Introduction

This Instant Pot Beef and Broccoli recipe delivers tender beef and crisp-tender broccoli in a flavorful, savory sauce. Ready in under 30 minutes, it’s a perfect weeknight dinner that captures the essence of your favorite takeout meal with homemade goodness.

A black bowl filled with cooked broccoli and pieces of beef in a glossy brown sauce. The broccoli is bright green with small florets and tender stalks mixed evenly with juicy chunks of beef. The bowl is placed on a white marbled round board, next to a pair of light wooden chopsticks with dark tips. In the background, a light cloth is slightly visible on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb chuck roast or flank steak (sliced into thin strips)
1 tbsp canola oil
4 cloves garlic (minced)
3/4 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
2 tbsp sesame oil
1 pound broccoli (cut into florets)
3 tbsp water
3 tbsp cornstarch

Instructions

Step 1: Put canola oil in the Instant Pot and select the “Saute” function.
Step 2: When the oil is hot, brown the sliced meat in batches to avoid overcrowding.
Step 3: Stir in the beef broth, minced garlic, soy sauce, brown sugar, and sesame oil. Mix until the sugar dissolves completely.
Step 4: Lock the Instant Pot lid in place and set it to cook at high pressure for 10 minutes. Ensure the steam valve is in the sealing position.
Step 5: When cooking ends, perform a quick pressure release by turning the valve to venting. Once the pressure drops, carefully remove the lid.
Step 6: Mix the cornstarch with water until smooth, then stir this mixture into the pot to thicken the sauce.
Step 7: Select “Saute” again, add the broccoli florets, and stir to combine.
Step 8: Close the Instant Pot lid and let the broccoli cook on saute for 3 minutes if fresh or 5 minutes if frozen. Pressure cooking the broccoli is not necessary.
Step 9: Open the lid, give everything a final stir, serve immediately, and enjoy your delicious meal!

Tips & Variations

For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
Use flank steak for a leaner cut or chuck roast for a richer, more tender texture.
Adding sliced mushrooms or bell peppers can give the dish extra color and flavor.
If you prefer a thicker sauce, mix in a little more cornstarch dissolved in water before sauteing the broccoli.
Let the meat marinate in the soy sauce and garlic mixture for 30 minutes before cooking for deeper flavor.

Storage

Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if needed. Avoid overcooking the broccoli during reheating to maintain its texture.

How to Serve

A black bowl filled with several pieces of bright green broccoli mixed with dark brown saucy beef chunks, creating a rich contrast between the fresh vegetable and glazed meat. The broccoli florets are chunky and slightly glossy, scattered evenly with the tender beef that has a textured surface showing the sauce. The bowl is placed on a round white plate with a smooth surface, resting on a white marbled textured surface. To the side of the plate, there is a pair of light wood chopsticks with dark tips, adding a simple but elegant touch to the setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli in this recipe?

Yes, frozen broccoli works well. Just increase the saute cooking time to 5 minutes to ensure it’s heated through and tender.

Is it necessary to brown the meat first?

Browning the meat adds extra flavor and texture but you can skip this step if short on time. Keep in mind the taste and appearance may be slightly different.