Instant Pot Beef and Broccoli Recipe

If you’re craving that perfect balance of tender beef and crisp broccoli smothered in a rich, savory sauce, you’re in for a treat with this Instant Pot Beef and Broccoli Recipe. I absolutely love how this comes together in no time, thanks to the Instant Pot, making it a weeknight favorite around my house. Whether you’re new to pressure cooking or a seasoned pro, you’ll find this dish both straightforward and incredibly satisfying. Stick with me, and I’ll share all my tips to help you nail it every time!

this Recipe

Ingredients You’ll Need

This Instant Pot Beef and Broccoli Recipe brings together pantry staples with fresh broccoli and a luscious marinade that really packs a punch. A quick note: using a gluten-free soy sauce means everyone can enjoy this dish safely.

• Soy sauce: I love using a good quality, naturally brewed soy sauce for depth—gluten-free if needed to keep it allergy-friendly.
• Beef broth: Adds savory depth to the sauce—homemade or store-bought works just fine.
• Dark brown sugar: It caramelizes perfectly, balancing the salty with sweetness.
• Hoisin sauce: This adds that iconic sweet and tangy flavor you want in your beef and broccoli.
• Seasoned rice vinegar: A splash brightens the whole dish and cuts the richness.
• Sesame oil: Toasty and aromatic, it gives the final dish that restaurant-quality feel.
• Crushed red pepper flakes: Adjust these based on your heat tolerance—I usually use less for a family-friendly version.
• Ground ginger: Fresh ginger is great too, but ground works well and blends easily.
• Garlic: Fresh minced garlic elevates the sauce with its punchy flavor.
• Flank steak: I swear by flank steak here because it cooks quickly and stays tender when sliced thinly against the grain.
• Cornstarch: This is your secret weapon for thickening the sauce after pressure cooking.
• Broccoli florets: Choose fresh, firm florets—cutting them bite-sized helps them cook evenly.
• Cooked rice: Perfect for soaking up that wonderful sauce.
• Chopped green onions: Adds a fresh, crisp finish and a pop of color.

Variations

I’m all about adapting this Instant Pot Beef and Broccoli Recipe to fit what I have on hand or suit different tastes. Feel free to make it your own!

• Swap the Beef: I’ve tried this with sirloin and it still works great, but flank steak remains my favorite for tenderness and flavor absorption.
• Veggie Boost: When I want extra veggies, I toss in sliced bell peppers or snap peas along with the broccoli for vibrant color and texture.
• Heat it Up: If you like spicy food, double the red pepper flakes or add a dash of Sriracha before serving — it’s a game changer!
• Make it Paleo: Use coconut aminos instead of soy sauce and swap cornstarch for arrowroot powder to keep it grain-free.

How to Make Instant Pot Beef and Broccoli Recipe

Step 1: Marinate the Steak for Maximum Flavor

Start by whisking together the soy sauce, half the beef broth, brown sugar, hoisin sauce, rice vinegar, sesame oil, red pepper flakes, ground ginger, and minced garlic in a large bowl. This marinade carries all the flavors you want in every bite. When I first tried this, I was surprised just how much difference marinating made. Then, toss in the sliced flank steak, making sure every piece gets coated. Cover and let it rest—30 minutes at room temp works if you’re in a rush, but overnight in the fridge is even better if you plan ahead.

Step 2: Pressure Cook Beef to Tender Perfection

Pour the steak and all that gorgeous marinade right into your Instant Pot. Secure the lid and set the valve to sealing, then cook on high pressure for 6 minutes. This is where the magic happens — the beef steams inside the flavorful liquid, turning perfectly tender. Once the timer goes off, I let it naturally release for 15 minutes; this extra step helps keep the meat juicy instead of drying it out with a quick release right away.

Step 3: Thicken Sauce and Add Broccoli

After the natural pressure release, switch to Sauté mode on your Instant Pot. Mix cornstarch with the remaining broth in a small bowl until smooth, then whisk it into the pot. Stir in your broccoli florets, cover (to trap the steam), and let it sit for about 10 minutes. This step cooks the broccoli just right while thickening the sauce to that luscious restaurant quality consistency. When I first tried adding the broccoli before pressure cooking, it always got mushy—this trick keeps it crisp and fresh.

Finish by tasting the sauce and adjusting seasoning if needed. Serve this delicious beef and broccoli hot over your favorite cooked rice, and garnish with freshly chopped green onions for a bright finishing touch.

How to Serve Instant Pot Beef and Broccoli Recipe

Garnishes

I’m a big fan of chopped green onions here—they add that fresh, crunchy bite and a pop of color that makes the dish feel homemade and inviting. Sometimes, I sprinkle a few toasted sesame seeds on top for an extra nutty flavor and texture I just can’t get enough of.

Side Dishes

Serving this over fluffy steamed jasmine or basmati rice is my go-to because it soaks up all the flavorful sauce perfectly. On days I’m feeling a bit more indulgent, I opt for garlic fried rice or even soba noodles to mix things up. For a side, simple Asian-inspired slaws or quick pickled cucumbers pair beautifully to add a crisp, refreshing counterbalance.

Creative Ways to Present

For dinner parties, I like to serve the beef and broccoli in mini bowls or on individual lettuce wraps — it adds a fun, shareable vibe. Transforming leftovers into lettuce wraps topped with crunchy peanuts and a squeeze of lime has become a favorite family lunch hack. Presentation really amps up the wow factor with minimal effort.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the dish cool before storing it in an airtight container in the fridge. I usually eat leftovers within 3-4 days for the best taste and freshness. The sauce holds up really well, and the broccoli retains some crispness if you don’t let it sit too long.

Freezing

I’ve frozen this dish successfully, making sure to slightly undercook the broccoli so it doesn’t get mushy after thawing. Freeze in portions, and thaw overnight in the fridge before reheating. Keep in mind the texture of the broccoli changes a bit, but the beef and sauce stay delicious.

Reheating

I prefer reheating leftovers gently in a skillet over medium heat with a splash of water or broth to keep things saucy and prevent the beef from drying out. Microwaving works too — just cover loosely to retain moisture and avoid overcooking.

FAQs

Final Thoughts

This Instant Pot Beef and Broccoli Recipe holds a special place in my weeknight rotation because it’s comfort food that feels a little fancy but requires minimal effort. I love how the pressure cooker transforms humble ingredients into a dish that tastes restaurant-quality without the wait. Give it a shot—you’ll be surprised how quickly dinner comes together, and I bet it’ll become a family favorite in your kitchen too!

Print