I first made this Instant Pot beef and broccoli on a busy weeknight and it instantly became my quick-dinner hero: tender, savory strips of beef in a glossy sweet-salty sauce with crisp-tender broccoli. It’s the kind of meal that hits the takeout craving but comes together faster and cheaper at home — and it keeps well for busy households. If you’ve tried slow-cooker versions or want a faster alternative, this Instant Pot version gives deep flavor without babysitting the stove, and it pairs beautifully with rice or noodles for an easy family dinner. For another make-ahead approach, I sometimes compare timing with my slow-cooker notes from my slow-cooker version.

Why you’ll love this dish

This recipe delivers restaurant-style beef and broccoli with a few home-cook advantages: it’s fast (about 30 minutes active), uses an affordable cut like chuck or flank, and the Instant Pot makes the beef meltingly tender without overcooking the broccoli. It’s also very kid-friendly — the sauce is slightly sweet and glossy — and easy to scale for meal prep or weeknight crowds.

“A go-to weeknight winner: rich, balanced sauce and beef so tender it practically falls apart.”

How this recipe comes together

Brown the meat briefly on “Sauté” to build flavor and color.
Add a simple sauce of beef broth, soy, brown sugar, garlic and sesame oil.
Pressure-cook for 10 minutes so the beef becomes fork-tender.
Quick-release pressure, then thicken the sauce with a cornstarch slurry.
Finish by sautéing the broccoli right in the pot for 3 minutes (fresh) or 5 minutes (frozen) for crisp-tender veggies.

For a slower approach or variations using a Crock-Pot, see this Crock-Pot adaptation.

What you’ll need

1 1/2 lb chuck roast or flank steak, sliced into thin strips (against the grain)
1 tbsp canola oil (or neutral oil with high smoke point)
4 cloves garlic, minced
3/4 cup beef broth
1/2 cup soy sauce (use low-sodium if preferred)
1/3 cup brown sugar
2 tbsp sesame oil
1 pound broccoli, cut into florets
3 tbsp water
3 tbsp cornstarch

Notes/substitutions:

Swap coconut aminos for soy sauce for a gluten-free option (if you also use a GF broth).
Chuck roast becomes very tender; flank gives a slightly beefier chew — both work well when sliced thin.
For a lighter sauce, reduce brown sugar to 2 tbsp and taste before thickening.

I’ve also tested similar pressure-cooker builds in my crockpot notes and found timing differences worth noting, described here: slow-cooker comparisons.

Step-by-step instructions

Set the Instant Pot to “Sauté” and add 1 tbsp canola oil. Let it heat until shimmering.
Brown the meat in batches so pieces get color without steaming. Remove each batch to a plate.
Pour in the beef broth and scrape the bottom to deglaze, loosening browned bits (this prevents a burn alert).
Stir in the minced garlic, soy sauce, brown sugar and sesame oil. Stir until the sugar dissolves.
Return the browned beef to the pot. Lock the lid and set the valve to sealing.
Select “Pressure Cook” (High) for 10 minutes.
When time ends, perform a quick pressure release: switch the valve to venting, then wait until the float valve drops before opening.
Mix 3 tbsp water with 3 tbsp cornstarch to make a slurry. Stir it into the pot until the sauce is smooth and begins to thicken.
Switch to “Sauté,” add the broccoli, and stir briefly to coat.
Close the Instant Pot (no pressure) and let the broccoli cook on “Sauté” for 3 minutes (fresh) or 5 minutes (frozen) until crisp-tender.
Open, taste and adjust seasoning. Serve immediately over rice or noodles.

If you want an alternate slow-cooker method or timing notes, I reference different techniques in this companion piece: Crock-Pot timing guide.

How to serve Instant Pot Beef and Broccoli

Serve over steamed jasmine rice, brown rice, or sticky rice for an easy dinner.
Toss with lo mein or wide rice noodles for a noodle bowl variation.
Garnish with toasted sesame seeds, sliced green onions, or a drizzle of chili oil for heat.
For lower-carb serving, swap rice for cauliflower rice or serve over sautéed bok choy.

Storage and reheating tips

Refrigerator: Store in an airtight container for up to 3–4 days. Keep sauce and rice together or separate depending on preference.
Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stove over medium-low with a splash of water or broth to loosen the sauce, or microwave in a covered dish in 45–60 second bursts stirring in between. Reheat until internal temperature reaches 165°F (74°C).
Food safety: Cool leftovers quickly (within 2 hours) and refrigerate. Don’t leave perishable food at room temperature for extended periods.

Helpful cooking tips

Slice the beef thinly against the grain for tenderness and easier eating.
Browning in batches prevents overcrowding, which can make meat steam instead of brown.
Deglaze the pot after sautéing to avoid the Instant Pot’s burn warning and to capture flavor.
Make the cornstarch slurry cold and add it while simmering on “Sauté” for a glossy, lump-free sauce.
If sauce gets too thick on standing, whisk in a little hot water or broth to loosen it.

Creative twists

Spicy: Add 1–2 tsp sriracha or a splash of chili oil to the sauce.
Ginger-forward: Add 1 tbsp fresh grated ginger with the garlic for more warmth.
Citrus lift: Finish with 1 tsp rice vinegar or 1 tsp freshly squeezed lime juice to brighten flavors.
Vegetarian swap: Replace beef with seitan or extra-firm tofu (brown and pressure-cook for a shorter time, or skip pressure-cooking and simmer).
Low-sodium: Use low-sodium soy and less salt; increase aromatics (garlic/ginger) to maintain flavor.

Your questions answered

Q: Can I use frozen broccoli?
A: Yes — add frozen broccoli on “Sauté” and cook for about 5 minutes closed (no pressure). Frozen florets release more water, so you may need to thicken the sauce a bit longer with the slurry.

Q: What’s the best cut of beef for this recipe?
A: Chuck roast and flank steak are both excellent. Chuck becomes very tender after pressure cooking; flank slices give a firmer, steak-like bite. Slice thinly against the grain either way.

Q: Can I make this gluten-free?
A: Use tamari or coconut aminos instead of soy sauce and confirm your beef broth is gluten-free. Cornstarch is gluten-free, so the cornstarch slurry still works.

Q: How do I prevent a “burn” alert on the Instant Pot?
A: Thoroughly deglaze the pot after browning by scraping up browned bits with the broth before adding other ingredients. Don’t skip this step.

Q: Can I double the recipe?
A: You can, but be mindful of the Instant Pot’s max fill line. Pressure-cooking time remains the same, but the pot may take longer to come to pressure.

Conclusion

This Instant Pot beef and broccoli is a weeknight lifesaver: fast, dependable, and flavorful, with easy swaps for dietary needs. For more pressure-cooker inspiration and alternate takes on beef-and-broccoli, check these trusted recipes: The Best Instant Pot Beef and Broccoli Recipe – Little Sunny Kitchen and Chinese Beef and Broccoli (Instant Pot) – Creme De La Crumb.

Instant Pot Beef and Broccoli

A quick and delicious Instant Pot recipe featuring tender beef and crisp broccoli in a savory sauce, perfect for busy weeknights.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size servings

Ingredients

Main Ingredients

1.5 lb chuck roast or flank steak, sliced into thin strips (against the grain)
1 tbsp canola oil (or neutral oil with high smoke point)
4 cloves garlic, minced
3/4 cup beef broth Use gluten-free if needed
1/2 cup soy sauce Use low-sodium if preferred
1/3 cup brown sugar Can reduce to 2 tbsp for lighter sauce
2 tbsp sesame oil
1 lb broccoli, cut into florets
3 tbsp water
3 tbsp cornstarch

Instructions

Preparation

Set the Instant Pot to 'Sauté' and add 1 tbsp of canola oil. Let it heat until shimmering.
Brown the meat in batches so each piece gets color without steaming. Remove each batch to a plate.
Pour in the beef broth and scrape the bottom to deglaze, loosening browned bits.
Stir in garlic, soy sauce, brown sugar, and sesame oil until the sugar dissolves.
Return the browned beef to the pot. Lock the lid and set the valve to sealing.
Select 'Pressure Cook' (High) for 10 minutes.
When time ends, perform a quick pressure release: switch the valve to venting, then wait until the float valve drops before opening.
Mix 3 tbsp of water with 3 tbsp of cornstarch to make a slurry. Stir it into the pot until the sauce is smooth and begins to thicken.
Switch to 'Sauté,' add the broccoli, and stir briefly to coat.
Close the Instant Pot (no pressure) and let the broccoli cook on 'Sauté' for 3 minutes (fresh) or 5 minutes (frozen) until crisp-tender.
Open, taste, and adjust seasoning. Serve immediately over rice or noodles.

Notes

For a gluten-free option, swap soy sauce for coconut aminos. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.