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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!
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.
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!
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!
Instant Pot Beef and Broccoli
Equipment
Ingredients
- 1 pound (454 g) boneless beef chuck roast, cubed into 2″ cubes
- 1 cup (240 g) beef broth
- ½ cup (116 g) low-sodium soy sauce
- ⅓ cup (73 g) dark brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2-3 cups (182 g) 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.
It sounds very good, but I’m wondering if you’re using the dark or light sesame oil?
mine didn’t say which on the bottle. you can use whichever
Meant to say “so much for sharing”
This meal is my “go to” when I want a wholesome, healthy, delicious quick dinner! I have used your recipe many, many times and it always comes out perfect! I always have a couple pounds of meat, and still….excellent!
I make a side of rice, and it’s awesome!
Thank you so wide sharing!👍
My family and I keep coming back to this recipe. We made it again last night! Delicious!
This was excellent- I found this recipe when I needed to make a quick meal with cubed beef… I subbed beef bouillon and water for the broth and added the defrosted frozen broccoli during the sauté cycle. I had to do a quick release because of time constraints but meat was still tender- (but next time I will definitely plan ahead and do the slow release.) My picky family all loved it so it’s a win win for me! (My husband even complimented me on the sauce lol)! Thank you!
Looking forward to making this. Is there are reason to not use the “rapid release method”?
i find that using the natural release yields a more tender beef. if you’re short on time and can’t wait, rapid release will work too.
This turned out great. I started with the crockpot version but realized it wasn’t going to have time. I added a little red pepper flakes and a can of water chestnuts. Plus I omitted the blanching and just finished it like your crockpot version, adding broccoli, water chestnuts and slurry and setting instant pot to the crockpot setting for 30. Taste is great. Sauce didn’t thicken like I’d like but I feel sure it will as it cools and really it was great anyway. Keeper!
I have made this recipe several times and we love it! How much longer would I cook the meat if I doubled the recipe?
24 minutes should still be fine if you doubled the recipe.