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.

Healthy Instant Pot Beef and Broccoli. Tender beef in the most flavorful Mongolian sauce. EASY and delicious! One of the best pressure cooking recipes. Serve with rice or try cauliflower rice to make it low carb!

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. (More hands-free recipes can be found in this 15 Healthy Instant Pot Recipes post! I particularly love this Instant Pot Teriyaki Chicken.)

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!

Easy Beef and Broccoli. Gluten free and delicious!

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.

Easy Instant Pot Beef and Broccoli with Rice and Mongolian sauce

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.

Healthy Beef and Broccoli with Rice.

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

Healthy Instant Pot Beef and Broccoli. Tender beef in the most flavorful Mongolian sauce. EASY and delicious! One of the best pressure cooking recipes. Serve with rice or try cauliflower rice to make it low carb!

Instant Pot Beef and Broccoli

5 from 17 votes
Healthy Instant Pot Beef and Broccoli with Rice. Tender beef in the most flavorful Mongolian sauce. EASY and delicious!

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Servings: 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1of 4, about 1 1/4 cups stir fry with 1/2 cup prepared brown riceCalories: 461kcalCarbohydrates: 45gProtein: 42gFat: 13gSaturated Fat: 10gCholesterol: 108mgFiber: 5gSugar: 10g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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50 Comments

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    1. Elaine, I’m afraid oyster sauce is pretty hard to swap—its flavor is unique. Coconut aminos can be used for soy sauce but not oyster sauce. If you like, you can search for some options online, but oyster sauce is the only one I tested for this recipe.

  1. I made this recipe for the first time tonight and the fiance said it should be put on the “make again” list! I followed the recipe to a T and have no complaints or suggestions to make it better! I used my instant pot to make brown rice first (2 cups of dry rice, 3.5 cups of water, 24 mins on high pressure, fluff with a fork) then washed it out to make the beef. Dee-licious!5 stars

  2. My husband was admittedly skeptical when I told him we were having beef and broccoli for dinner. And then he took a bite and made a face that said “What IS THIS?!?”
    Definitely a keeper in our family cookbook. Thanks for sharing!

  3. I am making this tonight and realized I do not have beef broth and just threw away my better-than when cleaning out my spice drawer. Will chicken broth work?

    1. Hi Shan, I think that would be OK. It won’t have as deep or savory of a flavor because the flavor of beef broth is more intense, but your’e welcome to use it if you like. I hope you enjoy!

  4. I’ve tried many recipes from your blog including this one. Every single one has a depth of flavor that I don’t consistently find from other sources. Your recipes are fabulous!! I appreciate that you’ve posted many fairly easy recipes as I have little ones who don’t leave me with a lot of extra prep time. Thank you!!!5 stars

    1. Katie, thank you so much for this kind comment—it makes my day! I’m so happy to hear the recipes are winners for you.

  5. This is one of my FAVORITE instant pot recipes I have tried! I have made this five or six times now. I usually just cook white rice using Pot-in-Pot  method right with the beef and it works like a charm!! I usually double up on the garlic and add onion powder and parsley to the sauce mixture as well.

    I have found cooking the broccoli (I use a bag of frozen broccoli heads) at all, even partially, prior to adding to the end mixture leaves it pretty soggy. So, I pull the bag from the freezer when I start cooking and leave it on the counter to thaw slightly while the IP cooks. Then I add it at the end after I’ve thickened the sauce up and let the whole thing simmer for a few minutes until the broccoli is warmed. It’s perfect that way!5 stars

    1. Sierra, I am so pleased to know that this recipe is a keeper for you. Thank you for sharing your tips too!

  6. I would love to try this but I can’t have oyster sauce(allergy) so what would be a good substitute. Thank you for your time. Love your site.

    1. Hi M Bell! While I’ve never tried this recipe without the oyster sauce, another reader used water with success. If you decide to experiment, I’d love to hear how it goes!

    1. Hi Deann! I have not tested the recipe this way before, but you could experiment with it. I’d recommend checking out my Instant Pot Chicken post to figure out how long to cook the chicken for. I hope this helps!

  7. This recipe is a winner!
    It’s flavor umami packed!
    Everytime i’ll be craving for beef broccoli, I would be following this from now on.
    Thanks for this5 stars

  8. Made this recipe twice and both times were great. The fam enjoyed it! The first time I used quinoa on the side instead of rice, but the second time I put it in the recipe. Quinoa inside the recipe probably needed more liquid, but it was still delicious! It is definitely in my favorites list.

  9. My 11 year old son liked this.. HE LIKED VEGETABLES. I feel like I have won the food Olympics.. if chubby moms could win such a thing.5 stars

  10. This was my first time trying A Well Plated recipe. I made this for my family a few days ago and it was a huge hit! I don’t even like beef and I enjoyed this meal. It was a simple and quick recipe to follow. I will be trying more recipes soon!5 stars

  11. I love getting beef and broccoli takeout and have been trying to emulate it at home for some time. This is by far the best recipe I have come across so far AND I could do it all in my instant pot! Another perk about making it at home is that it is healthier than any sort of takeout I could possibly get and it makes me feel better knowing that I know every ingredient that went into making it. My partner also loved it! I doubled the recipe to make 8 servings and the only change I made was that I added about 1 tsp of ground ginger. This is definitely a repeat recipe in our house! Thanks Erin!5 stars

  12. This recipe is fantastic! I’ve been looking for meals to prep that aren’t too high in calories and this one is perfect! Super simple and tasty.5 stars

  13. This was soooo delicious!!! I didn’t have beef broth so I used chicken and it came out just as perfect. Also I paired it with jasmine rice. Thanks for sharing.5 stars