If you’re craving a cozy takeout favorite made from scratch in a fraction of the time, this Instant Pot Beef and Broccoli Recipe is exactly what you need. It brings together tender, thinly sliced flank steak and crisp-tender broccoli florets coated in a luscious sauce that hits all the right notes—savory, slightly sweet, and just a touch spicy. Thanks to the Instant Pot, this dish comes together quickly without sacrificing any of that beloved depth of flavor. Whether you’re a weeknight warrior or an adventurous home cook, this recipe is sure to become a regular in your meal rotation.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in creating the perfect balance of flavors and textures. From the savory soy sauce to the warmth of fresh ginger and the crunch of broccoli, everything works together simply but beautifully.
- Low-sodium beef broth (½ cup): Adds rich flavor while keeping the sauce silky and moist during pressure cooking.
- Cornstarch (2 tablespoons): Essential for thickening the sauce to that perfectly glossy finish.
- Shaoxing wine (3 tablespoons): A classic Chinese cooking wine that brings authentic depth and aromatic complexity.
- Oyster sauce (2 tablespoons): Offers a slightly sweet, umami-packed punch that amplifies the beef’s savoriness.
- Minced fresh ginger (1 teaspoon): Provides a bright, zesty warmth that cuts through the richness.
- Hot sauce such as Sriracha (1 tablespoon): Adds just the right kick of heat—adjust as you like!
- Sesame oil (2 tablespoons): Infuses the dish with its signature nutty aroma and flavor.
- Low-sodium soy sauce (¼ cup): The salty backbone of the sauce, carefully balanced for flavor without overpowering.
- Brown sugar (3 tablespoons): Balances salty and spicy elements with a gentle caramel sweetness.
- Minced garlic (3 cloves): Adds pungent, aromatic depth that’s key to Asian-inspired dishes.
- Red pepper flakes (¼ teaspoon): Provides a subtle background heat to enliven the sauce.
- Vegetable oil (3 tablespoons): Used for sautéing the beef and broccoli to lock in flavor and texture.
- Broccoli (1 head, cut into small florets): Delivers vibrant color and a satisfying crunch to complement the tender beef.
- Flank steak (1 pound, thinly sliced against the grain): The star protein, chosen for its lean texture and ability to soak up marinade flavors.
- Sesame seeds (1 tablespoon): For garnish, lending a subtle crunch and lovely visual finish.
How to Make Instant Pot Beef and Broccoli Recipe
Step 1: Make the Sauce
Start by combining all the sauce ingredients in a jar with a secure lid — soy sauce, beef broth, Shaoxing wine, oyster sauce, brown sugar, cornstarch, ginger, garlic, hot sauce, red pepper flakes, and sesame oil. Shake it like you mean it or whisk in a bowl until everything is beautifully incorporated. This sauce is the magic that ties the whole dish together.
Step 2: Marinate the Beef
Next, pour ¼ cup of your homemade sauce over the thinly sliced flank steak and give it a good toss to coat each piece evenly. Letting the beef soak up these flavors even briefly before cooking ensures every bite bursts with savory goodness.
Step 3: Sauté the Broccoli
Switch your Instant Pot to “Sauté” mode and heat 1 tablespoon of vegetable oil. Toss in the broccoli florets and sauté just until they turn a bright, inviting green. This quick sauté locks in their tender-crisp texture and fresh flavor. Then remove the broccoli and set it aside for later.
Step 4: Cook the Beef
To the same pot, pour in the remaining vegetable oil. Add your marinated beef in a single layer and sauté until it’s nicely browned on all sides. This step not only develops flavor but also seals in juices. Pour in the rest of the sauce mixture, making sure all those lovely browned bits get incorporated.
Step 5: Pressure Cook
Secure the Instant Pot lid, set it to “Manual” or “Pressure Cook” on high for 10 minutes, and let the magic happen. Pressure cooking tenderizes the beef to perfection and melds all the flavors into a rich, velvety sauce.
Step 6: Release Pressure and Combine
Once the time is up, use quick release to depressurize. Open the pot, add the sautéed broccoli back in, and gently stir to combine everything. The broccoli warms through without losing its crispness, creating that classic beef and broccoli duo.
How to Serve Instant Pot Beef and Broccoli Recipe
Garnishes
Sprinkle toasted sesame seeds over the top for a delicate crunch and nutty aroma that complements every bite. You might also add thinly sliced green onions or a drizzle of extra sesame oil for a fresh boost.
Side Dishes
This Instant Pot Beef and Broccoli Recipe shines best served over fluffy steamed white or jasmine rice, soaking up every bit of that luscious sauce. For a low-carb twist, serve it alongside cauliflower rice or silky soba noodles for even more texture variety.
Creative Ways to Present
Looking to impress? Serve this beef and broccoli in individual rice bowls with a garnish of fresh cilantro and lime wedges on the side. You can also pack it into lettuce wraps for a fun handheld meal that’s both light and satisfying.
Make Ahead and Storage
Storing Leftovers
Allow your leftovers to cool completely before transferring to an airtight container. Stored in the refrigerator, they will stay fresh and flavorful for up to 3 days, making for a quick, tasty lunch or dinner the next day.
Freezing
This dish freezes well if you want to save time on future meals. Portion it into freezer-safe containers and freeze for up to 3 months. Keep the broccoli a bit undercooked before freezing if possible, as it will help maintain texture during reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or beef broth to loosen the sauce if needed, ensuring it’s as saucy and delicious as when freshly made.
FAQs
Can I use a different cut of beef for this Instant Pot Beef and Broccoli Recipe?
Absolutely! While flank steak is ideal for its tenderness and ability to soak up flavors, you can also use sirloin or skirt steak. Just make sure to slice it thinly against the grain for the best texture.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute the soy sauce and oyster sauce with their gluten-free versions. These swaps will keep the rich flavor while accommodating gluten sensitivities.
Can I make this recipe spicier or milder?
Definitely. Adjust the amount of hot sauce and red pepper flakes according to your heat preference. If you want it milder, reduce or omit these ingredients; if you like it spicy, add a bit more or finish with fresh chili slices.
Do I need to pre-soak the beef before marinating?
No soaking is necessary besides tossing the sliced beef with the sauce for quick marination. The pressure cooking step tenderizes the meat perfectly, so a brief marinate is just fine.
Can I substitute the broccoli with other vegetables?
While broccoli is traditional, you can swap in snow peas, bok choy, or bell peppers depending on your preference. Just adjust the sauté time to maintain their crispness.
Final Thoughts
This Instant Pot Beef and Broccoli Recipe has all the hallmarks of a comforting, flavorful meal that comes together quickly and easily. It’s perfect for impressing dinner guests or just treating yourself on a busy night, delivering that restaurant-worthy taste without leaving your kitchen. Give it a try—you’ll wonder how you ever lived without it!
Print
Instant Pot Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Chinese
Description
This Instant Pot Beef and Broccoli recipe delivers a savory and slightly spicy Asian-inspired stir-fry that’s quick and easy to prepare. Tender flank steak is marinated and cooked with fresh broccoli florets in a flavorful sauce made with soy sauce, oyster sauce, garlic, ginger, and a touch of Shaoxing wine, all cooked perfectly in an Instant Pot for a convenient one-pot meal.
Ingredients
Sauce Ingredients
- ½ cup low-sodium beef broth (or water)
- 2 tablespoons cornstarch
- 3 tablespoons Shaoxing wine (Chinese cooking wine)
- 2 tablespoons oyster sauce
- 1 teaspoon minced fresh ginger
- 1 tablespoon hot sauce (such as Sriracha)
- 2 tablespoons sesame oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Other Ingredients
- 3 tablespoons vegetable oil
- 1 head broccoli, cut into small florets
- 1 pound flank steak, trimmed and thinly sliced against the grain
- 1 tablespoon sesame seeds
Instructions
- Make Sauce: Combine all sauce ingredients—beef broth, cornstarch, Shaoxing wine, oyster sauce, minced ginger, hot sauce, sesame oil, soy sauce, brown sugar, garlic, and red pepper flakes—in a jar with a lid and shake well until thoroughly mixed. Alternatively, whisk together in a bowl until smooth.
- Marinate Beef: Pour ¼ cup of the prepared sauce over the thinly sliced flank steak. Toss until all the beef slices are evenly coated. Set aside to marinate briefly while preparing the rest.
- Sauté Broccoli: Turn your Instant Pot to ‘Sauté’ mode and heat 1 tablespoon of vegetable oil. Add the broccoli florets and sauté them until they turn bright green and slightly tender, about 3-5 minutes. Remove the broccoli from the pot and set aside.
- Cook Beef: Add the remaining 2 tablespoons of vegetable oil to the Instant Pot. Add the marinated beef slices and sauté until the meat is browned on all sides. Then pour in the remaining sauce mixture, ensuring the beef is well coated.
- Pressure Cook: Secure the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ on high pressure for 10 minutes to fully cook the beef and allow the flavors to meld.
- Release Pressure: Once cooking is complete, use the quick release method to depressurize the Instant Pot safely and quickly.
- Combine and Serve: Add the sautéed broccoli back into the pot and stir gently to combine everything evenly. Garnish with sesame seeds and serve hot over steamed rice or noodles for a hearty meal.
Notes
- For best results, slice the flank steak very thinly against the grain to ensure tenderness.
- The sauce can be adjusted for heat by varying the amount of hot sauce or red pepper flakes.
- Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- If you prefer a thicker sauce, mix additional cornstarch with water and sauté the beef mixture after pressure cooking to thicken.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
