This recipe originally appeared on A Food Lover’s Kitchen.
Instant Pot Beef and Broccoli combines tender broccoli and beef with a flavorful Asian sauce for a quick dinner that everyone will love.
Sometimes it can be hard to fit vegetables into an easy and tasty meal, but with this recipe it’s built in and easy. Not to mention delicious!
One of the easiest ways to make Beef & Broccoli is in the Instant Pot. It’s a one-pot solution. You can cook the beef, the broccoli, and the rice all in the same pot.
So next time you’re craving takeaway, make this homemade beef and broccoli instead. It’s a reader favorite because it’s fast and healthier than going out, but still has all the flavor you expect and crave.
» You might also like this Chicken & Broccoli recipe.
Ingredients to Make Instant Pot Beef & Broccoli
Another great part about this recipe is that it doesn’t need a lot of ingredients. The sauce contains the most ingredients, but you can streamline that, if you want. What you’ll need is:
- Beef (see below for preferred cuts)
- Broccoli (cut into florets)
- Cooking oil
- Beef broth or cubes
For the Sauce
The sauce in this recipe is incredibly good, so I don’t encourage leaving out any of the ingredients in the sauce, but not everyone wants to buy a whole bottle of hoisin sauce just for this recipe, which is fine. You can make a basic sauce with just the soy sauce, ginger and garlic.
- Low sodium soy sauce
- Chili oil
- Hoisin sauce
- Sesame oil
- Chinese cooking wine
What Are the Best Cuts of Beef to Use?
The best cuts of beef for stir fry, like this Beef & Broccoli, are tender and lean. I use sirloin steak because it’s a high-quality cut, so it’s easiest to chew. No one likes tough gristly meat that’s hard to chew. The list below contains the top four cuts for this recipe.
- Flank steak or skirt steak
- Top round steak
- Tri-tip steak
Cut the beef into 1″ chunks, which will cook quickly in the Instant Pot. It takes just 4 minutes to cook the beef. The broth that forms in the pot as the beef cooks is then combined with a corn starch slurry to make a thick and tasty glaze for the dish.
Why Use An Instant Pot?
The Instant Pot is an incredible tool in the kitchen for making dishes that usually take a long time. If you don’t have one yet, check out our guide on which one to buy. You can also read up on how to use it, in case you’re not sure if it’s for you.
The Instant Pot drastically cuts down the cooking time for cuts of meat that usually have to cook slowly for a long time in order to become tender. And there are many accessories you can use with it to cook in lots of different styles. It’s one of the most useful kitchen appliances you can buy.
How to Make Beef & Broccoli in the Instant Pot
Start by cutting the beef and broccoli into chunks. They should be around the same size, which makes eating it more enjoyable. Large pieces of broccoli aren’t very fun to eat.
Mix up the sauce. Add 1 tbsp of the sauce to a bowl along with the beef. Stir it up and set it aside to marinate for a few minutes while you cook the broccoli.
I use the saute mode on the Instant Pot to cook the broccoli for 5 minutes. To do this, add cooking oil to the pot, pour in the broccoli florets and let them sizzle, stirring occasionally.
Once they’re done, remove them to a bowl and set aside. Turn off the Instant Pot. The broccoli will continue to steam while you cook the beef, so they’ll be the perfect tenderness.
You might be wondering why I didn’t use the pressure cook function to cook the broccoli. It just cooks too quickly. Even setting the Instant Pot to zero minutes (yes, this is possible!) is too much and will leave the broccoli mushy and overcooked.
If you’re using store-bought broccoli in a steamer bag, go ahead and steam the broccoli as the package suggests, instead of using the Instant Pot, if you want.
Next, add the beef and the beef broth to the pot. Close the lid and set the vent to sealing. Pressure cook on high for 4 minutes. Do a manual pressure release when done.
Add the broccoli back to the pot and turn on Saute mode again. Add the cornstarch to the remaining sauce you mixed up earlier and pour it into the pot. As it heats up, the sauce will start to bubble and thicken.
Let it bubble for about 3 minutes. Then it’s ready to serve. It’s great alongside some rice or noodles, but I often use cauliflower rice for a low-carb alternative.
You can cook the beef from frozen, if you want. Just set the cook time to 5 minutes, instead of 4.
If you have leftovers, you can store them in the refrigerator for a day or two. The broccoli really loses it’s luster after that and will be less appealing to eat.
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Instant Pot Beef and Broccoli
- Instant Pot
For the Sauce
- 4 tbsp low sodium soy sauce
- 1 tbsp chili oil like Lee Kum Chiu Chow Chili Oil
- 1 tbsp hoisin sauce
- 1 tbsp ginger freshly grated
- 1 clove garlic minced
- 1 tsp mirin or other rice wine
For the rest of the dish
- 1 lb beef cubed
- 3 cups broccoli cut into florets
- 1 tbsp cooking oil
- 1/2 cup beef broth
- 1/2 tbsp cornstarch
- 2-3 cups cooked rice
- Mix the sauce ingredients together in a small bowl.
- Put the beef in a bowl and add just 1 tablespoon of the sauce to the beef. Stir to coat. Set aside the remaining sauce.
- Turn on saute mode on your Instant Pot. Add the cooking oil. When hot, add the broccoli and saute, stirring occasionally, for about 5 minutes. Remove the broccoli from the pot. Cancel saute mode.
- Add the beef and the beef broth to the Instant Pot. Lock the lid and turn the vent to sealing. Press the Pressure Cook button and set the time to 4 minutes.
- When the time is up, manually release the pressure and remove the lid.
- Add the corn starch to the sauce that you set aside. Stir until smooth.
- Press saute mode again and add the broccoli back to the pot.
- Pour the sauce over the beef and broccoli. Stir well and allow the sauce to thicken for about 3 minutes. Turn off the Instant Pot. Serve over rice, if desired.