Instant Pot Beef & Broccoli
Achieve restaurant-quality beef and broccoli at home in under 30 minutes. This Instant Pot recipe delivers perfectly tender, velvety slices of beef and crisp-tender broccoli florets coated in a glossy, deeply savory sauce. It's a foolproof weeknight meal that tastes like it simmered for hours.
Equipment
- Instant Pot (6-quart or larger)
- Cutting board
- Chef's knife
- Small Bowl (for sauce)
- small bowl (for slurry)
- Whisk
- Wooden spoon or spatula
Ingredients
- 1.5 lbs flank steak, thinly sliced against the grain
- 1 tbsp avocado oil or other high-heat oil
- 4 cups fresh broccoli florets
- ½ cup low-sodium soy sauce
- ½ cup beef broth
- 3 tbsp brown sugar, packed
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp cold water
- Toasted sesame seeds, for garnish optional
- Sliced green onions, for garnish optional
Instructions
- Prepare the Beef and Sauce: For easier slicing, place the flank steak in the freezer for 15-20 minutes to firm up. Slice it thinly against the grain. In a small bowl, whisk together the low-sodium soy sauce, beef broth, brown sugar, grated ginger, minced garlic, and sesame oil. Set aside.
- Sauté the Beef: Set your Instant Pot to the 'Sauté' function on high. Once the display reads 'Hot', add the avocado oil. Working in two batches to avoid overcrowding, add half the sliced beef in a single layer and sear for 1-2 minutes per side until browned. Remove the seared beef to a plate and repeat with the remaining half.
- Deglaze and Pressure Cook: Turn off the 'Sauté' function. Return all the seared beef to the pot. Pour the prepared sauce mixture over the beef. Use a wooden spoon to scrape any browned bits from the bottom of the pot (deglazing). Secure the lid, set the steam release valve to 'Sealing', and pressure cook on high for 8 minutes.
- Release Pressure and Thicken Sauce: Once the cooking time is complete, perform a quick release of the pressure. Carefully open the lid. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a smooth slurry. Set the Instant Pot back to 'Sauté' and bring the liquid to a simmer.
- Finish the Dish: While whisking constantly, slowly pour the cornstarch slurry into the simmering sauce. Continue to cook and whisk for 1-2 minutes until the sauce has thickened and turned glossy. Turn off the Instant Pot completely.
- Steam the Broccoli: Add the fresh broccoli florets to the pot and stir gently to coat them in the sauce. Place the lid back on the pot (do not seal it) and let the broccoli steam in the residual heat for 4-5 minutes, or until it is crisp-tender and bright green.
- Serve: Serve immediately over rice or noodles, garnished with toasted sesame seeds and sliced green onions, if desired.
Notes
Beef Tip: Freezing the steak for 15-20 minutes before slicing is crucial for achieving paper-thin, even cuts.
Variations: For a spicy kick, add a pinch of red pepper flakes with the garlic and ginger. For extra texture, add sliced water chestnuts or bamboo shoots along with the broccoli.
Substitutions: Sirloin steak is a great alternative to flank. Use tamari or coconut aminos for a gluten-free option. Honey or maple syrup can be substituted for brown sugar.
Serving Suggestions: This dish is excellent served over steamed white rice, brown rice, cauliflower rice, quinoa, or lo mein noodles.
Important Reminders: Do not add the broccoli before pressure cooking to avoid it becoming mushy. Searing the beef is essential for developing deep flavor. The sauce must be simmering for the cornstarch slurry to thicken it properly.
Variations: For a spicy kick, add a pinch of red pepper flakes with the garlic and ginger. For extra texture, add sliced water chestnuts or bamboo shoots along with the broccoli.
Substitutions: Sirloin steak is a great alternative to flank. Use tamari or coconut aminos for a gluten-free option. Honey or maple syrup can be substituted for brown sugar.
Serving Suggestions: This dish is excellent served over steamed white rice, brown rice, cauliflower rice, quinoa, or lo mein noodles.
Important Reminders: Do not add the broccoli before pressure cooking to avoid it becoming mushy. Searing the beef is essential for developing deep flavor. The sauce must be simmering for the cornstarch slurry to thicken it properly.