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Instant Pot Beef and Broccoli Recipe

by Katerina

4.83 from 17 votes

Sep 25, 2019, Updated Dec 10, 2023

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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!

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.

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.

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

• Skinny Cashew Chicken
• Shrimp and Broccoli Stir Fry
• Zucchini Mushroom Chicken Stir Fry
• Szechuan Chicken
• Moo Shu Chicken

Beef Stir Fry Recipes

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

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4.83 from 17 votes

Instant Pot Beef and Broccoli

by Katerina | Diethood

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 minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 serves

Ingredients 

1x2x3x

For the Stir Fry Sauce

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

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

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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.

Equipment

• Instant Pot
• Measuring Cups and Spoons
• Chef Knife
• Mixing Bowls
• Whisks

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.

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