Servings
Font
Back
5.0 from 105 votes

Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli is made with tender beef that melts in your mouth, in the most amazing Asian sauce. A weeknight staple that is made in a fraction of the time in the pressure cooker.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 414 kcal
Course: Main Course
Cuisine: Chinese , American

Ingredients

  • 2 tablespoons vegetable oil
  • 2 lbs flank steak sliced across the grain
  • 1/4 cup water
  • 12 oz frozen broccoli bag steamed
Sauce:
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon red pepper flakes
  • 1/2 cup soy sauce low sodium
  • 2 tablespoons sesame oil
  • 1 cup beef broth low sodium
  • 1/3 cup brown sugar or 1/2 cup for a sweeter version
Cornstarch Slurry:
  • 2 tablespoons cornstarch
  • 1/3 cup water
Garnish:
  • 1/4 cup green onions chopped
  • 1 teaspoon sesame seeds

Instructions

    Cup of Yum
  1. In a medium bowl whisk together all the ingredients listed in the Sauce compartment. Set aside.
  2. Press Sauté on the Instant Pot-> wait for the Instant Pot indicator to read HOT.
  3. Add vegetable oil, once the oil is hot, add the beef in one layer (in batches), do not move or turn the beef for about 2 minutes to make sure it gets a nice sear on one side (this is important). Stir the beef and sauté for 2 minutes on the other side. Remove, set aside on a plate covered in foil and brown another batch of beef, and set aside.
  4. Once done with browning the beef, add 1/4 cup of water to the pot to deglaze it. Using a wooden spoon, try to get any bits and pieces that are stuck to the bottom of the pot.
  5. Add the beef back to the pot, pour the sauce mixture on top. Stir to combine.
  6. Close lid and pressure cook on High Pressure for 10 minutes + 10 minutes Natural Release. After 10 minutes of NPR, turn off the Instant Pot. Release the remaining pressure. Open the lid.
Cornstarch Slurry:
  1. Make the cornstarch slurry: In a small bowl mix cornstarch with water until fully combined. With the IP on the Sauté function, add the slurry to the pot, stir to combine, and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. If needed add more slurry (1 tbsp cornstarch mixed with 1 tbsp water) until desired thickness is achieved. Keep in mind that the sauce will thicken more once it cools.
  2. Stir in the steamed broccoli.
  3. Turn off the Instant Pot and serve over rice or noodles. Garnish with fresh chopped green onions and sesame seeds.

Notes

  • I bought frozen broccoli that can be steamed directly in the bag in the microwave. You can also steam them in a microwave safe bowl: Put all the broccoli in microwave-safe bowl and add 2-3 tablespoons of water per about 1 lb of broccoli. Cover with a lid, preferably should be covered tightly to keep the steam inside the bowl. Microwave for 3-4 minutes. If you are not sure of your microwave power, try at 2 1/2 minutes if the broccoli are done, if needed, cover back and microwave more. Same method can be used to steam fresh broccoli. Make sure you cut them into smaller florets before adding them to the bowl.

Nutrition Information

Serving 0g Calories 414kcal (21%) Carbohydrates 22g (7%) Protein 36g (72%) Fat 19g (29%) Saturated Fat 8g (40%) Cholesterol 90mg (30%) Sodium 1338mg (56%) Potassium 791mg (23%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 495IU (10%) Vitamin C 51.4mg (57%) Calcium 81mg (8%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 414

% Daily Value*

Serving 0g
Calories 414kcal 21%
Carbohydrates 22g 7%
Protein 36g 72%
Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 90mg 30%
Sodium 1338mg 56%
Potassium 791mg 17%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 495IU 10%
Vitamin C 51.4mg 57%
Calcium 81mg 8%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.