Instant Pot Beef and Broccoli Recipe
Updated Dec 10, 2023
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This easy Instant Pot beef and broccoli recipe will have everyone licking their plates clean. Loaded with tender beef strips and fresh broccoli in a savory homemade stir-fry sauce, this Chinese takeout favorite is ready in 30 minutes, right in your Instant Pot!
Easy Instant Pot Beef and Broccoli Recipe
This beef and broccoli recipe features juicy flank steak and crisp broccoli, cooked in a delicious homemade garlic ginger stir-fry sauce. It satisfies a hankering for P.F. Chang’s, and it’s quick to make in the Instant Pot. To speed up the process even more, I’ll sometimes buy pre-sliced beef and broccoli florets.
Adjust the recipe based on what you have. No beef? Make chicken and broccoli or use tofu. No rice? Use noodles, or serve it as-is in lettuce cups for a low-carb version. And if you don’t have a pressure cooker, you can make my classic stovetop version instead.
Ingredients Needed
While the flavors remind me of my favorite Chinese takeout, this Instant Pot beef and broccoli stir-fry is approachable for the average kitchen. Here’s what you’ll need. See the recipe card for exact amounts.
- Vegetable Oil – I like to use an oil with a high smoke point in stir-fries, so it won’t burn over high heat. Canola, peanut oil, or sesame oil also work.
- Onion, Garlic, and Ginger – Diced yellow onion or shallot, and freshly minced garlic and ginger make up the aromatics.
- Beef – I use flank steak, but sirloin, ribeye, and most tender beef cuts work well in stir-fry recipes. When slicing the steak into strips, cut against the grain (the lines you see in the meat), not with them, to avoid tough meat.
- Broccoli – Chopped into florets. You can use pre-cut or frozen broccoli; just be sure to thaw it fully first.
- Cornstarch – Thickens the stir-fry sauce.
- Sesame Seeds, Scallions, and Red Pepper Flakes – For garnish. Chili flakes are optional and can be left off if you’re sensitive to spice.
For the Stir-Fry Sauce
- Beef Broth – I like to pair beef with beef. You can use low-sodium chicken stock instead, but it won’t have quite the same depth of flavor.
- Soy Sauce – Swap with gluten-free soy sauce, coconut aminos, or tamari as needed.
- Brown Sugar – Can be replaced with granulated sugar, honey, or even liquid stevia to sweeten the sauce.
- Sesame Oil – There’s really no substitute for sesame oil in Asian-style recipes. However, I’ve heard of folks using creamy peanut butter or tahini in a pinch.
- Sriracha – Or your choice of hot sauce. You can skip it for a milder dish.
How To Make Beef and Broccoli in the Instant Pot
Round up the ingredients above, and follow the steps to make this savory beef and broccoli stir-fry:
- Make the sauce. Start by whisking the stir-fry sauce ingredients (soy sauce, sriracha, beef broth, sesame seed oil, and sweetener) in a bowl.
- Set the Instant Pot to sauté. Next, heat oil in the Instant Pot, then add the diced onion, garlic, and fresh ginger. Add the steak strips and cook for 30 seconds per side, or until evenly browned.
- Cook the beef. Pour the prepared sauce into the Instant Pot. Seal the lid, set it to High Pressure, and cook for 12 minutes. Then, do a quick pressure release.
- Add broccoli. Remove the lid and add the broccoli florets. Lock and set the Instant Pot to the Keep Warm setting this time. Let the broccoli steam for 2 to 3 minutes, or until tender. The exact cooking time depends on the size of the florets, but I suggest cutting them up small.
- Finish and serve. Whisk cornstarch and water into a slurry, then stir it into the beef and broccoli inside the Instant Pot to thicken the sauce. Transfer to bowls for serving and garnish with sesame seeds, red pepper flakes, and scallions.
Recipe Tips
- Use a sharp knife. The right knife makes all the difference during prep time. It makes it easier and safer to slice the beef into thin, uniform strips.
- Cut the broccoli into smaller florets. This way, they steam faster. Alternatively, steam the broccoli in the microwave or on the stovetop while the beef cooks in the Instant Pot, and combine them afterward.
- For a lighter take, use low-sodium soy sauce and low-sodium beef broth.
How to Store Leftovers
- Refrigerate. Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat. Warm the Instant Pot beef and broccoli over medium heat on the stovetop. You can also reheat leftovers in the microwave.
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Instant Pot Beef and Broccoli
This easy Instant Pot beef and broccoli recreates a Chinese takeout favorite with tender beef strips and fresh broccoli in a savory ginger-garlic stir-fry sauce. Only 30 minutes to make, with minimal cleanup!
Ingredients
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
Instructions
For the Stir Fry Sauce
- Combine the ingredients. In a medium bowl, whisk together beef broth, soy sauce, sesame oil, sriracha, and brown sugar. Set aside.
For the Beef
- Cook the aromatics. Select sauté on the Instant Pot and heat up the vegetable oil. Add the onions to the heated oil and cook for 1 minute. Stir in the garlic and ginger and cook for 20 seconds while stirring.
- Add the beef. 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.
- Cook. 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.
- Add broccoli. Set the Instant Pot to the Keep Warm setting. Add broccoli florets to the Instant Pot and close the lid; let the broccoli steam for 2 to 3 minutes or until cooked to the desired tenderness. You can also cook/steam the broccoli on the stovetop or in the microwave while the beef is cooking.
- Thicken the sauce. In a small mixing bowl, whisk together water and cornstarch. Pour the cornstarch mixture into the liquid inside the Instant Pot; stir until completely combined and until the sauce has thickened.
- Serve. 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
The entire family liked this recipe. On the rotation.
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
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.
Is it same cooking times for frozen beef strips and veggies?
Hi!
I would definitely add a couple more minutes cooking time for frozen food.
Sooo deliciously yum! I will definitely make again. I did have to cook the broccoli a little longer. But OMG delish!
Thank YOU! I’m very glad you enjoyed it! 🙂
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. 🙂
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!
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.
Absolutely delicious!!! We loved it, and will definitely make it again !
looks and sounds great!!
I love everything that is made in the Instant Pot! Perfect for weeknight dinner!
I know for sure this would be a huge hit in my house!