Name: Instant Pot Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 pounds flank steak, thinly sliced against the grain; 4 cups broccoli florets, cut into bite-size pieces; 1 cup low sodium beef broth; 1/2 cup low sodium soy sauce or tamari; 1/3 cup brown sugar, packed; 2 tablespoons oyster sauce; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 1/4 teaspoon crushed red pepper flakes; 3 tablespoons cornstarch; 3 tablespoons cold water; 2 tablespoons oil, for sautéing; 2 whole green onions, thinly sliced; sesame seeds, for garnish; cooked white rice, brown rice, or cauliflower rice, for serving

Instant Pot Beef and Broccoli Recipe tastes like takeout from your favorite spot, with tender beef, crisp-tender broccoli, and a glossy, savory-sweet sauce that clings to every bite. It suits busy home cooks who want a weeknight dinner in about 30 minutes without babysitting a skillet. I first tested this version on a Tuesday when my energy felt low and my craving for takeout felt very high, and it absolutely saved the night.

Why Make This Instant Pot Beef and Broccoli Recipe at Home

You control the ingredients, so the sauce tastes rich and clean instead of overly salty or sugary. You also skip deep frying and still get that classic beef and broccoli flavor with a fraction of the effort.

This Instant Pot Beef and Broccoli Recipe cooks quickly, so you get dinner on the table faster than delivery. Cleanup stays easy because everything happens in one pot, which always feels like a tiny miracle at 8 p.m.

“This Instant Pot Beef and Broccoli Recipe tastes better than our usual takeout and hits the table in under 30 minutes, so it now stays on our weekly rotation. ★★★★★”

Ingredients You Need

Beef

1.5 pounds flank steak, thinly sliced against the grain
- You can also use sirloin, skirt steak, or thinly sliced chuck roast.
- Slice the beef while it still feels slightly firm from the fridge so your knife glides easily.

Broccoli

4 cups broccoli florets, bite-size pieces
- Fresh broccoli gives the best texture.
- Use frozen broccoli in a pinch and add it straight from the freezer at the end so it does not turn mushy.

Sauce

1 cup low sodium beef broth
1/2 cup low sodium soy sauce or tamari for gluten free
1/3 cup brown sugar, packed
- Use coconut sugar if you want a slightly deeper, less sweet flavor.
2 tablespoons oyster sauce
- This adds depth and that classic takeout taste; skip it only if you must.
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
- Use 1 teaspoon ground ginger if you do not have fresh, but fresh tastes brighter.
1/4 teaspoon crushed red pepper flakes, optional for heat

Thickener

3 tablespoons cornstarch
3 tablespoons cold water

Finishing touches

2–3 green onions, thinly sliced
Sesame seeds, for garnish
Cooked white rice, brown rice, or cauliflower rice, for serving

Pantry shortcuts and brand notes

Use jarred minced garlic and ginger to save time on weeknights.
Choose a low sodium soy sauce so the Instant Pot Beef and Broccoli Recipe does not taste too salty.
Use store-bought beef broth from a carton or concentrate; I like Better Than Bouillon beef base for strong flavor.

Equipment

6 or 8 quart Instant Pot or other electric pressure cooker
Cutting board and sharp chef’s knife
Small whisk or fork for mixing the sauce and cornstarch slurry
Tongs or a spatula for stirring the beef
Measuring cups and spoons

Tips & Mistakes

Slice the beef thinly against the grain so it turns tender instead of chewy.
Use low sodium soy sauce and broth so the sauce tastes balanced and not salty.
Sauté the beef in batches if your Instant Pot feels crowded so it browns lightly instead of steaming.
Deglaze the pot with a splash of broth after sautéing so nothing sticks and triggers a burn warning.
Add the broccoli after pressure cooking so it stays bright green and crisp-tender instead of limp.
Use cold water for the cornstarch slurry so it mixes smoothly and thickens the sauce without lumps.
Taste the sauce before thickening and adjust sweetness, salt, or heat so it matches your preference.
Cut broccoli into similar size florets so they cook evenly and finish at the same time.
Do not overcook under pressure; stick to short cook times because thin beef cooks very quickly.
Let the Instant Pot release pressure manually (quick release) so the beef does not keep cooking and turn tough.

How to Make Instant Pot Beef and Broccoli Recipe

Step 1: Prep the beef and broccoli

Slice the flank steak thinly against the grain into bite-size strips. Pat the slices dry with paper towels so they brown better. Cut the broccoli into small florets and set them aside in a bowl.

Step 2: Mix the sauce

In a medium bowl, whisk together beef broth, soy sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Taste a spoonful and adjust sweetness or salt if needed. Keep the sauce near the Instant Pot because you will add it right after the beef.

Step 3: Sauté the beef

Set the Instant Pot to Sauté and let it heat until it shows “Hot.” Add a drizzle of oil, then add half the beef in a single layer and sear for 1–2 minutes, stirring just enough to color the strips. Transfer that batch to a plate, then repeat with the remaining beef.

Step 4: Deglaze the pot

Pour in a small splash of the sauce or a few tablespoons of broth. Scrape up all the browned bits from the bottom with a wooden spoon. Those bits add flavor and also prevent a burn warning.

Step 5: Pressure cook the beef

Return all the beef and any juices to the pot. Pour in the rest of the sauce and stir so the beef coats evenly. Lock the lid, set the valve to Sealing, select Manual or Pressure Cook on high, and set the timer for 8 minutes.

Step 6: Quick release and add broccoli

When the timer ends, move the valve carefully to Venting for a quick release. Open the lid and hit Cancel to stop the cooking. Stir in the broccoli florets, then close the lid again and let the broccoli sit in the hot sauce for about 5 minutes until crisp-tender, or use Sauté for 2–3 minutes if you want it softer.

Step 7: Thicken the sauce

In a small bowl, whisk the cornstarch and cold water until smooth. Turn Sauté back on and bring the mixture in the pot to a gentle simmer. Stir in the slurry and cook 1–2 minutes until the sauce thickens and turns glossy, stirring often so nothing sticks.

Step 8: Finish and serve

Turn off Sauté and let the Instant Pot Beef and Broccoli Recipe rest for a minute so the bubbles calm down. Sprinkle in sliced green onions and sesame seeds. Serve the beef and broccoli over hot rice or your favorite base and spoon extra sauce over the top.

Variations I've Tried

I swap half the broccoli for snow peas or green beans when I want more veggie variety. I also add sliced carrots with the broccoli for extra color and a little sweetness. When I need a lower carb option, I serve the Instant Pot Beef and Broccoli Recipe over cauliflower rice or steamed cabbage instead of regular rice.

I sometimes stir in a tablespoon of chili garlic sauce with the slurry when I want a spicy version. I also tried a honey version by swapping the brown sugar for honey, which gave the sauce a lighter sweetness and a slightly floral note. When I only have chicken on hand, I slice boneless skinless thighs and follow the same method with a shorter 6 minute cook time.

How to Serve Instant Pot Beef and Broccoli Recipe

Serve Instant Pot Beef and Broccoli Recipe over fluffy white rice, brown rice, jasmine rice, or cauliflower rice so the sauce has something to soak into. Add a side of steamed edamame, cucumber salad, or simple stir fried veggies to round out the meal. Top each bowl with extra green onions, sesame seeds, and a drizzle of sriracha if you like heat. This dish also packs nicely into meal prep containers for quick lunches during the week.

How to store

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in a skillet over medium heat with a splash of water or broth until hot, then add fresh green onions on top.
Use the microwave for single portions and heat in 30 second bursts, stirring between each, until warmed through.
Freeze cooled Instant Pot Beef and Broccoli Recipe in freezer-safe containers or bags for up to 2 months, then thaw overnight in the fridge before reheating.