Name: Instant Pot Beef And Broccoli
Prep time: 10 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 lb Flank steak (or sirloin or thin sliced chuck) (Thinly sliced against the grain); 1/4 cup Soy sauce (regular or low sodium) (Start with low sodium if sensitive to salt); 1 cup Beef broth (Water works in a pinch); 2 tbsp Brown sugar (Balances the sauce); 2 cloves Minced garlic (Fresh preferred); 1 tbsp Grated ginger (Fresh is wonderful, jarred works too); 2 tbsp Cornstarch (To thicken the sauce); 2 tbsp Water (For the cornstarch slurry); 1 tbsp Oil (For sautéing any neutral oil is fine); 4 cups Fresh broccoli florets (If using frozen, add them still frozen)

Instant Pot Beef And Broccoli is my go-to when the day gets away from me and I still want a hot dinner that tastes like it came from a cozy takeout spot. I love that it’s fast, the beef turns tender, and the sauce hits that sweet and savory balance without being sticky or cloying. If you’re craving real comfort with minimal effort, this is the one. The ingredients are simple, the method is reliable, and cleanup is easy. Even better, it reheats like a dream for lunch the next day. Let’s make dinner the easiest win of your week.

The Best Instant Pot Beef and Broccoli Recipe

When I want a reliable, delicious dinner that never lets me down, I make Instant Pot Beef And Broccoli. It gives you everything you love about the classic dish but in a fraction of the time. Think soft slices of beef, crisp tender broccoli, and a glossy sauce that clings to every bite. You get all the payoff with less work.

This version leans into a few small techniques that deliver big flavor. A quick sauté at the start boosts the beefy taste. A simple sauce made with soy, garlic, ginger, and a touch of brown sugar becomes silky thanks to a cornstarch slurry. The broccoli steams at the end so it stays green and snappy instead of mushy. It’s all about the right steps in the right order, and the Instant Pot keeps it fuss free.

Why you’ll love it:

Fast weeknight timing: 10 minutes to prep, about 12 minutes under pressure, and a few minutes to thicken and finish. You can even slice the beef in the morning and keep it in the fridge so dinner comes together even quicker later.

Flexible: Use flank steak for tenderness, or sirloin for a budget friendly swap. Fresh or frozen broccoli both work, and the sauce is easy to adjust for sweetness or saltiness.

In case you’re planning your weekly menu, peek at more ideas in my collection of Instant Pot recipes. There’s something for everyone.

I made this on a Tuesday night after soccer practice, and my kids literally asked for seconds before I sat down. The sauce was perfect and the broccoli had that crisp bite. New family favorite. Mia R.

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Tools and Key Ingredients

Tools

6 quart Instant Pot or similar electric pressure cooker
Sharp knife and cutting board
Measuring cups and spoons
Tongs or a spatula
Small bowl for the cornstarch slurry

Key Ingredients

Beef: Flank steak is my top pick for tenderness. Sirloin or thin sliced chuck also works if that’s what you have.
Broccoli: Fresh florets hold up best. If using frozen, add them still frozen and steam for 0 to 1 minute.
Soy sauce: Regular or low sodium. Start with low sodium if you’re sensitive to salt.
Brown sugar: Balances the soy and keeps the sauce from tasting too salty.
Garlic and ginger: Fresh is wonderful, but jarred garlic and ginger paste speed things up.
Beef broth: Adds depth. Water works in a pinch.
Cornstarch: Thickens the sauce into that glossy finish we love.
Oil: For sautéing, any neutral oil is fine.

Want another comforting beef dinner for a busy night? Try my weeknight friendly Instant Pot Beef Tips after this one. It’s hearty and just as simple.

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How to Make Instant Pot Beef and Broccoli

Make the Sauce

Stir together soy sauce, beef broth, brown sugar, minced garlic, grated ginger, and a splash of rice vinegar if you have it. This is your base. Taste it and adjust the sweetness and salt to your liking. If it tastes good now, it will taste even better after pressure cooking.

Step by Step

Slice the beef thinly against the grain. For easier slicing, chill the steak in the freezer for 15 minutes first.
Set the Instant Pot to Sauté. Add a bit of oil and quickly sear the beef in two batches. You do not need color on every piece, just a quick kiss of heat.
Pour in the sauce and scrape up any browned bits on the bottom. Those bits add flavor and help prevent the burn warning.
Seal the lid and cook at High Pressure for 10 minutes. Let the pot naturally release for 10 minutes, then quick release any remaining pressure.
Stir together 2 tablespoons cornstarch with 2 tablespoons cold water to make a cornstarch slurry. Switch the pot to Sauté, pour in the slurry, and simmer a minute until the sauce thickens.
Add the broccoli. For fresh broccoli, lock the lid and steam on High for 0 to 1 minute, then quick release. For frozen, use the same timing from frozen. You can also stir in blanched broccoli right at the end if you prefer it extra crisp.
Taste and adjust. Add a pinch of red pepper flakes for heat or a splash more soy if you want it saltier. Serve over rice or noodles.

If you’re building a cozy dinner lineup, my Instant Pot Broccoli Cheddar Soup is another quick favorite that uses simple pantry ingredients and comes out silky every time.

Expert Tips

Slice against the grain. This one move keeps the beef tender and easy to chew. If you see long muscle lines running across the steak, cut perpendicular to them.

Don’t overcook the broccoli. The Instant Pot is great at softening tough cuts of beef, but broccoli needs just a whisper of heat. Zero to one minute under pressure is enough, or stir blanched broccoli into the hot sauce to finish.

Control your salt. Soy sauce brands vary a lot. Start with low sodium if you can. If the sauce needs more zing at the end, add a dash of soy or a tiny splash of rice vinegar.

Thicken the smart way. Always mix cornstarch with cold water first. If you sprinkle it into hot liquid, you’ll get lumps.

Freezer convenience. Slice the beef on the weekend and freeze it flat in a zip top bag. It defrosts quickly and makes weeknight cooking faster. Bonus: slightly frozen meat slices cleaner.

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Craving another easy pasta night after this? My family loves this super simple Instant Pot spaghetti with meat sauce. It’s a set it and walk away kind of dinner that still tastes like you put in the effort.

Recipe Tips

If you want that takeout style finish, add a teaspoon of toasted sesame oil at the very end. It’s not for cooking; it’s a finishing touch that makes the sauce smell incredible.

Rice is the classic pairing, but don’t sleep on noodles or cauliflower rice if you’re cutting back on grains. The sauce clings beautifully either way. You can add a handful of sliced green onions and a sprinkle of sesame seeds to make it feel restaurant special.

To make it gluten friendly, swap soy sauce for tamari or a certified gluten free soy alternative. The rest of the ingredients are usually safe, but always check labels if you have allergies.

Leftovers keep well for 3 to 4 days in the fridge. Reheat gently on the stove with a splash of water to loosen the sauce. The beef stays tender, and the broccoli holds its bite if you avoid overcooking on the reheat.

Batch cooking tip: Double the sauce and freeze half. The next time you want Instant Pot Beef And Broccoli, you’re already halfway there. Just add sliced beef and broccoli, and dinner is served.

Common Questions

Can I use chicken instead of beef?
Yes. Use thin sliced chicken thighs or breasts and reduce the pressure cook time to 6 minutes. Finish the same way with the slurry and broccoli.

What cut of beef works best?
Flank steak is the classic. Sirloin or thin sliced chuck is more budget friendly and still becomes tender under pressure. Always slice against the grain.

Do I need to brown the beef first?
A quick sear adds extra flavor, but if you’re in a rush, you can skip it. The recipe still works well without browning.

How do I avoid mushy broccoli?
Steam it briefly at the end for 0 to 1 minute. Or stir in blanched broccoli right before serving to keep it crisp tender.

Can I make it spicier?
Add red pepper flakes or a drizzle of sriracha to the sauce. Start small and adjust to taste.

Your new weeknight favorite

You’re going to love how approachable and cozy this dish feels, even on the busiest nights. With a couple of smart steps and a simple sauce, Instant Pot Beef And Broccoli tastes like your favorite takeout but made in your own kitchen. If you want to compare techniques or learn extra variations, I trust these helpful guides from other cooks too: The Best Instant Pot Beef and Broccoli Recipe – Little Sunny Kitchen and Instant Pot Beef and Broccoli Recipe | Pressure Cooking Today. Give it a try this week, and I think it will earn a repeat spot on your menu. Enjoy every saucy, beefy, broccoli loaded bite.