Experience the ultimate weeknight convenience and flavor with this incredible Instant Pot Beef and Broccoli recipe. Perfectly tender beef strips are bathed in a rich, savory, and slightly sweet Asian-inspired sauce, making for a truly unforgettable meal that comes together quickly in your pressure cooker.

Instant Pot Beef and Broccoli: Your New Favorite Weeknight Meal

Say goodbye to takeout and hello to homemade perfection with this easy and incredibly flavorful Instant Pot Beef and Broccoli recipe. Designed for busy home cooks who crave delicious, satisfying meals without the fuss, this dish transforms tough cuts of beef into melt-in-your-mouth tenderness in a fraction of the time. The secret lies in the magic of your Instant Pot, combined with a perfectly balanced Asian sauce that’s both umami-rich and subtly sweet. Serve it over fluffy rice for a complete, nutritious, and immensely satisfying dinner that the whole family will adore.

Why You’ll Fall in Love with This Instant Pot Beef and Broccoli Recipe

If you’re still on the fence about the wonders of your Instant Pot, this Beef and Broccoli recipe is about to make you a true believer. It’s not just another meal; it’s a testament to how quick and easy truly delicious home-cooked food can be. Here’s why this recipe will quickly become a cherished part of your culinary repertoire:

• Unrivaled Tenderness: The pressure cooker works miracles on beef. Forget long simmering times; in mere minutes, even tougher cuts like chuck roast are transformed into incredibly tender, succulent strips that literally melt in your mouth.
• Effortless Preparation: Minimal hands-on time is required. After a quick sauté to build flavor and a simple whisk of the sauce, your Instant Pot handles the rest. No need to constantly monitor the stove, allowing you to focus on other tasks or simply relax.
• Explosion of Flavor: A rich, aromatic Asian sauce forms the heart of this dish. Featuring a delightful blend of savory soy sauce, tangy rice vinegar, sweet brown sugar, and aromatic garlic and ginger, it coats every piece of beef and broccoli, delivering an authentic and deeply satisfying taste experience.
• Quick & Convenient: From start to finish, this meal is on your table in under 30 minutes. It’s perfect for busy weeknights when time is short but you still want a wholesome and hearty dinner.
• Healthier Takeout Alternative: Enjoy all the flavors of your favorite Chinese restaurant dish, but with the control of knowing exactly what ingredients go into it. It’s a fresher, often healthier option without compromising on taste.
• Simple Ingredients: You’ll find most of the ingredients readily available in your pantry or local grocery store, making this a practical choice for regular rotation.

Paired with fluffy rice and vibrantly steamed broccoli, this dish offers a complete and balanced meal that’s simple to prepare yet packed with complex flavors. It’s an ideal recipe for anyone looking to harness the full potential of their pressure cooker for consistently delicious results.

Essential Ingredients for Your Instant Pot Beef and Broccoli

Crafting the perfect Instant Pot Beef and Broccoli starts with selecting high-quality ingredients. Each component plays a crucial role in building the robust flavor profile and achieving the desired texture. Here’s a detailed look at what you’ll need:

• Beef Steak (1 ½ lbs): The type of beef you choose is key to tenderness and flavor. Excellent options include:
  • Chuck Roast: Known for its rich flavor and ability to become incredibly tender under pressure.
  • Skirt Steak: A lean cut that cooks quickly and absorbs marinades well.
  • Flank Steak: Similar to skirt steak, it’s flavorful and best sliced against the grain.
  • Charcoal Steak: A less common but excellent choice, known for its tenderness and marbling.

  Regardless of the cut, slicing it thinly and against the grain is crucial for maximum tenderness.

• Broccoli (3 cups florets): Fresh or frozen broccoli florets will work perfectly. The key is to steam them separately to ensure they retain their vibrant green color and crisp-tender texture, rather than becoming mushy from pressure cooking directly with the beef.
• Beef Stock (¾ cup): This is the foundation of your sauce, adding a deep, savory background flavor to the overall dish. Opt for a good quality beef stock for the best results.
• Low-Sodium Soy Sauce (½ cup): Forms the primary savory, umami base of our Asian sauce. Using low-sodium allows you to control the saltiness of the dish, adding more if needed. For a gluten-free alternative, use tamari.
• Rice Vinegar (1 tablespoon): Adds a crucial tangy, slightly sweet acidity that brightens the sauce and balances the richer flavors. Apple cider vinegar can be used as a substitute if rice vinegar is unavailable.
• Brown Sugar (½ cup packed): Provides a lovely sweetness and caramel notes that perfectly complement the savory soy sauce and tangy vinegar. You can adjust the amount to your preference or substitute with honey or maple syrup for a different kind of sweetness.
• Onion (1 medium yellow, chopped): Yellow or white onions provide an essential aromatic base, adding depth and a subtle sweetness when sautéed.
• Aromatics: Garlic (4 teaspoons minced) and Ginger (2 teaspoons grated): These two ingredients are non-negotiable for an authentic and fragrant Asian sauce. Freshly minced garlic and grated ginger will provide the most potent and vibrant flavor.
• Sesame Oil (1 ½ tablespoons): A small amount of toasted sesame oil adds a distinct nutty, aromatic depth that is characteristic of many Asian dishes. Add it towards the end of cooking to preserve its delicate flavor.
• Olive Oil (2 tablespoons, divided): Used for sautéing the beef and onions, it helps develop rich flavors and prevents sticking.
• Cornstarch (3 tablespoons) & Water (3 tablespoons): Combined to form a slurry, this mixture is essential for thickening the sauce to a perfect, glossy consistency after the pressure cooking cycle.
• Salt (½ teaspoon) and Black Pepper (½ teaspoon): Basic seasonings to enhance the natural flavors of the beef. Adjust to taste.

Having all your ingredients prepped and measured before you begin will make the cooking process smooth and enjoyable, ensuring you create a truly spectacular Instant Pot Beef and Broccoli.

Step-by-Step Guide: Crafting Instant Pot Beef and Broccoli

Making this delightful Beef and Broccoli in your Instant Pot is surprisingly straightforward. Follow these steps for a perfectly cooked, tender, and flavor-packed meal:

1. Prepare the Beef: Begin by slicing your chosen beef steak into thin strips, ensuring you cut against the grain. This technique is crucial for achieving maximum tenderness. Season the beef strips generously with salt and black pepper.
2. Preheat and Sauté Beef: Place the stainless steel insert into your Instant Pot. Press the “Sauté” button. Once the display reads “HOT” (which usually takes a few minutes), add one tablespoon of olive oil. Add half of the seasoned beef strips to the pot. Sear on both sides just until browned – you’re looking for color, not to cook it through. Avoid overcrowding the pot, as this will steam the meat instead of browning it, preventing the development of rich flavor. Remove the browned beef onto a clean plate and set aside. Repeat with the remaining beef, adding a little more olive oil if needed.
3. Sauté Aromatics: Add any remaining olive oil to the Instant Pot. Add the chopped yellow onion and sauté for 3 to 4 minutes, stirring occasionally, until it becomes soft and nearly translucent. This step builds the aromatic foundation of your sauce.

4. Whisk and Deglaze the Sauce: While the onion sautés, whisk together all the sauce ingredients (beef stock, low-sodium soy sauce, minced garlic, grated ginger, packed brown sugar, sesame oil, and rice vinegar) in a small bowl. Pour this sauce mixture into the Instant Pot with the sautéed onions. Immediately use a wooden spoon to scrape the bottom of the pot thoroughly, releasing any browned bits (fond) that may have stuck. This crucial step, known as deglazing, not only adds incredible flavor to your sauce but also prevents the dreaded “Burn” error message during pressure cooking.
5. Combine and Pressure Cook: Return the browned beef strips to the pot and stir to coat them evenly with the sauce. Secure the lid on your Instant Pot, ensuring the sealing valve is set to the “Sealing” position. Select the “Manual” (or “Pressure Cook”) setting and set the timer for 11 minutes on HIGH pressure. The Instant Pot will take some time to build pressure before the countdown begins.
6. Prepare the Broccoli: While the beef is pressure cooking, prepare your broccoli. Place the broccoli florets in a microwave-safe bowl with about ½ cup of water. Microwave on high for 2 minutes, or until the broccoli is vibrant green and crisp-tender. Alternatively, you can steam it on the stovetop.
7. Natural Pressure Release (NPR): Once the cooking cycle is complete, the Instant Pot will beep. Press “Cancel/Off” and allow the pressure to release naturally (NPR) for at least 5 minutes. This natural release helps tenderize the beef further. After 5 minutes, carefully switch the sealing valve to the “Venting” position to quick-release any remaining pressure. Once the float valve drops, it’s safe to open the lid.
8. Thicken the Sauce: Carefully open the lid away from your face to avoid steam burns. Give everything a good stir. In a small separate bowl, whisk together the cornstarch and water to create a slurry. Pour this slurry into the beef mixture in the Instant Pot. Stir continuously until the sauce begins to thicken. You can use the “Sauté” function for 1-2 minutes to help it thicken faster, stirring constantly.
9. Add Broccoli and Serve: Stir in the steamed broccoli florets. Gently fold them into the thickened beef and sauce mixture until well combined. Serve your delicious Instant Pot Beef and Broccoli immediately over fluffy white rice or your preferred grain.

Selecting the Best Beef for Your Dish

While the Instant Pot is fantastic for tenderizing, starting with the right cut of beef can elevate your Beef and Broccoli to new heights. The most popular and recommended cut for this dish is **chuck roast**. Its marbling provides exceptional flavor and juiciness, becoming incredibly tender under pressure. Other excellent choices include **flank steak** or **skirt steak**, which are lean, flavorful, and cook quickly. If you can find **charcoal steak** (also known as bottom sirloin or sirloin flap), it’s also a wonderful option due to its fine texture and ability to absorb flavors.

Mastering the Art of Cutting Beef

Properly slicing the beef is essential for both tenderness and presentation. You can certainly ask your butcher to slice the meat for you, but it’s a simple task to do at home:

1. Identify the Grain: Lay the steak flat on a cutting board. Look closely at the meat and identify the direction of the muscle fibers, which run in parallel lines. This is the “grain.”
2. Slice Against the Grain: Using a sharp knife, slice the steak across these fibers, not parallel to them. Cutting against the grain shortens the muscle fibers, resulting in a much more tender chew.
3. Target Thickness: Aim for strips that are about ¼-inch thick. Some strips might be quite long depending on the cut, so feel free to cut them in half for easier eating.

This simple technique makes a significant difference in the final texture of your beef.

Serving Suggestions for Your Beef and Broccoli

Instant Pot Beef and Broccoli is a hearty and flavorful dish on its own, but pairing it with the right accompaniments can elevate your meal even further. My absolute favorite go-to is always fluffy rice, which perfectly soaks up the delicious sauce.

• Steamed Rice: Classic white rice, brown rice, or even jasmine rice are perfect choices. You can even follow a tutorial on how to make perfect fluffy rice in the Instant Pot simultaneously or ahead of time.
• Quinoa: For a protein-packed, gluten-free alternative, quinoa is an excellent choice that pairs well with the savory sauce.
• Noodles: Egg noodles, lo mein noodles, or even rice vermicelli can be tossed directly with the beef and broccoli for a satisfying noodle dish.
• Cauliflower Rice: A fantastic low-carb option that absorbs the sauce beautifully without adding extra carbs.
• Extra Vegetables: If you’re craving more greens, consider serving it with additional sautéed spinach, bok choy, steamed green beans, or asparagus. A fresh Asian slaw or a simple side salad can also provide a refreshing contrast.
• Garnishes: A sprinkle of toasted sesame seeds, chopped green onions, or a dash of red pepper flakes for a little heat can add extra flavor and visual appeal.

No matter your preference, this versatile dish is sure to be a crowd-pleaser.

Frequently Asked Questions About Instant Pot Beef and Broccoli

How to Store Leftovers?

Any leftover Instant Pot Beef and Broccoli should be transferred to an airtight container and stored in the refrigerator for up to 3-4 days. For reheating, you can use a microwave (stirring halfway through) or gently warm it in a skillet on the stovetop over medium-low heat. If the sauce has thickened too much during refrigeration, a tablespoon or two of beef stock or water can be added while reheating to thin it back to the desired consistency.

Can I Cook the Broccoli at the Same Time as the Beef?

While the convenience of a one-pot meal is tempting, I highly recommend against adding the broccoli directly into the Instant Pot with the beef for the main pressure cooking cycle. Broccoli cooks very quickly, and pressure cooking it for 10-11 minutes will result in overly soft, mushy, and discolored florets. For perfectly crisp-tender and vibrant green broccoli, it’s best to steam it separately (either in the microwave, on the stovetop, or even using a steamer basket in the Instant Pot after the beef is done) and stir it in at the very end. This ensures the best texture and appearance for your dish.

Why is My Beef Tough?

If your beef turns out tough, there are a few possible reasons:

• Not Sliced Against the Grain: This is the most common reason. Slicing with the grain leaves the muscle fibers long, making the meat chewy. Always slice across the grain to shorten these fibers for tenderness.
• Insufficient Cooking Time: While pressure cooking is efficient, if the beef cut is particularly thick or dense, 11 minutes might be just shy of enough time for optimal tenderness. If you encounter tough beef, it simply needs more time to cook under pressure. You can seal the lid again and cook for an additional 3-5 minutes, allowing for a natural pressure release.
• Quick Release too Soon: For cuts of beef, a short natural pressure release (NPR) is often beneficial. Releasing pressure too quickly might not allow enough time for the meat to fully relax and tenderize.

In my experience with this recipe, 11 minutes with a partial natural release consistently yields wonderfully tender beef.

Can I Make This Recipe Gluten-Free?

Absolutely! To make this Instant Pot Beef and Broccoli gluten-free, simply substitute regular soy sauce with a good quality tamari. Ensure all other ingredients, like beef stock, are certified gluten-free. Cornstarch is naturally gluten-free.

How Can I Adjust the Sweetness or Spice Level?

This recipe offers a fantastic base for customization:

• For more sweetness: Increase the amount of brown sugar by 1-2 tablespoons, or add a drizzle of honey or maple syrup to taste after the sauce has thickened.
• For more spice: Add a teaspoon of red pepper flakes, a dash of sriracha, or some chili garlic sauce to the sauce mixture before pressure cooking. You can also garnish with extra chili flakes when serving.

Can I Freeze Instant Pot Beef and Broccoli?

Yes, this dish freezes quite well! Allow the beef and sauce mixture (without the broccoli, if possible, as it can get mushy upon reheating) to cool completely. Transfer it to freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. Prepare fresh broccoli when reheating.

Discover More Instant Pot Delights

The Instant Pot is a versatile kitchen appliance that can simplify countless meals. If you enjoyed this Beef and Broccoli, you’ll love exploring these other pressure cooker favorites:

• Easy Instant Pot Chicken Breast
• The Best Instant Pot Spaghetti
• Instant Pot Pot Roast
• Instant Pot French Dip Sandwiches

If you try this delightful Instant Pot Beef and Broccoli recipe and love it, please let me know in the comments below! Don’t forget to rate it—your feedback is always appreciated!

Instant Pot Beef and Broccoli Recipe

Make this Instant Pot Beef and Broccoli for a quick and easy dinner any day of the week. The beef is tender and simmered in a delicious Asian sauce. Serve it over rice or quinoa for a complete meal.

Author: Anna

Prep Time: 10 mins |
Cook Time: 12 mins |
Natural Pressure Release: 5 mins |
Total Time: 27 mins

Course: Main Course |
Cuisine: Asian |
Servings: 4 people |
Calories: 330 kcal

Ingredients

For the Beef and Broccoli:

• 1 ½ lbs beef steak (chuck roast, skirt, flank, or charcoal)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 3 cups broccoli florets (see note)

For the Sauce:

• ¾ cup beef stock
• ½ cup low-sodium soy sauce
• 4 teaspoons minced garlic
• 2 teaspoons grated ginger
• ½ cup packed brown sugar
• 1 ½ tablespoons sesame oil
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 3 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Slice the steak into thin strips, against the grain. Season them with salt and pepper.
2. Make sure the stainless steel insert is in your Instant Pot. Press “Sauté” setting. When the display shows “HOT,” add one tablespoon of olive oil.
3. Add half of the meat to the Instant Pot and cook on both sides just until browned. Do not cook all the way through. Remove beef onto a plate and set aside. Repeat with another half of meat.
4. Add more oil to the Instant Pot and add onion. Sauté for 3 to 4 minutes, or until almost translucent.
5. In a small bowl, whisk together sauce ingredients (beef stock, soy sauce, garlic, ginger, brown sugar, sesame oil, rice vinegar). Add to the Instant Pot with the onion and deglaze the bottom of the pot by scraping it with a wooden spoon. This prevents a “Burn” message and adds flavor.
6. Add beef back into the pot and stir it in.
7. Close the lid and set the valve to “Sealing” position. Ensure the Instant Pot is set to cook on HIGH pressure.
8. Press “Manual” (or “Pressure Cook”) setting and set the timer to 11 minutes. The Instant Pot will beep and begin to build pressure.
9. Once pressure is built, the countdown will start on the display.
10. In the meantime, place broccoli florets in a microwave-safe bowl and add ½ cup of water. Microwave for 2 minutes. It should be vibrant green and tender.
11. When the cooking cycle is done, press “Cancel/Off” button and let the Instant Pot release the pressure naturally for at least 5 minutes. Then switch the valve to venting position to release any remaining pressure.
12. Carefully open the lid away from your face. Stir everything well.
13. Mix cornstarch with water in a small bowl to create a slurry. Add to the beef mixture in the Instant Pot. Stir until the sauce thickens. You can use the “Sauté” function for 2 minutes, stirring constantly, to help it thicken.
14. Stir in the steamed broccoli.
15. Serve over rice and enjoy!

Notes

• You can use either frozen or fresh broccoli florets for this recipe. Remember to steam them separately for best results.
• Please note that the nutrition value can vary depending on the specific products and brands you use. The information provided is an estimate. Always use a calorie counter or nutrition calculator you are familiar with for precise figures.

Nutrition

Calories: 330kcal |
Carbohydrates: 51g |
Protein: 7g |
Fat: 13g |
Saturated Fat: 2g |
Potassium: 848mg |
Fiber: 5g |
Sugar: 34g |
Vitamin A: 1842IU |
Vitamin C: 87mg |
Calcium: 93mg |
Iron: 2mg