Instant Pot Beef and Broccoli

The first time I made beef and broccoli in the Instant Pot, I stood there watching the steam release like it was some kind of magic trick. My husband walked into the kitchen asking what smelled so incredible, and I honestly had to check the timer because I couldn't believe dinner was ready that fast. Now this is the recipe I turn to when I want takeout flavors without the wait or the delivery fees.

Last winter my sister came over for dinner looking completely drained from work. I made this beef and broccoli, and by the time she finished her bowl, she was actually smiling and asking for the recipe. There's something about this dish that just feels like comfort in a bowl, no matter how exhausted you are when you start cooking.

Ingredients

• Flank steak or sirloin: Slicing against the grain is the secret to tender beef, I learned this the hard way after making chewy steak for years
• Cornstarch coating: This little step creates velvety meat and helps thicken the sauce naturally
• Low-sodium soy sauce: Regular soy sauce makes the dish too salty, trust me on this one
• Brown sugar: Caramelizes beautifully and gives that restaurant-style glossy finish
• Fresh ginger and garlic: The aromatics make all the difference, jarred ginger just doesn't cut it here
• Fresh broccoli florets: They hold up better during pressure cooking than frozen ones do
• Sesame oil: Just enough adds that nutty richness that makes the sauce taste authentic
• Cornstarch slurry: The final thickening step transforms the thin sauce into something luscious
• Sesame seeds and green onions: These finishing touches add crunch and color that makes the dish look impressive

Instructions

Prep the beef:

Toss the sliced steak with cornstarch until each piece is lightly coated, this tenderizes the meat as it cooks

Whisk the sauce:

Combine soy sauce, beef broth, brown sugar, sesame oil, garlic, ginger, rice vinegar, and red pepper flakes until the sugar dissolves completely

Pressure cook the beef:

Add the coated beef to your Instant Pot, pour in the sauce mixture, and stir everything together before sealing and cooking on high pressure for 10 minutes

Add the broccoli:

Quick release the pressure, open the lid, toss in the broccoli florets, then reseal and cook for just 1 more minute on high pressure

Thicken the sauce:

Quick release again, stir in the cornstarch-water slurry, and use Sauté mode for 2 to 3 minutes until the sauce coats the back of a spoon

Serve it up:

Spoon everything over steaming rice and finish with sesame seeds and fresh green onions for that pop of color

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This recipe became my go-to the week my microwave died and I still needed hot lunches for work. Now I purposely make extra just so I can eat it cold from the fridge the next day, standing over the sink like nobody's watching.

Make It Your Own

Sometimes I throw in sliced bell peppers or snap peas during that final minute of pressure cooking. The vegetables pick up all that sauce and make the dish feel even more substantial.

Serving Ideas

White rice is classic, but I've discovered that jasmine rice adds this fragrant floral note that pairs beautifully with the sesame oil. On nights when I want something lighter, I serve it over cauliflower rice and honestly hardly miss the carbs.

Leftover Magic

This might be one of those rare dishes that tastes even better the next day when the flavors have had time to marry. I pack it for lunch with a side of extra broccoli and it's the meal I actually look forward to eating at my desk.

• Store leftovers in the fridge for up to 4 days
• The sauce thickens even more as it sits, so add a splash of water when reheating
• Frozen rice from Trader Joe's makes instant meal prep possible

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There's something deeply satisfying about making a dish that usually feels like a restaurant treat right in your own kitchen. I hope this becomes one of those recipes you find yourself making on repeat, just like I do.

Recipe FAQs

→ What cut of beef works best?

Flank steak or sirloin sliced thinly against the grain yields the most tender results. The pressure cooking process further tenderizes the beef while keeping it juicy.

→ Can I use frozen broccoli?

Yes, frozen broccoli works well in this dish. Add it during the final minute of pressure cooking just as you would fresh florets.

→ How do I make it gluten-free?

Substitute tamari or coconut aminos for the soy sauce. Verify all other ingredients, particularly the beef broth, are certified gluten-free.

→ Is this dish spicy?

The red pepper flakes are optional, so you can control the heat level. Even with the flakes included, the spice level remains mild and adds just a gentle warmth.

→ What should I serve with this?

Steamed jasmine rice or noodles are classic accompaniments. The thickened sauce coats the rice perfectly, making every bite flavorful.