Instant Pot Beef and Broccoli Recipe

Why I Love This Recipe

This Instant Pot Beef and Broccoli recipe is a game-changer for busy weeknights. It’s better than takeout, quicker to make, and customizable to suit your preferences. The beef is tender, the sauce is rich and savory, and the broccoli adds a fresh, crunchy balance. Plus, you can upgrade it with your favorite vegetables like mushrooms or bell peppers for extra flavor and nutrients.

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 482 kcal

Ingredients

• 1 1/2 lb chuck roast or flank steak, sliced into thin strips
• 1 tbsp canola oil
• 4 cloves garlic, minced
• 3/4 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp sesame oil
• 1 lb broccoli, cut into florets
• 3 tbsp water
• 3 tbsp cornstarch

Instructions

Step 1: Prepare the Beef

1. Turn the Instant Pot on and select the “Sauté” function. Add 1 tbsp canola oil and let it heat for 1–2 minutes.
2. Add the beef strips in batches to avoid overcrowding. Sear until lightly browned on both sides. Remove the beef and set aside.

Step 2: Make the Sauce

3. Add garlic to the pot and sauté for 30 seconds until fragrant.
4. Stir in the beef broth, soy sauce, brown sugar, and sesame oil, whisking until the sugar is dissolved.

Step 3: Pressure Cook the Beef

5. Return the browned beef to the Instant Pot and stir to coat in the sauce.
6. Secure the lid and set the valve to the “Sealing” position.
7. Cook on High Pressure for 10 minutes.

Step 4: Release Pressure

8. When the timer is up, perform a Quick Release by turning the valve to the “Venting” position. Carefully remove the lid when the pressure has been fully released.

Step 5: Thicken the Sauce

9. In a small bowl, mix 3 tbsp water and 3 tbsp cornstarch until smooth.
10. Turn the Instant Pot back to the “Sauté” function and stir in the cornstarch slurry. Cook for 2–3 minutes until the sauce thickens.

Step 6: Add the Broccoli

11. Add the broccoli florets to the pot and stir gently. Close the lid (do not lock) and let the broccoli cook:
    • Fresh broccoli: 3 minutes
    • Frozen broccoli: 5 minutes

Step 7: Serve

12. Once the broccoli is tender but crisp, give everything a final stir. Serve hot over steamed rice or noodles and enjoy!

Tips & Tricks

1. Cut Beef Thinly: To make slicing easier, freeze the beef for 10–15 minutes before cutting it into thin strips.
2. Veggie Upgrades: Add mushrooms, bell peppers, or carrots for added flavor and nutrition.
3. Control Saltiness: Use low-sodium soy sauce if you prefer a less salty dish.
4. Broccoli Texture: If you like your broccoli crunchier, reduce the sauté time by 1–2 minutes.

Storage & Reheating

1. Refrigerator: Store leftovers in an airtight container for up to 3 days.
2. Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
3. Reheating: Warm in the microwave or on the stovetop over low heat, adding a splash of water or beef broth if needed to loosen the sauce.

FAQs

1. Can I make this without an Instant Pot?
Yes! Use a large skillet or wok. Sear the beef, simmer the sauce with the beef for 15–20 minutes, and then follow the instructions to thicken the sauce and cook the broccoli.

2. What type of beef is best?
Chuck roast or flank steak works well because they become tender when cooked under pressure.

3. Can I make this gluten-free?
Absolutely! Swap the soy sauce for tamari or coconut aminos and use gluten-free cornstarch.

4. How do I make this spicier?
Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a kick of heat.

5. Can I double the recipe?
Yes, just make sure not to exceed the “Max Fill” line of your Instant Pot. Cooking time will remain the same.

Enjoy your homemade Instant Pot Beef and Broccoli, perfect for any night of the week!