Instant Pot Beef and Broccoli

This Instant Pot beef and broccoli recipe is an easy and flavorful meal that can be made in under 20 minutes. With only 8 simple ingredients, it’s perfect for a quick weeknight dinner.

The beef is tender and juicy, and the broccoli is cooked to perfection with just the right amount of crunch. The sauce is savory and sweet, and pairs perfectly with the beef and broccoli. This recipe is a great option for anyone who loves Chinese takeout, but wants to make it at home in a healthier and cheaper way.

I love takeouts, but I always worry about what’s in my food, if it’s healthy or really fattening and greasy,  and how it was prepared. I then learned how to make my favorite take-out meals at home, but recently started experimenting with my Instant Pot and learned how to make my life even easier and cook things like this beef and broccoli in the Instant Pot!

This easy recipe requires very simple ingredients, and making it at home can save you money.

The Best Instant Pot Beef and Broccoli Recipe

This recipe was first shared here in 2019, and it was tweaked once after that when I knew how to improve it. It is definitely the best Instant Pot beef and broccoli recipe that you will find on the internet, I can guarantee you that!

This recipe is a personal favorite of mine that has become a family favorite as well. After testing many recipes, I’m telling you, I’ve tried so many versions until I came up with this one.

The beef is cooked to perfection with lots of flavor and served over white rice with tender and crunchy broccoli florets. It’s not only delicious, but also a great option for busy weeknights or when you’re craving a takeout classic meal.

Tools and Key ingredients

Complete list of ingredients and amounts can be found in the recipe card below.

• An Instant Pot. This is the Instant Pot that I use. There are newer models out there, but mine works perfectly fine and I’m able to do all types of dishes in it with no problems at all. I’ve had for 4 years now.
• I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons.
• Steak: I prefer a flank steak for beef and broccoli. Another favorite cut of steak is a sirloin but I think it’s too expensive to be used in an instant pot recipe, so I just steak with a flank steak. It’s tender, beefy, and relatively lean. It’s also important that you slice the meat against the grain before you cook it.
• Steamed broccoli: So when I first created this recipe, I tried cooking the broccoli with the meat but it just turned into mush. The solution was to steam the broccoli separately either in the instant pot, in the microwave, or over the stovetop and just add it to the beef and sauce at the end. This way, my broccoli was always cooked right to the point with the best texture.
• You will also need garlic and ginger (preferably fresh). And brown sugar, granulated sugar, or honey to sweeten up the sauce a little, and toasted sesame oil for even more flavor and toasted sesame seeds for garnish.
• Soy sauce: It is very important to use low-sodium soy sauce in this recipe as you need about a fourth cup of it. otherwise, your food will be too salty.
• Corn starch to thicken the sauce at the end of the cooking.

How to make Instant Pot Beef and Broccoli

1. Turn on the Instant Pot and select the SAUTE setting. Heat the vegetable oil and saute the garlic and ginger for 30 seconds until fragrant.
2. Add the beef and brown it on all sides, stirring occasionally. Deglaze the pot with ¼ cup (60 ml) of water, scraping the bottom to remove any bits stuck to it. Then add the sauce ingredients (soy sauce, brown sugar, toasted sesame oil) and give everything a stir to combine.
3. Close the Instant Pot lid and make sure the pressure release valve is set to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 8 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking.
4. When the cooking program ends, quickly release the steam and remove the lid. Select the SAUTE setting again and add the cornstarch slurry to the pot (mix cornstarch with equal amount of water before adding), stirring constantly until the sauce thickens. Keep in mind that the cornstarch slurry only thickens the sauce when it reaches a simmer so it needs 1-2 minutes. The sauce will become thick and glossy.
5. Turn off the Instant Pot and stir in the steamed broccoli. Serve hot over rice and garnish with sesame seeds, if desired.

Recipe Tips

• Slicing the Beef: If you decide to slice the beef into strips (rather than cube it), slice the beef against the grain. This will help to break down the muscle fibers and make the beef easier to chew.
• To save time, you can use frozen broccoli instead of fresh. Simply thaw the broccoli in the microwave or by steaming it for a few minutes before adding it to the Instant Pot.
• If you prefer a thicker sauce, you can use more cornstarch in the slurry. I start with 1 tablespoon of corn starch mixed with 1 tablespoon of water, and then add one more tablespoon if needed.
• For a spicy version of the dish, you can add red pepper flakes or Sriracha sauce to the sauce.
• This recipe is also delicious when it’s made with chicken or shrimp! The sauce ingredients are a little bit different, you will also need to adjust the cooking time. Find my Instant Pot Chicken and Broccoli recipe here, and my Instant Pot Shrimp and Broccoli recipe here.
• Add More Veg! For a complete meal, you can add some sliced bell peppers or onions to the dish along with the beef and broccoli. Simply saute them with the garlic and ginger at the beginning of the recipe and set them aside, then mix them back with the broccoli and the rest of the ingredients (but do not pressure cook them!).
• To learn how to steam broccoli in the Instant Pot, and get the desired texture, check out my Instant Pot steamed broccoli recipe.
• Want to cook this beef and broccoli in the slow cooker? Check out my slow cooker beef and broccoli recipe!

Storing Tips

Homemade beef and broccoli is best eaten right away, but leftovers can be stored in the fridge for up to 4 days, or in the freezer for up to a month.

Make sure that you allow it to cool down to room temperature before transferring it to an airtight container.

When reheating the leftovers, it’s best to do so in the microwave or on the stovetop. If using the microwave, place the leftover beef and broccoli in a microwave-safe dish and heat on high for 1-2 minutes or until heated through. If using the stovetop, place the leftovers in a saucepan and heat over medium heat until heated through, stirring occasionally.

It’s important to note that the broccoli may become slightly softer after being reheated, but the overall flavor and texture of the dish should remain intact.

Recipe FAQs

Recipe Video

I created a short video to show you how I made this easy Instant Pot beef and broccoli. I hope that you find it helpful!

If you try this recipe, don’t forget to rate it and review it in the comments box below the recipe card. I love hearing your thoughts! Also, check out my Instant Pot recipe collection for more easy and family-friendly recipes that are also perfect for Instant Pot beginners!