Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli is a weeknight meal that checks all the boxes: it’s quick, hearty, and utterly satisfying. Imagine tender strips of beef soaking in a savory, umami-rich sauce, paired with vibrant broccoli florets. This dish brings the takeout experience right to your kitchen, allowing you to indulge in homemade goodness without the fuss. I love making this when I need a substantial meal without spending hours in the kitchen. Plus, it impresses everyone at the dinner table, making it ideal for both family dinners and casual gatherings.

What Makes This Recipe Special

One standout feature of this Instant Pot Beef and Broccoli recipe is its ability to deliver on both flavor and convenience. With just a handful of ingredients and about 30 minutes of your time, you can create a dish that rivals your favorite Chinese takeout. The best part? It’s budget-friendly. Chuck roast or flank steak is both affordable and perfect for soaking in all the flavors from the marinade.

And let’s not forget the ease of cleanup. Cooking in the Instant Pot means fewer pots and pans to deal with, allowing you more time to enjoy your meal.

“This Beef and Broccoli recipe is a game-changer! So quick and delicious—definitely a new favorite in our house!”

How to Prepare This Recipe

Making Instant Pot Beef and Broccoli is a breeze, and here’s how it goes down:

1. Start with browning the meat: This step lays down the rich, deep flavors.
2. Mix the sauce: Blend your broth, soy sauce, garlic, brown sugar, and sesame oil for that signature taste.
3. Pressure cook the beef: Lock in those flavors while the beef becomes juicy and tender.
4. Add the cornstarch slurry: This helps thicken the sauce to the perfect consistency.
5. Finish with broccoli: A brief sauté at the end keeps the broccoli vibrant and crunchy.

Let’s dive into the ingredients to ensure you have everything before you start.

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Gather Your Ingredients

To whip up this fantastic dish, you’ll need:

• 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 pound broccoli, cut into florets
• 3 tbsp water
• 3 tbsp cornstarch

Feel free to swap soy sauce with tamari or coconut aminos for a gluten-free version. If you’re out of sesame oil, a splash of olive oil can suffice in a pinch, though it won’t have the same nutty flavor.

Step-by-Step Directions

1. Set your Instant Pot: Pour in the canola oil and set it to “Sauté” mode.
2. Brown the beef: Working in batches, brown the sliced beef until its exterior is nicely seared. Remove the beef and set it aside.
3. Create the sauce: Into the pot, combine the beef broth, minced garlic, soy sauce, brown sugar, and sesame oil. Stir until the sugar dissolves.
4. Pressure cook: Return the beef to the pot, seal the lid, and cook on high pressure for 10 minutes. Ensure the valve is set to sealing.
5. Quick release: After cooking, carefully perform a quick release by changing the valve to venting. When the pressure drops, remove the lid.
6. Thicken the sauce: Whisk together cornstarch and water in a bowl, and add it to the pot, stirring until smooth.
7. Add broccoli: Switch back to “Sauté,” add the broccoli, and mix. Cover and cook for 3 minutes if using fresh or 5 minutes for frozen broccoli.
8. Serve and enjoy!: Open the lid, give the dish a final stir, plate it up, and savor!

Best Way to Serve

There are endless ways to serve this Instant Pot Beef and Broccoli! Here are some fantastic ideas to elevate your meal:

• Over steamed rice: Classic and satisfying; the sauce pools wonderfully in rice.
• On a bed of noodles: Try egg noodles or rice noodles for a fun twist.
• With quinoa: For a healthier alternative, serve it with quinoa or cauliflower rice.
• Topped with sesame seeds: A sprinkle of toasted sesame seeds gives a pleasant crunch.

Feel free to garnish with sliced green onions for a fresh touch.

Storing Leftovers

If you have leftovers (though I doubt it!), here’s how to store them safely:

• Refrigeration: Keep leftover beef and broccoli in an airtight container. It’ll last up to 3 days in the fridge.
• Freezing: For longer storage, you can freeze the beef and broccoli for up to 3 months. Just ensure you thaw it thoroughly before reheating.
• Reheating: Warm on the stovetop over low heat or use the microwave until it’s heated through.

Always remember to store food safely and never leave it out at room temperature for too long.

Expert Advice

Want to take your Instant Pot Beef and Broccoli to the next level? Here are some tips to keep in mind:

• Marinate the beef: If time allows, marinating the beef in soy sauce and garlic for a few hours adds an extra depth of flavor.
• Cut evenly: Ensure strips of beef are all sliced thinly and uniformly for even cooking.
• Don’t overcrowd the pot: Browning the meat in batches prevents the pot from steaming and allows for that crucial browning.

Creative Twists

Bored of the same old dish? Here are some variations you can try:

• Add bell peppers: Sauté some sliced bell peppers along with the broccoli for a pop of color and sweetness.
• Spicy kick: Stir in some red pepper flakes or sriracha for a spicy version.
• Diabetic-friendly: Replace brown sugar with a low-calorie sweetener to decrease the sugar content.

Feel free to get creative with your favorite spices and veggies!

Your Questions Answered

How Long Does This Recipe Take to Make?

It takes about 30 minutes total, including prep and cooking time, making it a great option for busy weeknights.

Can I Use Other Cuts of Beef?

Absolutely! Cuts like sirloin or ribeye work well, but they can be more expensive compared to chuck roast or flank steak.

Is This Dish Freezable?

Yes, you can freeze the cooked beef and broccoli for up to three months. Make sure to store it in an airtight container for the best quality.

Now you’re all set to create this mouthwatering Instant Pot Beef and Broccoli! Enjoy the savory flavors and the joy of cooking at home!

Instant Pot Beef and Broccoli

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free option available

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Description

A quick and hearty weeknight meal featuring tender beef and vibrant broccoli in a savory sauce.

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Ingredients

Scale 1x2x3x

• 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 pound broccoli, cut into florets
• 3 tbsp water
• 3 tbsp cornstarch

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Instructions

1. Set your Instant Pot to ‘Sauté’ mode and pour in the canola oil.
2. Brown the beef in batches until nicely seared, then remove and set aside.
3. In the pot, combine beef broth, minced garlic, soy sauce, brown sugar, and sesame oil; stir until the sugar dissolves.
4. Return beef to the pot, seal the lid, and cook on high pressure for 10 minutes.
5. Perform a quick release by changing the valve to venting when cooking is done.
6. Whisk together cornstarch and water, then stir it into the pot until smooth.
7. Switch back to ‘Sauté’, add broccoli, cover, and cook for 3 minutes if using fresh or 5 minutes for frozen broccoli.
8. Open the lid, stir, plate, and enjoy!

Notes

Serve over steamed rice, noodles, or quinoa. Garnish with sesame seeds and green onions for added flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Instant Pot, Beef and Broccoli, Quick Dinner, Chinese Takeout