Instant Pot Beef and Broccoli Recipe hits that sweet spot between speedy weeknight dinner and takeout comfort. I load it with tender slices of beef, a glossy garlic-ginger sauce, and bright, snappy broccoli. The Instant Pot does the heavy lifting while you prep rice or set the table. I keep this one on repeat because it tastes like a splurge and cooks like a weeknight hero.
Easy Instant Pot Beef and Broccoli Recipe
I built this recipe for busy nights when the couch calls louder than the stove. The Instant Pot drives flavor into the beef while you keep dishes minimal and cleanup sane. Thin slices turn tender in minutes, and the sauce thickens to that classic glossy finish you crave.
I tested this with flank steak, sirloin, and even pre-sliced stir-fry beef from the market. Flank steak wins for texture and flavor, but sirloin steps in without drama. I serve it over jasmine rice for my crew, and I keep a bowl of broccoli “for tasting” that mysteriously vanishes before dinner.
Ingredients You’ll Need
Serves 4–5
Beef and Broccoli
- 1.5 pounds flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets (about 2 medium heads)
- 1 tablespoon neutral oil (avocado, canola, or grapeseed)
Sauce
- 2/3 cup low-sodium soy sauce (or tamari)
- 1/2 cup beef broth
- 1/3 cup brown sugar (light or dark)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1/4 teaspoon black pepper
- 1–2 teaspoons sriracha or red pepper flakes (optional, for heat)
To Thicken and Finish
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 1–2 teaspoons honey (optional, to balance)
- 1–2 teaspoons lime juice or more rice vinegar (optional, for brightness)
- Sliced scallions and toasted sesame seeds, for garnish
- Cooked rice or noodles, for serving
How to Make Instant Pot Beef and Broccoli
- Prep the beef and sauce
- Slice the beef thinly against the grain. Pat it dry with paper towels.
- In a bowl, whisk soy sauce, broth, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and sriracha if using.
- Sauté and deglaze
- Set the Instant Pot to Sauté and heat the oil. Add half the beef and sear for 1–2 minutes, then repeat with the rest. You just want light browning, not a full crust.
- Pour in 1/4 cup of the sauce and scrape up every browned bit with a wooden spoon. Add the rest of the sauce and stir.
- Pressure cook the beef
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
- Quick-release the pressure. Switch to Sauté (Low or Normal).
- Thicken the sauce
- Stir the cornstarch slurry, then pour it in while you stir the pot. Simmer for 1–2 minutes until the sauce turns glossy and lightly thick.
- Taste and adjust with a splash of honey for sweetness or a touch of lime juice or rice vinegar for brightness.
- Cook the broccoli
- Stir in the broccoli florets. Cover the pot with a lid (the Instant Pot lid or a skillet lid works) and let the broccoli steam in the sauce for 2–3 minutes.
- Stir once more. The broccoli should look bright green and tender-crisp.
- Finish and serve
- Stir in half the scallions. Sprinkle the rest and sesame seeds on top.
- Serve over hot rice or noodles and enjoy that takeout-style payoff.
Variations I’ve Tried
- Gluten-free: Use tamari or certified gluten-free soy sauce. Check your beef broth too.
- Lower sugar: Swap half the brown sugar for monk fruit or allulose. Keep a little real sugar for that classic gloss.
- Beef cuts: Use flank steak, top sirloin, or tri-tip. Slice chuck thin and add 2 minutes to the pressure time.
- Veggie swap: Add mushrooms or snap peas with the broccoli. Use broccolini and cook for 1–2 extra minutes.
- Extra savory: Add 1 teaspoon fish sauce or 1 tablespoon oyster sauce to the mix.
- Orange vibe: Stir in 1 teaspoon orange zest and a splash of orange juice with the sauce for a citrus note.
- Spicy kick: Add more sriracha or a spoon of chili crisp at the end.
Pro Tips
I chill the steak in the freezer for 15–20 minutes before slicing. The firmer texture helps me cut thin slices for tender bites. I also keep the slices uniform so they cook evenly and soak up the sauce.
I deglaze like a pro because that step saves me from the burn warning and boosts flavor. Those browned bits melt right into the sauce and make each bite taste richer.
I steam the broccoli in the sauce at the end to keep it bright and crisp. If I want extra vibrant florets, I microwave the broccoli for 60–90 seconds first and then finish it in the pot for a minute.
I cut the cornstarch with a little cold water and add it while the sauce simmers for a silky finish. I keep the slurry modest because the sauce thickens more as it cools.
What to Serve with Instant Pot Beef and Broccoli
- Rice: Jasmine, basmati, brown rice, or cauliflower rice for a lighter plate.
- Noodles: Lo mein, udon, or rice noodles for a slurpable bowl.
- Crunchy sides: Cucumber salad, quick pickled carrots, or a simple Asian slaw.
- Extras: Kimchi, chili crisp, extra scallions, and lime wedges for the table.
Make-Ahead and Storage
My Instant Pot beef and broccoli reheats like a champ, so I pack it for lunches and lazy dinners without a second thought.
- Make-Ahead: Slice the beef and mix the sauce up to 2 days in advance. For a freezer shortcut, add sliced raw beef and the sauce to a zip-top bag and freeze for up to 3 months; thaw in the fridge overnight before cooking.
- To Refrigerate: Store cooled beef and broccoli in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze leftovers for up to 3 months. Thaw in the fridge overnight for the best texture.
- To Reheat: Warm gently in a skillet over medium heat with a splash of water. Use the microwave in 30-second intervals, or use the Instant Pot Sauté function on Low until hot.
Instant Pot Beef and Broccoli
Ingredients
Instructions
- Turn the Instant Pot to Sauté mode, add vegetable oil, and sear the sliced beef for 2–3 minutes until browned.
- Add soy sauce, beef broth, brown sugar, garlic, ginger, and stir to combine. Cancel Sauté mode.
- Secure the lid, set valve to sealing position, and cook on Manual (High Pressure) for 10 minutes.
- Quick release the pressure. In a small bowl, mix cornstarch and cold water to form a slurry.
- Turn Sauté mode back on, add the slurry and broccoli florets to the pot. Stir and cook for 3–5 minutes until broccoli is tender and sauce thickens.
- Drizzle with sesame oil. Serve hot, garnished with sliced green onions and sesame seeds over rice if desired.