Ultimate Instant Pot Beef and Broccoli: A Quick & Flavorful Takeout Favorite at Home
Craving that classic beef and broccoli but don’t want the hassle or the mountain of dishes? Look no further! This Instant Pot Beef and Broccoli recipe brings the beloved takeout experience right to your kitchen, made entirely in your pressure cooker. Featuring succulent, tender flank steak and vibrant broccoli florets bathed in a rich, savory sauce, this dish is not only bursting with flavor but also incredibly easy to prepare. Say goodbye to excessive cleanup and hello to a delicious, homemade meal that comes together in a flash!
Why This Instant Pot Beef and Broccoli Recipe Works So Well
This Instant Pot Beef and Broccoli isn’t just another dinner idea; it’s a game-changer for busy households and anyone who loves a delicious, fuss-free meal. The beauty of this recipe lies in its simplicity and the power of the pressure cooker. Here’s why you’ll love adding it to your rotation:
- Minimal Cleanup: Everything, from browning the beef to cooking the sauce and tenderizing the steak, happens in a single pot. This drastically reduces the number of dishes you’ll have to wash, making weeknight dinners much more enjoyable.
- Unbeatable Flavor: The Instant Pot locks in moisture and infuses the beef with the rich, savory sauce, resulting in incredibly tender meat and a deeply flavored dish that rivals your favorite Chinese takeout. The pressure cooking process allows the flavors to meld together beautifully, creating a complex taste profile that’s both sweet and umami-rich.
- Quick & Efficient: While there’s some hands-on prep, the actual cook time in the Instant Pot is surprisingly short. Once the pressure cooker comes to pressure (which is often the longest part), the beef cooks quickly, making it a perfect solution for those evenings when you’re short on time but still want a wholesome, homemade meal.
- Perfectly Cooked Broccoli: Unlike many one-pot recipes where vegetables can turn to mush, our method ensures your broccoli remains vibrant and crisp-tender. By adding it at the end during a quick sauté, you achieve that ideal texture contrast against the tender beef.
- Healthier Than Takeout: When you cook at home, you have full control over the ingredients. You can opt for lower-sodium soy sauce, adjust sugar levels, and choose fresh, high-quality ingredients, making this a healthier alternative to restaurant versions often laden with excessive oil and sugar.
From searing the beef right in the pot to letting the pressure cooker work its magic on the tender flank steak and flavorful sauce, each step is designed for ease and maximum flavor. The final touch of quickly sautéing the broccoli prevents it from becoming soggy, ensuring a perfect texture every time. It’s truly a mouth-watering meal made right at home with minimal effort!
Gather Your Ingredients for Instant Pot Beef and Broccoli
To create this incredibly delicious and easy Instant Pot Beef and Broccoli, you’ll need a few key ingredients. Most of these are likely already staples in your pantry, making this a convenient recipe to whip up on any given weeknight. For the exact measurements and a comprehensive list of all ingredients, please refer to the printable recipe card located at the very end of this post.
Ingredient Spotlight: Tips & Substitutions for Your Beef and Broccoli
Understanding your ingredients and knowing how to make smart substitutions can elevate your cooking and ensure success every time. Here’s a deeper dive into the components of our Instant Pot Beef and Broccoli:
BEEF: For this recipe, flank steak is an excellent choice. It’s a lean cut that becomes incredibly tender under pressure and absorbs the savory sauce beautifully. Its robust flavor stands up well to the bold Asian-inspired marinade. If flank steak isn’t available or you prefer another cut, chuck roast is a fantastic alternative. When cut into smaller pieces (about 1-inch cubes), it also becomes wonderfully tender in the Instant Pot, offering a rich, beefy flavor. Other suitable cuts for this pressure cooker method include beef sirloin or even beef stew meat, though cooking times might need slight adjustment depending on the cut and size. Ensure your beef is sliced against the grain for maximum tenderness, a crucial tip for stir-fry style dishes. These cuts are versatile and often feature in our other Asian-inspired dishes like Instant Pot Beef Teriyaki and Kung Pao Beef, proving their reliability in pressure cooking.
BROCCOLI: Fresh broccoli crowns are ideal for this recipe. You’ll want to chop them into large, bite-sized florets. The key here is not to overcook them, which is why we add them towards the end. If you’re looking for a shortcut, pre-chopped broccoli florets from the produce section or even frozen broccoli can be used. If using frozen, there’s no need to thaw; simply add them to the Instant Pot during the sauté step. Just be mindful that frozen broccoli can release more water, so you might need to simmer a bit longer to achieve your desired sauce thickness.
SAUCE: The heart of this Instant Pot Beef and Broccoli lies in its incredibly flavorful sauce. This combination delivers a perfect balance of umami, sweetness, and a hint of smoky depth:
- Liquid Smoke: This is a secret ingredient that adds a wonderful smoky depth, mimicking the char you might get from stir-frying over high heat. Don’t skip it if you want that authentic flavor!
- Soy Sauce: The foundation of many Asian dishes, soy sauce provides essential umami and saltiness. For a low-sodium option, choose a reduced-sodium soy sauce. If you’re cooking for someone with a gluten allergy, tamari is an excellent gluten-free substitute. For a soy-free alternative, coconut aminos work well, though they are slightly sweeter and less salty.
- Beef Base (e.g., Better Than Bouillon): This concentrated paste adds a profound beefy flavor that enhances the overall richness of the sauce. It’s far superior to powdered bouillon cubes. If you don’t have beef base, you can use beef broth or stock, but you may need to reduce the amount of water slightly to maintain a concentrated flavor.
- Brown Sugar: A touch of brown sugar balances the savory and salty components of the sauce, adding a subtle sweetness that is characteristic of this dish. You can adjust the amount to your taste. Honey or maple syrup can also be used as substitutes, though they will slightly alter the flavor profile.
- Optional Enhancements: For an extra layer of complexity, consider adding a teaspoon of grated fresh ginger and a dash of sesame oil at the end of cooking. A splash of rice vinegar can also brighten the flavors.
You can optionally take the leftover pan sauce and turn it into a luscious gravy by thickening it with a cornstarch slurry (a mixture of cornstarch and cold water). This creates a glossy, rich sauce perfect for coating your beef and broccoli and drizzling over rice.
How to Master Instant Pot Beef and Broccoli: Step-by-Step Guide
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious recipe. For a concise, printable version of this recipe, complete with precise measurements and full instructions, you can Jump to Recipe at the bottom of this post.
- Prepare the Beef: Begin by cutting your flank steak into uniform, bite-sized cubes, approximately 1-inch in size. This ensures even cooking and makes the beef easier to eat.
- Prepare the Broccoli: Next, take your fresh broccoli crowns and chop them into large, consistent florets. Aim for pieces that are roughly the same size to ensure they cook evenly and retain their crisp-tender texture.
- Sauté the Beef: Add the olive oil to your Instant Pot and select the “Sauté” setting. Once the oil is hot, add the flank steak pieces and brown them on all sides. This step is crucial for developing deep, rich flavor through the Maillard reaction. You don’t need to cook them through, just achieve a good sear.
- Build the Sauce: To the browned beef, add the minced garlic, brown sugar, liquid smoke, soy sauce, and beef base. Stir everything together well, ensuring the beef is coated and any browned bits from the bottom of the pot are scraped up. This deglazing step adds even more flavor and helps prevent a “burn” warning.
- Pressure Cook: Pour in the water, ensuring it’s evenly distributed. Close the Instant Pot lid and make sure the sealing vent is in the “Sealing” position. Cook on high pressure for 10 minutes. The time it takes for the pot to come to pressure can vary, typically 10-15 minutes.
- Quick Release: Once the cooking cycle is complete, carefully perform a quick release of the steam by turning the sealing vent to the “Venting” position. Stand clear of the steam as it releases rapidly.
- Add Broccoli & Thicken Sauce: Once all the steam has escaped and the float valve has dropped, open the lid. Change the Instant Pot setting back to “Sauté.” Add the broccoli florets and a teaspoon of cornstarch (this helps to slightly thicken the sauce). Stir everything gently, allowing the broccoli to sauté for 3-4 minutes. Do not put the lid back on during this step, as we want the broccoli to cook quickly and retain its texture. The sauce will also continue to thicken during this time.
- Optional Gravy: For a thicker, more luxurious sauce, you can create a gravy from the delicious pan juices. In a small bowl, whisk together 1 tablespoon of cornstarch with about 1/2 cup of the hot juices from the pot until smooth (this is your slurry). Pour this slurry back into the Instant Pot with the remaining juices. Continue to cook on the “Sauté” function, stirring constantly, until the mixture becomes bubbly and thickens to your desired consistency.
Frequently Asked Questions & Expert Tips for Instant Pot Beef and Broccoli
Once your Instant Pot Beef and Broccoli has cooled completely, transfer any leftovers to an airtight container. It can be safely stored in the refrigerator for 3-4 days. To reheat, gently warm the dish in a skillet over medium-low heat. If the sauce has thickened too much or appears dry, add a splash of water or beef broth to restore moisture and achieve the desired consistency. Avoid microwaving for best texture, as it can sometimes make the beef chewy.
Yes, this dish freezes beautifully! Allow the beef and broccoli to cool entirely before packaging. Transfer it to a freezer-safe airtight container or a large zip-top freezer bag, ensuring you leave some room for expansion (about 1 inch at the top for containers). It can be frozen for up to 1 month. When you’re ready to enjoy it, thaw the dish in the refrigerator overnight. Reheat it in a skillet on the stovetop over medium heat, adding a little water or broth if needed to loosen the sauce. The broccoli might be slightly softer after freezing and thawing, but the flavor will still be excellent.
Absolutely! If using frozen broccoli, there’s no need to thaw it beforehand. Simply add the frozen florets directly to the Instant Pot during the final sauté step (Step 8). You might need to sauté for an extra minute or two, or until the broccoli is heated through and crisp-tender. Be aware that frozen broccoli can release more water, which might slightly thin your sauce, but a cornstarch slurry can easily fix this.
The ‘burn’ error typically occurs when there’s something stuck to the bottom of the pot, preventing proper pressure build-up or indicating a too-thick liquid. To avoid this, after browning the beef and adding the sauce ingredients, make sure to thoroughly deglaze the pot. Use a wooden spoon to scrape up any bits stuck to the bottom of the inner pot before adding the water and sealing. Also, ensure there’s enough liquid, as indicated in the recipe.
Flank steak should become tender after 10 minutes of high pressure with a quick release. If your beef isn’t as tender as you’d like, it could be due to varying thickness of the meat or an older/tougher cut. You can always seal the Instant Pot again and cook for an additional 2-3 minutes on high pressure, followed by another quick release.
Expert Tips for Success:
- Cut Uniformly: Whether it’s the beef or the broccoli, try to cut pieces into similar sizes. This ensures even cooking and consistent texture in every bite.
- Don’t Skip Browning: Searing the beef before pressure cooking adds a crucial layer of flavor. It creates a beautiful crust and depth that you wouldn’t get otherwise.
- Scrape the Pot: After browning the beef, use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the liquid. This prevents the “burn” warning and incorporates all those delicious caramelized flavors into your sauce.
- Perfect Broccoli Texture: Adding the broccoli at the very end and sautéing it for just a few minutes is the secret to keeping it bright green and crisp-tender, instead of mushy.
- Adjust Sauce Thickness: If you prefer a thicker sauce, prepare a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering sauce during the final sauté step. Cook for another minute or two until it thickens to your liking.
- Taste and Adjust: Before serving, always taste your sauce. You might want to add a little more soy sauce for saltiness, brown sugar for sweetness, or even a dash of rice vinegar for brightness.
Delicious Serving Suggestions for Your Instant Pot Beef and Broccoli
This savory Instant Pot Beef and Broccoli is a complete meal on its own, but it truly shines when paired with complementary sides. For a traditional and satisfying meal, serve it hot over a bed of fluffy white rice or flavorful fried rice. The rice soaks up all the rich sauce, making every bite delightful. Other fantastic options include:
- Noodles: Pair it with chow mein noodles or simple lo mein for a heartier, noodle-based dish.
- Egg Rolls or Spring Rolls: For a true takeout experience, serve with crispy egg rolls or fresh spring rolls.
- Extra Vegetables: Add a side of steamed snap peas, sautéed mushrooms, or water chestnuts for more vegetable goodness and varied textures.
- Garnishes: Elevate your presentation and flavor with a sprinkle of toasted sesame seeds, thinly sliced green onions (scallions), or a drizzle of sesame oil just before serving.
However you choose to enjoy it, this Instant Pot Beef and Broccoli promises a delicious and easy meal perfect for any occasion!
Explore More Instant Pot Recipes You’ll Love!
The Instant Pot is a versatile kitchen tool that can transform countless recipes into quick, easy, and flavorful meals. If you’ve enjoyed this beef and broccoli, you’re in for a treat with our other popular Instant Pot creations:
- Instant Pot Ribs: Fall-off-the-bone tender ribs in a fraction of the time.
- Instant Pot Beef Stew: A comforting, hearty classic made effortlessly.
- Instant Pot Beef Stroganoff: Creamy, rich, and ready in minutes.
- Instant Pot Chicken and Rice: A simple, flavorful one-pot meal for any night.
- Instant Pot Mississippi Pot Roast: A viral sensation, incredibly easy and packed with flavor.
Dive into the world of pressure cooking and discover how easy it is to create delicious meals with your Instant Pot!
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Instant Pot Beef and Broccoli
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- 1 ½ pounds flank steak, cut into 1-inch cubes
- 2 crowns fresh broccoli, cut into large florets
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 teaspoon brown sugar
- 1 ½ Tablespoons liquid smoke
- 2 Tablespoons soy sauce
- 1 Tablespoon beef base (e.g., Better Than Bouillon)
- 1 cup water
- 1 teaspoon cornstarch (for thickening, optional)
Things You’ll Need
-
Instant Pot
Before You Begin
- Prep time includes the time it takes for your Instant Pot to come up to pressure, which typically adds 10-15 minutes to the total time.
- While flank steak is recommended for its lean tenderness, feel free to substitute with chuck roast, cut into similar-sized cubes, for a richer, more robust flavor profile.
- For best results and food safety, ensure any cooled leftovers are stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, use a skillet over medium-low heat and add a splash of water or beef broth if the sauce has become too thick or dry.
- For those who love a bit of heat, a pinch of red pepper flakes can be added along with the other sauce ingredients.
Instructions
-
Begin by trimming any excess fat from the flank steak, then cut it into uniform 1-inch cubes.
-
If using fresh broccoli crowns, cut them into large, bite-sized florets.
-
Add olive oil to the Instant Pot and press the “Sauté” button. Allow it to heat for 2-3 minutes until shimmering.
-
Add the cubed flank steak to the hot olive oil. Brown the beef pieces on all sides in batches if necessary, to avoid overcrowding. This step is crucial for developing deep flavor.
-
Stir in the minced garlic, brown sugar, liquid smoke, soy sauce, and beef base. Mix well, ensuring to scrape up any browned bits from the bottom of the pot with a wooden spoon to prevent a “burn” warning.
-
Pour 1 cup of water into the Instant Pot. Close the lid securely and ensure the sealing vent is set to the “Sealing” position. Cook on “High Pressure” for 10 minutes.
-
Once the cooking cycle is complete, perform a quick release by carefully turning the sealing vent to the “Venting” position. Allow all the steam to escape completely before opening the lid.
-
Switch the Instant Pot setting back to “Sauté.” Add the broccoli florets and sprinkle in the 1 teaspoon of cornstarch. Stir gently and allow to sauté for 3-4 minutes, or until the broccoli is crisp-tender and the sauce has slightly thickened. Do not put the lid back on during this step.
-
(Optional Gravy) For an even thicker gravy, remove about 1/2 cup of the hot juices from the pot. In a small bowl, whisk it with an additional 1 tablespoon of cornstarch to create a smooth slurry. Pour this slurry back into the Instant Pot with the remaining juices and continue to cook on “Sauté” for 1-2 minutes, stirring constantly, until the sauce becomes bubbly and thickens to your desired consistency.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.