If you love beef and broccoli from your favorite Chinese restaurant, you are about to fall hard for this homemade Instant Pot Beef and Broccoli. It’s everything you crave—fork-tender beef, vibrant green broccoli, and a rich garlicky brown sauce—but made right in your own kitchen, without mystery ingredients or excessive oil.
This is one of those recipes that feels almost magical. You toss everything into the Instant Pot, let the pressure do the heavy lifting, and suddenly you’ve got a dinner that tastes like it simmered all day. It’s cozy, comforting, and surprisingly wholesome—gluten-free adaptable, keto-friendly, low-carb, and Paleo-friendly with easy swaps.
Whether you’re feeding a hungry family, meal-prepping for the week, or trying to beat the urge for takeout, this Instant Pot beef and broccoli delivers big flavor with minimal effort. It’s weeknight-friendly, freezer-unfriendly (in a good way—it’s that good fresh), and endlessly customizable.
Why You’ll Love This Instant Pot Beef and Broccoli
This recipe checks all the boxes for a modern comfort-food dinner:
Better than takeout – Rich, savory flavor without being overly salty or greasy
Fast and hands-off – The Instant Pot does most of the work
Tender beef every time – Pressure cooking breaks down tough cuts beautifully
Perfectly cooked broccoli – Bright green, not mushy
Diet-friendly – Easily adaptable for keto, low-carb, gluten-free, and Paleo lifestyles
It’s the kind of dish that earns a permanent spot in your dinner rotation.
Diet & Nutrition Overview
Diet: Gluten-Free, Keto / Low-Carb, Paleo (with substitutions)
Servings: 6
Calories: 452 kcal per serving
With plenty of protein, healthy fats, and fiber-rich broccoli, this dish is satisfying without being heavy.
Ingredients You’ll Need
For the Beef and Sauce
2 lbs beef chuck roast or flank steak, cut into thin strips or bite-size pieces
1/3 cup soy sauce (use tamari or coconut aminos for gluten-free / Paleo)
2/3 cup water
2 tbsp brown sugar or sugar-free sweetener (keto option)
4 cloves garlic, peeled
1-inch piece fresh ginger (or 1 tsp ground ginger)
For Thickening
3 tbsp cornstarch (or xanthan gum for keto)
1/4 cup hot water
Vegetables & Garnish
1 lb broccoli florets, fresh or frozen
Sesame seeds, optional garnish
Choosing the Best Beef for Beef and Broccoli
You might think beef and broccoli requires an expensive cut, but that’s not true—especially with pressure cooking.
Beef chuck roast becomes incredibly tender in the Instant Pot and soaks up flavor beautifully.
Flank steak cooks faster and offers a leaner, steak-like bite.
Both work well here. Chuck roast is more forgiving and budget-friendly, while flank steak gives a more traditional restaurant-style texture.
Step-by-Step Instructions
1. Make the Sauce
Add the soy sauce, 2/3 cup water, brown sugar (or sweetener), garlic, and ginger to a blender or food processor. Blend until smooth.
No blender? Mince the garlic and ginger by hand and whisk everything together in a bowl.
2. Coat the Beef
Place the sliced beef directly into the Instant Pot. Pour the sauce over the meat and toss with your hands or tongs until every piece is well coated.
3. Pressure Cook
Secure the Instant Pot lid and set the valve to Sealing.
Press Pressure Cook (Manual) and set to High Pressure for 10 minutes.
4. Cook the Broccoli
While the beef cooks, microwave the broccoli:
Fresh broccoli: 4 minutes
Frozen broccoli: 5 minutes
This ensures perfectly tender broccoli that won’t overcook in the sauce.
5. Quick Release
When the cooking time is up, carefully quick release (QR) the pressure and open the lid.
6. Thicken the Sauce
Press Sauté and set for 15 minutes.
In a small cup, mix cornstarch with 1/4 cup hot water until smooth. Stir it into the Instant Pot. The sauce will thicken as it comes to a gentle boil, usually within 2–3 minutes.
7. Add Broccoli
Gently fold the cooked broccoli into the beef and sauce until evenly coated.
8. Serve
Sprinkle with sesame seeds if desired and serve hot.