Instant Pot Beef Broccoli
- This restaurant-quality beef broccoli cooks in your Instant Pot for tender meat and crisp broccoli in a rich, savory sauce.
- Quicker than takeout and much more flavorful, this pressure cooker version delivers authentic taste with minimal effort.
- Perfect for busy weeknights when you need a delicious meal in 30 minutes or less.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Asian-Inspired
Ingredients
Scale
- 1 lb beef flank steak, thinly sliced against the grain
- 2 cups fresh broccoli florets
- 1/4 cup low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 cup low-sodium beef broth
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp brown sugar (optional)
- 1 tbsp vegetable oil for searing
- 1 tsp sesame oil (optional)
- 1 tbsp oyster sauce (optional)
- 1 tsp rice vinegar (optional)
- 1/4 tsp red pepper flakes (optional)
- 2–3 green onions, sliced for garnish
- 1 tbsp toasted sesame seeds for garnish
- Steamed rice or noodles, for serving
Instructions
- Slice the beef flank steak thinly (about 1/8-inch) against the grain. Lightly season with salt and pepper.
- Press the Sauté button on your Instant Pot and add the vegetable oil. When hot, add beef in a single layer (work in batches if needed) and sear for 2-3 minutes until edges are browned. Remove and set aside.
- Add minced garlic and grated ginger to the pot. Sauté for 30 seconds until fragrant.
- Pour in soy sauce and beef broth, scraping up any browned bits from the bottom. Add brown sugar, oyster sauce, rice vinegar, and red pepper flakes if using.
- Return the seared beef to the pot. Secure the lid, set valve to Sealing position.
- Select Manual/Pressure Cook and set to High Pressure for 10 minutes.
- When cooking completes, perform a quick pressure release by carefully moving the valve to Venting.
- When the pressure pin drops, open the lid and add the broccoli florets.
- Select Sauté function again and cook for 3-4 minutes until broccoli is bright green and crisp-tender.
- Give the cornstarch slurry a quick stir and pour into the pot while stirring continuously. Cook for about 1 minute until the sauce thickens.
- Stir in sesame oil if using. Garnish with sliced green onions and sesame seeds.
- Serve over steamed rice or noodles.
Notes
- For extra tender beef, freeze it for 20-30 minutes before slicing – this makes cutting thin slices easier.
- For a spicier version, increase red pepper flakes or add 1 tablespoon of sriracha sauce.
- Don’t pressure cook the broccoli with the beef as it will become mushy. Adding it after pressure cooking ensures crisp-tender results.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 6
- Sodium: 675
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 11
- Fiber: 2
- Protein: 28
- Cholesterol: 68
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