Instant Pot Beef and Broccoli

I’m excited to share this Instant Pot Beef and Broccoli recipe with you today. This classic recipe is quick and easy to make, and you’ll feel like you got Chinese Takeout for dinner.

This Instant Pot Beef and Broccoli recipe can be on your table in under and hour. But don’t like the quick preparation fool you! This a tasty dinner that everyone will love and they’ll think you spent hours preparing it (or got take-out).

Just serve over rice or noodles for a one plate or bowl meal! You’re going to love this recipe and I bet it will get into regular rotation.

Instant Pot Beef and Broccoli Take Out at Home

With the summer heat still in full swing, it is great to make a meal that won’t heat up my entire kitchen. And while I love to grill, I don’t always want to be outside in the triple digits.

I also love that Instant Pot Pressure Cooker; it is easy to use and clean up is a breeze as well. Don’t have an Instant Pot? I recommend the Instant Pot Duo. Instant Pots just make pressure cooking easier than ever!

Be sure to see the printable version of the recipe below.

Beef and Broccoli Recipe Ingredients

Sauce:

• 2/3 cup water
• 2 tablespoons cornstarch
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons Chinese cooking wine
• 1 teaspoon sesame oil
• 2 tablespoons hoisin sauce
• 1 teaspoon cayenne

Remaining ingredients for Instant Pot Beef and Broccoli:

• 2 lbs. round strips (see notes)
• 5 tablespoons coconut oil, separated
• 4 cups fresh broccoli florets
  (you can use defrosted frozen broccoli instead)
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1/4 cup green onion, sliced (optional)
• 1 teaspoon sesame seeds to garnish (optional)

Beef and Broccoli Instant Pot Instructions

20 minutes prep and 25 minutes cook time – less than an hour from start to table!

1. Mix all ingredients for the sauce together. You can pour into a medium size bowl and whisk well. Or place in a mason jar and shake well!
2. Put your meat in a medium sized bowl. Pour about ¼ of the sauce mixture over the meat. Allow it to marinate at least 30 minutes; longer if you have the time. This will allow your meat to be tender and flavorful.
3. Turn your Instant Pot on to “sauté mode”. Once it become hot, pour in your oil, and all of the broccoli florets. You can add fresh or frozen. Frozen florets should take about 8 minutes to cook down, where fresh should take about 4 minutes. You might also prefer them raw or crispier, or more cooked. Cook until you reach desired consistency. Once they are as tender as you like, remove, and set aside.
4. With your Instant Pot still on Sauté mode, add 2 more TBSP of oil, garlic, ginger and your meat. I suggest placing about 1/3 of the meat in at a time so it does not become crowded in the pot.
5. Brown each portion until each portion is cooked thoroughly.
6. After all the meat is browned, add in the rest of your sauce mixture.
7. Mix well.
8. Place the lid on the Instant Pot and close the valve.
9. Set the IP to High Pressure at 15 minutes.
10. Once the time is up, allow the pressure to naturally release for 5 minutes, then manually release.
11. Open the IP, Remove the Lid and add in the broccoli.
12. Mix well so the sauce is coated on the florets as well as the meat.
13. Serve with a garnish of green onions and/or sesame seeds over a bed of rice or noodles!
14. Eat with chopsticks, or a fork! No judgment! Enjoy!

Recipe Notes

If you cannot find round strips you can substitute flank steak, chuck roast or sirloin steak cut into strips. Don’t be afraid to ask your grocery store butcher to cut the meat into strips for you!

You can store this recipe’s leftovers in the refrigerator for 3 – 4 days or freeze it for meal planning for up to 2 months. Just let it thaw in your fridge overnight before reheating.

MORE Instant Pot Recipes!

• Instant Pot Strawberry Jam Recipe
• Instant Pot Chili Recipe
• Instant Pot Orange Marmalade Butter Recipe
• Instant Pot Creamy Tomato Soup
• Instant Pot Brussels Sprouts in 3 minutes
• Instant Pot Shredded Beef Recipe for Tacos
• Instant Pot Beef Stew
• Instant Pot Pot Roast Recipe
• Amazing Instant Pot Thanksgiving Recipes 
• How to Make Instant Pot Corned Beef

5 from 1 vote

Print

Instant Pot Beef and Broccoli Recipe

Course Main Course

Cuisine Chinese

Keyword Beef and Broccoli, instant pot

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For the Sauce

• 2/3 cup Water
• 2 tbsp. Cornstarch
• 1/2 cup Low Sodium Soy Sauce
• 1/4 cup Brown Sugar
• 2 tbsp. Chinese Cooking Wine
• 1 tsp Sesame Oil
• 2 tbsp. Hoisin Sauce
• 1 tsp Cayenne Pepper

Remaining Ingredients for Beef and Broccoli

• 2 lbs. Round Strips See Notes
• 5 tbsp. Coconut Oil Separated
• 4 cups Broccoli Florets
• 3 Garlic Cloves Minced
• 1 tsp Fresh Ginger Minced
• 1/4 cup Sliced Green Onion Optional
• 1 tsp Sesame Seeds to Garnish Optional

Instructions

1. Mix all ingredients for the sauce together. You can pour into a medium size bowl and whisk well. Or place in a mason jar and shake well!

2. Put your meat in a medium sized bowl. Pour about ¼ of the sauce mixture over the meat. Allow it to marinate at least 30 minutes; longer if you have the time. This will allow your meat to be tender and flavorful.

3. Turn your Instant Pot on to “sauté mode”. Once it become hot, pour in your oil, and all of the broccoli florets. You can add fresh or frozen. Frozen florets should take about 8 minutes to cook down, where fresh should take about 4 minutes. You might also prefer them raw or crispier, or more cooked. Cook until you reach desired consistency. Once they are as tender as you like, remove, and set aside.

4. With your Instant Pot still on Sauté mode, add 2 more TBSP of oil, garlic, ginger and your meat. I suggest placing about 1/3 of the meat in at a time so it does not become crowded in the pot.

5. Brown each portion until each portion is cooked thoroughly.

6. After all the meat is browned, add in the rest of your sauce mixture.

   Mix well.

7. Place the lid on the Instant Pot and close the valve.

8. Set the IP to High Pressure at 15 minutes.

9. Once the time is up, allow the pressure to naturally release for 5 minutes, then manually release.

10. Open the IP and add in the broccoli.

11. Mix well so the sauce is coated on the florets as well as the meat.

12. Serve with a garnish of green onions and/or sesame seeds over a bed of rice or noodles!

13. Eat with chopsticks, or a fork! No judgment! Enjoy!

Recipe Notes

If you cannot find round strips you can substitute flank steak, chuck roast or sirloin steak cut into strips. Don’t be afraid to ask your grocery store butcher to cut the meat into strips for you!

You can store this recipe’s leftovers in the refrigerator for 3 – 4 days or freeze it for meal planning for up to 2 months. Just let it thaw in your fridge overnight before reheating. 

I hope you enjoy this recipe as much as our family loved it over the years. The Instant Pot certainly makes this fast, delicious and easy to clean up!