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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).1 pound (454 g) boneless beef chuck roast
- In a small bowl or measuring cup, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic.1 cup (240 g) beef broth, 1/2 cup (116 g) low-sodium soy sauce, 1/3 cup (73 g) dark brown sugar, 1 tablespoon sesame oil, 3 cloves 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.2-3 cups (182 g) fresh broccoli florets, 2 tablespoons cornstarch, 3 tablespoons water
- 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.
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!
I’m so glad you enjoyed this!!
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!!
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.
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?
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.
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
So glad you enjoyed and thank you for the feedback!
Is the 20 minute release time part of the cooking? Or can I do the quick vent option? Thanks!
It just helps the meat tenderize more but you can quick release if you’re in a hurry.
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.
Well, this is wonderful news!!!
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?
You don’t cook this recipe with the metal tray/shelf. You cook the beef with the sauce in the instant pot.
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.
It was delicious! And easy! I would like the printable recipe!!!
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.
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?
Is this spicy? How could I make this spicy?
No it’s not spicy. You can make it spicy by adding in red pepper flakes.