Go Back
+ servings

Instant Pot Beef and Broccoli

This Instant Pot Beef and Broccoli is an easy weeknight meal that is packed full of flavor. Serve it along with some white rice, and you will have yourself an easy weeknight meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Instant Pot, Main Course
Cuisine: American
Servings: 4
Calories: 506kcal

Ingredients

  • 1 ½ pounds beef chuck roast
  • Pepper for seasoning
  • 1 Tablespoon olive oil
  • ¼ cup soy sauce
  • ¼ cup oyster sauce
  • ¼ cup brown sugar
  • 1 Tablespoon sesame oil
  • ½ teaspoon ground ginger
  • ¼ teaspoon red pepper flakes
  • 3 cloves garlic minced
  • 1 cup low sodium beef broth
  • 3 Tablespoons cornstarch
  • 3 Tablespoons water
  • 1 pound broccoli florets cut into bite size pieces
  • Cooked white rice to serve
  • Sliced green onions optional
  • Sesame seeds optional

Instructions

  • Season the beef chuck roast with pepper. Cut beef against the grain, into thin strips. Set aside.
  • Pour the olive oil into the instant pot and turn on the sauté function. When the oil is hot, add the beef strips (in batches, if necessary, we don’t want to crowd it).
  • Let the beef to brown on all sides, this will take roughly 5-10 minutes.
  • While the beef is browning, prepare the sauce. In a medium sized bowl, add the soy sauce, oyster sauce, brown sugar, sesame oil, ginger, red pepper flakes, and garlic.
  • Stir this mixture together until combined. Set aside.
  • When the beef is browned, add the beef broth to the pot. Make sure to scrape up any bits of beef that are stuck to the bottom of the pot.
  • Next, add the sauce to the pot and stir well. Switch off the sauté function.
  • Place the lid on and seal the pot and set to cook on high pressure for 10 minutes. Once done, use the quick pressure release.
  • In a small bowl, mix the cornstarch and water together to create a slurry. Stir the slurry mixture into in the instant pot. Turn back on the sauté function and bring this mixture to a boil.
  • Next, add the broccoli to the pot.
  • Stir in, then place the lid on and allow this to boil for 3 minutes then turn off the sauté function. With the pot turned off, allow the mixture to sit for about 5 more minutes, or until the broccoli reaches your desired crispness.
  • Serve with rice, sliced green onions and sesame seeds if desired.

Notes

  • Nutritional value does not include rice.
  • This recipe can easily be doubled, see above on how to do that.
  • You can toast your sesame seeds for garnish, this is best done in a pan on the stovetop.
  • Serve with rice, noodles or anything else that you think would go great with this recipe.
  • This can be frozen, see above on how to do that.
  • Other vegetables can be added, we like to add matchstick carrots, mushrooms, bell peppers or onions.
  • Other cuts of beef can be used, see above on other options.
  • You can use frozen broccoli for this recipe, I would defrost the broccoli and drain the extra water before adding it to the instant pot.
  • The slurry helps to thicken up the sauce for the recipe, this is an important step.

Nutrition

Calories: 506kcal | Carbohydrates: 30g | Protein: 39g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1499mg | Potassium: 1115mg | Fiber: 3g | Sugar: 16g | Vitamin A: 766IU | Vitamin C: 102mg | Calcium: 106mg | Iron: 5mg