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Instapot Beef And Broccoli Easy - Weeknight Comfort Made Fast

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1.5 pounds flank steak (or sirloin), sliced thin against the grain
  • 1 tablespoon cornstarch (for coating beef)
  • 2 tablespoons neutral oil (canola, avocado, or vegetable)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or minced
  • 1 cup low-sodium beef broth
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup brown sugar (light or dark)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 large head broccoli, cut into bite-size florets (about 4 cups) or 12 oz frozen florets
  • 2 tablespoons cornstarch + 2 tablespoons water (slurry to thicken)
  • Sesame seeds and sliced green onions for garnish (optional)
  • Cooked white or brown rice for serving

Instructions

  • Prep the beef: Slice the steak thinly against the grain. Toss with 1 tablespoon cornstarch until lightly coated. This helps the meat brown and the sauce cling later.
  • Sauté aromatics: Set the Instant Pot to Sauté (Normal). Add oil. When hot, add garlic and ginger. Stir for 30 seconds until fragrant—don’t let them brown.
  • Brown the beef: Add the coated beef in two batches. Sear for 1–2 minutes per side until lightly browned. You’re not cooking it through—just building flavor. Return all beef to the pot.
  • Deglaze: Pour in the beef broth. Use a wooden spoon to scrape up any browned bits from the bottom. This prevents a burn notice.
  • Add the sauce base: Stir in soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes if using.
  • Pressure cook: Lock the lid, set valve to Sealing, and cook on High Pressure for 10 minutes.
  • Quick release: When the timer ends, carefully quick-release the pressure. Open the lid.
  • Thicken the sauce: Switch back to Sauté. Stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water). Simmer 1–2 minutes until the sauce turns glossy and thickens.
  • Add broccoli: Stir in broccoli florets. If fresh, cook 2–3 minutes with the lid resting on top (not locked) until bright green and crisp-tender. If using frozen, cook 3–4 minutes. Don’t overcook.
  • Taste and adjust: Add a splash more soy for salt, a pinch more sugar if you like it sweeter, or extra vinegar for brightness.
  • Serve: Spoon over hot rice. Garnish with sesame seeds and green onions. Enjoy immediately.