Instant Pot Beef and Broccoli is a takeout favorite you can make at home! It’s easy, healthy, the beef is ultra tender, and the sweet, sticky sauce will have you licking your fingers with abandon.
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Why You’ll Love This Pressure Cooker Beef and Broccoli Recipe
- Quick and Easy. Compared to my Slow Cooker Beef and Broccoli, I would describe this Instant Pot version as my help I need dinner now rendition. 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.
- Healthier Than Takeout. From Instant Pot Teriyaki Chicken to Healthy Beef and Broccoli, I’ve loved finding healthier ways to enjoy my favorite takeout dishes. This beef and broccoli recipe is no exception. With no refined sugar (just a modest amount of honey), a moderate amount of oil, steamed veggies, and protein-rich beef, it’s a nutritious meal you can feel good about.
- The Beef is Actually Tender. Forget the tough, can’t-even-chew-it beef of your past! The beef in this beef and broccoli recipe is perfectly tender, saucy, and flavorful. I was first turned on to the beauty of making Instant Pot beef recipes via this Instant Pot Beef Stroganoff (quickly followed by my Instant Pot Beef Stew).
5 Star Review
“This is hands down the best beef and broccoli dish I have ever tasted.”— Andrea —
How to Make Instant Pot Beef and Broccoli
- Sirloin Steak. Boneless sirloin steak is perfect for this recipe. It’s packed with protein and becomes wonderfully succulent and flavorful in the Instant Pot.
- Soy Sauce. A must-have in any beef and broccoli recipe. It adds umami goodness to the sauce.
- Oyster Sauce. Thick, syrupy, and incredibly tasty, oyster sauce is key to the best beef and broccoli sauce.
- Honey. A natural way to sweeten the beef and broccoli sauce.
- Rice Vinegar. For acidity.
- Chili-Garlic Sauce. Adds the perfect amount of spice. Sriracha would also work well.
- Garlic. For scrumptious garlicky flavor.
- Beef Broth. Helps deglaze the pot and add flavor.
- Frozen Broccoli. I used a bag of frozen, steam-in-the-bag broccoli to make things easy.
- Cornstarch. We’re using cornstarch to make a slurry that will help thicken the sauce.
- Cook the Beef. Brown the pieces on all sides.
- Pressure Cook. Pour in the broth. Prepare the sauce and add it to the Instant Pot. Close, seal, and cook on HIGH for 12 minutes.
- Steam the Broccoli. Meanwhile, prepare the cornstarch slurry.
- Add the Slurry. Turn the Instant Pot to saute, bringing the sauce to a boil. Add the broccoli. Serve as desired and ENJOY!
- 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.
What to Serve With Instant Pot Beef and Broccoli
- Rice. Our favorite way to enjoy beef and broccoli! Brown rice, white rice, quinoa, or cauliflower rice would be tasty. You could pair it with Egg Fried Rice too.
- Vegetables. Add some extra veggies to your meal by pairing this recipe with Roasted Eggplant, Sauteed Green Beans, or Air Fryer Zucchini.
- Salad. Ramen Salad and Asian Cucumber Salad would both be delicious with this recipe.
- Egg Rolls. Air Fryer Egg Rolls are the perfect side or appetizer to pair with Instant Pot beef and broccoli.
Recommended Tools to Make this Recipe
- Instant Pot. If you don’t have one yet, now is the time!
- Whisk. The whisk I own and love.
- Wooden Spoon. Perfect for stirring and scraping the bottom of the pot.
Recipe Tips and Tricks
- Use the Right Broccoli. A critical factor to this easy pressure cooker beef and broccoli’s speed is frozen, steam-in-the-bag broccoli florets that are heated separately, and then stirred into the Instant Pot at the end.
- Rules for Fresh Broccoli. You can certainly use fresh broccoli instead of frozen, but it needs to be cooked first (try Roasted Broccoli, Sauteed Broccoli, or Air Fryer Broccoli). 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.
- Deglaze and Scrape. Adding the beef broth and scraping along the bottom of the pot is a vitally important step. If skipped, any stuck-on food could trigger a “BURN” warning from your Instant Pot.
- Don’t Overcook the Beef. While the Instant Pot is a pro at tenderizing beef, it can still be overcooked. Keep an eye on the time while you’re browning the beef so that it doesn’t cook too long.
Instant Pot Beef and Broccoli
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- 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 aside. Whisk together the cornstarch slurry.
- When the Instant Pot time is up, immediately vent the Instant Pot to quickly 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.
- 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.
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