Description
A foolproof, restaurant-quality Instant Pot Beef and Broccoli recipe that is ready in about 30 minutes. This one-pot meal features tender beef and crisp broccoli in a savory, sweet, and spicy sauce, requiring minimal cleanup and effort.
Ingredients
Scale
- 1.5 pounds beef sirloin or flank steak, cut into bite-sized strips
- 1 tablespoon cornstarch
- 1 tablespoon vegetable or avocado oil
- 3 tablespoons soy sauce (or coconut aminos/tamari for gluten-free)
- 1/2 cup beef broth (low-sodium)
- 4 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon sugar or honey
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups broccoli florets
- 1 tablespoon sesame seeds, toasted
- 2 stalks green onions, sliced
- Cooked jasmine rice, for serving
Instructions
- Pat the beef dry and cut into bite-sized strips. Toss with cornstarch until lightly coated.
- In a small bowl, whisk together soy sauce, beef broth, rice vinegar, sesame oil, sugar, garlic, ginger, and red pepper flakes.
- Set Instant Pot to ‘Sauté’ mode on High. Add oil and sear beef in a single layer for 2-3 minutes per side until browned. Remove beef and set aside.
- Deglaze the pot by pouring in water or broth and scraping up browned bits from the bottom to prevent burn errors.
- Return beef to the pot, pour in the sauce mixture, and add broccoli florets. Stir gently.
- Secure lid, set valve to ‘Sealing’, and pressure cook on High for 3 minutes.
- Perform a Quick Release by turning the valve to ‘Venting’. Open lid once the pin drops.
- If sauce is too thin, set to ‘Sauté’ and simmer for 1-2 minutes or add a cornstarch slurry. Serve over steamed jasmine rice, topped with sesame seeds and green onions.
Notes
Slice beef against the grain for tenderness. Do not skip the sauté step for better flavor. Ensure the bottom of the pot is completely deglazed to avoid ‘Burn’ errors. Use fresh broccoli for best texture; frozen broccoli may become mushy. Toast sesame seeds for enhanced flavor.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Keywords: Instant Pot, Beef and Broccoli, Pressure Cooker, Weeknight Dinner, Asian, One Pot, Quick Meals, Gluten-Free Option