The Easiest Instant Pot Beef and Broccoli

This is the Easiest Ever Instant Pot Beef and Broccoli recipe made with a takeout-inspired sauce, steamed broccoli and a side of rice.

Ingredients and substitutions

• Cornstarch – potato starch or arrowroot would be the best substitutes here.
• Baking soda – you can leave this out, but the beef won’t be as tender.
• Fast-fry beef – use another tender cut of beef like sirloin or tenderloin or try making this recipe with chicken cut into thin slices.
• Olive oil – or another neutral cooking oil like avocado oil or canola oil.
• Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
• Beef broth – vegetable broth would also work.
• Honey – brown sugar or maple syrup would be the best substitutes here.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Ginger root – if you don’t have any fresh ginger root, use a bit of ground ginger powder instead.
• Broccoli – try using another veggie like bell peppers, cauliflower, snap peas or carrots.

Rice

• Rice – use any rice variety of your choice or even try making this recipe with quinoa.
• Butter – swap out for your favourite butter substitute or olive oil to make the rice nice and moist.
• Salt – to taste.

How to make beef and broccoli in the Instant Pot

Step 1: Heat the olive oil.

In a large bowl, toss beef with cornstarch and baking soda. Meanwhile, heat olive oil in Instant Pot and turn to saute mode.

Step 2: Sauté the beef.

Add beef to Instant Pot, sauteeing for 3-4 minutes until lightly browned.

Step 3: Microwave the broccoli.

Add broccoli to a large bowl then fill with water and microwave for 3 minutes. Drain and set aside.

Step 4: Add the rest of the ingredients.

Add soy sauce, beef broth, honey, garlic and ginger, bringing to a boil. Place lid on Instant Pot and make sure valve is set to seal.

Step 5: Cook on high pressure.

Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 2 minutes.

Step 6: Serve and enjoy!

Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Stir in broccoli then replace the lid and let the mixture sit for 5 minutes. Serve everything over rice and enjoy! Leftovers will keep 3-4 days.

What cut of meat is best?

I love using fast fry beef in this beef and broccoli Instant Pot recipe. It is a lean cut of beef that has either been pounded thin or cut into thin slices and cooks very fast. In an Instant Pot, you can be sure that this cut of beef will cook all the way through and be tender in just a few minutes.

If you don’t have access to fast fry beef, you’ll want to choose a tender cut of meat. Flank steak is the traditional choice, but it can be tough. Sirloin, tri-tip, strip and tenderloin are all great choices.

If you aren’t using a cut of meat that has already been pounded flat, you’ll want to do that yourself before cooking it. Using baking soda on the meat will help start the tenderizing process. Then pound it with a mallet to break the fibres. Slicing the steak thinly and across the grain will also decrease the toughness of the meat.

Frequently Asked Questions

Storing and reheating

This Instant Pot beef and broccoli can be stored in the fridge for 3 to 4 days. After it’s completely cooled, store it in the fridge in glass meal prep containers. I suggest storing the rice and the beef and broccoli separately so everything stays nice and fresh.

When you’re ready to reheat, sprinkle some water over top of the rice and microwave for 1-2 minutes or warm up the beef and broccoli mixture in a pan on the stovetop.

Freezing this recipe

If you plan to make this Instant Pot beef and broccoli in advance and freeze it, you can, but you will want to prepare it differently. Don’t cook the broccoli all the way. Just blanch it and then rinse it with cold water. Pat it dry before packing everything together in glass meal prep containers or freezer-safe Ziploc bags. The beef and broccoli will last in the freezer for up to 3 months.

Thaw the beef and broccoli in the fridge the night before you want to serve it, then reheat it in the microwave until warm. Serve it with fresh rice or defrost some frozen rice and reheat in the microwave for a couple of minutes as well. Don’t forget to sprinkle some water over top of the rice so it doesn’t dry out!

More takeout-inspired Instant Pot recipes

• Instant Pot Lo Mein with Chicken
• Instant Pot Mongolian Beef
• Instant Pot Ramen

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
• Use these Ziploc bag holders if you’re assembling this recipe uncooked then freezing it.
• Freeze this recipe after it’s been cooked in glass microwave-safe bowls up to 3 months.