This Easy Instant Pot Beef and Broccoli is your favorite takeout dish made at the snap of your fingers. Tender, savory steak and crunchy, fresh broccoli florets are marinated in a flavorful broth and cooked perfectly every time. Thanks to the Instant Pot, this meal comes together effortlessly and puts dinner on the table in no time.
Reasons You’ll Love This Recipe
Packed with Flavor – Seriously, the marinade for the beef and broccoli is so flavorful, you’ll want to drink it!
Restaurant Quality – Dare I say that this Beef and Broccoli recipe might be better than takeout!
Easy Dinner Idea – If you’re tired of your usual meal rotation when it comes time for dinner, try out something new and delicious.
Instant Pot – Considering how good this recipe comes out after using the Instant Pot, you’ll never make this recipe any other way again.
Skip the delivery fees, and make this takeout food staple at home. It’s a hassle free weeknight meal that everyone loves. Not to mention that the Instant Pot does most of the heavy lifting for this recipe, so all you have to do is sit back, relax and watch this delicious meal come together!
Ingredients and Substitutions
Let’s discuss how to make this recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Chuck Roast – Chuck Roast is the preferred cut of meat for this recipe. However, flank steak, London broil, flat iron or sirloin will all work with this recipe as well.
- Soy Sauce – Regular or low sodium soy sauce will both work for this recipe.
- Oyster Sauce – You can find a bottle of this at many big grocery stores or at your local International Market. If you can’t find any oyster sauce, a sweet soy sauce, or hoisin sauce will make a doable substitute.
- Brown Sugar – Brown sugar mixed with the soy sauce and oyster sauce creates a teriyaki-like sweet and salty flavor that is unmatched.
- Sesame Oil – Sesame oil adds some extra flavor to the marinade. If you’re not a fan of the taste however, you can substitute olive oil instead.
- Low Sodium Beef Broth – You can use regular beef broth, however your end product will have a saltier taste. Soy sauce and oyster sauce already have a ton of salty flavor.
- Cornstarch and Water – Mix these two ingredients together to make a slurry which will thicken up the marinade to become a gravy-like sauce.
- Broccoli Florets – A fresh broccoli head or pre-cut broccoli florets will work perfectly. If you want you can also use frozen broccoli, just be sure to steam it before adding it to the pressure cooker.
- Red Pepper Flakes – The flakes really don’t add a ton of spice to the recipe, but if you don’t want to take that risk, you can omit this ingredient from the recipe.
- Optional Garnishes – Top your beef and broccoli with whatever garnishes you see fit. Chopped green onion and toasted sesame seeds are a great option. It won’t take long to toast your own sesame seeds by adding them to a dry, un-oiled pan and warming them over medium heat, stirring frequently until they’re golden brown.
How To Make Instant Pot Beef and Broccoli
- Start by cutting the chuck roast into thin strips going against the grain of the meat. Season with pepper and set to the side.
- To the Instant Pot, add olive oil to the bottom. Set the Instant Pot to the sauté function and allow the oil to heat up. Once the oil is hot add the beef to the pot. Stir the meat around occasionally to ensure the beef browns on all sides which usually takes about 5-10 minutes.
- While the beef is browning, prepare the marinade. Grab a bowl and whisk together the soy sauce, oyster sauce, brown sugar, garlic, sesame oil, red pepper flakes and ginger. Set this to the side.
- Once the beef has fully browned, add the bone broth to the Instant Pot and stir. There may be some pieces of beef stuck to the bottom so be sure to scrape them up. Add the marinade that you set aside to the Instant Pot, stir well, then turn off the sauté function. Seal your Instant Pot and cook the beef on high pressure for 10 minutes, then use the quick pressure release to remove the lid.
- In a small dish, mix the cornstarch and water together to create a cornstarch slurry. Slowly stir the slurry into the pot until it’s fully combined. Turn the sauté function back on again and bring the beef mixture to a boil.
- Cut the broccoli into small pieces before adding it to the pot. Stir the broccoli into the beef before placing the lid back on the top of the pressure cooker. Allow the beef and broccoli to boil for 3 minutes. After that 3 minutes, turn off the sauté function and allow it to boil for 5 more minutes or until the broccoli reaches the desired consistency. Remove the lid and serve the beef and broccoli over rice and top with green onion and sesame seeds.
Recipe Tips and Advice
Storage – You can keep the leftovers in an airtight container in the fridge for about 3-4 days or in the freezer for 2 months.
Equipment – For this recipe you’ll need an Instant Pot or a pressure cooker of some kind as well as some mixing bowls, a knife and cutting board, measuring spoons and cups, and a knife.
If you want to double up the recipe, go for it! The Instant Pot will be able to hold it all. If you’re a saucy person, you can just double up the measurements of the sauce as well.
Yes, some veggies that will go well with this recipe are carrots cut into matchsticks, baby corn, onions, or mushrooms. Just add them at the same time you would add the broccoli.
The great thing about using a pressure cooker to cook beef is that the pressure will soften the texture of the beef on its own. However, if you’re finding that the beef is still too rough, try coating the raw beef in a little bit of cornstarch and letting it sit for an hour or two in the fridge before cooking it.
More Easy Dinner Recipes to Try
If this recipe was a hit at the dinner table, check out a few more recipes you might enjoy!
- Steak Stir Fry
- Crockpot Fajitas
- Mississippi Pot Roast
- Instant Pot Turkey Breast
- Slow Cooker Beef Stroganoff
- Drunken Noodles
Instant Pot Beef and Broccoli
- 1 1/2 pounds beef chuck roast
- 1 tablespoon olive oil
- pepper for seasoning
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon ginger
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic minced
- 1 cup beef broth low sodium is preferred
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 pound broccoli florets
- optional garnish – chopped green onions, toasted sesame seeds
- Season the beef with pepper. Cut it against the grain, into thin strips.
- Pour the olive oil into the instant pot and turn on the saute function. When the oil is hot, add the beef (in batches if necessary, it's best to not crowd it). Allow the beef to brown on all sides. This will take 5-10 minutes.
- While the beef is browning, we will prepare the sauce. In a medium sized bowl, stir together the soy sauce, oyster sauce, brown sugar, sesame oil, ginger, red pepper flakes, and garlic.
- When the beef is browned, add the beef broth to the pot. Make sure to scrape up any bits of beef that are stuck to the bottom of the pot. Add the sauce and stir well. Switch off the saute function.
- Seal the pot and set to cook on high pressure for 10 minutes. Use the quick pressure release.
- In a small bowl, create a slurry by mixing the cornstarch and water. Stir this into the mixture in the instant pot. Turn on the saute function and bring this mixture to a boil.
- Make sure the broccoli is cut into bite-size pieces. Add the broccoli to the pot and stir in, put on the lid and allow it to boil for 3 minutes, then turn off the saute function. With the pot turned off, allow the mixture to it for 5 more minutes, or until the broccoli reaches the desired crispness.
- Serve with chopped green onions and toasted sesame seeds.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.