Skip the restaurant take-out version and make this fast and easy Instant Pot beef and broccoli. The flavor is just like the restaurant version; you can scale the heat up or down as much as you like. The ingredients are easy to find in your local supermarket, and with just a bit of chopping, preparation is nearly effortless.
I used thinly sliced flank steak in my beef and broccoli, but top sirloin, top round, flat iron steak, or hanger steak are also excellent options. Make sure to slice the steak as thinly as possible. Steak slices easily when partially frozen, so stick the flank steak in the freezer about 20 minutes before it’s time to cook.
Feel free to customize your Instant Pot beef and broccoli with simple changes. Cut back on the sugar, add an extra clove or two of garlic, or cut back on the Sriracha sauce. Or if you like it spicy, add more Sriracha.
What to Serve With Beef and Broccoli
Plain rice or lightly seasoned noodles are excellent with beef and broccoli, or try one of these ideas:
- Cold Noodle Salad.
- Instant Pot Coconut Rice.
- Cauliflower Fried Rice.
- Baked Sweet Potato Fries With Sweet Chili Mayo.
How to Store Instant Pot Beef and Broccoli
- Refrigerate leftover beef and broccoli within 2 hours of cooking and consume within 4 days.
- To freeze beef and broccoli, pack it into an airtight freezer container or resealable bag and freeze for up to 2 months. Defrost in the refrigerator overnight.
- Reheat beef and broccoli gently over medium-low heat on the stovetop, adding a tablespoon or 2 of water or broth as needed. Alternatively, microwave the leftover bee and broccoli until hot, stirring after about 1 1/2 minutes. It should register an internal temperature of at least 165 F, the FDA recommended minimum safe temperature for leftovers.
Instant Pot Beef and Broccoli
This Instant Pot Beef and Broccoli is a restaurant-style Asian dish, and the pressure cooker makes mealtime a breeze. 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
- Add 2 tablespoons of peanut oil and 1 teaspoon of sesame oil to the Instant Pot and choose 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 1 minute longer.
- 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.
- 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.
- 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 about 2 to 3 minutes, or just until it is tender. Transfer the broccoli to a colander to drain and rinse it with cold water to stop the cooking.
- Combine the cornstarch with 2 tablespoons of cold water in a small bowl or cup. Mix until smooth.
- When the time is up, carefully do a quick release. Cancel the keep warm setting and set the pot to sauté. Add the drained broccoli and cornstarch mixture to the pot and cook, gently stirring, for about 1 minute or until the sauce is thick and the broccoli is hot.
- Transfer the beef and broccoli to a serving bowl and sprinkle with the sliced dark green onion tops.
