Description
A quick and easy Instant Pot beef and broccoli recipe that delivers tender beef, crisp-tender broccoli, and a glossy savory sauce in under 30 minutes of active time. Better than takeout and budget-friendly.
Ingredients
Scale
- 1.5 pounds flank steak or sirloin, sliced against the grain into thin strips
- 3 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch (for marinade)
- 1/2 teaspoon baking soda
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon neutral oil (vegetable or canola)
- 1/2 cup beef broth (low-sodium)
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon white sugar
- 1 tablespoon cornstarch (for sauce)
- 3 cups broccoli florets
- 1/2 cup water
Instructions
- Slice the beef against the grain into 1/4-inch thick strips and place in a bowl.
- Whisk together soy sauce, dark soy sauce, Shaoxing wine, 1 tbsp cornstarch, garlic, ginger, and baking soda. Pour over beef and toss to coat. Let marinate for at least 15 minutes.
- In a separate bowl, whisk together beef broth, oyster sauce, sugar, and 1 tbsp cornstarch until dissolved. Set aside.
- Wash and cut broccoli into florets.
- Set Instant Pot to Sauté mode (High). Add oil and sear beef in a single layer (in batches if necessary) for 2-3 minutes per side until browned. Remove beef to a plate.
- Pour 1/2 cup water into the pot and deglaze by scraping up browned bits from the bottom.
- Return beef and juices to the pot. Layer broccoli florets on top.
- Secure lid, set valve to Sealing, and cook on High Pressure for 0 minutes.
- Perform a Quick Release immediately after the cycle finishes.
- Open lid, stir broccoli into beef.
- Whisk sauce mixture again and pour into the pot. Stir to combine.
- Set Instant Pot to Sauté mode (Low) and cook for 2-3 minutes, stirring constantly, until sauce thickens and becomes glossy.
- Turn off heat. Stir in sesame oil. Taste and adjust seasoning if needed.
- Serve immediately over steamed jasmine rice, garnished with green onions and sesame seeds if desired.
Notes
Slice beef against the grain for tenderness. Do not skip the searing step for better flavor. If the Instant Pot says ‘Burn’, ensure you deglaze the pot thoroughly after searing. Broccoli should be added after pressure cooking to maintain color and texture. This dish does not freeze well due to the broccoli texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the batch
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
Keywords: Instant Pot, Beef and Broccoli, Chinese Takeout, Pressure Cooker, Quick Dinner, Weeknight Meals, Asian Recipe