Name: Instant Pot Beef and Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lb chuck roast or flank steak, sliced into thin strips (Freeze for 20–30 minutes beforehand for easier slicing.); 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 (Coconut sugar or maple syrup can replace it.); 2 tbsp sesame oil; 1 lb broccoli, cut into florets; 3 tbsp water; 3 tbsp cornstarch

I’ve made this Instant Pot beef and broccoli dozens of times when I need a quick, saucy dinner that feels takeout-worthy without the wait. Thinly sliced chuck or flank cooks tender under pressure and soaks up a sweet-salty sauce, while a last-minute sauté keeps the broccoli bright and crisp — perfect for busy weeknights or anytime you want a simple family-pleaser. If you prefer a wok-finished version, my notes and a comparison to a classic stir-fry can help you choose the best method for your night: beef and broccoli stir-fry.

Why you’ll love this dish

This Instant Pot version gives you the best of both worlds: deep, caramelized beef flavor from quick browning, plus the speed and convenience of pressure cooking. It’s budget-friendly (chuck roast stretches farther than restaurant cuts), family-approved (kids love the sweet-salty sauce), and forgiving — the pressure cycle tenderizes tougher beef quickly. Make it on busy weeknights, for a casual dinner party where you’d rather socialize than hover at the stove, or anytime you want homemade Chinese-American comfort food with minimal fuss.

"I swapped my usual takeout for this Instant Pot recipe and never looked back — the sauce is perfect and the beef is always tender." — a happy home cook

For a set-it-and-forget-it slow-cooker option, there are closely related crock-pot recipes you can consult for comparisons and timing differences: beef and broccoli crock pot recipe.

The cooking process explained

Before you dive in: this recipe follows three main steps. First, you brown the thinly sliced beef in the Instant Pot to build flavor. Second, you deglaze and pressure-cook the beef with a simple garlic-soy-brown sugar mixture so the meat becomes tender and saucy. Third, you thicken the sauce with a cornstarch slurry and quickly sauté the broccoli in the pan so it stays crisp-tender. Expect about 30–40 minutes total from start to finish, including prep and quick release.

For cooking method comparisons and tips on translating flavors to a slow cooker, see this alternate Instant Pot-to-slow-cooker guide: slow-cooker version.

What you’ll need

1 1/2 lb chuck roast or flank steak, sliced into thin strips (freeze 20–30 minutes first for easier slicing)
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 and substitutions: use tamari for gluten-free; coconut sugar or maple syrup can replace brown sugar in a pinch; flank steak will be slightly leaner and cooks quickly, while chuck gives more beefy depth.

Step-by-step instructions

Set the Instant Pot to Sauté and add the canola oil. Heat until the oil is shimmering but not smoking.
Brown the meat in batches so it sears instead of steams; remove each batch to a plate. Don’t overcrowd the pot.
Pour in the beef broth and scrape the bottom with a wooden spoon to deglaze, loosening browned bits for flavor.
Stir in the minced garlic, soy sauce, brown sugar, and sesame oil. Stir until the sugar has mostly dissolved.
Return all the beef to the pot, secure the lid, and set the Instant Pot to Pressure Cook (High) for 10 minutes.
When the timer finishes, perform a quick pressure release. Be careful of the steam.
Mix the 3 tbsp water with 3 tbsp cornstarch to make a slurry. Stir it into the pot and switch to Sauté, letting the sauce bubble until it thickens and becomes glossy.
Add the broccoli and sauté 3–5 minutes, stirring, until florets are bright green and crisp-tender.
Serve immediately over steamed rice or noodles, spooning plenty of sauce over the top.

Best ways to enjoy it

Serve this over steamed jasmine or brown rice, or toss it with udon or lo mein-style egg noodles for a saucier, heartier meal. Garnish ideas: toasted sesame seeds, thinly sliced scallions, or a drizzle of chili oil for heat. For a multi-course meal, pair with simple cucumber salad or steamed dumplings. If you like a crunch, sprinkle crushed roasted peanuts or fried shallots right before serving.

Storage and reheating tips

Cool leftovers quickly and refrigerate within two hours of cooking. Store in an airtight container for up to 3–4 days. To reheat, microwave covered until hot, or rewarm gently in a skillet with a splash of water or broth to loosen the sauce. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Avoid freezing the broccoli if you want to preserve its texture — add fresh or lightly steamed broccoli when reheating.

Helpful cooking tips

Freeze the beef for 20–30 minutes before slicing to get thin, even strips.
Don’t skip browning — those fond bits are the backbone of the sauce.
Use a quick pressure release to avoid overcooking the broccoli (which you’ll add after).
If your sauce is too thin after adding the slurry, simmer a bit longer; if too thick, whisk in a tablespoon of broth.
Taste the sauce before serving and adjust with a splash of rice vinegar or a pinch of red pepper flakes for brightness and balance. For more make-ahead and slow-cook approaches, check these Crockpot variations.

Creative twists

Spice it up: add Sriracha or Gochujang to the sauce for heat and depth.
Vegetables: swap half the broccoli for snap peas, sliced bell pepper, or mushrooms.
Low-carb swap: serve over cauliflower rice or shirataki noodles.
Kid-friendly: reduce brown sugar slightly and omit chiles; offer hot sauce at the table.
Restaurant-style: finish with a teaspoon of toasted sesame oil and a sprinkle of sugar for that glossy, slightly sweet finish.

FAQ

Q: Can I use frozen beef?
A: It’s best to thaw and partially refreeze (chill 20–30 minutes) so you can slice thinly. Fully frozen slabs are difficult to brown evenly and can lower the pot temperature.

Q: Will flank steak or chuck roast yield very different results?
A: Yes. Flank is lean and cooks quickly — it’s best sliced very thin across the grain. Chuck has more connective tissue and benefits from pressure cooking to become tender and silky; it’s more forgiving if slightly overcooked.

Q: Can I make this gluten-free?
A: Use tamari or a certified gluten-free soy sauce. Check your beef broth — some store-bought brands contain gluten additives.

Q: Is quick release safe for this recipe?
A: Yes — the recipe uses a 10-minute cook time and a quick release helps keep the broccoli crisp-tender when added after. Always use a long-handled tool and follow your Instant Pot’s safety guidance when releasing steam.

Q: How do I prevent the “burn” notice on the Instant Pot?
A: Make sure to deglaze thoroughly after browning so no stuck bits remain. Use enough liquid (the recipe’s 3/4 cup broth plus soy sauce is adequate) and stir the bottom well before sealing.

Conclusion

If you want a fast, reliably tender beef and broccoli that tastes like takeout made at home, this Instant Pot method is hard to beat. For more inspiration and slightly different flavor profiles from other home cooks, see this highly-rated take from Little Sunny Kitchen: The Best Instant Pot Beef and Broccoli Recipe – Little Sunny Kitchen, and for a regional recipe comparison that’s also Instant Pot-based, check out the Creme De La Crumb variation: Chinese Beef and Broccoli (Instant Pot) – Creme De La Crumb.