Instant Pot Beef & Broccoli

This instant pot beef and broccoli is one of those meals that tastes like it came from a restaurant but takes almost no effort to make.

The beef comes out super tender, and the sauce is savory, slightly sweet, and coats everything perfectly. It’s the kind of dinner the whole family will enjoy.

Instead of standing over a stove and stir-frying everything, you just let the pressure cooker do the work. It saves a lot of time, especially on busy weeknights.

The broccoli gets added at the very end so it stays bright green and has a nice crunch to it. No mushy vegetables here.

Serve it over some white rice and you’ve got a complete meal that’s ready in about 30 minutes. Way faster and cheaper than takeout.

What Makes This Recipe So Good

Tastes Like Takeout – The soy sauce and oyster sauce combo creates that rich savory flavor you get from your favorite Chinese restaurant.

The Sauce Gets Thick and Glossy – The cornstarch slurry at the end gives you that perfect sticky sauce that clings to every piece of beef.

Flank Steak Comes Out Super Tender – Pressure cooking for 12 minutes breaks down the tough flank steak so it practically melts in your mouth.

Ingredients

• 2 lb Flank Steak, sliced against the grain into thin strips
• 1 tablespoon Sesame Oil
• 4 cloves Garlic, minced
• 1/2 cup Soy Sauce
• 1/3 cup Beef Broth
• 3 tablespoons Brown Sugar
• 1 tablespoon Rice Vinegar
• 1 tablespoon Oyster Sauce
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Red Pepper Flakes
• 4 cups Broccoli Florets
• 2 tablespoons Cornstarch
• 2 tablespoons Cold Water
• Cooked White Rice, for serving
• Sesame Seeds, for garnish
• Sliced Green Onions, for garnish

Directions

Step 1

Set the Instant Pot to saute mode and add the sesame oil. Once hot, add the garlic and cook for 30 seconds. Add the sliced flank steak and sear for 2 minutes, stirring occasionally. The beef does not need to be fully cooked through at this point.

Step 2

In a small bowl, whisk together the soy sauce, beef broth, brown sugar, rice vinegar, oyster sauce, ground ginger, and red pepper flakes. Pour the sauce mixture over the beef and stir to coat.

Step 3

Lock the lid and set the valve to sealing. Pressure cook on high for 12 minutes.

Step 4

When the cook time is complete, do a quick pressure release by carefully switching the valve to venting. Remove the lid once the pin drops.

Step 5

In a small bowl, whisk the cornstarch with cold water until smooth. Set the Instant Pot to saute mode, stir in the cornstarch slurry, and let the sauce simmer and thicken for 1 to 2 minutes.

Step 6

Add the broccoli florets to the pot, stir gently, and place a regular lid on top. Let the broccoli steam for 3 to 4 minutes until tender-crisp and bright green.

Step 7

Serve the beef and broccoli over cooked white rice, garnished with sesame seeds and sliced green onions.

Pro Tips

Slice the Steak While It’s Cold

Put your flank steak in the freezer for about 20-30 minutes before slicing it. When the meat is partially frozen, it firms up just enough to make slicing thin, even strips way easier.

Make sure you’re cutting against the grain. Look at the lines running through the meat and slice perpendicular to them. This is what keeps the beef tender instead of chewy after pressure cooking.

Aim for strips about 1/4 inch thick. If they’re too thick, they won’t absorb the sauce as well and the texture won’t be the same.

Don’t Skip Searing the Beef

It’s tempting to just dump everything in and hit start, but those 2 minutes of searing on saute mode make a big difference. Searing builds flavor that you can’t get from pressure cooking alone.

Don’t overcrowd the pot when you sear. If you pile all the beef in at once, it steams instead of browning. Work in two batches if needed, then add it all back before pouring in the sauce.

You only need a light sear on the outside. The beef finishes cooking under pressure, so don’t worry about cooking it through during this step.

Make the Cornstarch Slurry Right Before You Need It

Don’t mix the cornstarch and water ahead of time and let it sit. Cornstarch settles to the bottom quickly, so if it’s been sitting for a while, give it another good stir right before you pour it in.

When you add the slurry, make sure the sauce is actively simmering on saute mode. Cornstarch needs heat to activate and thicken properly. If the liquid isn’t hot enough, the sauce will stay thin and watery.

Stir constantly as you pour it in so you don’t end up with clumps. The sauce should thicken up within 1-2 minutes.

Related Recipes

• Slow Cooker Beef & Broccoli
• Instant Pot Mongolian Beef
• Instant Pot Beef Stew
• Instant Pot Orange Chicken

Frequently Asked Questions

Can I use a different cut of beef instead of flank steak?

Yes, you can use skirt steak, sirloin, or even chuck roast for this recipe. Flank steak is ideal because it stays tender after pressure cooking and slices nicely into strips, but chuck roast works great too and gets really soft under pressure.

Just make sure to slice whatever cut you choose against the grain and into thin strips so it cooks evenly and stays easy to chew.