Instant Pot Beef and Broccoli (Print Version)

Tender beef and crisp broccoli in savory sauce ready in 35 minutes

# What You'll Need:

→ Beef

01 - 1.5 lbs flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon cornstarch

→ Sauce

03 - 1/2 cup low-sodium soy sauce
04 - 1/2 cup beef broth
05 - 1/4 cup brown sugar
06 - 1 tablespoon sesame oil
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
09 - 1 tablespoon rice vinegar
10 - 1/2 teaspoon crushed red pepper flakes

→ Vegetables

11 - 4 cups broccoli florets

→ Thickener

12 - 2 tablespoons cornstarch
13 - 2 tablespoons cold water

→ Garnish

14 - 1 tablespoon sesame seeds
15 - 2 green onions, sliced

# How-To Steps:

01 - Toss the sliced beef with 1 tablespoon cornstarch until evenly coated to ensure tender texture.
02 - Whisk together soy sauce, beef broth, brown sugar, sesame oil, garlic, ginger, rice vinegar, and red pepper flakes in a medium bowl until sugar dissolves.
03 - Add the coated beef to the Instant Pot, then pour the sauce mixture over. Stir thoroughly to coat all pieces.
04 - Seal the Instant Pot lid and set valve to Sealing. Cook on high pressure for 10 minutes.
05 - Quick release pressure, open lid, and add broccoli florets to the pot.
06 - Reseal lid and cook on high pressure for 1 minute. Quick release pressure immediately.
07 - Mix 2 tablespoons cornstarch with 2 tablespoons cold water to create slurry. Stir into beef and broccoli mixture.
08 - Turn on Sauté mode and cook for 2-3 minutes, stirring constantly, until sauce thickens and broccoli reaches tender-crisp. Serve hot with sesame seeds and green onions.

# Expert Tips:

01 -
  • The beef turns impossibly tender without spending hours simmering, like some kind of kitchen magic trick I still dont completely understand
  • That sauce clings to everything in the best way, and I catch myself scraping the bowl for every last drop
  • From slicing to serving takes about 35 minutes, which saved me completely on that chaotic Tuesday between work and soccer practice
02 -
  • Dont skip coating the beef in cornstarch first—it creates that velvety restaurant texture I spent years trying to replicate at home
  • That extra minute under pressure for the broccoli is exactly right, longer makes it sad and mushy
  • The sauce thickens quickly once you add the slurry, so stir constantly and dont walk away
03 -
  • Freeze the beef for 20 minutes before slicing—it makes cutting those thin strips so much easier and more precise
  • Let the pressure release naturally for 5 minutes before quick releasing for even more tender beef

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