If you’ve ever craved that perfect takeout flavor but wished it could be ready faster and fresher, you’re in for a treat with this Instant Pot Beef and Broccoli Recipe. This meal combines tender, thinly sliced flank steak and crisp broccoli bathed in a luscious, savory sauce that’s both sweet and punchy. Thanks to the Instant Pot, you get all the deep, rich flavors that usually take hours, done in just about 30 minutes from start to finish. It’s a brilliant weeknight dinner that feels like a special occasion but couldn’t be simpler or more satisfying.
Ingredients You’ll Need
Each ingredient in this Instant Pot Beef and Broccoli Recipe is chosen not only for its flavor but also for the texture and authentic feel it brings to the dish. Together, they build that signature balance of savory, sweet, spicy, and umami that makes this recipe shine.
- ½ cup low-sodium beef broth (or water): This adds moisture and depth while keeping the dish light and healthy.
- 2 tablespoons cornstarch: Essential for thickening the sauce to a glossy, restaurant-quality finish.
- 3 tablespoons Shaoxing wine (Chinese cooking wine): It lends an authentic aromatic nuance that elevates the beef’s flavor.
- 2 tablespoons oyster sauce: This ingredient brings rich umami sweetness that melds all flavors beautifully.
- 1 teaspoon minced fresh ginger: Adds a bright, slightly spicy note that lifts the entire dish.
- 1 tablespoon hot sauce (such as Sriracha): For a gentle kick that wakes up your taste buds without overpowering.
- 2 tablespoons sesame oil: A nutty and fragrant oil that infuses the beef and broccoli with a lovely aroma.
- ¼ cup low-sodium soy sauce: The salty backbone that balances sweetness and spices perfectly.
- 3 tablespoons brown sugar: Sweetness that caramelizes slightly in cooking, adding depth.
- 3 cloves garlic, minced: Garlic always brightens the dish and pairs beautifully with ginger.
- ¼ teaspoon red pepper flakes: Just enough heat to add complexity without overwhelming mild palates.
- 3 tablespoons vegetable oil: For sautéing that gives the beef a beautiful sear and crisp-tender broccoli.
- 1 head broccoli, cut into small florets: The star vegetable, providing fresh crunch and vibrant green color.
- 1 pound flank steak, trimmed and thinly sliced against the grain: The perfect cut for quick cooking and tender bite.
- 1 tablespoon sesame seeds: A finishing touch that adds texture and visual appeal.
How to Make Instant Pot Beef and Broccoli Recipe
Step 1: Prepare the Sauce
Start by combining all the sauce ingredients in a jar with a lid so you can shake them together until smooth, or whisk them vigorously in a bowl. This sauce is where all the magic happens, blending vibrant and savory flavors that will coat your beef and broccoli perfectly.
Step 2: Marinate the Beef
Pour ¼ cup of the prepared sauce over your thinly sliced beef and give it a thorough toss to coat every piece. Letting the beef soak in these flavors even briefly sets up a rich, mouthwatering profile that will carry through to the final dish.
Step 3: Sauté the Broccoli
Turn your Instant Pot to “Sauté” mode, heat 1 tablespoon of vegetable oil, and quickly sauté the broccoli florets until they become bright green and just slightly tender. This step locks in that fresh crunch and vibrant color that you want in your broccoli.
Step 4: Brown the Beef
Add the remaining vegetable oil to the Instant Pot and toss in the marinated beef. Sauté until it’s browned on all sides, developing that beautiful caramelized flavor. Then, pour in the rest of the sauce and get ready for the Instant Pot to work its magic.
Step 5: Pressure Cook
Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high pressure. Let it cook for 10 minutes. This quick pressure cooking tenderizes the beef perfectly while melding all the sauce flavors into a harmonious blend.
Step 6: Quick Release the Pressure
After the cooking cycle is complete, use the quick release function to depressurize your Instant Pot safely and swiftly. This stops the cooking instantly, preserving the best texture in your beef and broccoli.
Step 7: Combine and Garnish
Add the sautéed broccoli back into the pot and stir to coat everything evenly in the luscious sauce. Finish by sprinkling sesame seeds on top for that satisfying crunch and gorgeous presentation.
How to Serve Instant Pot Beef and Broccoli Recipe
Garnishes
Sprinkle extra toasted sesame seeds or thinly sliced green onions over the dish for an inviting look and fresh crunch. A drizzle of additional sesame oil can also enhance aroma just before serving.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or chewy lo mein noodles to soak up all the delicious sauce. For a low-carb option, cauliflower rice or quinoa provide nice alternatives without taking away from the flavors.
Creative Ways to Present
Try serving the beef and broccoli over crispy fried rice for textural contrast or layering it in lettuce wraps for a fun finger-food twist. You can even turn it into a bowl with steamed veggies and pickled ginger for an Asian fusion-inspired meal.
Make Ahead and Storage
Storing Leftovers
After your meal, transfer leftovers into an airtight container and refrigerate. This Instant Pot Beef and Broccoli Recipe keeps well for up to three days, with flavors deepening and tastes melding beautifully overnight.
Freezing
You can freeze cooked beef and broccoli in freezer-safe containers for up to two months. Just thaw overnight in the fridge before reheating to maintain the best texture and taste.
Reheating
Warm leftovers gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce appears too thick. Stirring while reheating helps keep the beef tender and the broccoli crisp but not mushy.
FAQs
Can I use a different cut of beef instead of flank steak?
Absolutely! While flank steak is ideal for its quick cooking and tenderness, you can substitute with skirt steak or sirloin slices. Just ensure they are thinly sliced against the grain for the best texture.
Is it necessary to use Shaoxing wine in the sauce?
Shaoxing wine provides authentic flavor, but if you don’t have it on hand, dry sherry or a mild rice wine vinegar can work as substitutes. Even plain water or broth will still result in a tasty dish.
How spicy is this Instant Pot Beef and Broccoli Recipe?
The recipe includes hot sauce and red pepper flakes for a mild to moderate kick, but you can easily adjust these amounts up or down depending on your spice preference.
Can I make this recipe vegan or vegetarian?
While this version centers around beef, you could swap out the steak for tofu or seitan and use vegetable broth instead of beef broth, plus vegan oyster sauce alternatives, to create a delicious plant-based version.
What’s the best way to slice the broccoli?
Cut broccoli into small, bite-sized florets so they cook evenly and stay tender-crisp. The stems can also be peeled and sliced thinly to add extra texture and reduce waste.
Final Thoughts
This Instant Pot Beef and Broccoli Recipe is a delightful home-cooked answer to classic takeout cravings. The fast cooking, layered flavors, and satisfying textures make it one you’ll want on your regular dinner rotation. Give it a try—you might just find this becoming your new favorite go-to meal for busy days and special nights alike.
Print
Instant Pot Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Chinese
Description
This Instant Pot Beef and Broccoli recipe is a savory and satisfying dish featuring tender flank steak and crisp broccoli in a rich, flavorful sauce made from soy sauce, oyster sauce, Shaoxing wine, and aromatic spices. Perfect for a quick weeknight dinner, it utilizes the Instant Pot to speed up cooking while locking in all the delicious flavors.
Ingredients
Sauce Ingredients
- ½ cup low-sodium beef broth (or water)
- 2 tablespoons cornstarch
- 3 tablespoons Shaoxing wine (Chinese cooking wine)
- 2 tablespoons oyster sauce
- 1 teaspoon minced fresh ginger
- 1 tablespoon hot sauce (such as Sriracha)
- 2 tablespoons sesame oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Main Ingredients
- 3 tablespoons vegetable oil
- 1 head broccoli, cut into small florets
- 1 pound flank steak, trimmed and thinly sliced against the grain
- 1 tablespoon sesame seeds
Instructions
- Prepare Sauce: Combine all sauce ingredients—beef broth, cornstarch, Shaoxing wine, oyster sauce, minced ginger, hot sauce, sesame oil, soy sauce, brown sugar, garlic, and red pepper flakes—in a jar with a lid and shake well to combine or whisk together in a bowl.
- Marinate Beef: Pour ¼ cup of the prepared sauce over the sliced flank steak and toss well to coat evenly.
- Sauté Broccoli: Set the Instant Pot to “Sauté” mode, heat 1 tablespoon of vegetable oil, and sauté the broccoli florets just until bright green and slightly tender. Remove broccoli from the pot and set aside.
- Brown Beef: Add the remaining 2 tablespoons of vegetable oil to the Instant Pot. Add the marinated beef and sauté until it is browned on all sides. Then pour in the remaining sauce mix over the beef.
- Pressure Cook: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” mode on high pressure for 10 minutes to cook the beef thoroughly and develop the sauce’s flavors.
- Release Pressure: Once the cooking cycle is complete, use the quick release method to depressurize the Instant Pot safely and swiftly.
- Combine and Serve: Return the cooked broccoli to the pot and stir everything together to combine well. Garnish with sesame seeds and serve the beef and broccoli mixture over steamed rice or noodles for a complete meal.
Notes
- Thinly slicing the flank steak against the grain helps keep the meat tender.
- You can substitute Shaoxing wine with dry sherry if unavailable.
- Adjust the hot sauce amount according to your preferred spice level.
- Use low-sodium soy sauce and beef broth to control saltiness.
- Serve with steamed rice or your favorite noodles for a hearty meal.
