Go Back
+ servings
Easy Instant Pot Beef and Broccoli | Mommy's Home Cooking

Easy Instant Pot Beef and Broccoli

This Easy Instant Pot Beef and Broccoli is a delicious stir-fry recipe that results in a tender, tasty, and no-fuss dinner. Ready in 30 minutes. SO much better than any takeout!
Course Main Course
Cuisine Asian
Keyword beef, broccoli, dinner, instant pot, pressure cooker, takeout
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 273kcal
Author Oriana Romero



  • 2/3 cup water
  • 2 tablespoons cornstarch
  • 1/2 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons Chinese cooking wine Shaoxing wine (see notes)
  • 1 teaspoon sesame oil
  • 2 tablespoons hoisin sauce (optional but highly recommended)
  • 1 tablespoon oyster sauce
  • 1 teaspoon ground white pepper or red pepper (cayenne) (see notes)


  • 2 lb round strips (see notes)
  • 3 tablespoon vegetable oil, separated
  • 4 cups broccoli florets
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 cup green onion, sliced (optional)
  • 1 teaspoon sesame seeds to garnish (optional)


  • Mix all the sauce ingredients in a jar o bowl.
  • Place meat in a big bowl and add ¼ cup of sauce. Mix to combine. Let it marinade for 15 to 30 minutes, or longer if you have the time. The more marinating, the more tender and flavorful the meat will be.
  • Turn the Instant Pot on and select "saute" mode, adjust heat to less. When hot, add 1 tablespoon of oil. Add broccoli florets and saute for 3 - 5 minutes, stirring constantly, until they are vibrant in color and just tender. Remove from Instant Pot and reserve. Turn off the Instant Pot. Note: You can also steam or pan fry the broccoli on the stove, if desired.
  • Turn the Instant Pot on again and select "saute" mode, adjust heat to more. Add 2 tablespoons of oil. When hot, add garlic and ginger and sauté for 2 minutes, stirring constantly, or until fragrant. Add the meat (in batches) and brown. Note: You can skip the browning process, but it really adds more flavors to the dish. You can also brown the meat over the stove, if desired.
  • When the meat is brown, add the remaining sauce; mix to combine. Secure the lid to the instant pot and select "meat", adjust the time to 15 minutes.
  • When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the vent to "Venting," to release any extra pressure that might still be in there. Then remove the lid.
  • Add broccoli to pot and toss to coat. Season with salt, if needed.
  • Garnish green onion slices and sesame seeds, if desired. Serve immediately over rice or steamed vegetables.



If you don't have or find, the Chinese cooking wine (Shaoxing wine) substitute with or dry sherry.
Adjust the amount of pepper to your liking. 1 teaspoon was too much heat for my kids so I am planning to add ½ teaspoon next time.
You can use any other cut of beef suitable for pan frying, such as beef tenderloin, or flank. 
Looking for more Instant Pot recipes? Check these out!
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 273kcal | Carbohydrates: 16g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 748mg | Potassium: 622mg | Fiber: 1g | Sugar: 8g | Vitamin A: 315IU | Vitamin C: 41.5mg | Calcium: 63mg | Iron: 3.1mg