Made with a savory sauce and an inexpensive cut of beef, this Instant Pot Beef and Broccoli is an easy, delicious family meal that is ready in just over 30 minutes!
Instead of ordering take-out, this recipe for Instant Pot Beef and Broccoli will hit the spot! By making at home, you can save yourself money, calories, and control the quality of ingredients--in less time than it takes to have take-out delivered!
What is Beef and Broccoli?
Beef and Broccoli is a popular Chinese-American dish that is made with tender flank steak, fresh broccoli, and a savory, slightly sweet brown sauce.
Many people wonder what the difference is between Beef and Broccoli and Mongolian Beef. The sauce for Mongolian Beef is a bit sweeter and it traditionally is not served with broccoli. If you are craving Mongolian Beef, be sure to try out my recipe for Instant Pot Mongolian Beef.
Pressure Cooking versus Stove-Top Cooking
Beef and Broccoli can be prepared quickly on the stove-top, but there are a few reasons I prefer using my Instant Pot.
- There is less hands-on time when preparing this dish in the instant pot than when preparing on the stove-top. Instead of constant monitoring, I can set the cook time after minimal-prep and not have to attend to dinner.
- The Instant Pot works wonders at tenderizing tougher cuts of meat, which means I can use a less expensive cut of beef. And who doesn't love saving money without sacrificing taste?
- The dish tastes better. In my family's opinion, the sauce develops a richer flavor when prepared in the Instant Pot.
- There is slightly more sauce when prepared in the Instant Pot as well, which is great to dish over steamed rice when serving.
Ingredients Needed
- Beef: The advantage of preparing this dish in the Instant Pot, is that you can use a less expensive cut of beef. I typically opt for a sirloin steak cut into 1-inch strips, but a package of beef stir-fry strips or even a chuck roast cut into thin strips. If you opt for flank steak, which is more traditional for Beef and Broccoli, I would decrease the cooking time to 3 minutes, as flank steak does not need as long of cook time.
- Soy Sauce: Be sure to use low-sodium soy sauce to control the sodium of the entire dish. For a gluten-free dish, use Tamari or certified gluten-free soy sauce.
- Ginger root: It is essential to use freshly grated ginger root. Do not use dried ginger as the flavor is not the same. My favorite tip for storing ginger root is to peel and pop into a freezer-safe bag and store in the freezer for up to 3 months. Grate from frozen when needed.
Step-By-Step Directions
Step One: Saute
- Turn the Instant Pot to saute and add in a tiny bit of oil and allow it to heat.
- Add in beef and onions and saute for just a couple of minutes. You do not need to fully brown the meat, just begin to soften the onions.
- Turn the Instant Pot OFF when searing is complete.
Step Two: Deglaze
- Add in the beef stock and scrape up any browned bits on the bottom of the inner pot. That is always an important step after sauteeing anything, as it helps prevent a burn notice.
Step Three: Pressure Cook
- To the inner pot, add in the soy sauce, garlic, ginger, red pepper flakes, and brown sugar.
- Place the lids on the pressure cooker and be sure the vent knob is sealed.
- Set to cook for 10 minutes on high pressure.
Step Four: Thicken
- Once the cook time has elapsed, let pressure release for 10 minutes. This will help keep the beef tender.
- While pressure is releasing, steam fresh or frozen broccoli in the microwave.
- Once pressure is released, open the lid and turn back to saute.
- Mix together the water and cornstarch until the cornstarch is dissolved and add whisk into the inner pot.
- Let cook for 2-3 minutes while the sauce thickens.
- Once the sauce is thickened, add in the broccoli and toss to coat.
- Serve over rice.
Recipe Tips and FAQs
While it does add a bit of texture and flavor, it is NOT necessary to saute the onions and beef before pressure cooking. Save yourself a few minutes of hands-on time and skip that step. I do recommend increasing the cook time to 12 minutes if not sauteeing the beef first.
You can opt to add fresh broccoli florets to the dish while the sauce is bubbling and thickening. The broccoli will only SLIGHTLY cook using this method. Alternatively, you can steam fresh or frozen broccoli before adding to the sauce. Personally, I prefer to slightly steam fresh broccoli florets and then add them directly to my sauce so that they are tender, but not mushy.
Store leftovers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
More Instant Pot Fast Favorites
- Instant Pot Sweet and Sour Chicken--Picky eaters LOVE this simple sweet and sour chicken. It is easy to make and another restaurant copy-cat.
- Instant Pot Beef Stroganoff--This recipe is pure comfort food, made from scratch and FAST!
- Instant Pot Mexican Lasagna--Made with layers of beef, beans, and cheese, this Tex Mex Lasagna is out of this world!
- Instant Pot Smoked Sausage and Potatoes with Green Beans--A handful of ingredients and only a few minutes of cook time, this dinner is ready in just over 15 minutes!
Be sure to give this recipe a try the next time you are craving Beef and Broccoli and leave a review as well! I love to hear from you!
Instant Pot Beef and Broccoli
Ingredients
- ½ tablespoon canola oil
- 1 ½ pounds sirloin steak cut into 1-strips
- ½ onion diced
- ¾ cup beef stock low sodium
- â…“ cup reduced-sodium soy sauce
- 1 tablespoon minced garlic
- ½ tablespoon grated ginger root
- 3 tablespoons brown sugar
- ½ teaspoon crushed red pepper flakes
- 4 cups broccoli florets cut into small pieces
- 3 tablespoons cornstarch
- toasted sesame seeds optional
Instructions
- Turn the Instant Pot to Saute. Add the oil and heat for 1 to 2 minutes. Add the beef and the onions and saute for 2-3 minutes, just to slightly brown the beef and soften the onions.
- Turn the Instant Pot off. Add in the beef stock and scape up any browned bits on the bottom of the inner pot.
- To the inner pot, add in the soy sauce, garlic, ginger, red pepper flakes, and brown sugar.
- Place the lid on the instant pot and be sure the vent knob is closed. Set to cook for 10 minutes on high pressure.
- Once the cook time has elapsed, let pressure release naturally for 10 minutes. During that time, steam the broccoli by placing the florets into a heat safe bowl with ¼ cup of water and microwave for 3 minutes.
- Once pressure has been released, remove the lid from the inner pot. Turn the Instant Pot back to Saute and let the liquid bubble. Whisk together the cornstarch with 3 tablespoons of water. Add cornstarch mixture to inner pot and cook for 2-3 minutes to thicken the sauce.
- Add the steamed brococli and mix into the sauce. Serve over rice and top with sesame seeds if desired.
Emily
Can you make this in a slow cooker? I don't have an instant pot. If you can, how would the instructions change?
Kristen Chidsey
Hi Emily! Without a lot of experimentation on my part, I am not sure the best way to convert this to a slow cooker recipe. Sorry.