Name: Instant Pot Beef and Broccoli
Prep time: 10 min
Cook time: 6 min
Total time: 27 min
Ingredients: ¾ cup beef broth; ¼ cup soy sauce (low sodium); 2 tbsp brown sugar; 1 tbsp sriracha sauce (or more); ½ tbsp olive oil; 1 onions (diced into ~1cm pieces); 3 tbsp minced garlic; 1-1½ lb flank steak (¼ inch slices); salt & pepper (to taste); 1 large broccoli crown (cut into florets); 1 tbsp cornstarch (mixed with 1 tbsp cold water to thicken the sauce if you would like a thicker sauce.); optional: toasted sesame oil and toasted sesame seeds.

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This simple Instant Pot Beef and Broccoli takes only a couple of minutes to put together and is packed with flavour. You’ll love this easy pressure cooker recipe for a quick weeknight meal or as a meal prep.

Inspired by the popular Chinese beef and broccoli take-out, this Instant Pot version only takes a couple of minutes to put together and is a household favourite. Tender beef, flavourful sauce, and meal preps wonderfully on top of being healthy!

A plate of rice with beef and broccoli on top.

Why You’ll Love This Pressure Cooker Beef and Broccoli

It’s easy. You sauté a couple of ingredients and then add in the sauce. Then you let the Instant Pot do the rest.
It’s customizable. Make it taste how you want! While I love take-out, as a picky eater, I’m always looking to make tweaks to suit what I’m craving.
It’s meal prep friendly. Pack this up and enjoy your homemade beef and broccoli throughout the week.

What You’ll Need to Make Beef and Broccoli in the Instant Pot

Overhead view of ingredients needed for Instant Pot Beef and Broccoli.

beef broth — I like to use Better than Bouillon.
soy sauce — Use low sodium soy sauce.
brown sugar
sriracha sauce
olive oil
onions
garlic
beef — I use flank steak.
salt & pepper
broccoli
cornstarch — to thicken the sauce if you would like a thicker sauce.
optional: toasted sesame oil and toasted sesame seeds.

How to Make Instant Pot Beef and Broccoli

Onion and garlic sautéed in an Instant Pot.

Mix together the beef broth, soy sauce, brown sugar, and sriracha. Set aside.
On sauté mode, add in olive oil then the onions and garlic. Sauté for two minutes or until the onions have softened.
Add in the sliced beef (seasoned with salt and pepper) and sauté for 2 to 3 minutes.

Once the beef has browned a bit (no need to fully brown the beef), add in the beef broth mixture.
Place the lid on the Instant Pot, set it to sealing, and press the manual button. Set the Instant Pot to pressure cook for 11 minutes.

Instant pot beef and broccoli topped with sesame seeds.

Once the 11 minutes is up, quick release the steam. Add in the broccoli and close the lid to let the leftover steam cook the broccoli, around 2-3 minutes.
Add in a cornstarch slurry if you wish for the sauce to be thicker. Top off with a dash of toasted sesame oil and toasted sesame seeds as garnish.

Variations

Make it spicier by adding in extra sriracha sauce and top with red chili flakes.
Give it a ginger-y kick by adding in half a tablespoon of fresh grated ginger.
Throw in some extra vegetables if you want. Add in frozen peas or cauliflower florets or thinly sliced carrots along with the broccoli.
Don’t have flank steak? Try chuck roast, skirt steak, or sirloin steak

Close up of instant pot beef and broccoli over rice.

Tips for the Best Instant Pot Beef and Broccoli

Be sure to dice the onions into small pieces to ensure that your onions will soften after 2 to 3 minutes. It also helps the onions “melt” into the sauce.
Smaller broccoli florets will steam faster. You can also steam the broccoli separately while the beef cooks and add it in afterwards.
If you are cutting your own flank steak, make sure to slice it against the grain.

Make Ahead Tips

Meal prep: store the cooked beef and broccoli in an airtight container for up to 4 days in the fridge. I usually like to pack this with some jasmine rice! Simply reheat in the microwave.
Freezer: allow the beef and broccoli to cool before transferring it into an airtight container before storing them in the freezer. Thaw the cooked beef and broccoli overnight in the fridge and reheat before serving.