Using an Instant Pot makes this restaurant classic—Beef and Broccoli—come out meltingly tender and full of flavor. The step-by-step directions are easy to follow, so you’ll get delicious results every time.
This was our dinner tonight and everyone loved it. My husband enjoyed it and both kids ate so much there’s hardly any leftovers—an unequivocal dinner success. I drizzled the sauce over rice and it was perfect.
The sauce strikes a lovely balance of salty, lightly sweet, sesame aroma and deep umami. It complements the tender beef and bright broccoli beautifully.
Is this Instant Pot Beef and Broccoli recipe difficult to make?
Not at all. The most time-consuming part is slicing the meat thinly. Follow the recipe and there’s no special prep needed beyond slicing the beef.
Which cut of beef should you use?
Good choices for this recipe include chuck roast, flank steak, skirt steak or sirloin. These cuts have enough marbling to stay flavorful and tender when cooked in the sauce. If you prefer leaner meat, beef round steak or roast also works—just slice thinly and against the grain.
If you’re worried about uneven slices, freeze the meat for 15–20 minutes. Chilled meat is easier to cut cleanly.
Can I use other types of meat?
Yes. You can make this with chicken—adjust cooking time since chicken cooks faster. Dark meat like thighs is a good choice because it stays juicier and absorbs the sauce better than breast meat.
Can I use frozen broccoli?
Yes. Fresh florets are preferred, but frozen broccoli can be used if fresh isn’t available. Add it toward the end so it cooks just until tender and remains bright green.
Do I need to add sesame oil?
Don’t skip the sesame oil if you can help it. Adding a little at the end preserves its aroma and gives the dish a warm, nutty finish.
Give this recipe a try soon—it’s likely to become a family favorite. Serve with steamed rice for a complete meal.
Easy and Tasty Instant Pot Beef and Broccoli
Manila Spoon
Ingredients
- 2 tbsp oil
- 2 lb chuck roast, sirloin steak, or flank steak, sliced into thin strips and seasoned with freshly ground black pepper
- ½ cup soy sauce
- 1 tbsp oyster sauce (optional)
- ½ cup brown sugar
- ¾ cup water
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 3 large broccoli heads, cut into florets
- 2 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 2 tsp sesame oil
Instructions
- Select the “sauté” setting on the Instant Pot and heat the oil. Brown the meat in batches (about 3 batches) and transfer to a plate.
- While the beef browns, whisk together soy sauce, oyster sauce (if using), brown sugar and ¾ cup water in a bowl.
- If needed, add a little oil to the pot and quickly sauté the minced garlic and grated ginger until fragrant, about 1 minute. Add the soy sauce mixture and deglaze the pot, scraping up any browned bits. Turn off the sauté setting.
- Return the browned beef to the pot. Lock the lid and set the valve to sealing. Select manual/high pressure and cook for 20 minutes.
- When cooking ends, perform a quick pressure release by moving the valve to venting. When the valve drops, remove the lid carefully. Stir in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) until the sauce thickens. Turn on sauté, add the broccoli florets and cook about 3 minutes until just tender. Stir in the sesame oil.
- Taste and adjust seasoning with salt if needed. Serve immediately over rice.
Notes
TIPS & TRICKS
If you choose a leaner cut like beef round, slice thinly and against the grain to keep the meat tender. Chilling the beef for 15–20 minutes helps produce cleaner, more even slices.
Let us know how it turned out!