Instant pot beef and broccoli

Let’s Talk About Instant Pot Beef and Broccoli

Hey friend! So, Instant Pot beef and broccoli has pretty much become my lazy weeknight hero—my kids ask for it so much you’d think I’d get bored, but actually, nope. I remember the first time I tried to make it I added way too much soy sauce (the look on my husband’s face was something to behold bahaha), but I digress. Anyway, this is the version I’ve fussed with until I stopped measuring every single thing (ain’t nobody got time for that sometimes) and just went with my gut. If you’ve ever come home, looked at a package of beef you forgot about, and wished dinner would make itself—you’re my people.

Why You’ll Love This, Or At Least Why I Do

I make this when the hanger hits and I don’t want another pizza (though, honestly, pizza never gets old for me). My family goes wild for this because it’s almost like takeout but I know exactly what’s in it—well, except for that one time I let the broccoli steam so long it looked like a green sad mop. If you’ve ever ruined a stir fry pan by getting distracted with the group chat, you will appreciate that the Instant Pot doesn’t judge you. Plus, it just smells amazing halfway through—sometimes I think the aroma is half the meal for me.

Ingredients (with My Little Swaps & Shortcuts)

About 1kg (or 2 pounds and a bit) flank steak or sirloin, thinly sliced (or honestly, any beef you’d use for stir fry—my Aunt Linda always used chuck and swore by it; up to you)
1 onion, sliced thin—totally optional, but I like the sweetness
3-4 big handfuls (about 400g) of broccoli florets (fresh is ideal, but the frozen stuff works in a pinch)
2/3 cup low-sodium soy sauce (sometimes I use regular and just water it down, shhh)
1/4 cup brown sugar (have used honey when out, works fine but tastes less caramel-y)
5 cloves garlic, minced (okay, I use pre-minced from a jar when feeling lazy)
1 thumb-sized piece of ginger, grated (optional)
1/4 cup beef stock (or water if you’re out)
2 tablespoons cornstarch mixed with 2 tablespoons of water (slurry-style, but I’ve accidentally just dumped the cornstarch in before and it’s fine, just a bit lumpy—live and learn)
Sesame seeds and chopped green onion for serving (if you remember!)

How I Actually Make It (Warts & All)

Get your mis en place (or at least… kinda together): Slice the beef as thin as you can. I sometimes freeze it 20 min before—makes it waaay easier to cut, but don’t stress if you forget. Chop that onion and broccoli too.
Sauté in the Pot: Hit sauté (or whatever your pot calls it) and add a swirl of oil. Toss beef slices in and brown in two batches if you can be bothered, or dump it all and stir frantically if you can’t. Add onion if using.
Sauce time: Pour in soy sauce, brown sugar, garlic, ginger, and beef stock. Give a quick good stir. Sometimes at this point, I sneak a taste—yes, the sauce is strong but it mellows. Trust!
Pressure cook: Pop the lid on, set to High for 10 minutes. Quick release when done (the steam will make your glasses fog, fair warning).
Slurry + Broccoli: Open the lid, give everything a stir, and mix up your cornstarch slurry if you haven’t already. Pour it in, stir again. Then pile broccoli on top, close lid, and let it sit on ‘keep warm’ for 10-ish min—or until the broccoli looks bright green. (If you like it super soft, go a little longer. Nobody’s judging.)
Finishing move: Stir everything together, taste for salt or sweetness. Sprinkle with green onion, sesame seeds, and serve.

Things I’ve Noticed (Probably More Than You Need)

If you use frozen broccoli it goes mushy real fast—so maybe add it right at the end, just leave it on top for a couple minutes before serving.
Don’t worry if the sauce looks thin at first—the cornstarch works its magic after a minute or two. Though, one time I panicked and added more; it became glue. Oops.
I swear it tastes even better the next day, unless you’re ravenous and eat it all straight away, which, honestly, is most nights for us.

Variations I’ve Messed With (Results Vary!)

With chicken: Tried it once on a dare from my sister. It works, but don’t cook it as long or it turns into weird chicken fluff. Just 6 min is enough.
With mushrooms instead of beef: Not my favorite, but my vegetarian friend liked it. Use more soy and add cashews if you want a little chew (okay, it’s really not the same, but who am I to judge?).
Extra heat: Red pepper flakes or a swirl of Sriracha at the end—makes it buzzy! My kids complain, so I usually just add it to my own bowl.
Once tried tofu—didn’t work; texturally just odd. You can probably skip that experiment.

What You’ll Need (But Don’t Panic If You Don’t Have Everything)

Instant Pot (obv!) or any brand electric pressure cooker. If not, you could totally simmer it low and slow on a stovetop—just takes longer and you need to check the beef more.
Cutting board and sharp knife. Or a dull one if you like living dangerously. 🤷
Bowl for mixing the slurry, but confession: I sometimes just use a mug, less to wash.

How to Store It (If You Ever Have Leftovers…)

Throw leftovers in a container, keep in the fridge for 2-3 days. It reheats nicely in the microwave or back in the pot with a splash of water. But in my house, no joke, it’s lucky if it makes it through breakfast the next day. Sometimes my teenager wanders into the kitchen at midnight and—poof—it vanishes. Fridge fairies, I tell ya.

How I Serve It (And How My Family “Improves” It)

Nothing fancy here—just ladled over sticky rice, usually in mismatched bowls. Occasionally, I serve it with noodles if the rice pot’s empty or if I just can’t be fussed. My partner puts extra sesame oil and those crunchy chow mein noodles on top (not traditional, but hey, it’s tasty). If I’m feeling fancy, a wedge of lime on the side makes it sing. Our only real rule: don’t skimp on sauce!

Pro Tips—Yanked Straight From My Blunders

Don’t slice your beef too thick or it’ll be chewy, ask me how I know…
I once tried to skip the slurry step by thickening everything before pressure cooking. Bad move—the sauce set up weirdly. Do it at the end for proper silky-ness.
If you’re tempted to use more soy, taste first. I got a “salty thumbs down” the time I winged it. Also, not all soy sauce brands are the same (I actually found this great explainer on Serious Eats, which kinda blew my mind).
If you’re ever confused about how to use the Instant Pot, honestly, YouTube is your friend—there’s a great explainer video here that I still refer to every now and then.

Real-Life FAQ (As Asked By Friends And, Okay, My Mom)

Do I have to marinate the beef first?
Nope, I pretty much never do. The pressure cooking gets it nice and tender without that extra step. If you like, you can marinate—it does deepen the flavor a bit, but I never remember ahead of time.

Can I double this recipe?
You can, just don’t fill past your pot’s max line (I may have learned the hard way that beef juice + soy sauce bubble is not easy to clean from the counter…)

Is it kid-friendly?
Oh, totally, unless your kids are going through a ‘nothing green ever’ phase, in which case, good luck. Mine have been known to pick out the broccoli and feed it to the dog (thankfully, he loves it).

What soy sauce do you use?
Whatever’s cheapest or not too dusty at the store, honestly. My grandma swore by Kikkoman, though. And if you have tamari, it works for gluten-free pals.

How spicy is it?
Not at all—unless you dump in the Sriracha, in which case, well, more power to ya!