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!
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Instant Pot Beef and Broccoli

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Healthy Instant Pot Beef and Broccoli with Rice. Tender beef in the most flavorful Mongolian sauce. EASY and delicious!

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

  1. 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.
  2. 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.
  3. While the beef cooks, steam the broccoli according to package directions and set side. Whisk together the cornstarch slurry.
  4. 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.

Recipe 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.
Course: Main Course
Cuisine: Chinese
Keyword: Easy Instant Pot Dinner, Healthy Chinese Food Recipe, Instant Pot Beef and Broccoli

Nutrition Information

Amount per serving (1 of 4, about 1 1/4 cups stir fry with 1/2 cup prepared brown rice) — Calories: 461, Fat: 13g, Saturated Fat: 10g, Cholesterol: 108mg, Carbohydrates: 45g, Fiber: 5g, Sugar: 10g, Protein: 42g

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