Instant Pot Beef And Broccoli

Make Instant Pot Beef and Broccoli in minutes with bold Chinese flavors and tender beef. Marinate sliced beef chuck in a mix of sesame, soy, ginger, and garlic, then pressure cook it in a savory soy-oyster sauce. Steam broccoli florets until crisp-tender, then serve everything over rice and sprinkle with sesame seeds.

The beef cooks in a combination of soy sauce and oyster sauce, which provides a burst of umami flavors with each bite. I often utilize these two ingredients in my Asian cooking, such as in this easy stir-fry sauce where it pairs well with any combination of proteins or vegetables. An advantage of using the Instant Pot is that you can quickly steam the broccoli all-in-one place for a tasty one-pot meal! So skip the takeout and make healthier balanced meal option any day of the week.

Choosing the right beef for pressure cooking

Beef chuck in a bowl with raw pieces of garlic and ginger. - 2

Choose the wrong cut of beef, and it dries out fast.Lean cuts don’t work as well, but cheaper pieces like chuck roast or chuck eye roll (my first choice) from the shoulder is plentiful in connective tissue and benefit the most from moist heat cooking.

How to Cook Beef and Broccoli in an Instant Pot

Cut the pieces of meat into even sized pieces for even cooking.
Use a steak marinade to quickly infuse flavor inside and out of the beef.
Lightly stir-fry the beef before pressure cooking to develop layers of flavors.
Pressure cook for a brief time period and use the “quick release” method to rapidly release the pressure.
Use a cornstarch slurry as a thickening agent for the sauce towards the end of cooking.
Use the saute function and close the lid to quickly steam the broccoli.

Making beef and broccoli in an Instant Pot. - 3

In just 10 minutes, juicy beef sizzles in the pot, soaking up a savory sauce that’ll have you salivating. It’s a nice bonus to be able to prepare the broccoli florets alongside the beef.

Serve this dish with fluffy white rice or sauteed cauliflower rice . This recipe makes the perfect amount for a family of four, or delicious leftovers the next day. It’s a crowd-pleasing dish that’s extremely easy to prepare, even on busy weeknights. You can also try my slow cooker version by following this recipe .

Close up photo of beef and broccoli topped with sesame seeds. - 4

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Ingredients1x2x3x

Beef Marinade-

▢ 1 ½ pounds beef chuck eye roll or chuck roast cut into ¼-inch thick slices, 2-inches long
▢ 2 tablespoons soy sauce
▢ ½ teaspoon sesame oil
▢ 1 teaspoon minced ginger
▢ 1 teaspoon minced garlic
▢ 2 tablespoons olive oil
▢ 1 cup unsalted beef stock
▢ ⅓ cup oyster sauce
▢ ⅓ cup soy sauce
▢ 2 tablespoons cornstarch
▢ ¼ cup water
▢ 2 tablespoons vegetable oil
▢ 5 cups bite-sized broccoli florets
▢ ground black pepper to taste

Instructions

In a medium-sized bowl, combine 1 ½ pounds beef chuck eye roll or chuck roast , 2 tablespoons soy sauce , ½ teaspoon sesame oil , 1 teaspoon minced ginger , and 1 teaspoon minced garlic . Marinate the beef at room temperature for at least 15 minutes.
Select “Saute” on the Instant Pot. Allow the pot to heat; it will indicate “Hot” on the display when ready.
Add 2 tablespoons olive oil to the pot. Once hot, work in two batches. Add half of the beef and cook on one side for 1 minute, flip over, and cook the other side for another minute. Press “Keep Warm/Cancel”.
In a small bowl, whisk together 1 cup unsalted beef stock , ⅓ cup oyster sauce , and ⅓ cup soy sauce to make the sauce.
Add all the beef back to the pot and pour in the sauce. Make sure that the release valve is in the “Sealing” position. Place the lid on the Instant Pot, turn and lock the lid.
Press “Manual” button on the Instant Pot, and then set the timer to 6 minutes.
Once the cooking time is complete, carefully quick release the pressure. Carefully remove the lid, opening the top away from you as steam will be released from the pot.
In a small bowl combine 2 tablespoons cornstarch and ¼ cup water to make a slurry.
Select “Saute” on the Instant Pot, once the stewing liquid begins to boil add the cornstarch slurry.
Cook, stirring until the liquid is thickened, about 60 to 90 seconds.
Add 2 tablespoons vegetable oil and 5 cups bite-sized broccoli florets then stir to combine. Cover pot with the lid and tighten, and cook the broccoli until the florets are tender on the “saute” function, about 3 to 5 minutes.
Season beef and broccoli with ground black pepper , if desired. Serve immediately over rice.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info