Instant Pot Beef and Broccoli [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 27 reviews

Asian food recipes Beef Instant Pot Recipes Recipes

Cook time Cook time: 30 minutes

Instant Pot Beef and Broccoli is made with tender beef that melts in your mouth, in the most amazing Asian sauce. A weeknight staple that is made in a fraction of the time in the pressure cooker.

Cooking instant pot meals is fun and easy, also it saves you time and the best part is that you can use fresh or frozen meat. This makes dinner planning stress-free! Cooking the beef in the instant pot makes it incredibly juicy, just check our other insanely popular Asian recipe for Instant Pot Mongolian Beef. However, if you do not own a pressure cooker, try our Sticky Honey Garlic Beef, you will lick your fingers clean.

Best Instant Pot Beef and Broccoli

This easy instant pot beef and broccoli stir fry is made with simple ingredients, perfect for busy weeknights, and better than Chinese takeout. You know that I love a good easy meal, that I can make during the week with minimum effort.

This is that type of recipe after you saute the beef, you add the rest of the ingredients to the instant pot and basically, dinner is ready for you. You don’t have to clean multiple pots, which is always a win-win for me. You can serve this homemade dish over some white rice, or as my son always asks for it, over thick noodles.

The sauce is full of Asian flavors and it perfectly complements the tender beef. Serve this delicious instant pot beef main dish with a side of white rice, brown rice, or noodles. For a low-carb option, serve it with cauliflower rice. This popular recipe will be a hit with the whole family!

Make sure to check our other popular recipes: Orange Chicken, General Tso, and Mongolian Chicken.

Ingredients Needed:

For the Beef and Veggies:

  • Vegetable oil: Olive oil or canola oil.
  • Flank steak: Make sure to slice it across the grain. As an alternative, use thin slices of skirt steak, sirloin steak, flat iron steak or beef chuck roast.
  • Bag of broccoli florets: We like to steam them instead of pressure cooking.

For the Sauce:

  • Minced garlic: It can be replaced with garlic powder.
  • Fresh minced ginger: Also, if you don’t have fresh on your hands, use ginger powder.
  • Red pepper flakes
  • Soy sauce: We prefer to use lite soy sauce or low sodium soy sauce. Regular soy sauce may be too salty.
  • Sesame oil
  • Beef broth: Also, beef stock, chicken broth, or chicken stock work well.
  • Brown sugar: As an alternative, use honey or maple syrup.

For the Cornstarch slurry:

  • Corn starch: Arrowroot powder works as well.
  • Water

How to make Instant Pot Beef and Broccoli Beef Recipe:

  1. Prepare the sauce: First, in a medium bowl mix all the savory sauce ingredients and set it aside.
  2. Saute: Next, click on Saute, add the oil and add the meat strips into one layer on the bottom of the pot. Cook in batches until nicely browned. After that, set it aside on a dish.
  3. Deglaze: When done searing the meat, add 1/4 cup of water to the pot and using a wooden spoon scrape any brown bits that stuck to the bottom of the pot.
  4. Combine: Next, add the seared meat and the sauce to the pot.
  5. Pressure Cook: Finally, close with the lid and Pressure Cook on high pressure for 10 minutes. Once done cooking, release pressure naturally for 10 minutes. Quick-release the remaining pressure.
  6. Thicken the sauce: Afterward, click again on saute, make the cornstarch slurry, and add it to the sauce. Stir and cook until it thickens.
  7. Cook the broccoli: Steam the bag of broccoli in the microwave. And add the steamed broccoli to the pot, stir and combine.
  8. Serve: Serve the dish with rice and top with chopped green onions and sesame seeds.

Recipe Variations:

  • Meat: Make this instant pot recipe with chicken or pork instead.
  • Sauce: Add the oyster sauce into the stir fry sauce, also make it spicier by using more red pepper flakes.
  • Veggies: As an alternative, use other veggies like cauliflower, Chinese corn, or a Chinese veggie mix.
  • Gluten-free: Another option is to make it gluten-free by using coconut aminos instead of soy sauce.
  • Stovetop version: Don’t worry if you don’t have a pressure cooker, make this Teriyaki Beef and Broccoli on the stove.

Slow Cooker Version:

The dish can also be made in your Crockpot or in the IP using the Slow Cooker function.

First, brown the meat and after that add it to the crockpot with the sauce ingredients. Stir and cook it on High for 4 hours or on Low for 7 hours.

Add the broccoli at the last hour if using fresh broccoli. Or just mix in steamed broccoli before serving.

How to store:

  • Cool: First, let the remaining leftovers cool to room temperature first.
  • Refrigerate: After that, add them to an air-tight container and refrigerate for 3-4 days.
  • Freeze: First, let the meal cool. Next, transfer it into freezer-safe containers or heavy-duty freezer bags. Make sure the sauce covers at least partially the beef, so it won’t dry out. Label with the date, and freeze for up to 3-4 months, or longer if you use a deep freezer.
  • Thaw: Transfer the frozen meal to your refrigerator the night before you wish to use it to allow it to thaw.
  • Reheat: Add the leftovers to a saucepan and reheat to at least 165 F before you consume. Another alternative, it to microwave it or heat it, or put it in a hot oven until it warms up.

What is a 10 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. After pressure cooking, you click on Keep Warm or just let the IP stand, and wait 10 minutes, after which you open the valve and let any leftover pressure release.

More Instant Pot Recipes:

Cooking tips:

  • To avoid mushy broccoli, either add frozen broccoli when pressure cooking, but keep in mind that they will add extra water to the sauce.
  • As an alternative, we also recommend cooking the broccoli separately, just quickly steam in the microwave and stir with the rest of the ingredients.
  • If you are using flank steak, I personally prefer to cut about 1 inch wide slices, this way the beef holds together better when cooked under pressure. Don’t forget to slice it against the grain.
  • Cornstarch is a key ingredient here, do not try to replace it with flour, the results will not be the same.
  • Using fresh ginger and garlic will add amazing flavor to the sauce, so don’t skip these two.
  • Serve it with a nice fruity red wine such as Zinfandel or Syrah will pair nicely with the flavors in this beef dish.
  • If you’re looking for a white option, Riesling or Pinot Grigio are always great matches for bold, somewhat spicy dishes.

Instant Pot Beef and Broccoli Recipe

Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli is made with tender beef that melts in your mouth, in the most amazing Asian sauce. A weeknight staple that is made in a fraction of the time in the pressure cooker.
5 from 27 votes
Save Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 414kcal
Author: Catalina Castravet

Ingredients

  • 2 tablespoons vegetable oil
  • 2 lbs flank steak (sliced across the grain)
  • 1/4 cup water
  • 12 oz frozen broccoli bag (steamed)

Sauce:

  • 1 tablespoon garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 1 teaspoon red pepper flakes
  • 1/2 cup soy sauce (low sodium)
  • 2 tablespoons sesame oil
  • 1 cup beef broth (low sodium)
  • 1/3 cup brown sugar (or 1/2 cup for a sweeter version)

Cornstarch Slurry:

  • 2 tablespoons cornstarch
  • 1/3 cup water

Garnish:

  • 1/4 cup green onions (chopped)
  • 1 teaspoon sesame seeds

Instructions

  • In a medium bowl whisk together all the ingredients listed in the Sauce compartment. Set aside.
  • Press Sauté on the Instant Pot-> wait for the Instant Pot indicator to read HOT.
  • Add vegetable oil, once the oil is hot, add the beef in one layer (in batches), do not move or turn the beef for about 2 minutes to make sure it gets a nice sear on one side (this is important). Stir the beef and sauté for 2 minutes on the other side. Remove, set aside on a plate covered in foil and brown another batch of beef, and set aside.
  • Once done with browning the beef, add 1/4 cup of water to the pot to deglaze it. Using a wooden spoon, try to get any bits and pieces that are stuck to the bottom of the pot.
  • Add the beef back to the pot, pour the sauce mixture on top. Stir to combine.
  • Close lid and pressure cook on High Pressure for 10 minutes + 10 minutes Natural Release. After 10 minutes of NPR, turn off the Instant Pot. Release the remaining pressure. Open the lid.

Cornstarch Slurry:

  • Make the cornstarch slurry: In a small bowl mix cornstarch with water until fully combined. With the IP on the Sauté function, add the slurry to the pot, stir to combine, and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. If needed add more slurry (1 tbsp cornstarch mixed with 1 tbsp water) until desired thickness is achieved. Keep in mind that the sauce will thicken more once it cools.
  • Stir in the steamed broccoli.
  • Turn off the Instant Pot and serve over rice or noodles. Garnish with fresh chopped green onions and sesame seeds.

Video

Notes

I bought frozen broccoli that can be steamed directly in the bag in the microwave. You can also steam them in a microwave safe bowl: Put all the broccoli in microwave-safe bowl and add 2-3 tablespoons of water per about 1 lb of broccoli. Cover with a lid, preferably should be covered tightly to keep the steam inside the bowl. Microwave for 3-4 minutes. If you are not sure of your microwave power, try at 2 1/2 minutes if the broccoli are done, if needed, cover back and microwave more. Same method can be used to steam fresh broccoli. Make sure you cut them into smaller florets before adding them to the bowl.

Nutrition

Serving: 0g | Calories: 414kcal | Carbohydrates: 22g | Protein: 36g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 1338mg | Potassium: 791mg | Fiber: 1g | Sugar: 13g | Vitamin A: 495IU | Vitamin C: 51.4mg | Calcium: 81mg | Iron: 3.5mg
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Comments

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Kris

Too sweet. Would’ve been ok, otherwise.

Reply

Hi Kris, just adjust the sweetness next time, as that comes down to personal preference.

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Chantel Kindblade

My whole family loved this! It was easy to make and incredibly delicious! Will be making this often.

Reply

I am so happy you enjoyed the recipe! thanks for the feedback!

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Kaitlyn

Can I make rice in the IP at the same time the beef is cooking? If so, how?

Reply

hi, yees just use the pot in pot version. Check my Orange Chicken recipe for details.

Reply

Graham Carling

So delicious yet so simple - this one is a keeper!!

Reply

Frank

Fantastic recipe! Easy to follow and it taste amazing . The only thing I’ve substituted was using fresh broccoli rather than frozen.

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Jody Wengerd

Oh my goodness! I have taken a few bites to test this dish before my family get home to see if the seasoning is okay. This is delicious. I hope I can stop taste testing until they get home. The fresh grated ginger and garlic put this dish over the top. I will serve it over fresh steamed broccoli with oriental noodles and fried rice as a side dish.

Reply

I am so happy that you loved it!

Reply

Mark

This was shockingly good considering how simple it is. Tons of flavor for very little effort. Three unnecessary and unsolicited tips: 1. (Economical) Sirloin steak is a LOT cheaper than flank steak in my area and works well in this if you’re looking to save a buck. 2. (Situational) I thought the flavors were perfect, but I am married to a spice wimp who said it was a bit hot. Maybe halve the pepper flakes if you are similarly situated. 3. (Fussy) If you have time, throw the garlic and ginger in the pot once you remove the seared steak; sauté for 60 seconds, then throw in the rest of the sauce ingredients. It’s great as it is but this will take a little bite out for the aforementioned spice-averse. Will definitely make again.

Reply

Thank you! So happy you liked it!

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