There are nights when you want dinner to feel comforting and special, without standing over the stove all evening. This Instant Pot Beef and Broccoli is exactly that kind of meal. Tender strips of beef, crisp broccoli, and a rich, savory sauce that clings to every bite.
I have made this recipe more times than I can count, especially on busy weeknights when takeout sounds tempting. Every time, it surprises me how fast it comes together and how much better it tastes at home. If you love cozy, family-style dinners with bold flavor, you are going to love this one.
This Instant Pot beef and broccoli is one of those recipes that earns a permanent spot in your rotation. Let's get cooking.
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Why You'll Love This Recipe
- Ready in about 25 minutes from start to finish
- Tender beef with a glossy, savory sauce
- Easy Instant Pot dinner for busy nights
- Better than takeout and made at home
- Family-friendly and customizable with extra veggies
Ingredients
- 1 ½ pounds chuck roast or flank steak, sliced into thin strips
- 1 tablespoon canola oil
- 4 cloves garlic, minced
- ¾ cup beef broth
- ½ cup soy sauce
- ⅓ cup brown sugar
- 2 tablespoons sesame oil
- 1 pound broccoli, cut into florets
- 3 tablespoons water
- 3 tablespoons cornstarch
Ingredient Notes and Substitutions
- I usually reach for chuck roast because it turns melt-in-your-mouth tender in the Instant Pot. Flank steak also works well if you slice it thinly against the grain.
- If you want to keep this more keto-friendly, you can reduce the brown sugar or swap it for a brown sugar alternative that you like. The sauce will still be rich and savory.
- Broccoli is classic here, but mushrooms and bell peppers are lovely additions. I have tossed them in many times when my fridge needed clearing.
Instructions
- Set the Instant Pot to saute and add the canola oil. Once the oil is hot, brown the beef in batches so it gets nice color. This step builds flavor, so do not rush it.
- Stir in the beef broth, garlic, soy sauce, brown sugar, and sesame oil. Scrape the bottom to release any browned bits, then stir until the sugar dissolves.
- Lock the lid in place and set the valve to sealing. Cook on high pressure for 10 minutes.
- When the cooking time ends, carefully do a quick release and remove the lid once the pressure drops.
- In a small bowl, mix the cornstarch and water until smooth. Stir it into the pot.
- Select saute again, add the broccoli, and stir gently. Close the lid loosely and let the broccoli cook for 3 minutes if fresh, or 5 minutes if frozen.
- Open the lid, give everything a final stir, and serve while hot.
Pro Tips for Success
- Slice the beef thin and evenly so it cooks tender every time.
- Brown the meat in batches to avoid steaming. This makes a big difference in flavor.
- Keep an eye on the sauce once you add the cornstarch. It thickens quickly and should look glossy and smooth.
- Do not overcook the broccoli. You want it bright green with a little bite.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, which makes lunch the next day extra good.
Reheat gently on the stove or in the microwave until warmed through. Add a splash of beef broth if the sauce looks too thick.
Make Ahead and Freezing
You can slice the beef and prep the sauce ingredients a day ahead to make dinner even faster. I often do this on Sunday afternoons.
Freezing is possible, but the broccoli will soften once thawed. If you plan to freeze, cook and freeze the beef and sauce first, then add fresh broccoli when reheating.
Tips and Variations
- Add sliced mushrooms or bell peppers for extra color and texture.
- Swap broccoli for snow peas or green beans for a fun twist.
- Serve over cauliflower rice for a lighter option.
- For extra heat, stir in a pinch of red pepper flakes at the end.
[IMAGE: Instant Pot beef and broccoli served over rice in a shallow bowl]
FAQs
Yes. Frozen broccoli works well here. Just let it cook a couple of minutes longer on saute.
No, it is savory and slightly sweet. You can add heat if you like.
Chuck roast and flank steak are my favorites. Both turn tender and flavorful.
📖 Recipe
Instant Pot Beef and Broccoli
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Instant Pot
- Cuisine: Asian, Chinese
Description
The most popular Instant Pot recipe! Much better than take-out! Feel free to upgrade and add mushrooms, bell peppers and anything you like.
Ingredients
- 1 ½ lb chuck roast or flank steak, sliced into thin strips
- 1 tablespoon canola oil
- 4 cloves garlic, minced
- ¾ cup beef broth
- ½ cup soy sauce
- ⅓ cup brown sugar
- 2 tablespoon sesame oil
- 1 pound broccoli, cut into florets
- 3 tablespoon water
- 3 tablespoon cornstarch
Instructions
- Put canola oil in the Instant Pot and select "Saute".
- When the oil is ready, brown the meat in batches.
- Stir in the beef broth, garlic, soy sauce, brown sugar and sesame oil. Stir until the sugar is dissolved.
- Lock the lid in place. Cook at high pressure for 10 minutes. Make sure the valve is set to the sealing position.
- When the cooking time ends, do a quick pressure release. (Set the valve to the venting position and when the valve drops, carefully remove the lid)
- Add the cornstarch and water mixture and stir until smooth.
- Select "saute", add the broccoli and stir a bit.
- Close the Instant Pot and let the broccoli cook for 3 minutes (fresh) or 5 minutes (frozen) on saute (no need for pressure cooking).
- Open the lid, serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 482
- Sugar: 20g
- Sodium: 1922mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 102mg
Serving Suggestions
This dish is wonderful served over steamed rice or cauliflower rice. I also love pairing it with a simple side salad or roasted vegetables to round out the meal.
It is the kind of dinner that makes everyone linger at the table just a little longer, soaking up that sauce.
Nutrition and Notes
This recipe serves 4 and is suitable for an easy weeknight dinner. I have tested it many times to get the balance of tender beef and crisp broccoli just right.
Approximate nutrition per serving includes calories, protein, fat, and carbohydrates as listed in the original recipe.
Reader Reviews
Many readers tell me this is their go-to Instant Pot dinner. One shared that it replaced takeout completely in their house, which always makes me smile.
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