Instant Pot Beef and Broccoli

Name: Instant Pot Beef and Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 ½ lb chuck roast or flank steak, sliced into thin strips; 1 tablespoon canola oil; 4 cloves garlic, minced; ¾ cup beef broth; ½ cup soy sauce; ⅓ cup brown sugar; 2 tablespoon sesame oil; 1 pound broccoli, cut into florets; 3 tablespoon water; 3 tablespoon cornstarch

Recipe by Jordan Avery · Updated May 2026

Instant Pot Beef Asian-Inspired

There's something deeply comforting about a bowl of Instant Pot Beef and Broccoli-tender, caramelized beef clinging to glossy, umami-packed sauce with crisp-tender broccoli peeking through. This dish is the ultimate weeknight hero: ready in under 30 minutes, packed with hearty protein and veggies, and brings that takeout magic straight to your kitchen. It's perfect for busy families, a quick date night, or when you want to impress without the fuss. The secret? High-pressure tenderness meets a sticky, savory sauce that clings to every bite.

⏱ 25 mins

Asian

Servings 4

Ingredients

1 ½ lbchuck roast or flank steak, sliced into thin strips

1 tablespooncanola oil

4 clovesgarlic, minced

¾ cupbeef broth

½ cupsoy sauce

⅓ cupbrown sugar

2 tablespoonsesame oil

1 poundbroccoli, cut into florets

3 tablespoonwater

3 tablespooncornstarch

Nutrition

482 caloriesCalories

Per serving · Values are estimates

Instructions

Turn on your Instant Pot to 'Sauté' mode and pour in the canola oil.

Once the oil shimmers, add the beef strips in small batches so they brown nicely on all sides.

Pour in the beef broth, garlic, soy sauce, brown sugar, and sesame oil. Stir until the sugar melts completely.

Secure the lid, set the pressure to high, and cook for 10 minutes. Make sure the steam valve is locked in place.

When the timer beeps, release the pressure quickly by turning the valve to vent. Wait until the pressure indicator drops, then take off the lid.

Make a quick slurry with cornstarch and water, stir it into the pot, and keep stirring until the sauce turns glossy and thick.

Switch the Instant Pot back to 'Sauté', toss in the broccoli florets, stir, then cover and cook for 3 minutes if using fresh broccoli or 5 minutes if frozen.

Remove the lid, scoop everything onto plates, and dig in!

Essential Tips

Slice the beef *against the grain* for maximum tenderness-look for the long muscle fibers and cut perpendicular to them.

Brown the beef in *small batches* to avoid steaming; overcrowding causes the meat to release moisture instead of developing a rich crust.

Use *low-sodium soy sauce* if you're watching salt-you can always add a pinch more later, but you can't take it out once it's in the pot.

Storage & Reheating

Storage

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so add a splash of water or broth when reheating to restore the glossy consistency.

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Frequently Asked Questions

Can I use a different cut of beef?

Absolutely! Flank steak, sirloin, or even boneless short ribs work well here. Just slice thinly against the grain to keep the meat tender during pressure cooking.

Is there a substitute for sesame oil? It's expensive and I'm out.

You can swap sesame oil for extra soy sauce (use ¼ cup total) or toasted sesame seeds mixed with a little neutral oil for depth. The flavor won't be identical, but it'll still be delicious.

Can I make this ahead? How does reheating work?

Yes! Assemble the dish up to step 4 (before pressure cooking) and refrigerate for up to 2 days. When ready, pressure cook from frozen (add 5 extra minutes) or thaw overnight before cooking. Reheat gently on sauté mode with a splash of water to loosen the sauce.