Instant Pot Beef and Broccoli–tender pieces of beef are served alongside broccoli and a savory and slightly sweet Asian sauce for a homemade version of your favorite Chinese takeout dish.
Get the SLOW COOKER version of the recipe here
Instant Pot Beef and Broccoli
One of my favorite things to order at a Chinese restaurant is beef and broccoli. The salty sweet sauce and the bright green broccoli steaming on a plate is so good. I’ve made an EASY version of beef and broccoli that you can make at home in your electric pressure cooker.
This recipe has “levels” to it. You can go with the super quick and easy route of not browning the meat. Or if you have a little more time you can add flavor by browning the meat, if you want to get the most flavor possible you can even marinate the meat for an hour. It’s up to you and how much effort you want to put into dinner today.
Beef: I have used beef stew meat when I’ve made this but I actually prefer buying a chuck roast and cutting it into strips. That way I know all the beef is from the same cut of beef and will cook evenly. I like cutting my chuck roast into strips when it is partially frozen. It’s easier to manipulate when it’s just a little frozen.
Broccoli: I used a bag of frozen broccoli when I made this recipe. The reason? It’s already cut up and ready to go. You can use fresh broccoli, if you prefer. The cooking directions will be a little different with fresh broccoli (it is outlined in the recipe below).
Soy sauce: I prefer to use a low sodium soy sauce or a Tamari when I make this instant pot beef and broccoli. Regular soy sauce seems too salty to me.
What to serve it with? When I made this instant pot beef and broccoli I decided to serve it with cooked ramen noodles (unseasoned) instead of rice. The kids really liked that. Really you could do either.
More recipes you’ll love…
Instant Pot Yellow Curry and Jasmine Rice
Slow Cooker Yellow Chicken Curry
Instant Pot Chicken Broccoli Rice Bowl
Instant Pot Korean Beef and Brown Rice or Slow Cooker Cheater Korean Beef
Instant Pot or Slow Cooker Cashew Chicken
What Pressure Cooker Did You Use?
For Instant Pot Beef and Broccoli I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Beef and Broccoli
- Prep Time: 15 minutes
- Cook Time: 15 minutes plus 10 minute NPR
- Total Time: -25933298.966667 minute
- Yield: 4 servings 1x
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Pin RecipeDescription
Tender pieces of beef are served alongside broccoli and a savory and slightly sweet Asian sauce for a homemade version of your favorite Chinese takeout dish.
Ingredients
- 2 tsp canola or vegetable oil
- 1 1/2 lbs chuck roast, cut into thin strips or bite size pieces
- 3 garlic cloves, mined
- 1 cup beef broth
- 1/3 cup brown sugar
- 1 1/2 Tbsp sesame oil
- 1/2 cup low sodium soy sauce or tamari
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 lb bag frozen broccoli florets
- Sesame seeds for garnish
Instructions
- For ultimate flavor brown the pieces of beef in your Instant Pot. You can do this by using the saute setting. Heat canola/vegetable oil in the pot. Brown one side of each of the beef strips for about one minute.. You may have to do this part in batches. Transfer the meat to a plate. Add the garlic into the pot and quickly saute the garlic for about one minute.
- Add in the beef broth and scrape the bottom of the pot so that nothing is sticking. Add in the sugar, sesame oil and soy sauce. Whisk. Add in the beef. For ultimate flavor you can turn off your pot completely and let it sit there for one hour and let the meat marinate in the sauce. But if you’re in a hurry you can cook right away.
- Secure the lid on the Instant Pot and press the manual or pressure cook button on high pressure. Make sure valve is set to “sealing.” Set the timer to 15 minutes. When the timer beeps indicating that 15 minutes is up, let the pot sit there for 10 minutes and then move the valve to “venting” to remove any pressure that remains.
- Remove the lid. Stir to break up any meat that is sticking together. Turn your Instant Pot to the saute setting. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the Instant Pot. Your sauce will start to thicken in a few minutes.
- When sauce is thick, stir in the frozen broccoli. Let the broccoli warm through and get cooked for about 3 minutes.
- Serve beef, broccoli and sauce with rice or noodles. Garnish with sesame seeds.
Notes
Beef: I have used beef stew meat when I’ve made this but I actually prefer buying a chuck roast and cutting it into strips. That way I know all the beef is from the same cut of beef and will cook evenly. I like cutting my chuck roast into strips when it is partially frozen. It’s easier to manipulate when it’s just a little frozen.
Broccoli: I used a bag of frozen broccoli when I made this recipe. The reason? It’s already cut up and ready to go. You can use fresh broccoli, if you prefer. You’ll need to lightly steam the broccoli before adding into your instant pot at the end of the cooking time. I do this by placing it in a bowl with a cup of water and microwaving for 3 minutes.
Soy sauce: I prefer to use a low sodium soy sauce or a Tamari when I make this instant pot beef and broccoli. Regular soy sauce seems too salty to me.
What to serve it with? When I made this instant pot beef and broccoli I decided to serve it with cooked ramen noodles (unseasoned) instead of rice. The kids really liked that. Really you could do either.
- Category: Beef
- Method: Instant Pot
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I am already rating this recipe on the scale of 5 because from what I read you took the time to consider many things to include in it including the preparation and the instructions and also the nutritional value of the whole recipe. I have not made this one yet but I copied the recipe and your notes which I will print soon and will be our dinner for tonight, just for my husband and me. I am using beef heel muscle which I purchase from an Asian store a few days ago. As long as it will be pressure cooked, I am sure any kind of meat will do here. I kinda prefer meat that are nearer the bones as they are more tastier, hence my choice of meat. My one pot multi cooker is a Ninja brand and I am very happy with it.
★★★★★
I have 5 lbs of stew meat and I’m new to the IP. Not sure what I need to adjust. I have the 8qt Ultra. I look for recipes that appear doable so …here goes. 🙏🏻
Did you make it? How did it go? That’s a lot of meat!!
I had this recipe nailed for the slow cooker but it didn’t translate well to the IP. I tried a few combos but they all fell a bit flat. Until this one. Now, I think part of my mistake was buying stew meet and not slicing it a bit thinner, which I did this time, and I don’t think I browned the meat before. I also think the step of sauteeing the garlic on its own enhanced flavors. I was surprised the beef was so tender with such short cook times! I used to use the stew setting (35 min) and it wasn’t this tender. I add a can of baby corn chunks for more color and bc my little guy loves it. This thickened perfectly, which is also a bit of a struggle. This is a keeper!
★★★★★
Sorry but not a fan of this recipe. Needs more seasoning. We all thought it was a little bland. Threw left overs away.
This is my second time making this one because MY WHOLE FAMILY LOVES IT. Tripled recipe as there was literally not a bite left for our lunches next day, not making that mistake again. I garnish w chopped sweet peppers and roasted sesame seeds – I LOVE THIS RECIPE! THANK YOU!
★★★★★
Nice!! So happy to hear this.
Thank You So Much for this awesome sharing! Exited to try this Tonight
Delicious! If made accordingly to receipe how many calories is this dish?
Thank you.
★★★★★
Hi, I just added in the nutrition info for you.
Like most Instapot recipes, this one looks very easy to make. As far as fresh broccoli vs. frozen broccoli goes, does anyone know if there’s much of a nutrition difference? I’ve heard people claim fresh broccoli has more nutrients, but I’ve also heard the frozen stuff is processed right away so the nutrient loss is minimal. I also like the convenience (as you mentioned) of it being sliced up.
A new favorite for our weeknight meals!
So delicious! Just a suggestion… use the IP’s timer feature to marinate the meat for one hour (or however long you want) before it automatically starts pressure-cooking. Works great and is one less thing to remember later 😉 I use the timer feature all the time to soak the kids’ oatmeal overnight and have it ready-cooked when they get up In the morning. Game changer!!
★★★★★
BRILLIANT!
Very new to Instapot, could you explain how you did this? Want to give it a try.
This was delicious and simple! Thank you!
you’re welcome! glad you liked it 🙂
Can I make this without the sugar?
yes, but it might taste unbalanced a bit.
This is my second time making this one because MY WHOLE FAMILY LOVES IT. Tripled recipe as there was literally not a bite left for our lunches next day, not making that mistake again. I garnish w chopped sweet peppers and roasted sesame seeds – I LOVE THIS RECIPE! THANK YOU!
What a fun comment to read. Thanks!!
Excellent recipe! Leftovers are great too. I added extra garlic and some chili sauce, and also decreased the sugar, just for my family’s tastes. We loved it. I think I will also add more broccoli next time.
★★★★★
I just made this and oh my gosh…so good! I doubled the broccoli amount (because, health haha) and served over quinoa. So so so tasty! Thank you for this wonderful recipe!
★★★★★
Karen, Thank you for another delicious recipe! This would be great to double for a crowd.
you’re welcome!
Made this the other day doubled the recipe and made rice. Had leftovers for work. Very tasty!!
★★★★★
Awesome! So fun to take something yummy to work. Killing two birds with one stone!