Instant Pot Beef with Broccoli

Instant Pot Beef with Broccoli is like that famed take-out you love, but without the added sodium and mystery ingredients.  Too, it practically makes itself in the Instant Pot.  Obviously, if you’re an Instant Potter, I don’t need to tell you that.

Instant Pot Beef with Broccoli

The first thing to start with is the beef.  I personally selected a cut of top round steak because it’s easy to slice into strips and is cost effective.  It’s also a lean cut and won’t add a bunch of extra fat to your dinner.  But, because it’s lean, it does need to be cooked long enough to become tender.  Hooray for the Instant Pot, Queen of making tough cuts tender!  You could also use sirloin if you’d like.  All depends on what’s on sale at the store!


I add everything to the pot with the beef except for the broccoli and corn starch.  I save those for after the timer goes off.  Then I set the ol’ IP to manual for 12 minutes and let it do its thing.

Do note that you’ll want to allow for 10 minutes of natural pressure release after the timer goes off.  Quick release can cause meats to dry out by expelling liquid quickly from the pot.

Once the pressure is relieved, then I add the cornstarch and broccoli and stir it all up until it’s good and mixed.  Then I set it to “saute” and let it simmer.  Cornstarch needs the added heat to help it thicken the sauce properly.


As for serving it, I went with buckwheat soba noodles, trying to keep up with all those New Year’s resolutions.  Regular long grain white rice or brown rice would be a great compliment to this easy Beef with Broccoli recipe, too.

The Recipe

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Instant Pot Beef with Broccoli and Soba

Instant Pot Beef with Broccoli

  • Author: Joanie Simon
  • Total Time: 34 mins
  • Yield: 4 servings 1x


A quick and easy Instant Pot Beef with Broccoli recipe that is healthy with simple ingredients, naturally sweetened and plenty of fresh broccoli.


  • 1.5 lb boneless top round steak, sliced into strips 1/3 inch in thickness
  • 1 tbs fresh ginger root minced (or 1/2 tsp dried ground)
  • 3 cloves fresh garlic minced
  • 1/4 cup honey or agave nectar
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup tomato paste
  • 1/2 cup water
  • 1 Tbs corn starch
  • 2 cups fresh broccoli florets


  1. Combine the steak, ginger, garlic, honey, vinegar, soy, tomato paste and water into the insert of the Instant Pot and set to manual for 12 minutes.
  2. Once the timer goes off, allow for natural release for 10 minutes, then switch the pressure valve to release the rest of the pressure.
  3. Remove the lid and set the pot to the “saute” setting, then add in the corn starch and broccoli, stirring to combine with the beef and sauce. The corn starch is a thickener and will activate when the sauce is simmering.
  4. Continue to simmer on the “saute” mode for 5 to 10 minutes until the broccoli is cooked to your level of doneness and the sauce is thickened.
  5. Then serve.
  • Prep Time: 10 mins
  • Cook Time: 24 mins
  • Category: Entree
  • Cuisine: Asian




    • Reply Albert Bevia

      January 15, 2018, 3:15 am

      This sounds delicious and easy to make…so much better than takeout

    • Reply All That I'm Eating

      January 15, 2018, 5:50 am

      Perfect for a quick mid-week dinner! It sounds delicious!

    • Reply Lucille

      December 14, 2018, 7:18 am

      Hi Joanie

      It seems I am too much late to read this post. But finally, I got this. I am giving the all-star rating. Now going to try this and will share with you the experience.

    • Reply Ise

      September 18, 2021, 7:03 pm

      I wanted so, very much to like this because I already had that particular cut of beef on hand and bec Ive been craving some beef and broccoli from a Chinese restaurant. However, my son has severe nut allergies and I’ve always been warned that asian take out is unsafe for him. Plus, usually home cooking is always better and certainly healthier. Sadly, this recipe was nothing remotely close to the likes of the classic beef and broccoli available at any chinese restaurant in America. It tasted too much of tomato paste and just overall was a huge disappointment. Plus, the beef was still very chewy despite being pressure cooked. Now, i see why all the other recipes called for the way more expensive flank steak! Im surprised at the 5 star rating, but returning back to post this review I see it was just one rating. I guess to each his own, right.
      Nice site, gr8 pics but I will not be making this again or returning.

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