Next up in our series of take-out favorites made easy and healthy at home: Instant Pot Beef and Broccoli. It’s quick to prep, the beef is ultra tender, and the sweet, sticky sauce will have you licking your fingers with the kind of abandon that indicates sure approval at home and would cause stares in public.
I was first turned on to the beauty of making Instant Pot beef recipes via this Instant Pot Beef Stroganoff.
I couldn’t believe how tender the beef turned out, and I loved how hands-free the Instant Pot made the cooking process.
Since I already loved the flavors in this Slow Cooker Beef and Broccoli and this Mongolian Healthy Beef and Broccoli (which is Paleo if that’s something you are seeking), I decided to see if I could combine the recipe forces to create a Mongolian Instant Pot beef and broccoli recipe that would give me the same taste with even less fuss.
And yes, I do really need three different ways to make healthy beef and broccoli. It’s like a cute pair of boots or a lightweight jacket: one is never enough!
Healthy Instant Pot Beef and Broccoli—A Recipe for Tonight
Of my beef and broccoli recipe collection, I would describe this Instant Pot beef and broccoli as my help I need dinner now ensemble.
It takes 15 minutes to prep, 12 minutes of pressure cooking, and if you have the rice ready to go, will have dinner on your table in less than 40 minutes.
A critical factor to this easy Instant Pot beef and broccoli’s speed is frozen, steam-in-the-bag broccoli florets that are heated separately, then stirred into the Instant Pot at the end.
You can use fresh broccoli instead of frozen, but it does still need to be cooked separately on the stove or in the microwave, versus under pressure with the beef in the Instant Pot.
The pressure is too intense for the broccoli and will leave you with a soggy green mess, instead of the crisp-tender, bright, and saucy florets you’re seeking.
We served this Instant Pot beef and broccoli with rice, and it would also be tasty with quinoa or cauliflower rice. For gluten free Instant Pot beef and broccoli, be sure to use gluten free soy sauce and oyster sauce.
No Instant Pot? You’ll also love this Korean Beef Bowl recipe.
How to Store, Reheat, and Freeze Beef and Broccoli
- To Store. Store leftovers in the refrigerator for up to 4 days.
- To Reheat. Reheat gently in the microwave or on the stove with a splash of extra broth or water to thin the sauce as needed.
- To Freeze. Place in an airtight freezer-safe storage container and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make This Recipe
Instant Pot Beef and Broccoli
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless sirloin steak cut across grain into thin slices, then cut again into 2-inch pieces
- 1/4 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons chili-garlic sauce or Sriracha, or 1/2 teaspoon red pepper flakes, plus additional to taste
- 2 teaspoons minced garlic about 2 large cloves
- 3/4 cup less-sodium beef broth
- 1 pound steam-in-the-bag frozen broccoli florets
- 3 tablespoons cornstarch whisked together with 3 tablespoons water to create a slurry.
- Prepared brown rice cauliflower rice, or quinoa, for serving
- Chopped green onions and toasted sesame seeds for serving
- Set Instant Pot to SAUTE. Add the oil. Once hot, add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.
- In a medium bowl or large measuring cup, stir together the soy sauce, oyster sauce, honey, rice vinegar, chili-garlic sauce, and garlic. Pour the beef broth into the Instant Pot. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a “burn” warning). Pour in the soy sauce mixture. Close and seal the lid. Cook on HIGH pressure (manual) for 12 minutes.
- While the beef cooks, steam the broccoli according to package directions and set side. Whisk together the cornstarch slurry.
- When the Instant Pot time is up, immediately vent the Instant Pot to quick release the pressure. Carefully open the lid. Add the cornstarch slurry and turn the Instant Pot to SAUTE. Stir to combine the slurry with the beef and cooking liquid, then bring the sauce to a boil. Let cook, stirring often, until the sauce is thickened, about 2 minutes. Stir in the steamed broccoli until all of the ingredients are evenly combined. Serve hot over rice or quinoa, sprinkled with green onion and toasted sesame seeds.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months (let thaw overnight in the refrigerator). Reheat gently in the microwave or on the stove with a splash of extra broth or water to thin the sauce as needed.
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