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Instant Pot Beef and Broccoli

This Instant Pot Beef and Broccoli is SO EASY! Tender beef and crisp broccoli in a savory sauce, ready in no time!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, One-Pot, Quick
Servings: 4 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless sirloin steak cut across grain into thin slices, then cut again into 2-inch pieces
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup oyster sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons chili-garlic sauce or Sriracha or 1/2 teaspoon red pepper flakes, plus additional to taste
  • 2 teaspoons minced garlic (about 2 large cloves)
  • 3/4 cup low-sodium beef broth
  • 1 pound steam-in-the-bag frozen broccoli florets
  • 3 tablespoons cornstarch whisked together with 3 tablespoons water to create a slurry
  • Prepared brown rice, cauliflower rice, or quinoa for serving
  • Chopped green onions and toasted sesame seeds for serving

Instructions

  • Start by setting your Instant Pot to the sauté function. Add the extra-virgin olive oil and let it heat up. Once hot, add the sliced sirloin steak. Sauté for about 3-5 minutes until the beef is browned on all sides. Make sure not to overcrowd the pot; you can do this in batches if necessary.
  • Once the beef is browned, add the low-sodium soy sauce, oyster sauce, honey, rice vinegar, chili-garlic sauce, minced garlic, and beef broth to the pot. Stir well to combine all the flavors and ensure the beef is evenly coated with the sauce.
  • Seal the Instant Pot lid and set the valve to 'sealing.' Select the manual or pressure cook option and set the timer for 10 minutes. Once the cooking is complete, allow for a natural release for about 5 minutes before switching the valve to 'venting' to release any remaining pressure.
  • After the pressure has been released, carefully remove the lid. Add the steam-in-the-bag frozen broccoli florets to the pot. Stir to incorporate them into the beef mixture.
  • In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this mixture into the Instant Pot, stirring constantly until the sauce thickens. This should take just a couple of minutes.
  • Once the sauce has thickened, it’s time to serve! Spoon the beef and broccoli mixture over prepared brown rice, cauliflower rice, or quinoa. Garnish with chopped green onions and toasted sesame seeds for an extra pop of flavor and crunch.

Equipment

  • Instant Pot
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Whisk

Notes

  • Allow the beef and broccoli to cool completely before transferring to an airtight container for storage.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Add a splash of beef broth or water when reheating if the sauce seems too thick.