Instant Pot Beef and Broccoli Recipe

4.83 from 17 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

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!

Instant Pot Beef and Broccoli served over rice.


 

Easy Instant Pot Beef and Broccoli Recipe

Delicious flank steak with crisp broccoli, all cooked in the most amazing stir fry 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 returning to P.F. Chang’s any time soon! This super easy Instant Pot version is incredibly flavorful and quick! Serve in a lettuce cup for a low-carb version, or serve it over rice for a more authentic feel. 

Why We Love This Instant Pot Recipe

  • Convenient: You most likely have almost all ingredients on hand.
  • Quick: To speed up the process, you can buy pre-sliced beef and broccoli florets.
  • Customizable: You can adjust the 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 and serve it as is.

What Cut Of Beef To Use for Stir Fry Recipes

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.

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

  1. In a mixing bowl, whisk soy sauce, sriracha, beef broth, sesame seed oil, and a sweetener.
  2. Set the Instant Pot to sauté. Heat up some vegetable oil and add in diced onion; then stir in garlic and fresh ginger. 
  3. Add the steak strips and cook for about 30 seconds per side to brown.
  4. Pour previously prepared stir fry sauce into the Instant Pot; lock the lid, set it to HIGH PRESSURE, and cook for 12 minutes.  Then, do a quick pressure release
  5. 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. 
  6. 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. 
  7. Remove food from the IP; garnish with sesame seeds, red pepper flakes, and scallions; serve.

Recipe 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 lighter take, use low-sodium soy sauce and low-sodium beef broth.
Instant Pot Broccoli Beef Stir Fry in a bowl.

    How To Store 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.

    Chinese Takeout Favorites

    Beef Stir Fry Recipes

    Pin this now to find it later

    Pin It
    4.83 from 17 votes

    Instant Pot Beef and Broccoli

    Enjoy a Chinese takeout favorite right at home with this easy Instant Pot Beef and Broccoli recipe. In just 20 minutes, you can whip up a delicious meal featuring tender beef strips and fresh broccoli, all conveniently cooked in your Instant Pot.
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 serves

    Ingredients 

    For the Stir Fry Sauce

    For the Beef

    • 2 tablespoons vegetable oil
    • 1 medium yellow onion,, diced
    • 4 cloves garlic,, minced
    • 1 teaspoon minced ginger
    • 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
    Want to save this recipe?
    Enter your email below and we’ll send the recipe straight to your inbox!
    Please enable JavaScript in your browser to complete this form.

    Instructions 

    For the Stir Fry Sauce

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

    For the Beef

    • Select sauté on the Instant Pot and heat up the vegetable oil.
    • Add onions to the heated oil and cook for 1 minute. Stir in garlic and ginger and cook for 20 seconds while stirring.
    • Season the beef with fresh ground black pepper and add it 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 the cook time for 12 minutes.
    • When the cooking time ends, use Quick Pressure Release, and when the valve drops, remove the lid.
    • Set the Instant Pot to the Keep Warm setting.
    • Add broccoli florets to the Instant Pot and close with the lid; let the 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.

    Notes

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

    Nutrition

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

    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.

    Did you make a recipe? Leave a rating

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




    24 Comments

    1. Michelle says:

      The entire family liked this recipe. On the rotation.

      1. Katerina Petrovska says:

        That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂

    2. Sam Walker says:

      I really enjoyed this sauce. I didn’t have nor want broccoli and had pre-made another Instant Pot recipe for cabbage I wanted to serve it with, and so, tired of stir fry beef in the skillet not being as tender as I know meat can get in the Instant Pot, I followed everything here, substituting Peri Peri because I didn’t have sriracha. I put it all on for 15mins and had a slow release, which I knew would help the meat to become tender, and it was delish. Am adding it to my digital recipe book. (I also served this with halved little big potatoes, roasted, instead of rice, which was also great, but will serve the portion I have left currently sitting in my fridge with a delish brown rice recipe I also make in the Instant Pot. Thank you.

    3. Pelin Hunter says:

      Is it same cooking times for frozen beef strips and veggies?

      1. Katerina Petrovska says:

        Hi!
        I would definitely add a couple more minutes cooking time for frozen food.

    4. Tracy says:

      Sooo deliciously yum! I will definitely make again. I did have to cook the broccoli a little longer. But OMG delish!

      1. Katerina Petrovska says:

        Thank YOU! I’m very glad you enjoyed it! 🙂

    5. Danielle Moody says:

      I felt this was very lackluster. I am picky with beef, but I did cut against the grain and followed the recipe exactly. I felt it was a bit chewy and bland, which is a bummer relative to the price of flank. Broccoli was cut *very* small and took well over 3 min to steam in the IP to reach al dente. Husband thought it was pretty decent, so maybe I’m the outlier. 🙂

    6. Jaclyn says:

      The meat came out amazing but the broccoli never softened. I am new to this and not sure what we did wrong.
      I released steam, put on keep warm and out broccoli in with closed lid. What did I do wrong ?
      Thanks!

      1. Katerina Petrovska says:

        Hi Jaclyn!
        Not sure if you did anything wrong. Maybe the broccoli florets just needed a little more time in there because they were cut up bigger? I think just cooking them a bit longer will help.

    7. JillyB says:

      Absolutely delicious!!! We loved it, and will definitely make it again !

    8. Anamika @ Supplement Crunch says:

      looks and sounds great!!

    9. Catalina says:

      I love everything that is made in the Instant Pot! Perfect for weeknight dinner!

    10. Erin | Dinners,Dishes and Dessert says:

      I know for sure this would be a huge hit in my house!