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!

    4.34 from 3 votes
    An Instant Pot (pressure cooker) version of the classic beef and broccoli that everyone loves!
    Instant Pot Beef and Broccoli
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins

    An Instant Pot/pressure cooker version of the classic beef and broccoli dish!

    Course: Dinner, Main Course, Main Entree
    Cuisine: Chinese
    Servings: 2 -4
    Calories: 343 kcal
    • 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
    1. Add the cubed beef to the insert of a 6-quart pressure cooker (Instant Pot).
    2. In a small bowl or measuring cup, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic.
    3. Pour over the beef then close the lid and make sure the vent is turned to sealing.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. Give everything a good mix to make sure it is covered in sauce then serve over white rice.
    Recipe 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*
    Total Fat 9g 14%
    Total Carbohydrates 47g 16%
    Dietary Fiber 1g 4%
    Sugars 33g
    Protein 18g 36%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

    Julie Wampler of Table for Two
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  • 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!


    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.

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