Tender broccoli florets and flank steak in a savory sauce packed with flavor, this instant pot beef and broccoli is made entirely in the pressure cooker. It’s better than takeout, and no mountain of dishes!
Why this recipe works
Instant pot beef and broccoli is really easy to prepare, the pressure cooker takes care of each step with minimal hands-on work so you don’t have to dirty up a ton of dishes to make it.
We’ll first sautee the beef right in the pressure cooker, then simply add the other ingredients (aside from the broccoli), seal, and cook. Afterwards you quickly sautee the broccoli to prevent it from becoming mushy. That’s it – a mouth-watering meal made right at home. The longest step of this process is bringing the instant pot up to pressure and releasing the steam!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Flank steak is great for this as it’s lean and soaks up the surrounding sauce well. Feel free to substitute with chuck roast. Both of which are fantastic stir fry cuts that we use in most of our Asian-inspired recipes such as beef teriyaki and kung pao beef.
BROCCOLI – If starting from crowns, chop the broccoli into large florets. You can use prechopped florets if desired.
SAUCE – Liquid smoke, soy sauce, and beef base make a great base sauce for this beef and broccoli. A dash of brown sugar will help balance the flavors together. You can optionally take the leftover pan sauce and turn it into gravy by thickening it with a cornstarch slurry.
How to Make Instant Pot Beef and Broccoli
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut flank steak into cubes.
- Cut broccoli into large florets.
- Add olive oil to the Instant Pot and turn on the saute setting.
- Brown the flank steak pieces in the olive oil.
- Add minced garlic, brown sugar, liquid smoke, soy sauce, and beef base and stir together well.
- Add water to the Instant Pot, close the lid, and seal the vent. Cook on high pressure for 10 minutes.
- When done, do a quick release to the vent the steam.
- Change setting to saute. Add broccoli and cornstarch, stir, and allow to saute for 3-4 minutes. Do not put the lid on.
- A gravy can be made from the juices in the pan by making a slurry of 1 tablespoon of cornstarch and about 1/2 cup of the juices. Combine well then add slurry to the remaining juices in the pot. Cook on saute function until bubbly and mixtures begins to thicken.
Frequently Asked Questions & Expert Tips
Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat, adding a splash of water or beef broth to bring moisture back if needed.Â
Yes, you can freeze this dish. Allow the beef and broccoli to fully cool then transfer it to an air-tight container or large ziptop bag, leaving room for expansion, and freeze for up to 1 month. Thaw in the refrigerator overnight and reheat in a skillet on the stovetop.
Serving Suggestions
Serve instant pot beef and broccoli with white rice, fried rice, chow mein, or egg rolls. Enjoy warm with an optional garnish of sesame seeds or sliced green onions.
More Instant Pot Recipes
- Instant Pot Ribs
- Instant Pot Beef Stew
- Instant Pot Beef Stroganoff
- Instant Pot Chicken and Rice
- Instant Pot Mississippi Pot Roast
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Instant Pot Beef and Broccoli
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds flank steak
- 2 crowns fresh broccoli
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 teaspoon brown sugar
- 1 ½ Tablespoons liquid smoke
- 2 Tablespoons soy sauce
- 1 Tablespoon beef base Better than Buillon
- 1 cup water
- 1 teaspoon cornstarch
Things You’ll Need
Before You Begin
- Prep time includes bringing your Instant Pot up to pressure.
- You can use chuck roast instead of flank steak for this recipe if you like.
- Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat, adding a splash of water or beef broth to bring moisture back if needed.Â
Instructions
- Cut flank steak into cubes.
- Cut broccoli into large florets.
- Add olive oil to the Instant Pot and turn on the saute setting.
- Brown the flank steak pieces in the olive oil.
- Add minced garlic, brown sugar, liquid smoke, soy sauce, and beef base and stir together well.
- Add water to the Instant Pot, close the lid, and seal the vent. Cook on high pressure for 10 minutes.
- When done, do a quick release to vent the steam.
- Change setting to saute. Add broccoli and cornstarch, stir, and allow to saute for 3-4 minutes. Do not put the lid on.
- A gravy can be made from the juices in the pan by making a slurry of 1 tablespoon of cornstarch and about 1/2 cup of the juices. Combine well then add slurry to the remaining juices in the pot. Cook on saute function until bubbly and mixtures begins to thicken.
Nutrition
Chef Antoine Davis
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