Instant Pot Beef and Broccoli is a one-pot Chinese takeout style meal that is just as good made at home! This pressure cooker beef and broccoli recipe has amazing flavor, with tender strips of beef, rice, and broccoli. All made in your pressure cooker!
Instant Pot Beef and Broccoli
We love Chinese takeout food. Around here we are lucky enough to have a lot of wonderful Asian restaurants. But for all that, it’s hard to find a good Chinese restaurant close by. The one we love is about a 20 minute drive away.
I don’t make a lot of Asian food at home. Sometimes I am lazy and don’t want to deal with so many ingredients and all of the chopping! So finding simpler recipes that I will make at home, and that taste good, is something I look out for.
Though there are a couple of steps to this recipe, Instant Pot Beef and Broccoli is pretty simple to make, and the end result is so good! Let me tell you about this tasty recipe.
What I like about Instant Pot Beef and Broccoli
• The biggest thing is that I make it all in one pot. The beef, broccoli, sauce, and even the rice.
• There is minimal chopping. The beef, onion, broccoli, and garlic. Not too bad!
• Flavorful sauce with pretty common ingredients such as soy sauce, ginger, sesame oil, beef broth, and brown sugar (plus a few others).
• I use chuck roast as it has great flavor, and cooks up super tender.
• It doesn’t take that long. You can have this meal on the table in about an hour.
• The flavor! The tender beef! Broccoli cooked perfectly! And rice!
You don’t have to cook the rice with the meat. You can use any method you prefer. Just try to time it to be done within a few minutes of the meat.
Likewise, if you prefer to steam your broccoli separately, you can do that. Some folks steam it in the microwave!
After you remove the rice and trivet from the pot, add the broccoli, pour in the cornstarch slurry, and pressure cook again, for 0 minutes. Then Quick Release. Fluff the rice with a fork so it keeps its texture.
This delicious pressure cooker beef and broccoli is a wonderful way to get Chinese takeout in your own home!
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Instant Pot Beef and Broccoli is a one-pot Chinese style meal that is as good as take out! Lots of flavor, with tender strips of beef, broccoli, and rice.
- ½ cup Soy Sauce, low sodium
- 1 cup Beef Broth, low sodium
- 1½ Tablespoons Sesame Oil
- 3 Tablespoons Brown Sugar (or to taste)
- 1 teaspoon Ginger Powder (or 1 Tablespoon fresh grated)
- ¼ teaspoon Red Pepper Flakes
- 2 Tablespoons Peanut or Canola Oil
- 2 lbs Chuck Roast or Flank Steak, sliced thinly against the grain
- 1 medium Onion, sliced into half moon shapes
- 5 cloves Garlic, pressed or finely minced (2 Tbsp)
- 1½ lbs Broccoli Florets, fresh or frozen
- 3 Tablespoons Corn Starch
- ¼ cup Cold Water
- 2 cups Long Grain White Rice, well rinsed
- 2 cups Water
- 1 Tablespoon Sesame Seeds
- 2 Green Onions, sliced
Gather all of your ingredients together and have everything chopped and ready to go before you start.
Combine all of the sauce ingredients in a large measuring cup or a medium size bowl. Whisk it well. Set aside.
Turn on the Sauté setting, and when hot, add the oil. Add half of the beef strips and brown them a couple minutes on both sides (don't cook fully). Remove them to a plate and repeat with the second half.
After the second batch has browned, add the first batch back into the pot and add the onion and garlic. Cook for a couple of minutes, stirring frequently.
Pour in the sauce and stir.
Turn off the Sauté setting. If you are making rice, set the tall trivet into the pot and set the pan of rice/water on the trivet. Then close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 10 minutes. High Pressure
After cooking cycle has ended, let the pot sit undisturbed for 5 minutes (5 minute natural release). Then do a Quick Release of the remaining pressure/steam. When the pin in the lid drops down, you can open the lid.
Carefully remove the pan of rice and the trivet and set aside. Add the broccoli to the pot, pour in the cornstarch slurry, and pressure cook again, for 0 minutes* (see Note below). Then Quick Release as soon as the cooking cycle has finished.
Meanwhile, fluff the rice with a fork and transfer to a serving bowl.
After you open the pot again, stir well. Serve over hot rice. Garnish as desired.
*Optionally, you can turn the sauté setting on the Low/Less setting and simmer until thickened and the broccoli is tender. Stir frequently and don't let it burn.
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Amazing recipe, I totally messed it up by forgetting the starch but lol but my family still loved it. Making it today with chicken. Yay!
WHAT TYPE OF BEEF DO i USE?????
Chuck roast or flank steak cut against the grain. Checo out the recipe card in the post. 🙂
Can you portion and freeze after cooking for meal prep?
Do you still pressure cook for the full 10 min. if you’re using flank steak bits instead of a chuck roast?
It depends on how big the pieces are. Flank and chuck are both tough, so I would cook for the full 10 minutes.
if using Jasmine rice would I still need to rinse it? THANK YOU!
love all your stuff
I think it would be good to rinse it.
Quick question. I’m new to IP and when you put the rice in the pan with water on top of the tall trivet, is it the IP pan that has the silicone lid? If so it has a venting tab that can be opened. I am not sure if you mean to use a pan with that lid or an open pan? Can you clarify?
I don’t use a lid on the pan when I cook rice using the Pot in Pot method. On the pressure cooker, yes, obviously! 😉