Name: Instant Pot Beef and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ lb beef chuck roast, thinly sliced against the grain; 1 Tbsp olive oil; Pepper, to season; ¼ cup soy sauce; ¼ cup oyster sauce; ¼ cup brown sugar; 1 Tbsp sesame oil; ½ tsp ground ginger; ¼ tsp red pepper flakes; 3 cloves garlic, minced; 1 cup low-sodium beef broth; 3 Tbsp cornstarch; 3 Tbsp water; 1 lb broccoli florets; Optional: chopped green onions, toasted sesame seeds for garnish

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Instant Pot Beef and Broccoli is a fast, flavorful weeknight favorite that combines tender slices of beef with crisp broccoli in a savory-sweet sauce. Ready in under 30 minutes, this dish offers mouthwatering umami notes from soy and oyster sauces and a subtle kick from ginger and red pepper flakes. Whether you’re feeding a busy family or treating yourself to a satisfying solo meal, you’ll love the ease and vibrant flavors of this recipe.

Why You’ll Love This Recipe

Hands-off cooking with your Instant Pot—just sauté, set, and relax.
Tender beef meets perfectly crisp broccoli.
A harmonious blend of savory, sweet, and spicy flavors.
Ideal for meal prep or quick dinners.
Comforting yet light—a balanced dish packed with umami goodness.

Ingredients

Here’s what you’ll need to make this crowd-pleasing Instant Pot Beef and Broccoli:

1½ lb beef chuck roast, thinly sliced against the grain
1 Tbsp olive oil
Pepper, to season
¼ cup soy sauce
¼ cup oyster sauce
¼ cup brown sugar
1 Tbsp sesame oil
½ tsp ground ginger
¼ tsp red pepper flakes
3 cloves garlic, minced
1 cup low-sodium beef broth
3 Tbsp cornstarch
3 Tbsp water
1 lb broccoli florets
Optional garnishes: chopped green onions, toasted sesame seeds

Step-by-Step: How to Make Instant Pot Beef and Broccoli

Season the beef strips with freshly ground pepper.
Set your Instant Pot to Sauté, pour in the olive oil, and sear the beef in batches until nicely browned on all sides, about 5–10 minutes in total.
While the beef is cooking, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, ginger, red pepper flakes, and minced garlic in a mixing bowl.
Pour in the beef broth, scraping up any flavorful browned bits from the bottom of the pot.
Stir in the prepared sauce, then seal the lid and set to High Pressure for 10 minutes. Perform a quick release once done.
Combine the cornstarch and water to create a slurry, then stir it into the pot. Return the Instant Pot to Sauté and simmer the sauce gently until it thickens to your desired consistency.
Add the broccoli florets, stir, and cover. Let it boil for 3 minutes, then turn off the Sauté function and let sit for an additional 5 minutes so the broccoli reaches your preferred crispness.
Serve over fluffy rice or tender noodles, and finish with a sprinkle of green onions and toasted sesame seeds if you like.

Helpful Tips

For extra flavor, marinate the beef briefly (15 minutes) before browning.
Be sure not to overcrowd the Instant Pot—browning the beef in small batches gives it a rich, caramelized exterior.
If your broccoli cooks too quickly, switch to Natural Release after the cornstarch step and add broccoli afterward with the residual heat.
Prefer a thicker sauce? Increase the cornstarch to 4 tablespoons.
Add a splash of rice vinegar or a wedge of fresh lime to brighten the taste.

Substitutions And Variations

Beef options: Swap chuck roast for flank steak, sirloin, or even thinly sliced steak strips.
Protein swaps: Use chicken thighs or tofu for a different twist—adjust cook times accordingly.
Sauce tweaks: Skip oyster sauce for a vegetarian-friendly soy-sesame flavor; toss in a little hoisin for added depth.
Spice level: Omit red pepper flakes or add sriracha/chili garlic sauce to turn up the heat.
Broccoli alternatives: Try bell peppers, snap peas, or cauliflower for variety.

Storage Instructions

Refrigerator: Store leftovers in airtight containers and refrigerate for up to four days.
Freezer: Freeze cooked beef and sauce (without broccoli) in freezer-safe containers for up to 3 months. Thaw overnight and reheat; add fresh broccoli when reheating.
To reheat: Warm gently in the microwave or on the stovetop, adding a splash of broth or water to loosen the sauce if needed.

Nutritional Information

(Approximate per serving; based on 4 servings)

Nutrient	Amount
Calories	~400 kcal
Protein	~30 g
Carbohydrates	~25 g
Fat	~18 g
Fiber	~3 g
Sodium	Moderate

This makes for a balanced meal—rich in protein with a moderate carb count and satisfying fats—all in one pot.

Serving Suggestions

Serve over steamed jasmine rice or brown rice for a classic combo.
Try it atop stir-fried noodles or cauliflower rice for a low-carb twist.
Round it out with a side of dumplings, egg rolls, or a crisp cucumber salad.
Pair with a cold beer or crisp white wine for a restaurant-style experience.

Frequently Asked Questions About Instant Pot Beef and Broccoli

Q: Can I use frozen broccoli instead of fresh?
Absolutely! Just add it toward the end as you would fresh, and let it cook until just tender.

Q: My sauce turned out thin—why?
It might not have boiled long enough with the cornstarch slurry. Make sure the sauce thickens during the sauté step, or add an extra tablespoon of cornstarch mixed in water if you prefer a thicker, glossy finish.

Q: Can I double the recipe?
Absolutely. Just make sure not to exceed the “max fill” line of your Instant Pot. You may need to increase cook time slightly or do so in two batches.

Q: Is this recipe gluten-free?
Not as-is—regular soy sauce contains gluten. Use tamari or a gluten-free soy sauce variant, and verify the oyster sauce is also gluten-free.

Q: How do I make this low-sodium?
To reduce sodium, opt for low-sodium soy sauce and beef broth, and consider reducing the brown sugar to suit your taste.

Conclusion

Thank you so much for stopping by and cooking with me today!
I truly hope you enjoy making this Instant Pot Beef and Broccoli—it’s quick, easy, and packed with bold, satisfying flavors.

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