Instant Pot Beef and Broccoli Recipe

If you’re craving that takeout-style meal that’s rich, flavorful, and oh-so-quick to make, then you’ve got to try this Instant Pot Beef and Broccoli Recipe. I absolutely love how this dish comes together with tender, juicy beef and vibrant broccoli all coated in a glossy, perfectly balanced sauce — and you’ll find that using the Instant Pot makes it almost effortless. Stick with me here, because this recipe is a total game changer on busy weeknights or whenever you need a comforting dinner fast.

this Recipe

Ingredients You’ll Need

These ingredients are simple, pantry-friendly, and all work together to deliver that restaurant-worthy taste right at home. I always recommend using fresh minced garlic and fresh broccoli florets for the best texture and flavor. A quick note: pick gluten-free soy sauce and hoisin if you need to keep it allergy-friendly—it works beautifully.

• Soy sauce: I like to use gluten-free tamari, but regular soy sauce works well too for that deep umami flavor.
• Beef broth: Divided for marinating and thickening the sauce—homemade or store-bought is fine.
• Dark brown sugar: Adds a rich, molasses-like sweetness that balances the savory elements.
• Hoisin sauce: This little jar packs a ton of flavor; make sure to choose a gluten-free version if needed.
• Seasoned rice vinegar: Brings a subtle tanginess to brighten up the sauce.
• Sesame oil: A few drops go a long way to bring that classic Asian nutty aroma.
• Crushed red pepper flakes: Adjust to your favorite spice level; I usually start with one teaspoon.
• Ground ginger: For a warm, zesty kick that pairs perfectly with garlic.
• Garlic: Fresh minced garlic gives this dish its irresistible aroma—you can’t skip this!
• Flank steak: Thinly sliced against the grain for maximum tenderness after cooking.
• Cornstarch: Helps thicken the sauce to that glossy, clingy perfection.
• Broccoli florets: Fresh and crisp, the perfect veggie partner in this dish.
• Cooked rice: For serving, because you’ll want something to soak up all that delicious sauce.
• Chopped green onions: A fresh, bright garnish that adds color and bite.

Variations

I love how versatile this Instant Pot Beef and Broccoli Recipe can be—once you get comfortable with the basics, feel free to tweak it to your liking. Adding your own twist keeps it fresh and exciting.

• Spicy Kick: When I want more heat, I toss in some fresh sliced jalapeños or extra red pepper flakes; it wakes up the flavors wonderfully.
• Different Protein: I’ve swapped flank steak for thinly sliced chicken breast or even tofu, and it still turns out fantastic.
• Veggie Boost: Sometimes I add sliced bell peppers or snap peas right before finishing to pack in more color and crunch.
• Lower Sodium: I’ve used low-sodium soy sauce and broth for a lighter version without losing flavor.

How to Make Instant Pot Beef and Broccoli Recipe

Step 1: Marinate the Beef

Start by whisking together soy sauce, half of the beef broth, brown sugar, hoisin sauce, rice vinegar, sesame oil, crushed red pepper flakes, ground ginger, and minced garlic in a large bowl. This marinade does all the heavy lifting on flavor, so make sure to mix it well—you want every bite packed with that sweet-savory punch. Next, stir in the thinly sliced flank steak so it’s fully coated. I usually let it marinate in the fridge for at least 30 minutes, but if you have time, an hour or two really deepens the flavor. Don’t skip this step—it makes a huge difference!

Step 2: Pressure Cook the Beef

Pour the marinated steak and all that flavorful liquid straight into your Instant Pot. Seal the lid, making sure the valve is set to “sealing,” then cook on HIGH pressure for 6 minutes. When the timer goes off, let the Instant Pot naturally release pressure for 15 minutes before switching the valve to “venting” to release any leftover steam. This slow release helps keep the beef tender and prevents it from getting tough—trust me, I’ve learned the hard way on this.

Step 3: Thicken the Sauce and Add Broccoli

Hit the “Sauté” setting on your Instant Pot to get the sauce simmering. While it heats up, whisk the cornstarch with the remaining 1/4 cup beef broth until smooth—this slurry is your ticket to a luscious, thick sauce that clings to every piece of beef and broccoli. Slowly pour it into the pot while stirring to avoid lumps. Next, stir in the broccoli florets. Cover the pot and let it sit for about 10 minutes; this steams the broccoli to a crisp-tender state while the sauce thickens. If you prefer softer broccoli, giving it a few extra minutes works like a charm.

Step 4: Season and Serve

Give everything a taste and adjust the seasoning if needed—sometimes I add a pinch more sugar or a splash of soy sauce depending on my mood. Finally, serve this beauty steaming hot over cooked rice, and sprinkle chopped green onions on top for that fresh pop of flavor and color. It’s the kind of meal that will have everyone asking for seconds!

How to Serve Instant Pot Beef and Broccoli Recipe

Garnishes

I always finish with a generous sprinkle of chopped green onions for a fresh, vibrant crunch that complements the rich sauce perfectly. Sometimes I’ll add a few toasted sesame seeds on top for a subtle nutty flavor and a nice visual touch—definitely worth trying if you have them on hand!

Side Dishes

Besides the classic steamed white or jasmine rice, I love pairing this Instant Pot Beef and Broccoli Recipe with simple fried rice or even cauliflower rice for a lighter option. Roasted or sautéed snap peas and a crisp Asian-style cucumber salad are fantastic companions that add freshness and crunch.

Creative Ways to Present

For special occasions, I like to serve this dish family-style in a large shallow bowl, garnished with extra green onions and sesame seeds. Adding edible flowers or fresh herbs like cilantro can really elevate the presentation. Another fun idea is to serve it in mini lettuce cups for a hands-on appetizer twist that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge and they keep really well for up to 4 days. The flavors actually deepen after sitting overnight, so sometimes I purposely make it a day ahead. Just keep the rice separate if possible to avoid sogginess.

Freezing

I’ve frozen this dish both with and without rice, and recommend freezing the beef and broccoli alone in a freezer-safe container. When you thaw and reheat, the broccoli may soften a bit, but it still tastes amazing and makes for a quick meal anytime.

Reheating

To reheat, I find popping leftovers in the microwave with a splash of water or beef broth keeps the sauce from thickening too much and the beef tender. Alternatively, reheating gently on the stove while stirring works great to keep everything saucy and flavorful.

FAQs

Final Thoughts

This Instant Pot Beef and Broccoli Recipe has been a go-to in my kitchen for busy nights when I want something comforting but don’t want to spend forever cooking. It’s packed with flavor, easy to customize, and just so satisfying. I hope you enjoy making and sharing it as much as my family and I do—you’re only a few simple steps away from your own restaurant-worthy meal, right at home!

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