Instant Pot Beef and Broccoli
This Instant Pot Beef and Broccoli is a restaurant-style Asian dish, made super-easy with help from a pressure cooker. You don’t have to order take-out to have delicious beef and broccoli!
Skip the restaurant take-out version and make this flavorful Instant Pot beef and broccoli at home in just over 30 minutes. Tender flank steak is pressure-cooked with garlic, ginger, soy sauce, and oyster sauce, then tossed with steamed broccoli and a glossy, thickened sauce. It tastes just like your favorite restaurant version, but it’s easier, more customizable, and perfect for weeknights. Adjust the heat to your liking with Sriracha, and serve it over rice or noodles for a satisfying homemade meal. The ingredients are easily accessible in your local supermarket, and with just a bit of chopping, preparation is nearly effortless.
Recipe Variations
- Use top sirloin, flat iron, or hanger steak instead of flank steak.
- Substitute hoisin sauce for the oyster sauce for a slightly sweeter flavor.
- Add more garlic or ginger to intensify the aromatics.
- Stir in thinly sliced bell pepper, steamed snow peas, or baby corn with the broccoli.
- Reduce the amount of brown sugar or opt for coconut sugar for a lower-sugar alternative.
- Use tamari for a gluten-free version and adjust the chili sauce to taste.
Serving Suggestions
- Serve over steamed jasmine or basmati rice.
- Pair with cauliflower rice for a low-carb option.
- Spoon over lo mein noodles or sesame noodles.
- Add a side of egg rolls or potstickers for a takeout-style meal.
- Top with extra green onions, sesame seeds, or chopped peanuts for garnish.
How to Store and Reheat Leftover Beef and Broccoli
Refrigerate. Transfer leftover beef and broccoli to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 4 days.
Freeze. Pack cooled beef and broccoli into freezer-safe containers or resealable bags. Label with the name and date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat. Reheat gently in a skillet over medium-low heat, adding 1 to 2 tablespoons of water or broth if the sauce has thickened. Stir occasionally until hot. Alternatively, microwave in short intervals, stirring halfway through. Heat to an internal temperature of at least 165°F.
Instant Pot Beef and Broccoli
This Instant Pot Beef and Broccoli is a restaurant-style Asian dish made super easy with the help of a pressure cooker. You don’t have to order take-out to have delicious beef and broccoli!
- Prep Time: 12 minutes
- Pressure Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 34 minutes
- Yield: 6 servings 1x
- Category: Beef, Broccoli, Instant Pot, Asian Food
- Method: Instant Pot
- Cuisine: Asian
Ingredients
- 2 tablespoons peanut oil or another neutral vegetable oil)
- 1 1/2 pounds flank steak, thinly sliced across the grain
- 4 teaspoons toasted sesame oil, divided
- 4 green onions, sliced, white and dark green parts separated
- 2 cloves garlic, minced
- 1/2 teaspoon grated ginger
- 3/4 cup beef stock
- 1/3 cup low sodium soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons packed light brown sugar
- 1 to 2 teaspoons Sriracha sauce or Asian chili sauce
- 1 pound ounces broccoli florets, about 4 to 6 cups
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Sauté: Add 2 tablespoons of peanut oil and 1 teaspoon of sesame oil to the Instant Pot, then select the sauté setting. When the oil is hot and shimmering, add the beef. Cook while stirring frequently until the meat is browned, about 3 minutes. Add the white part of the green onions, along with the garlic and ginger; sauté for an additional 1 minute.
- Add Seasonings: Cancel the sauté setting and add the remaining sesame oil, beef stock, soy sauce, oyster sauce, brown sugar, and chili paste to the beef. Stir to combine.
- Pressure Cook: Place the lid on the pot and turn the know to “sealing” (this is automatic on many cookers). Set it to pressure cook on high pressure for 8 minutes. When the time is up, carefully do a quick release.
- Cook the Broccoli: While the beef cooks, put the broccoli in a saucepan with about 1/2 cup of water. Cover the pot and bring to a boil. Reduce the heat to low and steam for about 2 to 3 minutes, or until tender. Transfer the broccoli to a colander to drain, then rinse it with cold water to stop the cooking process.
- Make the Cornstarch Slurry: Combine the cornstarch with 2 tablespoons of cold water in a small bowl or cup. Mix until smooth.
- Finish the Dish: Cancel the “keep warm” setting and set the pot to “sauté”. Add the cornstarch mixture to the pot and cook, gently stirring, for about 1 minute, or until the sauce has thickened. Add the broccoli and heat through. Transfer the beef and broccoli to a serving bowl and sprinkle with the sliced dark green onion tops.
Nutrition
- Serving Size:
- Calories: 274
- Sugar: 5.7 g
- Sodium: 764.6 mg
- Fat: 13.3 g
- Carbohydrates: 11.2 g
- Fiber: 0.3 g
- Protein: 26.3 g
