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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.
Hi, I have actually never blanched anything before so I have a couple questions. How long do you boil the broccoli before putting in ice water? Also with this recipe, can frozen broccoli be used and would I still blanch the same way as fresh? This recipe sounds really good and fairly easy, I am very excited to try it.
You boil the broccoli until the “doneness” level you like. I like mine a bit crunchy still at the stems so I take them out after about 3-4 minutes, but it’s totally up to your preference. You can use frozen broccoli; don’t blanch it. Just thaw it and add it at the end when you add the cornstarch.
This meal is AMAZING!!!!! If I could give it 10 stars I WOULD!! The chuck roast was just as tender as a filet mignon!! All of it was incredibly DELICIOUS!!! The fresh broccoli (which I’ve never done before), the spices and sauce…EVERYTHING SUPERB! My family gobbled up every last bite!! THANK YOU for this recipe!! I’ll definitely be making it again, probably doubling it!!???
Cooking time a way to long for chuck. It was fully shredded.
Perhaps, but it is also dependent on how thick or big you cut the cubes.
I think that I am writing about the comparison of the instapot and Foodie. Couldn’t ask for a better review. And the recipes are great and totally complete. Tells you what button to press and for how long. This was just so very much help. Everything now days are so complicated, this made it doable and easy for the inexperienced. Thank You
Can this be made without the sugar?
Yes
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?
Same time will work just fine!
Hi Julie! How long do you cook the broccoli at the end?
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.
Looking to make this from frozen chuck… same cook time?
Is your frozen chuck already cubed?
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.
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!
It is for when it’s 2 servings, each serving is 343 calories.