This Instant Pot beef and broccoli skillet delivers the savory-sweet takeout flavor you crave, but in one pot and in under an hour. The pressure cooker tenderizes economical chuck or round steak quickly, while the broccoli stays bright and crisp-tender. It’s a reliable weeknight dinner that beats delivery for both speed and cost.
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 3 tablespoons (45 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) oyster sauce
- 2 tablespoons (30 ml) dry sherry or Chinese rice wine (Shaoxing)
- 1 tablespoon (15 ml) toasted sesame oil
- 2 tablespoons (30 g) brown sugar
- 1/2 cup (120 ml) beef broth, plus 2 tablespoons (30 ml) for slurry
- 2 tablespoons (16 g) cornstarch
- 3 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 lb (450 g) broccoli florets (about 4 cups)
- 2 tablespoons (30 ml) vegetable oil, divided
- 1/4 cup (60 ml) water
- Cooked white rice, for serving
Instructions
- Prep the beef: In a medium bowl, toss the sliced beef with 1 tablespoon of the vegetable oil. Season lightly with black pepper (go easy on salt—soy sauce is salty). Set aside.
- Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sherry, sesame oil, brown sugar, and 1/2 cup (120 ml) beef broth. In a separate small bowl, mix the cornstarch with 2 tablespoons (30 ml) cold beef broth or water to make a slurry. Set both aside.
- Sauté the beef: Turn the Instant Pot to Sauté (Normal). Add the remaining 1 tablespoon vegetable oil. When the oil shimmers, add half the beef in a single layer. Sear without stirring for 1–2 minutes until browned, then flip and cook 1 minute more. Transfer to a plate. Repeat with the remaining beef. (Work in batches so the meat browns, not steams.)
- Cook the aromatics: Add the garlic and ginger to the pot. Sauté for 30 seconds until fragrant. Pour in the sauce mixture, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Pressure cook: Return the beef and any accumulated juices to the pot. Stir to coat. Cancel Sauté, then lock the lid. Set the valve to Sealing and cook on Manual/High Pressure for 10 minutes.
- Quick release: When the cooking cycle ends, carefully turn the valve to Venting to quick-release the pressure. Remove the lid once the pin drops.
- Thicken the sauce: Turn the Instant Pot back to Sauté (Normal). Stir the cornstarch slurry again, then pour it into the pot. Cook, stirring constantly, for 2–3 minutes until the sauce thickens and coats the beef.
- Cook the broccoli: Add the broccoli florets and 1/4 cup (60 ml) water. Stir well. Cover with the lid (not locked) and let steam for 2–3 minutes, until the broccoli is bright green and crisp-tender. (For softer broccoli, cook 5 minutes.)
- Finish and serve: Taste and adjust seasoning with extra soy sauce or a pinch of salt. Serve hot over steamed rice.
Tips
- Slice the beef thinly and against the grain: Partially freeze the steak for 15–20 minutes before slicing—it makes thin, even cuts much easier. Slicing against the grain shortens the muscle fibers, so the meat is tender, not chewy.
- Don’t skip the browning: Searing the beef in batches before pressure cooking builds deep flavor through the Maillard reaction. If you pile all the meat in at once, it will release water and boil instead of brown.
- Use low-sodium soy sauce: Regular soy sauce can make the dish overly salty after pressure cooking, which concentrates flavors. Low-sodium lets you control the salt level.
- Cut broccoli into uniform florets: Even-sized pieces cook at the same rate. If some are much larger, they’ll be undercooked while smaller ones turn mushy.
Serving Suggestions
Serve this beef and broccoli over steamed jasmine or brown rice to soak up the glossy sauce. For a low-carb option, serve over cauliflower rice or alongside stir-fried noodles. A sprinkle of sesame seeds and sliced green onions adds color and crunch. Pair with a simple cucumber salad or egg drop soup for a complete meal.
Variations
- Spicy: Add 1–2 teaspoons Sriracha or chili garlic sauce to the sauce mixture, or stir in red pepper flakes with the garlic.
- Chicken: Substitute 1 lb (450 g) boneless, skinless chicken thighs, sliced. Cook on High Pressure for 8 minutes instead of 10.
- Vegetarian: Use 1 lb (450 g) extra-firm tofu, pressed and cubed. Skip pressure cooking—add the tofu with the sauce and simmer on Sauté for 5 minutes, then add the broccoli.
- Gluten-free: Use tamari instead of soy sauce, and ensure your oyster sauce is gluten-free (or substitute hoisin sauce).
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. The broccoli will soften further as it sits, but the flavor remains good. To reheat, microwave individual portions for 1–2 minutes, stirring halfway. For a stovetop method, warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating. Reheat to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but add it after pressure cooking and increase the steam time to 5–7 minutes. Frozen broccoli releases more water, so you may need to thicken the sauce with an extra teaspoon of cornstarch.
Why is my beef tough? The most common causes are slicing with the grain (instead of against) and using a lean cut like round steak without enough fat. Sirloin or flank steak works best. Also, don’t skip the quick release—natural release will overcook the beef.
Can I make this without an Instant Pot? Absolutely. Use a large skillet or wok: stir-fry the beef in batches over high heat, then add the sauce and simmer for 5–7 minutes until the beef is cooked through. Add the broccoli with 1/4 cup water, cover, and steam for 3–4 minutes. Thicken with the slurry at the end.
How do I prevent the sauce from being too thin? Make sure you use the cornstarch slurry and let it bubble for a full 2–3 minutes after adding. If it’s still thin, mix another teaspoon of cornstarch with a tablespoon of cold water and stir in.
Is it safe to eat beef that’s pink after pressure cooking? Yes, if the internal temperature reached 145°F (63°C) as measured by a food thermometer (USDA FSIS safe minimum for whole cuts of beef), followed by a 3-minute rest. The pressure cooker easily exceeds this, but you can check to be sure.
Can I double the recipe? Yes, but do not fill the Instant Pot past the Max line. Brown the beef in more batches, and increase the pressure cooking time to 12 minutes. The sauce may need a bit more cornstarch to thicken.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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