Skip take out – this Instant Pot Beef and Broccoli costs less, tastes WAY better, and is ready in less than 30 minutes! Serve with your choice of either Instant Pot brown rice or Instant Pot white rice for a quick and easy weeknight meal.
When I need dinner done in a flash and I’m craving take-out, I either make Weeknight Stir-Fry, my favorite Vegetable Fried Rice, or this Instant Pot Beef and Broccoli.
Here’s why:
- It’s quick & easy.
- It’s freezer-friendly.
- It’s super affordable.
- It uses pantry staple ingredients.
- It’s gluten-free (just use tamari instead of soy sauce).
Ingredient Notes
- Beef. Use any cut of beef, sliced thinly. The Instant Pot makes even the toughest cuts of beef (like flank steak or bottom round roast) come out really tender. (That’s one way the Instant Pot can save you money!)
- Beef Stock / Beef Broth. Either work, 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 bullion cubes in a pinch. I don’t recommend beef bullion paste, as it makes this dish VERY salty.
- Broccoli. Both frozen and fresh broccoli work. If you don’t like steamed broccoli, pan seared broccoli and oven roasted broccoli are good options.
- Rice. Use any type of rice – brown, white, or even cauliflower rice. You’ll want to either cook the rice in the Instant Pot FIRST, or cook it on the stove-top. 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.
- 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 recipe ESPECIALLY if you’re using beef bullion or bullion paste.
- Cornstarch. Substitute arrowroot powder.
A complete list of ingredients with the amounts you need is located in the recipe card below.
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A quick note on the beef…
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Step-by-Step Instructions
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 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 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.
Step 3. Prepare the meat and sauce while the rice and broccoli are cooking. Slice the meat thinly and set aside. Combine the onion, garlic, stock, soy sauce, honey, sesame seed oil, and red pepper in a small measuring cup 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 move the valve to “releasing” to release the steam.
(If you’re making rice in the Instant Pot, wait until the rice is done and remove all 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.
Recipe FAQs
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 instead of switching the release valve.
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 recipe without having to make any changes to the cooking instructions.
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.
To Serve:
- double the meat and freeze half for a fast weeknight meal later
- if you don’t like broccoli, consider steaming cauliflower or carrots instead
- for a low-carb option, serve with cauliflower rice or extra vegetables
- top with sliced green onions or sesame seeds for extra flavor
More Easy Instant Pot Recipes
- Instant Pot Curried Butternut Squash Soup
- IP Breakfast Casserole
- Instant Pot Vegetarian Chili
- Instant Pot Beef Brisket
Slow Cooker Meal Plan
Sign up to get instant access to my Slow Cooker Meal Plan, complete with recipes and shopping list!!Watch How to Make Instant Pot Beef and Broccoli
Instant Pot Beef and Broccoli
Skip take out – this Instant Pot Beef and Broccoli costs less, tastes WAY better, and is ready in less than 30 minutes! Serve with your choice of either Instant Pot brown rice or Instant Pot white rice for quick, easy meal.
- 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 1/2 lbs steak or beef roast, sliced thin
- 1 onion, diced
- 2 tsp granulated garlic
- 1/2 cup beef stock or broth
- 1/3 cup liquid aminos (or soy sauce)
- 1/4 cup honey
- 2 Tbsp sesame seed oil
- 1/4 tsp red pepper flakes
- 1 – 1 1/2 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). 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.” Make sure your face and hands are not above the valve when you do this.
- Meanwhile, mix the cornstarch and water in a mug until the corn starch 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. 🙂