Instant Pot Beef and Broccoli
This Instant Pot Beef and Broccoli is a tried-and-true recipe that I can rely on any time I need something made with simple ingredients and that my entire family will love. A one-pot wonder that has transformed our bland and dry weeknight dinners into something delicious and way better than take-out. This meal delivers rich and bold flavors with minimal effort.
Cooking instant pot meals is fun and easy, and it completely revamped my time in the kitchen. There is no need for multiple pans and steps, which makes dinner planning stress-free! Check my other insanely popular Asian recipe for Instant Pot Mongolian Beef, Orange Chicken, and Mongolian Chicken. They will win you over with their simplicity and flavors that are better than take-out.
Table of contents
This recipe is a staple in my house; the beef always turns out incredibly tender, and the sauce is bursting with flavors. The preparation is a breeze; I saute the meat, mix the sauce, and combine everything. It takes only 5 minutes to pressure cook this meal, followed by an additional 10 minutes of natural pressure release. Each bite of this meal is a delightful experience of beautiful Asian flavors!
Why you will love this recipe
- Better than takeout: The flavors in this meal are outstanding; the beef is tender, coated in a rich sauce, and the broccoli is perfectly cooked. It’s so much more delicious and healthier than takeout.
- Easy to make: This is the perfect recipe for a busy weeknight when you need something simple yet delicious. All you have to do is sear the meat, mix the sauce, combine them, and then pressure cook. If you’re in a hurry, you can skip browning the beef and simply dump and cook everything.
- Clean-up is a breeze: I love a meal that does not leave behind a pile of dirty dishes. This is a one-pot wonder recipe; everything cooks in the Instant Pot, making cleanup incredibly easy.
- Great to make ahead: I enjoy planning and meal prepping; the leftovers from this dish taste delicious, making it perfect for lunch or dinner the next day. I make a double batch and freeze a few portions.
What you will need
- Beef and Veggies: I use flank steak as an alternative, thin slices of skirt steak, sirloin steak, flat iron steak, or beef chuck roast. I also use a neutral oil, such as vegetable oil or canola, and a bag of broccoli florets.
- Sauce: I make a homemade teriyaki sauce using soy sauce, beef broth, and sesame oil, along with freshly minced garlic and fresh ginger for added flavor. I add a bit of red pepper flakes for spiciness and brown sugar to sweeten it.
- Slurry: This is an essential element, a mixture of cornstarch and water that helps thicken the sauce.
How to make:
Making the sauce: First, I mix all the sauce ingredients in a bowl and set it aside.
Browning the beef: Next, I slice the beef across the grain and sear it in the Instant Pot. It’s essential to sear it in one layer, so I work in batches.
Pressure cooking: I deglaze the pot, scrape the bits that got stuck to the bottom, and add the sauce. I give everything a good stir, close and seal the lid, and pressure cook the meal on high pressure for 5 minutes. After pressure cooking is complete, I let the pressure release naturally for 10 minutes before opening the valve and releasing the remaining pressure.
Thickening the sauce: I open the lid and stir the mixture. I mix the cornstarch and water in a bowl until they are fully dissolved, and then I add the slurry to the pot. With the Instant Pot on Saute, I stir the beef and broccoli until the sauce thickens.
Adding the broccoli: I steam the broccoli in the microwave and stir them into the sauce. If you don’t have a microwave, you can add the florets at the same time as the slurry and cook them for a few minutes until tender.
Serving: I serve instant pot beef and broccoli with perfectly cooked white rice.
Expert tip:
How to slice the meat
Slicing the beef correctly is essential. First, I recommend freezing the flank steak for 20-30 minutes; this will make cutting it into even, thin pieces much easier. Another tip is to slice the beef across the grain; this ensures the meat achieves the ideal tender texture during cooking. If you are using flank steak, I prefer to cut about 1-inch wide slices; this way, the beef holds together better when cooked under pressure.
More tips to consider:
- While searing the beef is optional, I highly recommend it for the best flavor. Searing locks in the juiciness of beef and also caramelizes the exterior of the meat, resulting in a more flavorful meal.
- To avoid mushy broccoli, add frozen broccoli when pressure cooking, but keep in mind that they will add extra water to the sauce.
- As an alternative, I also recommend cooking the broccoli separately; steam it in the microwave for a quick minute and stir it into the rest of the ingredients.
- Do not skip the cornstarch slurry, or the sauce will be too thin.
- Using fresh ginger and garlic instead of powder will make the sauce more flavorful.
- If you intend to freeze the meal, do not add the broccoli, as it will become mushy when thawed. Freeze the beef mixture and cook the broccoli when ready to serve.
Recipe variations
- Meat: This is a versatile recipe; while it’s delicious with beef, I use what I’ve on hand, and I’ve also tried it with chicken and pork.
- More veggies: I enjoy a veggie-loaded dish, and you can add them easily to this recipe. I usually add baby corn, mushrooms, and snap peas at the same time with the meat and pressure cook everything together. Other delicious add-ins include bell peppers, sweet potato pieces, and zucchini.
- Spicy: If you prefer your food spicier, I recommend adding a teaspoon of Sriracha, more red pepper flakes, or gochujang paste.
- Gluten-free: Except for soy sauce, all other ingredients are gluten-free. Use tamari or amino acids instead of soy sauce to make this meal gluten-free.
- Sauce: Change the dish by using a different sauce; others that work well with beef would be authentic Szechuan sauce, Hoisin sauce, or General Tso sauce.
How to serve:
Instant Pot beef and broccoli is the perfect meal that pairs well with a variety of delicious side dishes. I personally like mine on top of fluffy white rice, chewy brown rice, or even better, egg-fried rice. I also enjoy it with soba noodles on top of quinoa or buckwheat. I serve it with a nice, fruity red wine, such as Zinfandel or Syrah, which pairs nicely with the flavors in this beef dish.
When I have company over and make this dish, I always prepare some appetizers, such as cheeseburger egg rolls and this hot and sour soup, which is ready in minutes. I also like to serve a pile of oven-roasted garlicky bok choy and a spicy cucumber salad on the side. For dessert, I usually choose something that I can make in advance, like this Dubai Chocolate Tiramisu.
How to store:
- Refrigerate: First, I let the remaining leftovers cool to room temperature first. After that, I add them to an air-tight container and refrigerate for 3-4 days.
- Freeze: First, I let the meal cool to room temperature. Next, I transfer it into freezer-safe containers or heavy-duty freezer bags, ensuring that the sauce covers at least part of the beef to prevent it from drying out. I label with the date and freeze for up to 3-4 months or longer, depending on whether you use a deep freezer. I recommend freezing the meal without the broccoli.
- Thaw: I transfer the frozen meal to the refrigerator the night before I wish to use it to allow it to thaw.
- Reheat: I add the leftovers to a saucepan and reheat to at least 165°F before consuming. Another alternative is to microwave it or put it in a hot oven until it warms up.
Frequently asked questions
I do not recommend cooking the broccoli under pressure as it will become mushy. An alternative is to use frozen broccoli, but it will still get overcooked. If you insist on cooking it in the Instant Pot, I recommend adding the broccoli to the cornstarch slurry, then stir and cook it for a few minutes.
I recommend making this recipe with either flank steak, sirloin, or skirt steak; they cook quickly, and pressure cooking will make them very tender. Do not waste your money on expensive cuts like ribeye or mignon; you won’t be able to tell the difference when cooked under pressure.
Yes, you can make this meal with frozen beef, but make sure it’s either beef chunks, or you let it thaw a bit so you can slice it. If using frozen meat, skip the searing step and add 2-3 minutes to the pressure cooking time. Keep in mind that the beef won’t be as flavorful, and the sauce will be more watery.
More Instant Pot recipes:
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Instant Pot Beef and Broccoli
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 and 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 ensure it gets a nice sear on one side (this is important). Stir the meat and sauté for 2 minutes on the other side. Remove, set aside on a plate covered with foil, and brown another batch of beef. Set it aside.
- Once the beef is browned, 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, and pour the sauce mixture on top. Stir to combine.
- Close the lid and pressure cook on High Pressure for 10 minutes, followed by a 10-minute Natural Release. After 10 minutes of NPR, turn off the Instant Pot. Release the remaining pressure. Open the lid.
Cornstarch Slurry:
- In a small bowl, mix the cornstarch with water until it is thoroughly combined.
- With the IP set to 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 has thickened. If needed, add more slurry (1 tbsp cornstarch mixed with 1 tbsp water) until the 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
How to slice the meat
Slicing the beef correctly is essential. First, I recommend freezing the flank steak for 20-30 minutes; this will make cutting it into even, thin pieces much easier. Another tip is to slice the beef across the grain; this ensures the meat achieves the ideal tender texture during cooking. If you are using flank steak, I prefer to cut about 1-inch wide slices; this way, the beef holds together better when cooked under pressure.More tips to consider:
- While searing the beef is optional, I highly recommend it for the best flavor. Searing locks in the juiciness of beef and also caramelizes the exterior of the meat, resulting in a more flavorful meal.
- To avoid mushy broccoli, add frozen broccoli when pressure cooking, but keep in mind that they will add extra water to the sauce.
- As an alternative, I also recommend cooking the broccoli separately; steam it in the microwave for a quick minute and stir it into the rest of the ingredients.
- Do not skip the cornstarch slurry, or the sauce will be too thin.
- Using fresh ginger and garlic instead of powder will make the sauce more flavorful.
- If you intend to freeze the meal, do not add the broccoli, as it will become mushy when thawed. Freeze the beef mixture and cook the broccoli when ready to serve.