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Instant Pot Beef and Broccoli

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes plus 10 minute NPR
  • Total Time: 27 minute
  • Yield: 4 servings 1x


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. 


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When sauce is thick, stir in the frozen broccoli. Let the broccoli warm through and get cooked for about 3 minutes.
  6. Serve beef, broccoli and sauce with rice or noodles. Garnish with sesame seeds.


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