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Crispy broccoli and shredded beef in savory sauce.

Instant Pot Beef and Broccoli

Diana Rattray
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!
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Servings 6 servings
Calories 276
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Prep Time 12 minutes
Cook Time 16 minutes
Other Time12 minutes
Total Time 40 minutes

Ingredients
  

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
    Cooked beef bits with minced garlic and ginger in an instant pot.
  • 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. 
    Blender cap and control knob on the machine.
  • 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
    Steamed broccoli florets in a metal steamer basket on a marble countertop.
  • 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
    Whisk and milk mixture in a glass bowl on marble surface.
  • 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
    Savory beef and broccoli stew in a white bowl on a marble countertop, garnished with chopped green onions.

Nutrition

Calories: 276kcalCarbohydrates: 16gProtein: 29gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 68mgSodium: 921mgPotassium: 771mgFiber: 2gSugar: 8gVitamin A: 552IUVitamin C: 70mgCalcium: 82mgIron: 3mg

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.

Keyword asian food, beef and broccoli recipe, broccoli, flank steak, instant pot beef and broccoli
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