Instant Pot Beef and Broccoli Recipe

This easy Instant Pot Beef and Broccoli recipe will have you licking your plate clean! Loaded with tender beef strips and fresh broccoli, this Chinese takeout favorite can be made in 20 minutes and right in your Instant Pot!

Table of Contents

• Easy Instant Pot Beef and Broccoli Recipe
• How To Make Beef and Broccoli Stir Fry in the Instant Pot
• Get the Recipe

Easy Instant Pot Beef and Broccoli Recipe

Delicious flank steak with crisp broccoli, all cooked in the most amazing gravy sauce, prepared with garlic, ginger, beef broth, and soy sauce. With one taste of my homemade Beef and Broccoli Stir Fry, you’ll forget about going back to P.F. Chang’s any time soon! 😉 

This super easy Instant Pot version of Beef and Broccoli is incredibly flavorful and quick! Serve in a lettuce cup for a low-carb version, or serve over rice for a more authentic feel. 

Chinese takeout is something we all love. It’s DELICIOUS, someone else makes it, and it arrives quicker than preparing a frozen pizza! 🙌

BUT! In just about the same amount of time – possibly less – and with the ability to control all the ingredients to make it healthier, you can make any takeout fave in your own kitchen. Start with my Skinny Cashew Chicken, or this Shrimp and Broccoli Stir Fry. Or how about my forever love: Panda Express Zucchini Mushroom Chicken Stir Fry! 

Better yet, when you make it at home, you can bet that the final homemade dish will include way less calories, less sodium, fat, and so on. 

How To Make Beef and Broccoli Stir Fry in the Instant Pot

1. Grab a jar or a mixing bowl and whisk together soy sauce, sriracha, beef broth, sesame seed oil, and a sweetener like brown sugar or liquid stevia. Set aside.
2. Set Instant Pot to Sauté.
3. Heat up some vegetable oil and add in diced onion; then stir in garlic and fresh ginger. 
4. Add steak strips – I used flank steak, but you can also use sirloin, just make sure it’s cut thin. 
5. Cook beef for about 30 seconds per side – you just want it to brown on both sides. 
6. Pour previously prepared stir fry sauce into the Instant Pot; lock the lid, set to HIGH PRESSURE, and cook for 12 minutes. 
7. When cook time ends, do a quick pressure release. 
8. Remove the lid and add the broccoli florets; lock the lid and set the Instant Pot to the “KEEP WARM” setting. Let broccoli steam for 2 to 3 minutes, or until desired tenderness. Cooking time will depend on the size of the florets, but I suggest to cut them up small so they cook faster. You can also just steam the broccoli in the microwave or on the stovetop while the beef is cooking in the Instant Pot. 
9. In a small mixing cup or bowl whisk together cornstarch and water to make a slurry; remove lid and pour slurry into the liquid inside the Instant Pot. Stir around until well combined and continue to stir until sauce thickens. 
10. Remove food from the IP; garnish with sesame seeds, red pepper flakes, and scallions; serve.

What makes Instant Pot Beef and Broccoli most approachable to me is:

• You most likely have almost all ingredients on hand.
• To speed up the process, you can buy pre-sliced beef and broccoli florets.
• You can adjust recipe based on what you have: No beef? No problem! Use chicken or tofu. 
• Can’t find a box of rice?! Use noodles. Or nothing at all. Just serve it as is to keep carbs at minimum.

What Cut Beef to Use for Beef Stir Fry

• Flank Steak, Sirloin, Ribeye, and most tender beef cuts can be cut into strips for use in stir-fry recipes.  
• To properly slice the steak, you want to cut against the grain, or against the lines that you see on top of the meat, and NOT alongside the lines.

Cook’s Tips

• Use a sharp knife – you won’t believe the difference it makes in the kitchen during prep time. It eliminates the struggle with cutting through meat and when dicing vegetables.
• Cut the broccoli into smaller florets so they steam faster. 
• For a healthier spin, use low sodium soy sauce and low sodium beef broth.

How To Store Beef and Broccoli

• Store leftovers in an airtight container and keep in the fridge 3 to 4 days. 
• Reheat over medium-heat on the stovetop. You can also reheat it in the microwave.

MORE BEEF STIR FRY RECIPES

• P.F. Chang’s Mongolian Beef
• Ginger Lime Beef Stir Fry
• Steak Stir Fry with Zucchini Noodles

ENJOY!

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Instant Pot Beef and Broccoli

Katerina | Diethood

This easy Instant Pot Beef and Broccoli recipe will have you licking your plate clean! Loaded with tender beef strips and fresh broccoli, this Chinese takeout favorite can be made in 20 minutes and right in your Instant Pot!

4.88 from 16 votes

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Servings : 4 serves

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Prep Time 10 mins

Cook Time 20 mins

Ingredients

  

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FOR THE STIR FRY SAUCE

• ▢ ¾ cup low sodium beef broth
• ▢ ¼ cup low sodium gluten free soy sauce
• ▢ 1 tablespoon sesame seed oil
• ▢ 1 teaspoon sriracha sauce
• ▢ ½ teaspoon liquid stevia, OR ¼-cup light brown sugar

FOR THE BEEF

• ▢ 2 tablespoons vegetable oil
• ▢ 1 medium yellow onion, diced
• ▢ 4 cloves garlic, minced
• ▢ 1 teaspoon minced ginger
• ▢ 1¼ pounds flank steak, sliced into 1/4-inch strips
• ▢ fresh ground pepper, to taste
• ▢ 1 pound broccoli florets, cut into bite-size pieces
• ▢ 2 tablespoons water
• ▢ 2 tablespoons cornstarch
• ▢ sesame seeds, for garnish
• ▢ sliced scallions, for garnish
• ▢ red pepper flakes, for garnish, optional

Instructions

 

FOR THE STIR FRY SAUCE

• In a medium bowl whisk together beef broth, soy sauce, sesame oil, sriracha, and brown sugar OR liquid stevia. Set aside.

FOR THE BEEF

• Press Sauté on the Instant Pot; heat vegetable oil.
• Add onions to the heated oil and cook for 1 minute.
• Stir in garlic and ginger and cook for 30 seconds, stirring.
• Season beef with fresh ground pepper and add to the Instant Pot; cook for 1 minute, or until just browned on both sides.
• Stir in the prepared stir fry sauce.
• Lock the lid and select HIGH PRESSURE; set cook time for 12 minutes.
• When cook time ends, use Quick Pressure Release and when the valve drops, remove the lid.
• Set Instant Pot to the Keep Warm setting.
• Add broccoli florets to the Instant Pot and close with the lid; let broccoli steam for 2 to 3 minutes, or until cooked to a desired tenderness. You can also cook/steam the broccoli on the stovetop or in the microwave while the beef is cooking.
• In a small mixing bowl whisk together water and cornstarch.
• Pour cornstarch mixture into the liquid inside the Instant Pot; stir until completely combined and until sauce has thickened.
• Garnish with sesame seeds, scallions, and red pepper flakes; serve.

Equipment

• Instant Pot

Notes

WW FREESTYLE POINTS: 9

HOW TO STORE BEEF & BROCCOLI LEFTOVERS

• Store leftovers in an airtight container and keep in the fridge 3 to 4 days. 
• Reheat over medium-heat on the stovetop. You can also reheat it in the microwave.

Nutrition

Calories: 397 kcal | Carbohydrates: 16 g | Protein: 36 g | Fat: 22 g | Saturated Fat: 10 g | Cholesterol: 85 mg | Sodium: 755 mg | Potassium: 1013 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 706 IU | Vitamin C: 105 mg | Calcium: 98 mg | Iron: 3 mg | Net Carbs: 12 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner

Cuisine: Asian, Chinese

Keyword: beef and broccoli recipe, beef recipes, instant pot beef, instant pot dinner ideas, instant pot recipes, steak stir fry, stir fry sauce

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