This Instant Pot Beef and Broccoli delivers tender, saucy beef and crisp-tender broccoli in under 30 minutes. Made with just a few simple ingredients, it’s a fast, flavorful dinner that rivals takeout.
Beef and Broccoli in the Instant Pot
Beef and broccoli is a beloved takeout classic because of its tender, saucy beef and bright green broccoli florets. Making it at home is straightforward, and the Instant Pot streamlines the process: tenderize and sear the beef, pressure cook briefly with the sauce, then add broccoli for a quick finish. The result is juicy beef coated in a glossy sauce with vibrant vegetables—perfect over steamed rice.
Homemade
Stir Fry Sauce
This versatile stir-fry sauce comes together in seconds with a few pantry staples. Make it ahead and keep some on hand for quick dinners.
Is beef and broccoli healthy?
Homemade beef and broccoli can be a healthy, balanced meal. It’s high in protein and relatively low in carbohydrates. Using a low-sodium soy sauce or tamari and making your own sauce without additives makes it even better. Add extra vegetables to increase fiber and micronutrients.
What kind of beef should I use?
Flank steak is an ideal choice for beef and broccoli because it slices into long, thin strips that cook quickly and remain tender when sliced against the grain. Skirt steak or flat iron are also good alternatives if you prefer.
Do you have to tenderize the beef?
Tenderizing is not strictly required, but it helps. Pounding the flank steak evens its thickness for uniform cooking and breaks down connective tissue, producing more tender bites.
What is the sauce made of?
The sauce for beef and broccoli is simple and bold. Typical ingredients include:
- Low-sodium soy sauce or tamari
- Hoisin sauce
- Minced garlic
- Chili garlic sauce or red chili sauce (use to control heat)
- Cornstarch (for thickening)
Adjust the chili sauce to taste: add more for heat, or reduce it for a milder sauce.
Quick tip
If you love saucy stir-fry, double the sauce ingredients so every bite is extra glossy and flavorful.
How to Make Instant Pot Beef and Broccoli
Make the Sauce
Whisk together 1/3 cup low-sodium soy sauce, 1/4 cup hoisin sauce, 1 tablespoon minced garlic, and 2 teaspoons chili garlic sauce in a medium bowl. Set aside.
Tenderize and Slice the Beef
Place the flank steak on a cutting board, cover with parchment or plastic wrap, and pound with a meat mallet until an even 1/2-inch thickness. Slice the steak in half lengthwise, then cut into thin strips about 3 inches long. Slicing against the grain ensures maximum tenderness.
Our Favorite
Meat Tenderizer
A simple meat tenderizer makes quick work of getting a uniform steak for even cooking.
Sear and Pressure Cook the Beef
Set the Instant Pot to Sauté, add 2 tablespoons oil, and sear the beef strips briefly (about 2 minutes), stirring so the pieces brown but don’t fully cook through. Turn off Sauté, pour the prepared sauce over the beef, close the lid, seal the vent, and cook on high pressure for 8 minutes.
6 Qt.
Instant Pot Duo
The 6-quart Instant Pot is a versatile size for weeknight meals like this one.
Add Broccoli (0 Minutes)
When the 8-minute cook time finishes, quick-release the pressure and open the lid. Add about 8 cups chopped broccoli florets to the pot. Close and seal the lid again and set the cook time to 0 minutes. This lets the pot come to pressure briefly and then you should quick-release immediately—this method steams the broccoli just enough so it stays bright and crisp.
Thicken the Sauce
Remove the beef and broccoli from the pot and leave the sauce behind. Whisk 1.5 tablespoons cornstarch into the remaining sauce until smooth, return the beef and broccoli to the pot, and toss to coat. Serve immediately over white rice or your preferred grain.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the microwave; add a splash of water and toss to revive the sauce if it has thickened too much.
More Stir-Fry Ideas
- Chicken Stir Fry with honey-ginger glaze
- Kung Pao Chicken
- Pad Krapow (Thai basil stir-fry)
- Teriyaki Chicken Stir Fry
- Shrimp Stir Fry
Recipe
Ingredients (Serves 4)
- 1/3 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon minced garlic
- 2 teaspoons chili garlic sauce (adjust to taste)
- 2 tablespoons olive oil
- 1.5 lbs flank steak
- 8 cups chopped broccoli florets
- 1.5 tablespoons cornstarch
Instructions
- Whisk soy sauce, hoisin, minced garlic, and chili garlic sauce in a bowl and set aside.
- Tenderize flank steak under parchment until about 1/2 inch thick, then slice into thin 3-inch strips against the grain.
- Turn Instant Pot to Sauté, add oil, and sear the beef for about 2 minutes, stirring. Turn off Sauté.
- Pour the sauce over the beef, seal the lid, and cook on high pressure for 8 minutes.
- Quick-release pressure, open the lid, and add broccoli. Close the lid and set cooking time to 0 minutes, then quick-release as soon as pressure builds to keep broccoli crisp.
- Remove beef and broccoli, whisk cornstarch into the sauce to thicken, then return everything to the pot and toss to coat.
- Serve hot with steamed white rice.
Tips & Notes
- For more heat, add sriracha or extra chili garlic sauce to the sauce.
- You can use other quick-cooking steaks (skirt or flat iron) if preferred.
- Double the sauce for a saucier dish.
Nutrition (Approximate per serving)
Calories: 395 kcal • Carbohydrates: 11 g • Protein: 42 g • Fat: 20 g • Fiber: 3 g • Sugar: 0 g
Nutrition information is an estimate and should be used as a guideline only.
Photography: Photos used in this post credit the original photographer.