Description
Instant Pot Beef and Broccoli is the perfect weeknight dinner—tender beef, crisp broccoli, and a flavorful sauce, all done in under 30 minutes.
Ingredients
Scale
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
Instructions
- 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.
Notes
For best results, slice beef thinly and brown in small batches. You can substitute fresh broccoli with frozen—add during final minutes to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: ~400
- Sugar: ~10g
- Carbohydrates: ~25g
- Protein: ~30g