If you’re looking to add a tasty Asian-inspired dish to your Instant Pot repertoire, this Instant Pot Beef and Broccoli is just the thing. This tasty recipe uses simple ingredients, is easy to make, and even easier to clean up.
If you love a good Chinese or Asian-inspired dish, then you are going to love this Instant Pot Beef and Broccoli recipe. It can all be made right in the Instant Pot and you will have a recipe done in no time that will rival any Chinese Restaurant.
I love using the Instant Pot on busy weeknights because I can get delicious flavor to develop like in this savory sauce but in less time and have a recipe the whole family will enjoy.
Plus, this broccoli beef is an easy recipe to make and it will be better, quicker, and more budget-friendly than grabbing Chinese takeout and made with simple ingredients.
Easy Instant pot beef recipes:
- Instant Pot Beef Stroganoff Recipe (Dump and Go)
- Instant Pot Mongolian Beef Recipe (Freezer Meal)
- Instant Pot Pepper Steak Recipe with Rice
Ingredients used to make Instant Pot Beef and Broccoli:
- Minced garlic
- Boneless chuck roast beef cut into cubes or strips (another cut of beef to use: flank steak or skirt steak could work as well if necessary)
- Fresh broccoli florets
- Olive oil (sesame oil could be used as well)
Sauce Ingredients
- Beef broth
- Low sodium soy sauce (you can also use coconut aminos as a substitute)
- Sweetener brown sugar or honey
- Corn starch
How to make Instant Pot Beef and Broccoli:
- Select the Sauté mode on the pressure cooker for medium heat and add canola oil. When the pot is hot, add garlic and sliced beef to the bottom of the pot. Cook for a few minutes until browned, stirring frequently.
- Add beef broth, soy sauce, and sweetener. Stir together to dissolve the sweetener. Turn off the sauté mode.
- Secure and seal the lid. Cook for 15 minutes at high pressure.
- While waiting for the pressure cooker, cook broccoli by microwaving for 3-4 minutes until tender or longer if you are using frozen broccoli.
- When the pressure cooker is done, manually release pressure by carefully turning the release knob to its venting position (aka a quick release of pressure as opposed to a natural release of the pressure).
- Uncover the pressure cooker and remove about 1/4 cup of liquid. Mix it with corn starch in a small bowl until completely dissolved and smooth for the cornstarch slurry, and add it back to the pot.
- Turn on the Sauté mode for medium heat. Let the sauce simmer for about 5 minutes to thicken it a bit, stirring frequently. Turn off the Sauté mode.
- Add cooked fresh florets back to the pot with the pressure cooker beef and briefly stir to coat with the sauce. Serve immediately with a side such as cauliflower rice and some sesame seeds as an optional topping.
How to store leftover tender beef and broccoli:
When you need to store the leftovers for next time, just place the room temperature beef and broccoli in an airtight container and store it in the fridge for up to 4-5 days.
What to serve with this homemade beef and broccoli recipe:
- How to Cook White Rice in the Instant Pot
- Italian Fresh Green Salad Recipe
- Sautéed Peppers and Onions
- Air Fryer Parmesan Broccoli Recipe
- Lunchbox Peppers Sauteed in Garlic and Olive Oil
- Strawberry Spinach Salad and Homemade Poppy Seed Dressing Recipe
Delicious family favorite Instant Pot Recipes:
- Instant Pot Cheesy Chicken and Pasta Recipe
- How to Cook White Rice in the Instant Pot
- Instant Pot Orange Chicken Recipe
- Instant Pot Cheesy Chicken and Rice Recipe
- Instant Pot Creamy Macaroni and Cheese Recipe
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Instant Pot Beef and Broccoli Recipe
If you’re looking to add a tasty Asian-inspired dish to your Instant Pot repertoire, this Instant Pot Beef and Broccoli is just the thing.
Serving
Video
Ingredients
- 2 teaspoons minced garlic
- 1½ pounds boneless chuck roast beef, cut into cubes or strips
- 12 ounces broccoli florets, 6-7 cups
- 1 Tablespoon olive oil
For the Sauce
- ½ cup beef broth
- ½ cup low-sodium soy sauce
- ¼ cup sweetener, brown sugar or honey
- 1 Tablespoon corn starch
Equipment
Instructions
- Select the Sauté mode on the pressure cooker for medium heat and add canola oil. When the pot is hot, add garlic and sliced beef. Cook for a few minutes until browned, stirring frequently.
- Add beef broth, soy sauce, and sweetener. Stir together to dissolve the sweetener. Turn off the sauté mode.
- Secure and seal the lid. Cook for 15 minutes at high pressure.
- While waiting for the pressure cooker, cook broccoli by microwaving for 3-4 minutes until tender.
- When the pressure cooker is done, manually release pressure by carefully turning the release knob to its venting position.
- Uncover the pressure cooker and remove about 1/4 cup of liquid. Mix it with corn starch in a small bowl until completely dissolved and smooth, and add it back to the pot.
- Turn on the Sauté mode for medium heat. Let the sauce simmer for about 5 minutes to thicken it a bit, stirring frequently. Turn off the Sauté mode.
- Add cooked broccoli back to the pot and briefly stir to coat with the sauce. Serve immediately with a side such as cauliflower rice.
Notes
How to turn this into a freezer meal:
Place meat, garlic, beef broth, soy sauce, and brown sugar (or honey) into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup beef broth or water in with the frozen food.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 45 minutes (or 30 minutes per pound of your meat). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Nutrition
Calories: 263 kcal · Carbohydrates: 15 g · Protein: 25 g · Fat: 16 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 78 mg · Sodium: 894 mg · Potassium: 609 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 368 IU · Vitamin C: 51 mg · Calcium: 53 mg · Iron: 3 mg
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