Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli with tender beef strips cooked in a savory soy and sesame sauce, paired with crisp-tender broccoli. This quick and easy pressure cooker recipe delivers restaurant-style flavors at home, with minimal prep and cooking time. Perfect for weeknight dinners, meal prep, or serving over steamed rice or noodles, this dish combines a rich, flavorful sauce with healthy vegetables. Customize with your favorite Asian-inspired ingredients for a versatile, family-friendly dinner.

Ingredients

For the Beef:

• 1 Tbsp vegetable oil
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 12 oz (340 g) beef steak (flank or preferred cut), sliced into strips or cubes
• ¼ cup (60 ml) water, to deglaze

For the Sauce:

• ¼ cup (60 ml) low-sodium soy sauce
• 1 tsp brown sugar (light or dark) or honey
• 1 tsp toasted sesame oil
• ¾ cup (180 ml) water or beef stock

For the Slurry, Broccoli, and Garnish:

• 1 Tbsp cornstarch mixed with 1 Tbsp water
• 12 oz (340 g) broccoli, steamed
• 1 tsp sesame seeds (optional)

For Serving:

• Cooked rice

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Instructions

Brown the Beef

1. Turn on the Instant Pot and select the SAUTE setting. Heat vegetable oil and sauté garlic and ginger for 30 seconds until fragrant.
2. Add beef and brown on all sides, stirring occasionally.
3. Deglaze the pot with ¼ cup water, scraping up any browned bits from the bottom.

Cook Under Pressure

4. Add soy sauce, brown sugar (or honey), toasted sesame oil, and water or beef stock. Stir to combine.
5. Secure the lid, set the vent to SEALING, and select PRESSURE COOK or MANUAL for 8 minutes on high. The pot will take about 5 minutes to come to pressure.
6. When cooking is complete, perform a quick release and carefully remove the lid.

Thicken the Sauce and Add Broccoli

7. Press SAUTE, then add the cornstarch slurry. Stir until the sauce thickens, about 1–2 minutes. Add extra slurry if needed.
8. Stir in steamed broccoli and mix well.

Serve

9. Serve hot over cooked rice and garnish with sesame seeds if desired.

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Why You’ll Love This Recipe

• Quick, all-in-one Instant Pot method for restaurant-style beef and broccoli.
• Tender beef with a rich, savory sauce that clings to each piece.
• Minimal prep and cleanup with a healthy vegetable addition.
• Perfect for weeknight dinners or meal prep.

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Tips

• Slice beef against the grain for maximum tenderness.
• Steam broccoli separately to prevent overcooking.
• Stir the slurry gradually to avoid lumps in the sauce.
• Use low-sodium soy sauce to control salt levels.

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Variations and Substitutions

• Protein alternatives: Try chicken, shrimp, or tofu instead of beef.
• Sauce options: Add hoisin sauce, oyster sauce, or chili flakes for different flavors.
• Vegetables: Swap broccoli with bok choy, snap peas, or bell peppers.
• Gluten-free: Use tamari instead of soy sauce.

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FAQs

Can I make this ahead of time?
Yes, store beef and broccoli separately in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Can I freeze this dish?
Yes, freeze the beef and sauce separately from the broccoli for up to 2 months. Thaw before reheating.

How can I make the sauce thicker?
Gradually add more cornstarch slurry while stirring on SAUTE until desired thickness is reached.

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Serving

Serve over steamed white or brown rice, cauliflower rice, or noodles. Pair with a side of Asian-style salad or spring rolls for a complete meal.

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Suggestions

• Garnish with additional sesame seeds and sliced green onions for freshness.
• Add a splash of soy sauce or rice vinegar before serving for extra flavor.
• Serve alongside egg rolls or dumplings for an Asian-inspired dinner.