15 Instant Pot Beef and Broccoli Made Simple — a simple, savory and better than takeout collection you can make tonight. Below are our favorite beef and broccoli instant pot ideas for busy weeknights, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Takeout-Style Dinners collection.
Start with flank steak, broccoli florets, soy sauce, garlic, ginger, brown sugar, cornstarch and sesame oil. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
Tender strips of beef in a glossy garlic-ginger soy sauce with crisp-tender broccoli, all made fast in your Instant Pot for a takeout-style dinner in under 40 minutes.
Pat the beef strips dry with paper towels so they brown instead of steam. Press the Saute button on the Instant Pot and let it heat until the display reads 'Hot', then add 1 tablespoon of the vegetable oil.
Working in two batches so the pot is not crowded, add the beef in a single layer and sear for about 1 to 2 minutes per side, just until browned on the outside (it does not need to cook through). Transfer the seared beef to a plate and add the remaining 1 tablespoon oil between batches.
With the pot still on Saute, add the minced garlic and grated ginger to the drippings and stir constantly for about 30 seconds until fragrant, being careful not to let the garlic burn. Press Cancel to turn off Saute.
Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to lift any browned bits (this prevents a burn warning). Stir in the soy sauce, brown sugar, sesame oil, and red pepper flakes if using, then return the beef and any juices to the pot.
Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 5 minutes. It will take about 8 to 10 minutes to come to pressure before the countdown begins.
When the timer beeps, carefully do a quick release by turning the valve to Venting, keeping your hand clear of the steam. Once the pin drops, remove the lid.
In a small bowl, whisk the cornstarch and cold water into a smooth slurry. Press Saute again, bring the sauce to a simmer, then stir in the slurry and cook for 2 to 3 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
Add the broccoli florets, stir to coat, and place the lid back on (do not seal or pressure cook). Let the broccoli steam in the residual heat for 3 to 4 minutes, until bright green and crisp-tender. Press Cancel.
Taste and adjust with a splash more soy sauce if you like it saltier. Serve hot over steamed rice, garnished with sliced green onions and sesame seeds.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
Tender strips of flank steak in a glossy soy-garlic sauce, all pressure-cooked in about ten minutes for that takeout flavor at home. The broccoli goes in right at the end so it stays bright green and just-crisp. Stir in a cornstarch slurry on saute mode to thicken the sauce before serving over rice.
Sweet honey and plenty of fresh garlic build a sticky, caramel-edged sauce that clings to every bite of beef. It is a crowd-pleaser for picky eaters who love a little sweetness. Add a splash of rice vinegar at the end to keep the honey from tasting too heavy.
Dried chilies and a pinch of Szechuan peppercorn give this version a numbing, tingly heat that wakes up the whole dish. The pressure cooker melts the beef into fork-tender pieces while the sauce turns deep and savory. Toast the peppercorns for a minute on saute first to bring out their full fragrance.
Fresh ginger and a big handful of scallions make this a fragrant, lighter take that leans savory rather than sweet. It pairs beautifully with steamed jasmine rice or plain noodles. Reserve some raw scallion greens to scatter on top for a fresh, oniony finish.
A homemade teriyaki sauce of soy, mirin, and brown sugar gives this bowl a glossy, sweet-savory shine the whole family will reach for. The Instant Pot does all the work of tenderizing budget-friendly chuck. Toss in a spoonful of grated pineapple for a bright, tropical twist.
Swapping in ground beef makes this a fast, affordable weeknight bowl that comes together in one pot. The crumbled meat soaks up the garlicky soy sauce and cooks even quicker than sliced steak. Brown the beef on saute mode first so it stays deeply flavorful and not watery.
Marinated in soy, sesame, pear, and garlic, this version borrows the sweet-savory magic of bulgogi and pairs it with tender broccoli. The pressure cooker infuses the beef with deep flavor in a fraction of the usual marinating time. Finish with toasted sesame seeds and a drizzle of sesame oil for that signature nutty aroma.
Rich oyster sauce is the secret to that deeply savory, restaurant-style gravy that coats the beef and broccoli beautifully. It delivers big umami with just a handful of pantry staples. A pinch of sugar and a dash of white pepper round out the sauce and keep it balanced.
Loads of coarsely cracked black pepper give this dish a bold, peppery bite against the savory soy base. The beef turns silky under pressure while the pepper stays punchy and warming. Crack the pepper fresh right before serving so the flavor stays sharp and aromatic.
A brown-sugar-and-soy sauce studded with scallions makes this a sweeter, sticky-sauced spin that tastes like a favorite takeout order. The Instant Pot turns inexpensive beef melt-in-your-mouth tender. Let the sauce reduce on saute mode for a few minutes so it turns thick and clingy.
This grain-free version swaps sugar for a keto sweetener and thickens the sauce with xanthan gum instead of cornstarch, so it fits a low-carb plan. The broccoli stands in perfectly for rice as a hearty base. Use coconut aminos in place of soy sauce for an even cleaner, slightly sweeter profile.
Toasted sesame oil and a generous shower of sesame seeds give this bowl a warm, nutty depth that feels a little special. The beef stays juicy and the sauce turns glossy and rich. Sprinkle the sesame seeds on at the very end so they keep their toasty crunch.
Sliced mushrooms add an extra layer of meaty, earthy flavor and soak up the savory sauce alongside the beef. It stretches the dish further and makes it feel heartier for hungry crowds. Use shiitake or cremini for the deepest flavor, and saute them briefly before pressure cooking.
Fish sauce, a touch of chili, and a big handful of fresh Thai basil give this version a fragrant, Southeast Asian twist. The basil wilts into the hot sauce at the end and perfumes the whole pot. Serve over rice with a fried egg on top for a satisfying, restaurant-style plate.
Sweet, tangy hoisin sauce builds a thick, deeply flavored glaze that makes this feel indulgent with almost no effort. It is an easy way to get a complex sauce from one jar in your pantry. Thin the hoisin with a little broth so it coats the beef without turning too sticky.
Beef and Broccoli pairs beautifully with steamed jasmine rice, fried rice, lo mein or egg rolls. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Easy Baked Ziti Recipes for Cozy Dinners or 25 Cozy Chicken Spaghetti Recipes for Dinner.
Yes. Most beef and broccoli in this list can be assembled or fully prepped ahead, then covered and refrigerated. Bake or reheat just before serving so everything tastes fresh.
Cool beef and broccoli completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven, microwave or air fryer until warmed through.
Many of these beef and broccoli freeze well. Wrap tightly or use a freezer-safe container for up to 2–3 months, thaw overnight in the fridge, and reheat until hot in the center.
Beef and Broccoli pairs beautifully with steamed jasmine rice, fried rice, lo mein or egg rolls. Mix and match to build a full meal or a simple spread depending on the occasion.
Skim the 15 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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