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close up view of Instant Pot Beef and Broccoli served over rice
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Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli is a healthier take on a restaurant classic that is quick and easy to make.
Course Dinner, Main Course
Cuisine American, asian, Western
Diet Gluten Free
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 6
Calories 351kcal

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds (908g) flank steak sliced across the grain
  • ½¼ cup (60ml) water
  • 12 ounces ( 340g) frozen broccoli bag run under warm water to defrost

For the Sauce:

  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon red pepper flakes
  • ½ cup (120ml) tamari sauce gluten free and low sodium
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon onion powder
  • 1 cup low sodium chicken broth
  • ¼ cup (56g) brown sugar or ½ cup (113g), for a sweeter version

For the Cornstarch Slurry:

  • ¼ cup (56g) cornstarch
  • 2 tablespoons water

To Garnish:

  • ¼ cup (56g) green onions chopped
  • 1 teaspoon sesame seeds

Instructions

Instant Pot Instructions:

  • In a medium bowl, whisk together all the ingredients to make the Instant Pot Beef and Broccoli Sauce and set it aside.
  • Select the sauté mode on your Instant Pot and wait for it to read HOT.
  • Next, add oil to the Instant Pot insert. Once the oil is heated, place the beef strips in the bottom of the insert a single layer. (You will have to cook in batches).
  • Let the beef sear for 2 minutes and then turn it over to sear the other side for 2 minutes or until the beef is golden brown. Remove and set aside on a plate.
  • Add ¼ cup water to the Instant Pot insert, and use your wooden spoon to deglaze the pot.
  • Place the beef back in the Instant Pot, then add in the sauce mixture and stir to combine it all.
  • Close the lid, set the valve to the sealing position and set to manual pressure/high pressure for 10 minutes.
  • When done, allow for a 10-minute natural pressure release, then perform a quick pressure release. Remove the beef and set aside on a plate.
  • In a small bowl, mix together cornstarch and water until combined and there are no lumps.
  • Press sauté on your Instant Pot, add the slurry to the pot and stir to combine. Cook the slurry for about 2-3 minutes, or until the sauce has thickened.
  • Stir in the broccoli and cook for about 1-2 minutes. Turn off the Instant Pot, add the beef back in and store to combine.
  • Top your Instant Pot Beef and Broccoli with sliced green onions, sesame seeds, and serve.

Slow Cooker Instructions:

  • In a medium bowl, whisk together all the sauce ingredients.
  • Then place the beef in the slow cooker and cover with the sauce mixture.
  • Cover and cook on low for 5-6 hours or on high for 3-4 hours.
  • About 20-30 minutes before done, add in the frozen broccoli and stir to combine. Do not add any earlier, or broccoli will get too mushy.

Video

Notes

  • Make sure to cook the beef in batches. You don’t want some beef to be overcooked and some be undercooked. Take the few extra minutes to cook in batches.
  • To keep this recipe gluten free, use a gluten-free tamari sauce. And making sure the tamari is also low sodium to keep the dish from being too salty.
  • Cornstarch is an important ingredient in getting the sauce to thicken up properly for this beef and broccoli Instant Pot recipe.
  • Make sure to wait until the end to add the Broccoli and only cook for 1-2 minutes so you don’t end up with overcooked mushy broccoli.
  • This recipe calls for frozen broccoli, but if you want to use fresh broccoli instead you can. I recommend steaming the broccoli slightly before adding it to the rest of the ingredients.
  • The cooking time listed does not include time for the Instant Pot to come up to pressure or for the pressure to release.
  • Storage: keep leftovers in an airtight container inside the fridge for 4 days.
  • There are 10 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 351kcal | Carbohydrates: 21g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 1202mg | Potassium: 818mg | Fiber: 2g | Sugar: 10g | Vitamin A: 494IU | Vitamin C: 52mg | Calcium: 85mg | Iron: 4mg