This quick and easy recipe for broccoli and beef in the Instant Pot combines rich, tender beef with crisp broccoli and a salty, garlicky sauce for the flavor of takeout without the price tag!

When I need dinner done in a flash and I’m craving takeout, I could head into town, but I don’t want to drive. I could order in, but that costs an arm and a leg. And even if I wanted a yummy meal from a restaurant, I often feel bloated afterward.
That means it’s time for a better version of takeout at home!
When those cravings hit, I either make Weeknight Veggie Stir-Fry, my favorite Vegetable Fried Rice, or this recipe for broccoli and beef in the Instant Pot.
RECIPE FOR BROCCOLI AND BEEF
Here’s why you should make this recipe for broccoli and beef too. It’s:
- Quick and easy. Dinner is on the table in as little as 20 minutes!
- Freezer-friendly. Freeze the ingredients ahead of time for a dump-and-cook meal or freeze the leftovers for easy reheating later.
- Super affordable. And way cheaper than ordering from a restaurant!
- Uses pantry staple ingredients. No fancy ingredients necessary for great flavor!
- Gluten-free adaptable – just use tamari instead of soy sauce.
BEEF AND BROCCOLI RECIPE INGREDIENTS
- Beef. Use any cut of beef, sliced thinly. The Instant Pot makes even the toughest cuts of beef (like flank steak, skirt steak, sirloin steak, or even bottom round roast) come out really tender. (That’s one way the Instant Pot can save you money!)
- Onion. Onions and garlic provide the base for flavor.
- Granulated Garlic. You can use two (or more) minced fresh cloves garlic instead.
- Beef Stock / Beef Broth. Either works, but I prefer to use instant beef broth packets from Bare Bones (no gross ingredients!). If I’m out of packets, I’ll use beef bouillon cubes in a pinch. I don’t recommend beef bouillon paste, as it makes this dish VERY salty.
- Soy Sauce. Substitute liquid aminos, coconut aminos, or tamari if you’re gluten-free. If possible, use low-sodium soy sauce to help control the level of salt in the finished steak and broccoli, ESPECIALLY if you’re using beef bouillon or bouillon paste.
- Honey. A bit of sweetness cuts through the saltiness from the beef broth and soy sauce without the finished broccoli & beef tasting sweet.
- Sesame Seed Oil. This adds a hint of rich, nutty flavor to the beef and broccoli stir fry.
- Red Pepper Flakes. We’re only adding ¼ teaspoon here, so I promise the recipe for broccoli and beef doesn’t turn out spicy!
- Broccoli. Both frozen and fresh broccoli florets work. If you don’t like steamed broccoli, Pan Roasted Broccoli and Oven Roasted Broccoli are good options, and either method cooks quickly.
- Cornstarch. To thicken the finished sauce. Substitute arrowroot powder if you prefer.
- Rice. You’ll want to either cook the rice in the Instant Pot FIRST or cook it on the stovetop while the recipe for broccoli and beef cooks in the Instant Pot. Or pull some previously cooked rice from the freezer.
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HOW TO MAKE INSTANT POT BROCCOLI & BEEF
Step 1. Prepare the rice. You can do this in the Instant Pot OR on the stove following the instructions on the package.
If you use the Instant Pot, I highly recommend Instant Pot Brown Rice (22-minute cook time) or Instant Pot White Rice (4-minute cook time). You can also make Cauliflower Rice or serve the broccoli & beef over a different grain like quinoa or even over pasta.

Step 2. Steam the broccoli. Add the broccoli to the Instant Pot with 1 cup of water. Seal the Instant Pot and cook on high pressure for 0 minutes for firm broccoli, or 1 minute for slightly more tender broccoli. Release the pressure as soon as the timer beeps and set the broccoli aside.
You can also use the steamer basket accessory with a glass lid and steam the broccoli using the “steam” function until it’s tender or roast the broccoli in the oven while another component cooks.

Step 3. Prepare the meat and sauce while the rice and broccoli are cooking. Slice the meat thinly in strips and set aside. Combine the onion, garlic, beef stock, soy sauce, honey, sesame oil, and red pepper flakes in a small measuring cup or small bowl and stir to combine well.

Step 4. Cook the meat. Add the meat and sauce to the Instant Pot and close the lid. Set the steam valve to “sealing” and cook on high pressure for 12 minutes. When the timer goes off, carefully release the pressure.
(If you’re making rice in the Instant Pot, wait until the rice is done and remove the cooked rice from the pot before making the meat.)

Step 5. Make a cornstarch slurry by mixing the cornstarch and water in a mug.
Step 6. Make the sauce. When the pressure has fully released after cooking the meat, press the sauté button. Add the slurry to the pot and stir constantly until dissolved – the sauce will thicken quickly. When it’s thick, turn the Instant Pot off.

Serve the beef and broccoli stir fry over your choice of rice.
Store any leftover Chinese beef and broccoli in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
EASY BEEF AND BROCCOLI STIR FRY TIPS
- Double the meat and sauce and freeze half for a fast weeknight meal later.
- Rice freezes beautifully and having some in the freezer means saving time AND money. Be sure to batch cook a double or triple batch for later.
- Use noodles instead. If rice isn’t your thing, serve over pasta!
- If you don’t like broccoli, consider steaming cauliflower or carrots instead, or using a stir fry mix with snap peas, bell peppers, or mushrooms.
- For a low-carb option, serve with cauliflower rice or extra vegetables like green or red bell pepper.
- Top with sliced green onions or sesame seeds for extra flavor.
- For less dirty dishes, cook each component in the Instant Pot (rice, then broccoli, then meat and sauce), dishing them out into the bowls on the table as you go – it’ll still go fast enough that the rice and broccoli will be warm at dinnertime.
- To spend less time overall in the kitchen, cook the rice on the stovetop, the broccoli in the oven, and the meat and sauce in the Instant Pot all at the same time.
- Use a second Instant Pot inner pot. You can buy an extra inner pot for your Instant Pot, which is handy when you’re making multiple components of the same meal with one appliance. You can prepare the meat and sauce ingredients in the second inner pot and quickly swap them out after the rice cooks.
- Use this dish for meal prep. This recipe works perfectly for a weekly meal prep session since it’s quick and easy! Divvy it up into portion-size containers and store in the fridge for the week.
BEEF AND.BROCCOLI FAQS
Why is the meat tough in the Instant Pot?
Some cuts of meat benefit from a few extra minutes of cooking time. If your meat turns out tough, next time let the pressure release naturally for 5-10 minutes instead of immediately releasing the pressure.
What size Instant Pot do you need for beef and.broccoli?
I have the 8-quart DUO 7-in-1 Instant Pot. No adjustments need to be made to this recipe to make it in a 6-quart Instant Pot. If you have an 8-quart, you can also double the beef and broccoli recipe without having to make any changes to the cooking instructions.
Can you make Instant Pot beef and broccoli in a slow cooker?
Yes! Add the ingredients to the slow cooker and cook on low for 8-10 hours. My conversion guide for slow cooker recipes to Instant Pot recipes may be helpful as well.
MORE EASY INSTANT POT DINNER RECIPES
- Instant Pot Korean Beef
- Instant Pot Honey Garlic Chicken
- BBQ Chicken
- Instant Pot Curried Butternut Squash Soup
- Instant Pot Vegetarian Chili
- Beef Stew in the Instant Pot
- Instant Pot Beef Brisket

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Instant Pot Beef and Broccoli
This quick and easy recipe for broccoli and beef in the Instant Pot combines rich, tender beef with crisp broccoli and a salty, garlicky sauce for the flavor of takeout without the price tag!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4-6 1x
- Category: Main Meals
- Method: Instant Pot
- Cuisine: Chinese
Ingredients
- 1 ½ lbs steak or beef roast, sliced thin
- 1 onion, diced
- 2 tsp granulated garlic
- ½ cup beef stock or broth
- ⅓ cup liquid aminos (or soy sauce)
- ¼ cup honey
- 2 Tbsp sesame seed oil
- ¼ tsp red pepper flakes
- 1 – 1 ½ lbs broccoli florets
- 2 Tbsp cornstarch
- 2 Tbsp water
Instructions
- Prepare the rice by either following the instructions on the package OR by following the recipe for Instant Pot Brown Rice (22-minute cook time) or Instant Pot White Rice (4-minute cook time). You can also make Cauliflower Rice or serve the broccoli & beef over a different grain like quinoa or even over pasta. Remove the cooked rice from the Instant Pot before making the broccoli or the beef.
- Add the broccoli to the Instant Pot with 1 cup of water. Seal the Instant Pot and cook on high pressure for 0 minutes for firm broccoli, or 1 minute for slightly more tender broccoli. As soon as the timer beeps, release the pressure. Drain the liquid, remove the broccoli from the Instant Pot, and set aside.
- Add the onion, garlic, beef stock or broth, liquid aminos, honey, sesame seed oil, and red pepper to the Instant Pot and stir together well. Add the sliced beef and stir.
- Close the lid and set the pressure valve to “sealing.” Press “pressure cook” or manual and cook on high pressure for 12 minutes. When the timer goes off, use the quick pressure release method by turning the valve from “sealing” to “venting.”
- Meanwhile, mix the cornstarch and water in a mug until the cornstarch is completely dissolved.
- When the beef is done, remove the lid and press the “sauté” button. Add the slurry to the pot and stir constantly until dissolved. The sauce will thicken fairly quickly. When it’s thick, turn the Instant Pot off.
- Serve beef and broccoli over rice, or as desired.
Notes
- Rice: You can use white rice, brown rice, or cauliflower rice. If you make rice in the Instant Pot, be sure to cook this FIRST, and remove the cooked rice from the pot before making the beef.
- Broccoli: If you have them, use the steamer basket accessory, a glass lid, and the “steam” function on the Instant Pot to make the broccoli.
- Beef: Any cut of beef will work; just be sure to slice it thinly before cooking.
- Soy Sauce: I recommend low-sodium soy sauce (or coconut aminos) when possible.
Nutrition
- Calories: 336
I have not made the recipe yet, however, how do you keep the rice and broccoli hot while the meat is cooking? Also, have you tried this recipe with chicken? Thank you
So, we really do not need 3 cups of water in the 8 qt Instant Pot?
Not always. You definitely need one cup though!
Do you suggest any modifications to the ingredients if I cook it in a slow cooker on low for 8 hours? Looks delish!!
Hi Toby! I’d got with a roast instead of steak, and you might want to watch the liquid levels (typically slow cooker recipes have more liquid). Steam the broccoli separately!
I thought that meat needed to naturally release pressure for 10 minutes to ensure that the meat doesn’t turn out tough. Do find this is not the case?
Thank you,
Debbie
Hi Debbie, When you have meat that’s sliced this thin, it doesn’t always turn out tough. Try it both ways and let us know how it goes!
Do you have a favorite, budget-friendly brand of aminos? Thank you for the recipe!
This is the best deal on Amazon: https://amzn.to/2q2vAkJ, but I’d check Sprouts, Trader Joe’s and Whole Foods if you have them locally. My Kroger has it, but my Walmart doesn’t. Aim for $3-4 if you can!
Be nice if you could include a low carb version for all of us who are watching are carbs!
Hey Barbara! Feel free to modify to fit your dietary needs!
Love this comment on so many levels! Why do people think someone has to do it for them? If you are low carb, you know what you can have! geez!
Thanks for the recipe – got a thumbs up here! So, the cornstarch is to thicken the beef sauce/liquid?
Yes! And now that I think of it, I didn’t put that part in, LOL – fixing that now!
Thanks, do you need to remove the beef before adding the cornstarch slurry?
Nope – you can just add it right in. I’d remove the broccoli though, if you chose the method to steam after the meat is done. 🙂