Instant Pot Beef & Broccoli

Yumna Jawad

5 from 34 votes

This Instant pot beef and broccoli is full of flavor with juicy, marinated beef in a simple sauce with perfectly al dente broccoli.

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Making Beef and Broccoli in the Instant Pot is so easy, and the results are fantastic! The beef is thinly sliced and infused with Asian-inspired flavors, making it tender and delicious. Plus, this recipe is made in just one pot, so it’s quick and easy to clean up after dinner. This recipe is sure to become a family favorite!

Shallow bowl with rice with beef and broccoli served over, garnished with green onions and seasame seeds with small bowls of extra nearby and a pair of chopsticks.
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Instant Pot recipes are all the rage right now, and for good reason! They are quick, easy, and delicious. This Instant Pot beef and broccoli recipe is no exception. The beef is marinated in a simple sauce made with soy sauce and rice vinegar. Then it is cooked in the Instant Pot until it is tender and juicy. Finally, the broccoli is steamed on top of the beef until it is perfectly cooked. This dish is sure to be a hit with your family!

Table of Contents

Why you’ll love this instant pot beef and broccoli recipe

  • Easy to make, easy to clean! Making a meal in the Instant Pot is quick and easy, so you can spend more time enjoying your meal and less time cleaning up.
  • Tender and juicy beef. The marinade infuses the beef with flavor and helps keep it tender.
  • Healthy and delicious. This dish is full of nutritious vegetables and protein, making it a great option for any night of the week.
  • Better than take-out. You can have the same flavors you love from your favorite Chinese restaurant but healthier and fresher.

Ingredients to make beef and broccoli

Don’t be intimidated by the list of ingredients. This dish is easy to make, and over half of the ingredients are pantry staples.

For the Beef Marinade

  • Beef: I use a chuck roast to make my beef and broccoli. I trim the fat off and then take a very sharp knife and thinly slice the beef.•
  • Soy sauce: You can use reduced-sodium soy sauce or regular, depending on your preference. Coconut aminos work in place of soy sauce as well.
  • Rice Vinegar: Adds a bit of tang and sweetness to the beef. You can find it in the international section of most grocery stores.
  • Salt & Pepper: Just a pinch to taste.

For the Sauce

  • Chicken stock: I like to use homemade chicken stock, but low-sodium chicken stock works too.
  • Soy sauce: Adds a nice savory flavor.
  • Honey: For a bit of sweetness.R
  • Rice wine vinegar: Adds a nice balance to the sauce.
  • Garlic and ginger: Adds a nice depth of flavor.
  • Cornstarch slurry: This is a mixture of cornstarch and cold water that helps thicken the sauce.

To Finish

  • Broccoli: You really want to use fresh broccoli for this dish. Frozen will work, but it won’t have the same crunchiness.
  • Rice: To serve with your beef and broccoli. You can use cauliflower rice if you are eating low-carb.
Ingredients for recipe in individual bowls: broccoli florets, broth, honey, soy sauce, ginger root, garlic cloves, beef, cornstarch, mirin, soy sauce, rice wine vinegar, salt and pepper.

How to make the best IP beef and broccoli 

  1. Place beef in a medium bowl, then pour all of the marinade ingredients on top. Cover and let sit.
  2. Once the steak has marinated, set Instant Pot to ‘saute’. Add oil and let heat until shimmering.
  3. Add steak and cook until it begins to brown. Turn the instant pot off.
  4. Add sauce to the Instant Pot, then add the lid with the valve set to ‘seal’. Press Pressure cook on high. While the beef cooks, cook the broccoli.
  5. When the cooking time is up, let the pressure release naturally.
  6. Carefully open and remove the lid. Add broccoli, stirring to coat in the sauce.
6 image collage making recipe in instant pot: 1- marinade being poured over uncooked beef cubes in bowl, 2- beef added to instant pot, 3- beef after mostly cooked, 4- sauce poured over, 5- cooked broccoli added, and 5- beef and broccoli combined.

Tips for making beef and broccoli in the Instant Pot

  1. 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.
  2. 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.
  3. 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.
  4. Try and slice the beef evenly. To ensure even cooking, it’s best to try and slice the beef as evenly as possible.
  • Try a different cut. You can swap the chuck roast for flank steak. 
  • Add more vegetables. When you add broccoli to the beef, you can throw in other vegetables like mushrooms, onions, or red pepper.
  • Try a different starch. Instead of serving the beef and broccoli over rice, you can try it with quinoa or shirataki noodles.
  • Make it spicy. Add some chili sauce to turn up the heat on this dish.

What to serve/pair with your beef and broccoli

How to store & reheat beef and broccoli

This dish can be stored in an airtight container in the refrigerator. To reheat, just microwave the beef and broccoli until it is heated through. You may need to add a splash of water or stock if you find that the sauce has become too thick.

How long will beef and broccoli last in the fridge?

Beef and broccoli will last for 3-4 days in the refrigerator. The beef may start to dry out after that.

Can i freeze beef and broccoli?

Yes, you can freeze the beef and broccoli for up to 3 months. To reheat, thaw in the refrigerator overnight, then heat in a skillet or microwave until heated through.

Frequently asked questions

Can I make this dish without an Instant Pot?

Yes, you can. You will need to cook the beef in a skillet over medium-high heat for about 5 minutes. Then add the sauce ingredients and simmer for 10-15 minutes or until the sauce has thickened. Finally, just throw in the broccoli and cook until it is tender.

What else can I use in place of the beef chuck roast?

You can also use flank steak, sirloin, or top round.

Can I make this dish vegetarian/vegan?

Yes, you can! Just replace the beef with your favorite vegan protein, such as tofu or tempeh, and the chicken stock with vegetable broth. You can also omit the honey for a vegan-friendly version. Just be sure to adjust the seasonings as needed.

Tongs scooping up beef and broccoli from Instant Pot.

Making beef and broccoli in the Instant Pot is an easy and flavorful dish. With a few simple ingredients, you can have a delicious meal on the table in no time. Just remember to marinate the beef, adjust the sauce thickness to your preference, and try and slice the beef as evenly as possible. Enjoy!

More Instant Pot recipes:

If you try this feel good Instant Pot Beef & Broccoli recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Shallow bowl with rice with beef and broccoli served over, garnished with green onions and seasame seeds with small bowls of extra nearby and a pair of chopsticks.
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Instant Pot Beef & Broccoli

This Instant pot beef and broccoli is full of flavor with juicy, marinated beef in a simple sauce with perfectly al dente broccoli.
5 from 34 votes
Author Yumna Jawad
Servings 4 servings
Course Entree
Calories 322
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
  

For the Beef Marinade:

  • 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

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 grated ginger
  • 2 garlic cloves grated

To Finish:

  • 1 tablespoon avocado oil
  • 1 pound broccoli florets
  • Steamed rice

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.

Equipment

Notes

*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.

Cuisine Asian
Course: Entree

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Comments

  1. Hi! Can you give any alternatives if you don’t have an instant pot? I have a Le Crueset and a crockpot…what would cooking times be for those? thank you SO much love your recipes

    Reply

  2. 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.

    Reply

    1. 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.

      Reply

  3. Great dinner! Chuck roast was so tender, broccoli cooked perfectly, and rice is awesome cooked flawlessly.

    Reply

  4. 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!

    Reply

  6. 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

    Reply

  7. 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!

    Reply

  8. First time using my instant pot your step by step directions was easy to follow. The recipe turned out delicious!

    Reply