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Instant Pot beef and broccoli gives you all the flavor of your favorite takeout dish with simple, fast preparation. Browning the beef right in the pot builds a savory base, and the sauce ingredients come together quickly with staple pantry seasonings.
The broccoli is steamed separately so it stays bright and tender-crisp, and the cornstarch-thickened sauce coats everything beautifully. It’s a comforting, restaurant-style meal that’s easy enough for weeknights and satisfying enough for company.
What You’ll Like About This Dish
Takeout flavor at home. Savory soy, garlic, ginger, and sesame oil build a classic beef and broccoli taste.
Tender slices of beef. Cooking under pressure keeps flank steak soft and flavorful.
Fresh, crisp broccoli. Steamed separately so it doesn’t overcook in the pot.
Quick and convenient. Everything comes together in one pot with simple ingredients.
Ingredient Notes
- Peanut oil: Great for sautéing due to its high smoking point; any neutral oil works.
- Flank steak: Slice thinly across the grain so the beef stays tender.
- Sesame oil: Adds a nutty, signature flavor—use toasted sesame oil for the best aroma.
- Green onions: The white parts flavor the sauce; the green tops add fresh garnish.
- Garlic: A must-have aromatic for classic stir-fry style sauces.
- Ginger: Fresh ginger brightens the sauce and balances the richness.
- Beef stock: Forms the base of the cooking liquid and deepens the flavor.
- Soy sauce: Use low-sodium to avoid an overly salty sauce.
- Oyster sauce: Adds umami and a touch of sweetness.
- Brown sugar: Rounds out the savory notes and caramelizes slightly.
- Sriracha or chili sauce: Adjust to taste for heat and depth.
- Broccoli florets: Steam separately to keep the texture bright and crisp-tender.
- Cornstarch: Thickens the sauce once the beef is cooked.
Steps to Make Instant Pot Beef and Broccoli
- Brown the thinly sliced beef in the Instant Pot with the peanut oil and sesame oil.
- Add the white parts of the green onions, garlic, and ginger and sauté briefly.
- Stir in the remaining sesame oil, beef stock, soy sauce, oyster sauce, brown sugar, and chili sauce.
- Pressure cook until the beef is tender.
- Steam the broccoli separately until crisp-tender.
- Make a cornstarch slurry and stir it into the hot sauce to thicken.
- Add the broccoli back to the pot and heat through before serving.
Tips
- Slice the beef very thin for the most tender texture—freezing it briefly makes this easier.
- Use toasted sesame oil for stronger flavor, but add most of it after sautéing to prevent burning.
- Scrape the bottom of the pot well before pressure cooking to prevent burn warnings.
- Steam the broccoli separately so it stays bright and never mushy.
- For extra sauce, add a splash more beef stock or soy sauce before thickening.
- Taste and adjust the sweetness, heat, or salt after cooking—the sauce is very flexible.
Recipe Variations
- Extra saucy version: Increase the beef stock to 1 cup and soy sauce to 1/2 cup.
- Sweeter takeout style: Add an extra tablespoon of brown sugar or a drizzle of honey.
- Spicy beef and broccoli: Stir in more Sriracha or a spoonful of chili garlic sauce.
- Ginger-forward version: Add an extra 1/2 teaspoon of grated ginger for brightness.
- Sesame lovers: Sprinkle toasted sesame seeds on top before serving.
- Vegetable mix: Add steamed carrots, snap peas, or baby corn with the broccoli.
- Protein swap: Use thinly sliced chicken thighs instead of beef and adjust time slightly.
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
Refrigerate: Store leftovers in an airtight container for 3 to 4 days. Broccoli will soften slightly but stays flavorful.
Freeze: Beef and sauce freeze well for up to 2 months. For best texture, freeze without the broccoli and add fresh when reheating.
Reheat: Warm on the stovetop or in the microwave. Add a splash of water or stock to loosen the sauce if needed.
Instant Pot Beef and Broccoli
Ingredients
- 2 tbsp peanut oil , or another neutral vegetable oil
- 4 tsp toasted sesame oil, divided
- 1 ½ pounds flank steak, thinly sliced across the grain
- 4 green onions (white and light green only), sliced (dark green tops reserved for later)
- 2 cloves garlic, minced
- ½ tsp grated ginger
- ¾ cup beef stock
- ⅓ cup low sodium soy sauce
- 3 tbsp oyster sauce
- 3 tbsp light brown sugar, packed
- 1 to 2 tsp Sriracha sauce, or Asian chili paste
- 1 pound fresh broccoli florets, about 4 to 6 cups
- 2 tbsp cornstarch
- 2 tbsp cold water
- Reserved green onion tops, sliced
Recommended Equipment
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 2 to 3 minutes. Add the white part of the green onions, along with the garlic and ginger; sauté for an additional 1 minute.2 tbsp peanut oil | 1 tsp toasted sesame oil | 1 1/2 pounds flank steak | 4 green onions (white and light green only) | 2 cloves garlic | 1/2 tsp grated ginger
- Add Seasonings: Cancel the sauté setting and add the remaining sesame oil, beef stock, soy sauce, oyster sauce, brown sugar, and Sriracha sauce or chili paste to the beef. Stir to combine.3 tsp toasted sesame oil | 3/4 cup beef stock | 1/3 cup low sodium soy sauce | 3 tbsp oyster sauce | 3 tbsp light brown sugar | 1 to 2 tsp Sriracha sauce
- Pressure Cook: Place the lid on the pot and turn the knob 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:Meanwhile, 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 crisp-tender. Transfer the broccoli to a colander to drain, then rinse it with cold water to stop the cooking process.1 pound fresh broccoli florets
- Make the Cornstarch Slurry: Combine the cornstarch with 2 tablespoons of cold water in a small bowl or cup. Mix until smooth.2 tbsp cornstarch | 2 tbsp cold water
- 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 reserved sliced green onion tops.Reserved green onion tops
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
