Instant Pot Beef and Broccoli Recipe

Instant Pot Beef and Broccoli Recipe tastes savory, garlicky, and a little sweet with super tender beef and crisp-tender broccoli, just like your favorite takeout. It works perfectly for busy weeknights, meal prep fans, and anyone who wants dinner on the table in about 30 minutes. I make this on my own chaotic soccer-practice nights, so I promise it fits real life.

Why Instant Pot Beef and Broccoli Recipe Is Worth It

Instant Pot Beef and Broccoli Recipe gives you takeout flavor with less oil, less sodium, and no mystery ingredients. You toss everything in one pot, press a button, and the beef turns silky and tender while you handle the rest of your evening.

You skip stir frying in batches, splattering oil, and hovering over a hot pan. Cleanup stays easy, and leftovers taste even better the next day, which feels like a small weeknight miracle.

“This Instant Pot Beef and Broccoli Recipe tastes like my favorite takeout, cooks faster than delivery, and disappears every single time I serve it. ★★★★★”

Ingredients You Need

Beef

• 1.5 pounds flank steak, sliced thin against the grain
  • You can use sirloin, flat iron, or thinly sliced chuck if that fits your budget.
  • Slice when the meat feels slightly firm from the fridge so your knife glides easily.

Broccoli

• 4 cups broccoli florets, fresh
  • You can use frozen florets; do not thaw first, just add 1 extra minute on sauté.
  • Cut florets into bite-size pieces so they cook evenly and stay crisp-tender.

Aromatics

• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
  • Use ginger paste from a tube as a shortcut; match the same amount.

Sauce base

• 1 cup low sodium beef broth
• 1/3 cup low sodium soy sauce or tamari
• 1/4 cup oyster sauce
  • Hoisin sauce works in a pinch, though it tastes a bit sweeter and thicker.
• 1/3 cup brown sugar, packed
  • Coconut sugar or light maple syrup both work as swaps.

Thickener

• 3 tablespoons cornstarch
• 3 tablespoons cold water

Finishing touches

• 1–2 teaspoons toasted sesame oil
• 1–2 teaspoons rice vinegar, to taste
• 1–2 teaspoons sriracha or chili garlic sauce, optional for heat
• 2–3 green onions, thinly sliced
• Toasted sesame seeds, optional garnish

Pantry shortcuts and brand notes

• Use low sodium soy sauce so the sauce does not taste too salty under pressure.
• Choose a beef broth brand you enjoy sipping, since that flavor carries into the sauce.
• Pre-minced garlic and ginger from jars work on hectic nights, though fresh gives brighter flavor.

Equipment

• 6 or 8 quart Instant Pot or other electric pressure cooker
• Sharp chef’s knife and cutting board
• Small whisk and measuring cups/spoons
• Heatproof spatula or wooden spoon
• Small bowl for cornstarch slurry

Quick Tips & substitutions

• Slice beef thinly against the grain so it turns tender instead of chewy.
• Pat beef dry with paper towels so it browns better on sauté.
• Use the sauté function on normal, not high, so the garlic and ginger do not scorch.
• Stir the sauce ingredients well before you add the beef so sugar dissolves and nothing sticks.
• Use tamari or coconut aminos for a gluten free Instant Pot Beef and Broccoli Recipe.
• Swap oyster sauce with mushroom stir fry sauce for a shellfish free option.
• Add broccoli after pressure cooking so it stays bright green and crisp-tender.
• Use frozen broccoli when you feel short on time; just sauté a bit longer.
• Taste the sauce at the end and adjust with extra soy for salt, sugar for sweetness, or vinegar for brightness.
• Keep the cornstarch slurry cold so it thickens the sauce quickly without clumps.

How to Make Instant Pot Beef and Broccoli Recipe

Step 1: Prep the beef and broccoli

Slice the flank steak into thin strips, about 1/4 inch thick, against the grain. Trim any large pieces of fat so the sauce stays glossy, not greasy. Cut the broccoli into small florets and set them aside in a bowl.

Step 2: Build flavor on sauté

Turn the Instant Pot to sauté and let it heat for 1 to 2 minutes. Add a drizzle of neutral oil, then add the sliced beef in a single layer. Brown the beef in batches so it sears instead of steams, and stir every minute until the edges turn golden.

Pull the browned beef to a plate and keep it nearby. Add a tiny splash of broth to the pot and scrape up any browned bits with a wooden spoon. Add the garlic and ginger, then stir for about 30 seconds until they smell fragrant.

Step 3: Mix the sauce in the pot

Pour in the beef broth, soy sauce, and oyster sauce. Add the brown sugar and whisk or stir until it dissolves into the liquid. Return the browned beef and any juices from the plate to the pot and stir to coat every piece.

Step 4: Pressure cook the beef

Cancel sauté so the pot stops boiling. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Once the timer beeps, let the pressure release naturally for 5 minutes, then switch the valve to venting and release the rest.

Open the lid and give the beef a good stir. Taste a piece and check tenderness; it should feel soft and easy to bite. If you want it even softer, you can simmer on sauté for a few extra minutes while you prep the slurry.

Step 5: Thicken the sauce

Turn the Instant Pot back to sauté on normal. In a small bowl, whisk the cornstarch and cold water until smooth. Pour the slurry into the pot while you stir the beef and sauce.

Stir constantly for 1 to 3 minutes until the sauce thickens and turns glossy. If it feels too thick, splash in a bit more broth or water. If it still feels thin after a few minutes, mix another tablespoon of cornstarch with water and add slowly.

Step 6: Cook the broccoli

Add the broccoli florets right into the thickened sauce and beef. Stir so the sauce coats the broccoli. Cook on sauté for 3 to 5 minutes, stirring occasionally, until the broccoli turns bright green and crisp-tender.

If you use frozen broccoli, add it straight from the freezer and cook for 5 to 6 minutes. Taste a piece and stop when it reaches your favorite texture. Keep in mind that the broccoli softens a little more as it sits in the hot sauce.

Step 7: Finish and adjust flavor

Turn off sauté so the sauce does not over-reduce. Stir in toasted sesame oil, a splash of rice vinegar, and sriracha if you want heat. Taste and tweak with a pinch of sugar, extra soy sauce, or more vinegar until the balance feels just right.

Sprinkle sliced green onions and sesame seeds over the top. Give everything one last gentle toss. Let the Instant Pot Beef and Broccoli Recipe rest for 2 to 3 minutes so the sauce clings to the beef and broccoli.

Recipe Variations

• Gluten free: Use tamari or certified gluten free soy sauce and a gluten free oyster style mushroom sauce.
• Low carb: Swap brown sugar with a granular low carb sweetener and serve over cauliflower rice or steamed cabbage.
• Vegan version: Use firm tofu or seitan strips, vegetable broth, and mushroom stir fry sauce instead of oyster sauce.
• Extra veggies: Toss in sliced carrots, snap peas, or bell peppers with the broccoli for more color and crunch.
• Spicy version: Add extra sriracha, chili garlic sauce, or red pepper flakes to the sauce.
• Sesame ginger twist: Increase ginger, add extra toasted sesame oil, and top with more sesame seeds.

Ways to Serve Instant Pot Beef and Broccoli Recipe

• Spoon over steamed jasmine rice or brown rice.
• Serve with cauliflower rice or shredded cabbage for a lighter bowl.
• Pair with simple stir fried green beans or bok choy.
• Stuff into lettuce cups with extra green onion for a fun hand-held dinner.
• Pack into meal prep containers with rice and a side of sliced cucumbers.

Storage Success

Let the Instant Pot Beef and Broccoli Recipe cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove over medium heat with a splash of water or broth so the sauce loosens and the beef stays tender. You can freeze portions for up to 2 months; thaw overnight in the fridge before reheating. If the sauce thickens too much after chilling, stir in a little extra broth while you warm it.