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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, crisp-tender broccoli, and fluffy rice. All made in your pressure cooker!
Pressure Cooker Beef and Broccoli
If you love Chinese takeout food and want to try a delicious recipe for Broccoli Beef, this is a great one!
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!
Why You’ll like Beef and Broccoli in the Instant Pot
• The biggest thing is that it’s made all in one pot. The beef, broccoli, sauce, and even the rice (optional).
• 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).
• Uses 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!
Instant Pot Orange Chicken Legs
Instant Pot White Rice
Instant Pot Coconut Red Curry Noodle Soup
Instant Pot Beef and Noodles
Instant Pot Chicken Breast
Instant Pot Beef and Broccoli
Equipment
- 7-inch round pan (for rice, if making)
- Metal Trivet/Rack (if making rice)
Ingredients
Sauce
- ½ cup Soy Sauce, low sodium
- 1 cup Beef Broth, low sodium
- 1 ½ Tablespoons Sesame Oil
- 3 Tablespoons Brown Sugar (or to taste)
- 1 teaspoon Ginger Powder (or 1 Tablespoon fresh grated)
- ¼ teaspoon Red Pepper Flakes
To Sauté
- 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)
- 1 ½ lbs Broccoli Florets, fresh or frozen
To Thicken
- 3 Tablespoons Corn Starch
- ¼ cup Cold Water
Optional - If you want to cook rice with the beef (you'll need a tall trivet and 7" pan)
- 2 cups Long Grain White Rice, well rinsed
- 2 cups Water
Garnishes
- 1 Tablespoon Sesame Seeds
- 2 Green Onions, sliced
Instructions
Prep
- Gather all of your ingredients together and have everything chopped, measured, and ready to go before you start cooking.
Make the Sauce
- Combine all of the sauce ingredients in a large measuring cup or a medium size bowl. Whisk it well. Set aside.
Brown the Meat
- 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 (with the second batch), and add the onion and garlic. Cook for a couple of minutes, stirring frequently.
- Turn off the Sauté setting. Pour in the sauce and stir.
Prep the Rice, if Making
- If you are making rice, set the tall trivet into the pot and set the pan of rice/water on the trivet.
Pressure Cook
- 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 the 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.
Mix the Cornstarch Slurry
- While the meat is cooking you can mix together the cornstarch and water and set the slurry aside.
Cook the Broccoli
- Carefully remove the pan of rice and the trivet from the pot and set aside.
- Add the broccoli to the pot, stir 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you still pressure cook for 10 minutes if not cooking rice in the pressure cooker or do you skip that completely? Also, I’m going to use frozen broccoli b/c that’s what I have… any tips there?
Keep the cook time the same. I used frozen broccoli. Just follow my directions to rinse it in hot water, then add after pressure cooking.
could I use leftover pot roast?
Yes, but cut the cook time down to about 3 minutes.
Made this tonight it was excellent!
What if you are not adding in rice?
You don’t have to add the rice, just omit and follow the rest of the recipe.
What is meat is frozen?
You won’t be sautéing it, so it will need to cook about 10 minutes longer. In that case, you will need to cook the rice separately as it will overcook.
So delicious:) Turned out very saucy, which I love. I also didn’t bring the pot back to pressure after adding the fresh broccoli because we had to wait 30 minutes for the rice to get done separately so that was plenty of time for it to steam to the perfect consistency.
I made this recipe this weekend and it was excellent! Will make it again and again.
Amazing! I would only steam the broccoli by closing the lid instead of pressure. They came out too mooshie.
So excited to try this recipe tonight. Just making sure…..when you add the brocolli and re-set the IP, so you really set it for 0 minutes? Would love that clarification. Thanks! Made the IP taco soup last night. YUMMY!
Yes, zero minutes! And a Quick Release.
This was delicious! Had everything to make it so I made it for dinner.