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Instant Pot Beef and Broccoli
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4.72 from 7 votes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: asian, beef and broccoli, instant pot, saute, soy sauce, stir fry
Servings: 4 servings
Calories: 492kcal
Author: Taylor Stinson

Ingredients

  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 lb fast fry beef, sliced
  • 2 tbsp olive oil
  • 1/4 cup soy sauce
  • 1/4 cup beef broth
  • 2 tbsp honey
  • 4 cloves garlic, minced
  • 1 tbsp gingerroot, minced
  • 1 head broccoli, chopped into florets

Rice

  • 2 cups water
  • 1 cup rice
  • 1 tsp butter
  • 1 pinch salt

Instructions

  • In a large bowl, toss beef with cornstarch and baking soda. Meanwhile, heat olive oil in Instant Pot and turn to saute mode.
  • Add beef to Instant Pot, sauteeing for 3-4 minutes until lightly browned. 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. 
  • 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.
  • Meanwhile, add broccoli to a large bowl then fill with water and microwave for 3 minutes. Drain and set aside.
  • 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.

Rice

  • Add all ingredients for rice to a rice cooker and have it cooking while cooking your beef and broccoli. Serve at the end.

Video

Notes

Serve this recipe with plain rice, fried rice, lo mein or even rice noodles.
Tenderize the beef with baking soda then pound flat with a mallet to break the fibres if it hasn’t already been tenderized.
Try making this recipe with cauliflower or another type of veggie instead of broccoli.
Store the leftovers in the fridge for 3-4 days. Reheat in the microwave or in a pan on the stovetop.
Freeze this recipe for up to 3 months. If you plan on freezing the broccoli, just blanch it then rinse with cold water.

Nutrition

Calories: 492kcal | Carbohydrates: 60g | Protein: 19g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 1281mg | Potassium: 717mg | Fiber: 5g | Sugar: 12g | Vitamin A: 980IU | Vitamin C: 135.5mg | Calcium: 98mg | Iron: 2.9mg