If you’re craving a comforting dinner that delivers restaurant-quality flavors in a fraction of the time, this Instant Pot Beef and Broccoli Recipe is about to become your new go-to. Tender slices of flank steak mingle beautifully with crisp-tender broccoli in a savory, slightly sweet sauce that’s packed with ginger, garlic, and a hint of heat. Thanks to the magic of the Instant Pot, you get perfectly cooked beef and veggies all in one pot, making this dish as easy and delicious as it is satisfying. Whether you’re a weeknight warrior or just looking for a fuss-free meal that feels special, this Instant Pot Beef and Broccoli Recipe checks every box.
Ingredients You’ll Need
These ingredients are super straightforward but each one plays a vital role that comes together to create layers of flavor and a wonderful texture contrast. From the tender beef to the bright, crunchy broccoli and the rich, aromatic sauce, every element is essential.
- ½ cup low-sodium beef broth (or water): Adds the perfect amount of moisture and depth without overpowering the other flavors.
- 2 tablespoons cornstarch: Helps thicken the sauce into that glossy, irresistible coating.
- 3 tablespoons Shaoxing wine (Chinese cooking wine): Brings authentic savory notes that deepen the flavor dramatically.
- 2 tablespoons oyster sauce: Provides a rich umami punch and a touch of sweetness.
- 1 teaspoon minced fresh ginger: Adds a refreshing zing that brightens everything up.
- 1 tablespoon hot sauce (such as Sriracha): A little kick that balances the sweetness perfectly.
- 2 tablespoons sesame oil: Infuses the dish with its signature nutty aroma.
- ¼ cup low-sodium soy sauce: The salty backbone that ties the sauce together.
- 3 tablespoons brown sugar: Delivers just the right hint of sweetness to mellow the savory elements.
- 3 cloves garlic, minced: Essential for that robust, fragrant base flavor.
- ¼ teaspoon red pepper flakes: Adds gentle heat for those who like a little warmth without overwhelming the dish.
- 3 tablespoons vegetable oil: Needed to sauté the beef and broccoli to perfection with a nice sear.
- 1 head broccoli, cut into small florets: The vibrant green star of the show, providing crunch and freshness.
- 1 pound flank steak, trimmed and thinly sliced against the grain: Ensures tenderness and optimal flavor absorption.
- 1 tablespoon sesame seeds: The finishing touch that adds subtle texture and a lovely visual pop.
How to Make Instant Pot Beef and Broccoli Recipe
Step 1: Mix the Magical Sauce
Start by combining all your sauce ingredients in a jar with a lid, then shake vigorously to blend everything beautifully. If you don’t have a jar handy, simply whisk the sauce in a bowl until it’s silky and smooth. This sauce is the heart of your dish, so get ready to savor those rich, balanced flavors.
Step 2: Marinate the Beef
Pour about ¼ cup of the freshly made sauce over the thinly sliced flank steak, tossing thoroughly to coat every piece. This quick marinade tenderizes the meat and gets it ready to absorb even more flavor while cooking. It’s a simple step but key to that melt-in-your-mouth texture everyone loves in a top-notch beef and broccoli.
Step 3: Sauté the Broccoli
Set your Instant Pot to “Sauté” mode and heat 1 tablespoon of vegetable oil. Toss in the broccoli florets and cook just until they turn a vibrant green, which should take a few minutes. This brief sauté locks in the broccoli’s crispness and fresh taste before setting it aside for the final steps.
Step 4: Brown the Beef
Add the remaining vegetable oil to the pot, then drop in the marinated beef. Sauté it until it’s nicely browned on the edges, releasing those mouthwatering aromas. Once browned, pour in the rest of your prepared sauce, ensuring every piece gets coated with that luscious mixture.
Step 5: Pressure Cook to Perfection
Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high pressure for 10 minutes. This step transforms your beef into tender perfection while allowing the sauce to thicken beautifully and infuse every bite with intense flavor.
Step 6: Quick Release the Pressure
Carefully perform a quick release to depressurize your Instant Pot. This helps keep your broccoli vibrant and your beef tender without overcooking anything. Safety first—always follow your Instant Pot’s instructions when releasing pressure.
Step 7: Combine and Garnish
Return the sautéed broccoli to the pot and gently stir everything together so the broccoli warms through and gets coated in the sauce. Finish by sprinkling sesame seeds over the top for a delightful crunch and that extra nutty flair.
How to Serve Instant Pot Beef and Broccoli Recipe
Garnishes
Besides the sesame seeds, consider adding thinly sliced green onions or a drizzle of extra sesame oil to make the dish feel fresh and lively. These touches not only enhance the presentation but add layers of flavor that make each bite more exciting and balanced.
Side Dishes
This Instant Pot Beef and Broccoli Recipe shines served over fluffy white rice or chewy noodles, soaking up every bit of that luscious sauce. For a lighter touch, steamed jasmine rice or even cauliflower rice can complement this savory dish beautifully without overwhelming it.
Creative Ways to Present
Want to elevate the experience? Serve the beef and broccoli in a crispy wonton cup or over a bed of fried rice with extra veggies. You could also toss it with garlic noodles for a comforting twist that’s perfect for sharing at your next dinner party or casual weeknight meal.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftovers in an airtight container in the refrigerator. This dish keeps well for up to 3 days and actually tastes even better as the flavors continue to meld together.
Freezing
If you want to save this Instant Pot Beef and Broccoli Recipe for later, freezing is a great option. Transfer cooled leftovers to a freezer-safe container or bag, and freeze for up to 2 months. Just thaw overnight before reheating for a quick, satisfying meal.
Reheating
Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly. To prevent the sauce from drying out, add a splash of water or beef broth if needed, and keep an eye on the broccoli so it stays crisp-tender.
FAQs
Can I use a different cut of beef for this Instant Pot Beef and Broccoli Recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking, you can use sirloin or skirt steak. Just make sure to slice it thinly against the grain to keep it tender.
Is it possible to make this recipe gluten-free?
Yes! Substitute the low-sodium soy sauce with a gluten-free tamari and double-check that your oyster sauce is gluten-free. This swap ensures everyone can enjoy this delicious Instant Pot Beef and Broccoli Recipe without worry.
How can I make the sauce less spicy?
If you prefer a milder dish, simply reduce or omit the hot sauce and red pepper flakes. The rest of the sauce will still be flavorful and satisfying without the heat.
Can I use frozen broccoli instead of fresh?
Fresh broccoli works best to maintain texture and color, but frozen broccoli can be used in a pinch. If using frozen, add it after pressure cooking and sauté briefly to avoid mushiness.
What can I do if I don’t have Shaoxing wine?
No problem! You can substitute dry sherry or omit it altogether. Adding a splash of beef broth helps maintain depth of flavor in your Instant Pot Beef and Broccoli Recipe.
Final Thoughts
I hope you’re as excited to make this Instant Pot Beef and Broccoli Recipe as I am to share it. It’s genuinely one of those dishes that feels special but comes together quickly, perfect for busy nights or whenever you want to enjoy something nourishing and delicious. Give it a try, and you might just find yourself reaching for this recipe again and again!
Print
Instant Pot Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: Asian, Chinese
- Diet: Halal
Description
A flavorful and easy Instant Pot recipe for tender beef and crisp broccoli in a savory, slightly spicy sauce featuring Shaoxing wine, oyster sauce, and a hint of sesame oil for authentic Asian-inspired taste.
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
Beef and Vegetables
- 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 (for garnish)
Instructions
- Prepare the Sauce: Combine all sauce ingredients in a jar with a lid and shake well to combine, or whisk together in a bowl until smooth and thoroughly mixed.
- Marinate the Beef: Pour ¼ cup of the prepared sauce over the thinly sliced beef and toss well to coat evenly. Set aside to marinate while you prepare other ingredients.
- Sauté Broccoli: Set the Instant Pot to “Sauté” mode and heat 1 tablespoon of vegetable oil. Add the broccoli florets and sauté until they turn bright green and are just tender, about 3 to 4 minutes. Remove the broccoli from the pot and set aside.
- Brown the Beef: Add the remaining 2 tablespoons of vegetable oil to the Instant Pot, then add the marinated beef. Sauté until the beef is browned on all sides, about 3 to 5 minutes. Pour in the remaining sauce mixture over the beef.
- Pressure Cook: Secure the Instant Pot lid and set to “Manual” or “Pressure Cook” mode on high pressure for 10 minutes to tenderize the beef and allow the flavors to combine.
- Release Pressure: Use the quick release method to safely depressurize the Instant Pot once the cooking cycle is complete.
- Combine and Garnish: Add the sautéed broccoli back into the pot and stir gently to combine everything thoroughly. Garnish with sesame seeds before serving. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Make sure to slice flank steak thinly against the grain for maximum tenderness.
- Sautéing broccoli separately helps it retain its bright color and crisp texture.
- If you don’t have Shaoxing wine, dry sherry can be used as a substitute.
- Adjust the amount of hot sauce to control the spice level according to your preference.
- Quick release pressure carefully to avoid burns from the steam.
- This recipe pairs well with steamed jasmine rice, brown rice, or your favorite noodles.
