Instant Pot Beef And Broccoli
Updated Dec 28, 2025
Easy Instant Pot beef and broccoli with chuck roast, ginger, garlic, and broccoli in a simple homemade sauce. Ready in about 30 minutes.
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Love Instant Pot Beef and Broccoli!
I may be biased since this is my beef and broccoli recipe, but I honestly think it’s way better than takeout, and the fact that I can make it in the Instant Pot just seals the deal. The beef gets a quick marinade, everything goes into the IP, and it basically takes care of itself while I do something else. I keep the broccoli separate so it stays bright and crisp, then stir it in at the end so it doesn’t turn mushy. It’s one of those dinners that hits the same craving as ordering in, but feels a lot more doable on a random weeknight.
Happy Cooking!
– Yumna
Instant Pot Beef & Broccoli Ingredients
- Beef: I use thinly sliced chuck roast for my beef and broccoli because it stays tender in the Instant Pot, but flank steak or sirloin both work well, too.
- Marinade: A quick mix of reduced-sodium soy sauce, rice vinegar, and simple salt and pepper. It only needs about 10 minutes, just enough to season the beef.
- Sauce: Chicken stock, soy sauce, honey, and rice vinegar, thickened with a little cornstarch. Fresh ginger and grated garlic give it that classic beef and broccoli flavor without being heavy.
- Broccoli: Cooked separately so it stays bright green and crisp-tender before getting tossed into the sauce at the end.
- To serve: Basmati rice is my go-to for soaking up the sauce, but it’s just as good with cauliflower rice or on its own.
How to Make Instant Pot Beef & Broccoli
Instant Pot Beef and Broccoli Recipe
Better-than-takeout Instant Pot beef and broccoli made with a simple sauce, marinated beef, and tender-crisp broccoli.
Ingredients
For the Beef & Broccoli
- 1 pound thinly sliced beef chuck roast trimmed of excess fat
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
- 1 pound broccoli florets
- Steamed rice for serving
For the Sauce
- ½ cup chicken stock
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon unseasoned rice wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon ginger grated
- 2 garlic cloves grated
Instructions
- Place beef in a medium bowl, then pour all of the marinade ingredients on top. Cover and let sit at room temperature for 10 minutes.
- Mix the sauce ingredients together in a medium bowl. Set aside.
- Once the steak has marinated, set Instant Pot to ‘saute’. Add oil and let heat until shimmering. Add steak and cook for 1 to 2 minutes, or until it begins to brown. Turn instant pot off.
- Add sauce to the Instant Pot, then add the lid with the valve set to ‘seal’. Press Pressure cook and cook on high for 10 minutes.
- While the beef cooks, bring a large pot of salted water to a boil. Add broccoli and cook for 3 to 4 minutes, or until crisp tender. Drain and rinse under cold water.
- When the cooking time is up, let the pressure release naturally on the Instant Pot for 10 minutes. After 10 minutes, move valve to ‘vent’ to let the remaining pressure out.
- Carefully open and remove the lid. Add broccoli, stirring to coat in the sauce.
- Serve over steamed rice.
Notes
My Top Tip: Marinate the beef! Marinating your meat before cooking will help keep it tender and juicy, so don’t skip this step! The longer you marinate the beef, the more flavor it will absorb. You can marinate it up to 24 hours in advance.
Storage: This dish can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, just microwave the beef and broccoli until it’s heated through. You may need to add a splash of water or stock if you find that the sauce has become too thick.
Freezing: You can freeze the beef and broccoli for up to 3 months. To reheat, thaw it in the refrigerator overnight, then heat in a skillet or microwave until heated through.
*Nutrition label does not include rice.
Nutrition
Calories: 322kcal, Carbohydrates: 18g, Protein: 27g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 893mg, Potassium: 834mg, Fiber: 3g, Sugar: 7g, Vitamin A: 722IU, Vitamin C: 102mg, Calcium: 83mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Release pressure naturally. When cooking beef in the Instant Pot, it’s best to release the pressure naturally. If you force the valve open too soon after the cooking time is up, you’ll wind up with tough and dry beef.
- Marinate the beef. Marinating the beef before cooking will help keep it tender and juicy, so don’t skip this step! The longer you marinate the beef, the more flavor it will absorb. You can marinate it up to 24 hours in advance.
- Adjust the sauce thickness. If you want a thicker sauce for your beef and broccoli, just add a bit more cornstarch slurry at the end of cooking.
- Try and slice the beef evenly. To ensure even cooking, it’s best to try and slice the beef as evenly as possible.
Serving Ideas
- Serve with noodles. I love plating this beef and broccoli with standard white rice, but it’s also delicious with my Asian noodle salad, my vegetarian pad Thai, or my homemade lo-mein.
- Add a side salad. I love eating this beef and broccoli with my smashed cucumber salad, my Thai peanut salad, or a quinoa-edamame salad. My vegetable spring rolls also make a great veggie side, here.
Comments
This was very good and the instant pot made the meat very tender. The most time consuming thing was trimming and slicing the meat. I probably won’t make this as often as I would like because the meat was quite expensive for a weeknight meal – $16 for a 2.4 lb chuck roast, which once trimmed, yielded 20 oz of meat. This made enough for about 5-6 servings.
So glad you liked it, Lori. The price of beef has gone up, that’s for sure. I like to try and catch meat on sale and then stock up.
Great dinner! Chuck roast was so tender, broccoli cooked perfectly, and rice is awesome cooked flawlessly.
Aw, thank you! If you’re looking for another tender beef recipe I’d love for you to try my beef stroganoff!
The beef is so tender and juicy, I’ve never made it with honey before (usually use brown sugar) but this was so yummy!! Love a good instant pot recipe!
Thank you so much! I am doing 10 days of IP recipes this September, so more to come!
Yummy yummy yummy, great dish so delicious and easy and very healthy i will make it again soon
This recipe is so good, my family and I love the taste, the beef is tender and juicy, the sauce tastes amazing, and the recipe is easy and quick. Thank you feelgoodfoodie
Thank you for trying it! Happy to hear you enjoyed it!
I am impressed! Taste of the beef is mild and nice. Beef came out of pressure cooker very tender! This recipe is quick and tasty dinner. Thank you, feelgoodfoodie!
Thank you, Yuliya! I am so glad you liked it, and I appreciate you taking the time to comment.
First time using my instant pot your step by step directions was easy to follow. The recipe turned out delicious!
So glad you liked it! I am flattered that my recipe was your first IP cooking adventure!