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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.
Course Main Course
Cuisine American, Chinese
Keyword beef and broccoli
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 414kcal
Author Catalina Castravet


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


  • 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


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


  • 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.



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.


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