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Delicious Instant Pot beef and broccoli served in a bowl with chopsticks.

Instant Pot Beef and Broccoli

A comforting dish of tender beef and bright broccoli made easy with the Instant Pot, perfect for chilly nights or fresh spring dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb chuck roast or flank steak, sliced into thin strips Choose based on budget and texture preference.
  • 1 tbsp canola oil
  • 4 cloves garlic, minced
  • ¾ cup beef broth Use low-sodium if desired.
  • ½ cup soy sauce Use low-sodium or gluten-free alternative if needed.
  • ⅓ cup brown sugar Adjust for sweetness preference.
  • 2 tbsp sesame oil
  • 1 lb broccoli, cut into florets
  • 3 tbsp cornstarch For thickening sauce.
  • 3 tbsp water For cornstarch slurry.

Method
 

Preparation
  1. Slice 1 1/2 lb chuck roast or flank steak into thin strips across the grain, and pat dry with paper towels.
  2. Mince 4 cloves garlic and measure out other sauce ingredients.
Sauté Beef
  1. Set the Instant Pot to 'Sauté' and heat 1 tbsp canola oil until hot.
  2. Brown the meat in batches for 1-2 minutes per side and then transfer to a plate.
Build Sauce
  1. Deglaze by stirring in 3/4 cup beef broth and scraping the bottom of the pot.
  2. Add browned meat, 4 cloves minced garlic, 1/2 cup soy sauce, 1/3 cup brown sugar, and 2 tbsp sesame oil to the pot, stirring until sugar dissolves.
Pressure Cook
  1. Lock the lid and set to cook on high pressure for 10 minutes.
  2. Perform a quick release after cooking.
Thicken Sauce
  1. Mix 3 tbsp cornstarch with 3 tbsp water to form a slurry and stir into the sauce until fully incorporated.
Finish & Serve
  1. Add broccoli florets and stir to coat in sauce, cooking for 3-5 minutes on 'Sauté'.
  2. Serve over steamed rice, cauliflower rice, or noodles, adjusted to taste.

Notes

For a varied taste, consider adding ginger, red pepper flakes for heat, or different vegetables like snow peas or bell peppers. Storage tips include keeping leftovers in airtight containers for 3-4 days or freezing for up to 3 months.