Instant Pot Beef and Broccoli

  • An Instant Pot (pressure cooker) version of the classic beef and broccoli that everyone loves!

    An Instant Pot (pressure cooker) version of the classic beef and broccoli that everyone loves!

    Can we say hooray for another pressure cooker recipe?! This Instant Pot beef and broccoli is a take on my slow cooker beef and broccoli.

    I love that recipe so much but some days I just don’t want to wait for it to cook all day long so the pressure cooker/Instant Pot is my best friend and makes this Instant Pot beef and broccoli recipe possible!

    In as little as 35 minutes. Yessss!

    An Instant Pot (pressure cooker) version of the classic beef and broccoli that everyone loves!

    Instant Pot Beef and Broccoli Recipe

    I love cooking meat in the Instant Pot. If you cook them the right amount of time, they always come out so tender and falling apart.

    However, if you cook them too long or short, they can come out chewy and tough or disintegrate.

    I’ve played with the Instant Pot enough to know the right amount of time for most cuts of meat.

    For cubed chuck roast, like what we are using for this recipe, you don’t need much time at all because it’s already in small pieces.

    For larger roasts that you don’t break down, you will obviously need longer.

    An Instant Pot (pressure cooker) version of the classic beef and broccoli that everyone loves!

    Why shouldn’t I add the broccoli in at the same time?

    I blanched the broccoli separately because if you cook the broccoli in the Instant Pot, you will have disintegrated broccoli.

    Like literally just the little green dots of the floret, LOL…it’s terrible. Don’t do that!

    What if I don’t have cornstarch?

    You can use arrowroot powder!

    An Instant Pot (pressure cooker) version of the classic beef and broccoli that everyone loves!

    If you love pressure cooking, you will love this recipe! It’s bringing in the takeout except it’s not takeout at all!

    Additionally, if you are loving pressure cooking, you should definitely try this Instant Pot Sausage and Herbed White Bean Soup or what about this scrumptious Korean Beef Ragu?!

    Or, if you’re in the market for a pressure cooker or an all-in-one machine, my comprehensive review on the Instant Pot or Ninja Foodi is a post you don’t want to miss!

    An Instant Pot (pressure cooker) version of the classic beef and broccoli that everyone loves!
    4.38 from 8 votes
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    Instant Pot Beef and Broccoli

    An Instant Pot/pressure cooker version of the classic beef and broccoli dish!
    Prep Time: 15 mins
    Cook Time: 25 mins
    Pressure release + sauté: 30 mins
    Total Time: 1 hr 10 mins
    Course: Dinner, Main Course, Main Entree
    Cuisine: Chinese
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2 -4
    Calories: 343
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    Ingredients

    • 1 pound boneless beef chuck roast cubed into 2" cubes
    • 1 cup beef broth
    • 1/2 cup low-sodium soy sauce
    • 1/3 cup dark brown sugar
    • 1 tablespoon sesame oil
    • 3 cloves garlic, minced
    • 2-3 cups fresh broccoli florets, blanched
    • 2 tablespoons cornstarch
    • 3 tablespoons water

    Instructions

    • Add the cubed beef to the insert of a 6-quart pressure cooker (Instant Pot).
    • In a small bowl or measuring cup, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic.
    • Pour over the beef then close the lid and make sure the vent is turned to sealing.
    • Press manual on the front of the Instant Pot then adjust the time to 24 minutes. Make sure it is on high pressure, as well.
    • While the beef is cooking, blanch your broccoli and make your cornstarch slurry by mixing together cornstarch and water and making sure the cornstarch is completely dissolved.
    • Once the beef is done cooking, let the pressure naturally release for 20 minutes then manually release the pressure by flipping the vent to venting.
    • Open the lid and press the sauté button on the front of the Instant Pot. Once the liquid starts to bubble, add the cornstarch slurry and the broccoli. The heat should thicken the sauce right up. If it doesn't, do another round of cornstarch slurry.
    • Give everything a good mix to make sure it is covered in sauce then serve over white rice.

    Notes

    For the slow cooker version, click here.
    Nutrition Facts
    Instant Pot Beef and Broccoli
    Amount Per Serving (1 serving)
    Calories 343 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Carbohydrates 47g16%
    Fiber 1g4%
    Sugar 33g37%
    Protein 18g36%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
  • 48 Comments
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    Comments

  • Rachel says:

    Hi! If I want to double the recipe do I double the cooking time in the instant pot?

    • Julie says:

      No, I actually think that would probably be too long. I would do 35 minutes instead of 24 minutes though. Just bump up the time slightly but not double :)

      • Rachel says:

        Thank you so much for the quick reply! I know you’re on vacation! So nice of you. Can’t wait to make this today!!

  • Mary DeMelfi says:

    I want to buy an Instant Pot but am not sure what size I should get. It’s just my husband and I but I do cook for my family (9 and growing). Any suggestions?

    • Julie says:

      I have a 6 quart for just my husband and I. I would buy a larger one (the 8 or 9 quart) because you can always cook smaller portions in it but you can’t cook larger portions in a smaller one! So I’d go large in the off-chance you have to cook something big for your family!

  • Linda Erfourth says:

    I have an 8 qt that I haven’t gotten up enough nerve to try, but this may inspire me. Are the times different for an 8 vs 6?

    • Julie says:

      You may need a tad more liquid in the 8 quart just because it is bigger/deeper. I would try it though first, as written because it honestly might be okay. I hope you try out your Instant Pot! It’s so handy to have :)

  • Tena Miller says:

    Can you use frozen cubed stew meat for this? If so does it change the cook time?

    • Julie says:

      I haven’t tried cubed stew meat but 20 minutes should be okay.

  • Jb says:

    Do you know how long I would cook if I substituted the beef for chicken?

    • Julie Wampler says:

      Depends on what kind of chicken; breasts or thighs?

  • Del says:

    I made this dish so amazing, I will make again. Thank you for the recipe

    • Julie Wampler says:

      Wonderful to hear! Thank you!

  • alicia purple says:

    I’ve made this few times and I am currently making this and I plan on straining it to make the broccoli. This Recipe is very good and Thanks for your help!

  • PAUL STOLOWSKI says:

    Made it today with a 2lb chuck roast. Was an ok recipe. The couple of things I would change would be to only do 1/2 cup of brown sugar because it was a little too sweet and go with a leaner cut of meat like a sirloin roast.

  • Jb says:

    What would be the cook time if I swapped the beef for chicken breast

    • Julie Wampler says:

      Depends on if you’re slicing up the chicken breasts first or throwing it in whole. If you’re slicing it up, I’d say 7 minutes on high pressure, if you’re throwing it in whole (not frozen) and then shredding, I’d say 12 minutes. I’ve never done this before so this is just a general idea.

  • Margaret Harwood says:

    Is there enough sauce for the rice or should l double sauce ingredients

    • Julie Wampler says:

      yes, there should be plenty of sauce for the rice

  • Nicole says:

    Is this spicy? How could I make this spicy?

    • Julie Wampler says:

      No it’s not spicy. You can make it spicy by adding in red pepper flakes.

  • splatty says:

    We didn’t like it. Very bland, not much going on flavor wise. Salt, pepper, garlic powder and sriracha saved it but still wasn’t as good as it looked.

    • Julie Wampler says:

      Sorry you didn’t like it. Could I ask how/why you thought there wasn’t much flavor given that there is a substantial amount of soy sauce, sesame oil, beef broth, and other ingredients in this?

  • DG says:

    It was delicious! And easy! I would like the printable recipe!!!

  • Jen funk says:

    Thank you for sharing the recipe. This was the first thing I made in my new pot. Everything worked perfect except the sauce never thickened on the sauté setting. I added two rounds of slurry. Other than that, it was delicious.

  • Ashley says:

    First time cooking in an instant pot. Do I take the metal tray/shelf out after the beef cooks then add the beef to the sauce with the broccoli?

    • Julie Wampler says:

      You don’t cook this recipe with the metal tray/shelf. You cook the beef with the sauce in the instant pot.

  • Hass Dhia says:

    I had a girl I’ve been seeing for about a week over last night to cook for her. We used this recipe and let me just say, it was a total hit. You’ve made me very popular. Thank you for your precise instructions and I look forward to cooking this meal again.

    Best,
    Hass D.

    • Julie Wampler says:

      Well, this is wonderful news!!!

  • Stephanie says:

    Is the 20 minute release time part of the cooking? Or can I do the quick vent option? Thanks!

    • Julie Wampler says:

      It just helps the meat tenderize more but you can quick release if you’re in a hurry.

  • Kay Cain says:

    I have just started using the pressure pot and love your detailed instructions. We loved the dish and I am so happy to have found your blog. Thanks! Kay

    • Julie Wampler says:

      So glad you enjoyed and thank you for the feedback!

  • Monika says:

    Can you update the recipe with an actual time estimate? If you
    prep + wait for pressurization + 24 min cook + 20 natural realease + bring to a simmer
    there’s no way it could have a total time of 40 minutes!!

    • Julie Wampler says:

      Sure, I gave an estimate. I think most people who use pressure cookers assume there is a pressurization time, though and know that the “cook time” and “total time” equates to the actual cooking part but I’ve updated it to the best of my abilities.

      • Mel says:

        Please advise. To cook the beef, set it to 24 mins? I dont cook beef often bc I cook chicken all the time. So beef takes longer to cook & will dry out?

        • Julie Wampler says:

          Yes, set it to 24 minutes. Beef doesn’t take longer to cook and will dry out — it just depends on the cut of beef you use. If you use flank steak then yes, it’ll dry out, but if you use chuck roast, like this recipe, it won’t dry out.

  • Amy says:

    I rarely leave recipe reviews but have to give credit where it’s due! I prepared the beef as written in the recipe in my IP last night, but got distracted with a sick toddler and wasn’t able to finish it. I quite hesitantly put the meat with sauce in the fridge overnight, and prepared it stovetop with the broccoli tonight. Omg, YUM! I was so worried the meat would get tough from leaving it in the sauce overnight but I think it may have even improved the flavor. I did add a little black pepper and paprika, and subbed olive oil (all I had on hand), but everything is otherwise the same. Thanks for a great recipe!

    • Julie Wampler says:

      I’m so glad you enjoyed this!!

  • AmyJeanPEI says:

    Hello! Haven’t made this yet but plan to – LOVE beef and broccoli. I’m wondering for your nutritional information, is it 343 calories when it’s 2 servings or when it’s 4? Thank you!

    • Julie Wampler says:

      It is for when it’s 2 servings, each serving is 343 calories.

  • Beverly Blackburn says:

    Got the 6qt quick pot five days ago and have used every day since. Now we want the 8qt quick pot. We have the 10 qt one and only used a few times. Besides I don’ t have room for the foodi but the places for the two quick I do. I plan on keeping the 10qt but storing it in the garage where I can still have access to it.

  • Jessica Nevitt says:

    Looking to make this from frozen chuck… same cook time?

    • Julie Wampler says:

      Is your frozen chuck already cubed?

  • Linda Blanning says:

    Hi Julie! How long do you cook the broccoli at the end?

    • Julie Wampler says:

      It’s up to how done you like your broccoli – if you like it softer then I would have it in there for like 7-10 minutes. If you like it crunchier, about 4-5 minutes would work.

  • Alex says:

    Love this recipe! I am making it for my family tonight and doubling the recipe so would then you release/vent with double should I be letting it naturally release for longer ? Or the same time?

    • Julie Wampler says:

      Same time will work just fine!

  • 5 Hassle-Free Ways to Simplify Mealtime