Instant Pot Beef and Broccoli: Tender Steak & Flavorful Sauce – Better Than Takeout!

There’s a special kind of magic that happens when you combine the convenience of an Instant Pot with the craving for your favorite Chinese takeout. Imagine succulent, melt-in-your-mouth beef and crisp-tender broccoli swimming in a rich, savory sauce – all made in your own kitchen in a fraction of the time it takes to call for delivery. This isn’t just another recipe; it’s a game-changer, promising an Instant Pot Beef and Broccoli experience so superior, you’ll seriously reconsider ordering out again.

For me, the Instant Pot has become an indispensable culinary companion, simplifying weeknight meals and transforming complex dishes into easy victories. And when it comes to replicating beloved Chinese restaurant flavors at home, the satisfaction is immense. This week, as I perfected my favorite Mongolian Beef and Broccoli in the pressure cooker, the excitement was palpable. The result was not just delicious, but incredibly tender and bursting with authentic flavor, proving that gourmet taste doesn’t have to mean hours in the kitchen.

Tuesdays, in particular, used to be our designated “take-out” night. Between juggling speech therapy appointments and swimming lessons, the idea of cooking a homemade meal often felt overwhelming. Our usual stop? The local Panda Express, where our order – pineapple chicken, orange chicken, and a family-sized beef and broccoli – was practically memorized. It was a predictable routine, a convenient solution to a busy evening. However, this week, armed with a new Instant Pot Beef and Broccoli recipe, I decided to challenge that tradition. With a quick “don’t let the house burn down” to my husband, I prepped the ingredients and let the Instant Pot do its work.

The outcome? Absolutely incredible. This pressure cooker beef and broccoli recipe required minimal effort but yielded maximum flavor and tenderness. It was a resounding goodbye to greasy take-out and a triumphant hello to a new, healthier, and unbelievably delicious homemade tradition. I have a strong feeling that our Tuesday nights just got a whole lot more exciting, and significantly more flavorful, thanks to this amazing Instant Pot Mongolian Beef and Broccoli recipe.

The Magic of Instant Pot Beef and Broccoli: Why Homemade Wins

Bringing your favorite Chinese dishes like Beef and Broccoli into your own kitchen offers a plethora of advantages that go beyond just saving a few dollars. When you make Instant Pot Beef and Broccoli at home, you gain complete control over the ingredients, ensuring a healthier and fresher meal for your family. No mystery oils, no excessive sodium, and no questionable additives – just wholesome ingredients you choose.

The Instant Pot truly shines in this recipe, transforming tough cuts of beef into incredibly tender, fall-apart pieces in a fraction of the time. Traditional beef and broccoli recipes often require lengthy marinating times or slow cooking to achieve that desired tenderness. With the magic of pressure cooking, the beef is perfectly cooked and infused with the rich, savory sauce in mere minutes, making it an ideal choice for busy weeknights when time is of the essence but flavor is non-negotiable.

Beyond the health and convenience factors, there’s an undeniable satisfaction that comes from creating a restaurant-quality meal from scratch. The aroma filling your kitchen, the vibrant colors of the freshly cooked ingredients, and the shared joy of a delicious homemade dinner – these are experiences that take-out simply can’t replicate. Our Instant Pot Mongolian Beef and Broccoli recipe promises to deliver not just a meal, but a memorable dining experience that will have everyone asking for seconds.

Instant Pot Mongolian Beef and Broccoli: The Recipe

This recipe is designed for maximum flavor and minimal fuss. Get ready to impress your taste buds with this easy-to-follow guide to the best homemade Beef and Broccoli.

YIELDS: 4-6 servings

10 min Prep Time
15 min Cook Time
25 min Total Time

Ingredients

1½ lbs. beef flank steak, trimmed and cut against the grain into thin strips (about 2 inches long)
1½ c. low-sodium beef stock or broth
3-4 cloves garlic, finely minced
½ c. gluten-free soy sauce (or tamari for a truly GF option)
1 T. honey (or maple syrup for a vegan alternative)
2 T. toasted sesame oil
Salt and freshly ground black pepper, to taste
2 T. arrowroot powder (or cornstarch for thickening)
1 14-oz. bag frozen broccoli florets (or 3-4 cups fresh broccoli florets)
3 c. brown rice, cooked (for serving)
1 T. toasted sesame seeds (optional, for garnish)

Instructions

Begin by adding the prepared flank steak strips directly into the Instant Pot insert.
In a separate medium-sized glass bowl, whisk together the beef stock, minced garlic, soy sauce, honey, and toasted sesame oil. Season this mixture with salt and black pepper according to your preference. Once well combined, pour this flavorful sauce evenly over the beef in the Instant Pot.
Secure the Instant Pot lid, ensuring it is locked correctly, and set the steam release vent to the “Sealing” position.
Select the “Manual” or “Pressure Cook” setting and cook on “High” pressure for 10 minutes. Once the cooking cycle is complete, perform a quick release of the pressure by carefully moving the vent to the “Venting” position.
Once the pressure has fully released and the float valve has dropped, open the lid. Carefully remove about ¼ cup of the cooking liquid from the pot into a small bowl. Whisk in the 2 tablespoons of arrowroot powder (or cornstarch) until it forms a smooth slurry with no lumps.
Pour this arrowroot slurry back into the Instant Pot with the beef and remaining liquid. Stir well. As the mixture sits, or if you use the ‘Sauté’ function on low for a minute (stirring continuously), you will notice the sauce begin to thicken to a glossy, desirable consistency.
While the sauce is thickening, prepare the broccoli. If using frozen, add the florets to a microwave-safe bowl with 1 cup of water. Microwave on high for approximately five minutes, or until tender-crisp. If using fresh broccoli, you can steam it or add it directly to the pot during the thickening stage for 1-2 minutes.
Drain the microwave-cooked broccoli well and gently stir it into the beef and thickened sauce mixture in the Instant Pot.
Serve this delectable Instant Pot Beef and Broccoli immediately over freshly cooked white rice or brown rice. Garnish with toasted sesame seeds, if desired, for an extra touch of flavor and presentation. Enjoy your homemade, healthier, and incredibly satisfying Chinese feast!

Notes

For an elevated presentation and a nutty crunch, don’t forget to garnish your dish with a sprinkle of toasted sesame seeds just before serving. This simple addition truly enhances the overall experience of your homemade Mongolian Beef and Broccoli.

Tips for Instant Pot Beef and Broccoli Perfection

Achieving restaurant-quality results at home is easier than you think, especially with these helpful tips:

Cutting the Beef: Always cut flank steak against the grain. This shortens the muscle fibers, resulting in incredibly tender beef that practically melts in your mouth. Thin strips (about ¼-inch thick and 2 inches long) cook quickly and absorb flavors beautifully.
Achieving Tender Beef: The 10-minute high-pressure cooking time is crucial for flank steak. It ensures the beef is cooked through yet remains succulent. A quick release is preferred here to prevent overcooking and maintain the beef’s tender texture.
Perfecting the Sauce: The arrowroot (or cornstarch) slurry is key to a glossy, thick sauce. Make sure to whisk it thoroughly in cold liquid before adding it to the hot pot to avoid lumps. Stirring it back into the warm sauce will activate its thickening properties almost instantly. If your sauce isn’t as thick as you like, you can use the ‘Sauté’ function on low for a minute or two, stirring constantly, to help it thicken further.
Broccoli Preparation: While the recipe suggests microwaving, you can also steam your broccoli or even add fresh broccoli florets directly into the Instant Pot after pressure cooking. If adding fresh, stir them into the hot sauce and let them sit for 2-3 minutes with the lid on (but not sealed) for a perfectly tender-crisp texture. Avoid overcooking the broccoli to maintain its vibrant color and slight crunch.
Flavor Boost: For an extra layer of umami, consider adding a pinch of ginger powder or a tablespoon of mirin (sweet rice wine) to the sauce mixture. A dash of red pepper flakes can also add a delightful kick if you enjoy a spicier dish.

Serving Suggestions and Customization

This Instant Pot Beef and Broccoli is incredibly versatile and pairs wonderfully with a variety of sides. The classic choice is, of course, steamed rice – white, brown, or even jasmine rice works perfectly to soak up that delicious sauce. For a lower-carb option, consider serving it over cauliflower rice or even spiralized zucchini noodles. Don’t forget to add a sprinkle of those toasted sesame seeds for an authentic finish!

Feeling adventurous? You can easily customize this recipe to suit your preferences. Add other quick-cooking vegetables like sliced carrots, snap peas, or mushrooms when you add the broccoli. For an extra spicy kick, a pinch of red pepper flakes or a drizzle of sriracha in the sauce will do the trick. If you prefer a sweeter sauce, a little extra honey can be added to taste. This recipe is your canvas – feel free to experiment and make it your own!

Frequently Asked Questions About Instant Pot Beef and Broccoli

Here are some common questions to help you master this delicious dish:

Q: Can I use a different cut of beef?
A: While flank steak is ideal for its texture and quick cooking time, you can also use sirloin steak or even stew meat. If using stew meat or a tougher cut, you may need to increase the pressure cooking time to 15-20 minutes to achieve optimal tenderness.

Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It makes for an excellent meal prep option!

Q: Can I make this dish ahead of time?
A: Yes, you can prep the beef and sauce mixture the day before and store it in the refrigerator. When you’re ready to cook, simply proceed with step 3 in the Instant Pot. The broccoli is best added fresh after cooking the beef for optimal texture.

Q: Is this recipe freezer-friendly?
A: The cooked beef and sauce freeze well in an airtight container for up to 2-3 months. However, broccoli can become mushy once thawed and reheated, so it’s best to cook fresh broccoli when you reheat the defrosted beef and sauce.

Q: What if my sauce isn’t thickening?
A: Ensure your arrowroot (or cornstarch) slurry is made with cold liquid and is thoroughly mixed before adding. If it’s still too thin, you can add another small slurry (1 tablespoon arrowroot with 1 tablespoon cold water) and stir it into the warm sauce using the ‘Sauté’ function on low for a minute or two until desired thickness is reached.

Q: Can I use fresh broccoli instead of frozen?
A: Absolutely! If using fresh broccoli, you can either steam it separately or add it directly to the Instant Pot after the beef has cooked and the sauce has thickened. Stir it in, cover the pot (without sealing), and let it sit for 2-3 minutes to become tender-crisp.

Embrace the Homemade Revolution

This Instant Pot Beef and Broccoli recipe isn’t just about cooking; it’s about reclaiming your kitchen, one delicious meal at a time. It’s about savoring the flavors of your favorite Chinese dishes without the guilt or the wait. So, the next time that craving hits, skip the drive-thru and embrace the incredible convenience and taste of homemade. Your Instant Pot is waiting to transform your weeknight dinners!

Don’t let this incredible recipe get lost in the shuffle! If you’re not making this Instant Pot Beef and Broccoli right this moment, be sure to save it for later. Pin this post to your favorite recipe board so you can easily find it whenever you’re ready for a quick, delicious, and healthier alternative to takeout!