INGREDIENTS
- 1 1/2 pounds boneless chuck roast beef sliced into thin strips
- 12 ounces broccoli florets (6-7 cups)
- 4 cloves garlic minced
- 1 tablespoon
canola oil
For the sauce:
- 1/2 cup
beef broth - 1/2 cup
low-sodium soy sauce - 1/4 cup sweetener (read post for options)
- 1 tablespoon
corn starch
INSTRUCTIONS
Select the sauté mode on the pressure cooker for medium heat and add canola oil. When the pot is hot, add garlic and sliced beef. Cook for a few minutes until browned, stirring frequently. - Add beef broth, soy sauce, and sweetener. Stir together to dissolve the sweetener. Turn off the sauté mode.
- Secure and seal the lid. Cook for 15 minutes at high pressure.
- While waiting for the pressure cooker, cook broccoli by microwaving for 3-4 minutes until tender.
- When the pressure cooker is done, manually release pressure by carefully turning the release knob to its venting position.
- Uncover the pressure cooker and remove about 1/4 cup of liquid. Mix it with corn starch in a small bowl until completely dissolved and smooth, and add it back to the pot.
- Turn on the sauté mode for medium heat. Let the sauce simmer for about 5 minutes to thicken it a bit, stirring frequently. Turn off the sauté mode.
- Add cooked broccoli back to the pot and briefly stir to coat with the sauce. Serve immediately with a side such as cauliflower rice.
NUTRITION
| Nutrition Facts Per Serving |
| Calories 310 | |
| Total Fat 9g | 14% |
| Saturated Fat 2g | 10% |
| Trans Fat 0g | |
| Cholesterol 112mg | 37% |
| Sodium 1220mg | 51% |
| Potassium 0mg | 0% |
| Total Carb 10g | 3% |
| Dietary Fiber 2g | 8% |
| Sugars 4g | |
| Protein 41g |
This Instant Pot Beef And Broccoli recipe is adapted from my previous beef stir fry dishes — Mongolian Beef, Crazy Good Beef And Broccoli (and its low carb companion), and Slow Cooker Beef And Broccoli. It’s very similar in taste and texture, with tender beef slices and delicious bites of broccoli.
You can make this for a quick weeknight dinner for a family of four, or easily double the ingredients for a larger crowd. This dish goes well with a variety of sides, including cauliflower rice and spiralized vegetables.
The choice of meat is important. I recommend boneless chuck roast beef, which becomes tender when pressure cooked. Don’t use common stir fry cuts like flank steak because those are intended for quick searing on a pan and will end up overcooked and tough when pressure cooked.
If you can, choose a cut of chuck roast that is well marbled. Marbling refers to the fat within the meat between the muscle fibers. High quality steaks have lots of evenly distributed marbling, and lower quality ones with have very little or almost no visible marbling. Well marbled meat has sufficient fat to provide a juicier texture when cooked so that the meat isn’t dry and flavorless.
Tips for the best instant pot beef and broccoli
- Choose a well marbled, boneless chuck roast cut for the beef.
- Make sure that you use soy sauce specifically marked as low sodium or reduced sodium; otherwise, you’ll end up with a very salty dish. This is not the same as “light soy sauce.”
- For the sweetener, I recommend using a dry granulated sweetener. For low carb folks, use erythritol or Swerve. For everyone else, use brown sugar.
- Don’t eat this dish by itself; serve with side dishes such as cauliflower rice or spiralized vegetables. I recommend about 4 ounces of cauliflower rice per person. You can microwave the cauliflower rice to cook it while waiting for the pressure cooker. If you’re not low carb, you can serve with medium grain white rice or noodles.
You can double the recipe to meal prep for a week’s worth of lunches or dinners. If you double the ingredients, you don’t need to increase the pressure cooking time.
My husband loves vegetables, so I added sautéed onion, pepper, mushroom and carrot strips with the broccoli. He gave it a 5 star rating!
Yum! Those sound like delicious additions.
This was really good and definitely making again. If you use low sodium broth and say sauce, you’ll be good to go. I used even less of the soy sauce and couldn’t even tell. I used Udon noodles, cooked in boiling water for one minute and because they are somewhat long, cut them into smaller pieces. I microwaved the fresh broccoli for a minute and it was perfect. Tossed the broccoli and noodles in the pot after the sauce was thickened. This was perfect for two people and not four as the recipe stated.
Can I use liquid aminos instead of the soy sauce?
That should be fine.
I made this twice. I had to add more water. Plus I also added red pepper flakes and Chinese Five spice. Extra soy sauce too.
How much Chinese five spice did you add?
This recipe was great, easy to make and little clean up. I substituted Xanthan Gum for the Corn Starch. Will definitely make again.
This is absolutely delicious and so easy! My kids couldn’t get enough of it, and they are picky eaters!
How can I double this recipe in the instant pot? Is it the same cooking time?
To double the recipe, just double the ingredients but keep the pressure cooking time the same. Enjoy!
This was delicious!! Paired it with organic light brown rice tonight (Yoga Organics) but could substitute zoodles, cauliflower rice, or quinoa. Doubled the recipe. Sweetner I used 2 tablespoons of Agave and organic beef broth instead of water to boil the rice. YUM!
Great! I’m glad you were able to adjust the recipe to your liking. Hope you get a chance to make it again soon!
What size portion is this based on. I saw 4oz of the rice but not the rest.
I made this last week. My kids said it tasted like they were eating at Panda Express. There were no leftovers. I recommend this recipe.
Wow this was amazing! So delicious, even better than what I get in the Chinese restaurants. I can’t wait to make this again! I’m so excited to have found your site and to try more of your recipes!
I made this last night and it was very good. I browned the beef in a large cast iron skillet as I would have had to do that in two batches in the Instant Pot. If you plan to make this do take heed to the warnings about sodium. I did not have any “low sodium” soy sauce but had two bottles and used the one with 1/3 less sodium. I used a half teaspoon of “Better than Bouillon” mixed into a half cup of water. Even at that it was saltier than I really like. I served it over unseasoned white rice which helped offset the salty taste a bit. I will make sure to have some low sodium soy sauce and buy some unsalted beef stock for the next time I make it. The recipe is very easy to make and the instructions are easy to follow. It is definitely a keeper! This was better than beef and broccoli I have had from numerous Chinese restaurants. I will certainly be making this again. Thank you for making this recipe available.
I used more beef and no extra broth. Also used honey but a 1/4 cup. Turned out excellent!
Could you use xanthan gum instead of the corn starch? Seems like it might lower the carbs?
Not in this case. Corn starch tenderizes the beef, which xanthan gum can’t do.
Can we substitute another oil for canola?
Yes, that’s fine.
What other oils do you recommend?
I use either canola or vegetable oil.
This was perfect as is, loved it! Thank you!
This was so amazing. Better than any Asian restaurant in the Nashville area. Absolutely loved it! I made the recipe as is. I sure wish Savory Tooth had a cookbook – I love everything I’ve made from this site.
Can I use an instant pot with this recipe or a Dutch oven?
Yes, this recipe uses the Instant Pot.
This was very good – I substituted pineapple juice for sweetener, flank steak and cooked for 7 min high pressure, and broccolini. I will make this again!!
This is the best! Added red pepper flakes.
Followed directions including cut of meat. It was delicious! Tender meat and full of flavor. Had it over brown rice. This recipe is a keeper.
Fresh broccoli or frozen broccoli
I use fresh broccoli. Frozen broccoli would likely work as well; since it’s cooked outside of the pressure cooker, you would simply microwave it until cooked through and tender.
I just made this, my first time using my IP. It was great!! My husband loved it! Thanks for the recipe. Now, what to make next…
If I want to use brown sugar…. how much?
3 to 4 tablespoons, depending how sweet you prefer this to be.
I made this recipe the other day and OMG. You offer up amazing recipes. The beef is tender, the sauce is delicious (not too salty!) Thank you!
Can I use ground sirloin?