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Instant Pot Beef and Broccoli Recipe

A simple Instant Pot beef and broccoli recipe that comes together in about 30 minutes. Combine it with a serving for rice of tasty meal!
Prep Time10 mins
Cook Time5 mins
Come to Pressure and Release15 mins
Total Time30 mins
Course: Dinner, Instant Pot, Lunch
Cuisine: American, Asian Inspired
Keyword: beef and broccoli, beef and broccoli instant pot, instant pot beef and broccoli, instant pot beef and broccoli recipe, Instant Pot recipes
Servings: 6 Servings
Calories: 274kcal



  • 1 Lb. Stir Fry Meat (thinly beef, cut into 1/4 thick pieces)
  • 1/8 Teaspoon Salt (or to taste)
  • 1/8 Teaspoon Pepper (or to taste)
  • 1/2 Cup White Onion (finely diced)
  • 4 Large Garlic Cloves (minced or pressed)
  • 1 Cup Beef Broth
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Brown Sugar
  • 2 Tablespoons Sesame Oil
  • 1/4 Teaspoon Ground Ginger (or 1 tablespoon fresh, minced)
  • 1/8 Teaspoon Red Pepper Flakes


  • 3 Tablespoons Water
  • 3 Tablespoons Corn Starch


  • 12 Ounces Broccoli Florets (steamed or blanched)


  • Separate the strips of beef and ensure they aren’t clumped together. Season them with salt and pepper, then set aside.
  • In a medium bowl, combine the onion, garlic, broth, soy sauce, brown sugar, sesame oil, ginger, and red pepper flakes. Pour the mixture into the stainless steel liner of the Instant Pot.
  • Add the strips of beef, close the lid, and ensure the valve is set to sealing. Press the manual (pressure cook) button, then adjust the time to 5 minutes* (see note). After 5 minutes, allow a 5 minute natural release.
  • While the beef cooks, make the cornstarch slurry. Whisk together the cold water and cornstarch then set aside.
  • After the natural release, open the lid, and stir the contents. Press “Cancel” to turn off the “Keep Warm” function. Then, press “Saute.” Pour in the cornstarch slurry, and stir until the desired thickness is reached. Press, “Cancel” again, and stir in steamed broccoli.
  • Serve over rice or side of your choice.


The calories listed are an approximation based on the ingredients and a serving size of about one and a half (1.5) cups of the beef and broccoli. Additionally, the calorie count does NOT include the steamed rice or sesame seeds shown in the photos. Actual calories will vary.
*It’s important to have the beef thinly cut (¼ inch) in order to keep the cook time at 5 minutes. If the beef is thicker, it may be necessary to increase the cook time.
*Since the beef is so thin, we did not saute it ahead of time. We did test the saute method and found that most of the beef stuck and cooked completely without the need to pressure cook. Therefore, the sauce would not be absorbed as well.
*We recommend cooking the broccoli separate and adding it to the beef at the end. Either broccoli steamed or blanched on the stove top or microwave steamed broccoli works well. If you have two pressure cookers, it can be cooked in a separate pressure cooker while the beef cooks in the other.
*The rice can be cooked at the same time as the beef if it’s done pot-in-pot. Simply place a trivet tall enough to sit over the beef into the liner of the Instant Pot. Place a pressure cooker safe bowl onto the trivet with 1 cup of long grain white rice and 1 ¼ cup of water. Follow the cooking instructions as written.
*We have not tested this recipe with any rice other than long grain white rice.


Serving: 1.5Cups | Calories: 274kcal | Carbohydrates: 29g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1346mg | Potassium: 551mg | Fiber: 2g | Sugar: 20g | Vitamin A: 366IU | Vitamin C: 52mg | Calcium: 69mg | Iron: 3mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!