame seeds and/or chopped green onion
  • use thinly sliced chuck roast instead of flank steak
  • substitute the long grain rice with jasmine rice, brown rice, or cauliflower rice
  • cut the salt with low-sodium soy sauce

FAQs

Can I omit the sesame oil?

The sesame oil helps blend the flavors but if you are allergic you can omit it, there is no need to substitute another type of oil.

Can I make this gluten-free?

Make this beef and broccoli recipe gluten-free by ensuring your beef broth is gluten-free and substituting coconut aminos for the soy sauce.

How long do leftovers last?

Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave for best results.

If you try this recipe please comment and rate it below, I love hearing from you!

Print
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cream bowl with beef and broccoli

Instant Pot Beef and Broccoli Recipe


Description

Instant Pot Beef and Broccoli is an easy and delicious homemade version of your favorite takeout! Tender beef and broccoli in a mouth-watering sauce is served over rice in this no-fail Asian pressure cooker recipe.


Ingredients

Units Scale
  • 1 1/2 pounds flank steak, cut into very thin slices
  • 1 tablespoon canola oil
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 2 tablespoon sesame oil
  • 1 pound broccoli florets
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • rice for serving
  • sesame seeds for garnish (optional)

Instructions

  1. Put olive oil in the Instant Pot and select “Saute”
  2. Once oil is hot, brown the meat in batches to prevent overcrowding.
  3. Stir in the garlic and cook for 1 minute stirring constantly.
  4. Add beef broth, soy sauce, brown sugar and sesame oil. Stir until sugar dissolves.
  5. Lock the lid in place. Cook at high pressure for 12 minutes. Make sure the valve is set to the sealing position.
  6. When the cooking time ends, do a quick pressure release. (Make sure valve is completely dropped down before opening.)
  7. Set temperature to sauté. Combine the cornstarch and water in a small bowl and add to the Instant Pot. Stir until smooth and sauce has thickened.
  8. Add broccoli. Close the Instant Pot and let the broccoli cook for 3 minutes still in sauté mode until cooked through and tender.
  9. Serve over rice garnished with sesame seeds if desired.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: main course
  • Method: pressure cooker
  • Cuisine: Chinese

Nutrition

  • Serving Size:
  • Calories: 691
  • Sugar: 18.3 g
  • Sodium: 1064.8 mg
  • Fat: 19.4 g
  • Carbohydrates: 81.3 g
  • Fiber: 0.8 g
  • Protein: 44.6 g
  • Cholesterol: 102 mg

Keywords: Instant Pot Beef and Broccoli

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One Comment

  1. thank you for sharing, my family loved it and it will definitely be on regular rotation from now one!

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