Instant Pot Beef and Broccoli
This Instant Pot / Pressure Cooker Beef and Broccoli recipe is one of the most popular recipes on Pressure Cooking Today. And it’s no wonder! This dish features tender, thin-sliced beef and broccoli in a rich sauce that is salty and sweet, with just a little heat from the red pepper flakes. It’s better than take-out!
Click here to Pin Pressure Cooker Beef and Broccoli
Beef and Broccoli! You can make this Chinese takeout favorite at home in your pressure cooker in less time and for a fraction of the cost of eating out.
You start with a cheap cut of beef chuck and tenderize it in the pressure cooker. So it’s not tough and chewy like stir fried beef and broccoli can often be.
This pressure cooker version is absolutely delicious and on your table in under 30 minutes!
This easy Pressure Cooker Beef and Broccoli recipe is one of my favorites to recommend to people who are new to pressure cooking. I’ve included it in my Easy Recipes for the Pressure Cooker post because it’s just the kind of quick, easy recipe that will make you fall in love with pressure cooking!
Making Easy Pressure Cooker Beef and Broccoli in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use, and your Instant Pot can help you create this Pressure Cooker Beef and Broccoli!
Since this recipe is a long-time reader favorite, I wanted to update the post with answers to a few common questions:
What kind of meat should I use to make Beef & Broccoli?
While the recipe calls for chuck roast, you can substitute flank steak or London broil. Readers have also used skirt steak with this recipe, though it’s a little chewier cut of meat. (Here’s the difference between skirt steak and flank steak.)
Also, if you want to substitute chicken for the beef, go for it! Just change out chicken broth for the beef broth. Dice the chicken into bite-size pieces and reduce the cook time to 3 minutes at high pressure.
How do I cut the beef?
Honestly, when I buy the beef, I usually ask the butcher at my local grocery store to do it for me! However, if you don’t want to ask, there are a number of tricks!
First, make sure you’re cutting the beef against the grain. (Not sure how to do that? Fine Cooking magazine has an excellent tutorial!)
To make it easier to slice, you can place your beef in the freezer for 15 to 20 minutes. Not long enough to be frozen, but enough to firm it up and make it easier to hold. You’ll get more even, uniform slices this way.
However, if you hate cutting cold meat, you take the opposite approach. Brown the entire chuck roast in a single piece (this will take a little longer), then remove to a cutting board and set aside.
Continue with the recipe, adding the onion and garlic, then adding the beef broth and scraping the browned bits off the bottom of the pot. Then quickly slice the meat and continue with the recipe.
(If you stop to slice the meat before cooking the onion, the browned bits on the bottom of the cooking pot may burn, which would ruin the flavor.)
Do I need to use the sesame oil?
Even though you’re only adding 2 tablespoons, the sesame oil adds a lot of flavor to this dish. I wouldn’t omit it if possible. If you wanted to substitute non-toasted sesame oil for toasted that’s fine. If you do omit it from the recipe, you don’t need to substitute any other oil.
Can I cook the broccoli in the pressure cooker instead of in the microwave?
Absolutely! Cook your broccoli however makes sense to you—on the stove, in the microwave, or in the pressure cooker!
Note: Since the beef has a 12 minute cook time, you’ll want to cook the broccoli before or after you’ve made the beef so it’s not mushy and overcooked. I’ve included instructions for either way at the end of the recipe.
How do I freeze and reheat the leftovers?
Since some of my kids don’t like sauce on the broccoli, I generally keep the broccoli separate from the sauce. When I dish up, I’ll layer the rice and steamed broccoli, and spoon the meat and sauce over the top.
Use an instant-read thermometer to verify your beef is at least 145°F in the thickest part after cooking. If reheating, make sure your beef is done to 165°F.
Keeping things separate works great for freezing or reheating the leftovers, since the meat and broccoli have very different reheat times.
What do I serve with Beef and Broccoli?
I generally serve it over white rice or brown rice. However, when I’m trying to cut carbs, I’ll often eat it just over a generous helping of steamed broccoli or with spiralized zucchini noodles. It’s also delicious with rice noodles, lo mein noodles, or even mixed stir fry vegetables.
Check out the video to see just how easy and it is to make this delicious Pressure Cooker Beef and Broccoli. Enjoy!
If you haven’t tried Pressure Cooker Beef and Broccoli yet, you definitely need to put it on your menu!
Pressure Cooker Beef and Broccoli
This dish features tender, thin-sliced beef and broccoli in a rich sauce that is salty and sweet, with just a little heat from the red pepper flakes. It's better than take-out and comes together in about 30 minutes!
Ingredients
- 1 1/2 pounds boneless beef chuck roast, well trimmed and sliced into thin strips**
- Fresh ground pepper
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 3/4 cup beef broth
- 1/2 cup soy sauce*
- 1/3 cup brown sugar
- 2 tablespoons sesame oil
- 1/8 teaspoon red pepper flakes
- 1 pound broccoli florets, diced into bite-size pieces
- 3 tablespoons water
- 3 tablespoons cornstarch
- Cooked rice, for serving
- Toasted sesame seeds for garnish, optional
Instructions
- Season the beef with pepper to taste. Put olive oil in the cooking pot and select Browning or Saute. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned—do not crowd the pot. (Usually, I'll only brown one side of the meat. You don't want to spend a lot of time browning.) Transfer the browned meat to a plate.
- Add the chopped onion to the pot. Saute for 1 to 2 minutes, until it starts to soften. Add the garlic and saute for 1 minute more.
- Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.
- Add the browned beef and any accumulated juices. Lock the lid in place. Select High Pressure and set the cook time for 12 minutes.
- While the beef is cooking, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 3 to 4 minutes until broccoli is tender.
- When the cook time ends, turn off the pressure cooker off. Use a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, combine cornstarch and water and stir until smooth. Select Simmer/Saute and add to the pressure cooking pot. Stir well to combine, and continue stirring until the sauce comes to a boil and thickens. Add the steamed broccoli.
- Serve over hot, cooked rice and garnish with sesame seeds.
Notes
*Use reduced-sodium soy sauce if you prefer less salt.
**A tip from a reader: brown the beef first and then thinly slice the meat to save time.
While this recipe calls for chuck roast, it works well with flank steak or London broil as well.
If you want to cook the broccoli in the pressure cooker:
- Before browning the beef, place 1 cup water and a steamer basket in the bottom of the pressure cooking pot. Select High Pressure and set the cook time for 0 minutes. When the cook time ends, use a quick pressure release. When valve drops, carefully remove the lid. Transfer the cooked broccoli to a bowl and cover tightly. Discard the water and wipe out the pressure cooker, then continue with the recipe as directed.
- Or, you can simply add the broccoli to the pot after pressure cooking. Lock the lid in place, select the Keep Warm setting, and let the broccoli steam in the sauce until it reaches desired crispness.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 452Total Fat: 26gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 94mgSodium: 1401mgCarbohydrates: 24gFiber: 4gSugar: 12gProtein: 33g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Other Easy Pressure Cooker beef recipes you might like:
Mongolian Beef, Pressure Cooking Today
Beef Stroganoff, Pressure Cooking Today
Tex-Mex Chili Mac, Pressure Cooking Today
Instant Pot Beef Gyros, 365 Days of Slow Cooking
Pressure Cooker Ground Beef Chili, Simply Recipes
Pin It:
I just finished dinner and made this for the first time. It was SOOO delicious! I have sliced up chuck roast in my freezer that I needed to use up and found your recipe doing a search. I did make a couple adjustments for my own taste. I only did half the brown sugar and I added 2t of grated ginger that I keep in the freezer. So good! My 3 year old ate it and we finally got him to try broccoli!! Yah!
Thanks Danielle – I’m glad you found us. A great way to eat broccoli for sure.
No matter how many times I make this – whether with beef or chicken – it always blows me away because it is always so perfect and even more delish than I had remembered. Thank you for a fab recipe that never lets me down.
That’s so great to hear – thanks Loulou!
I know this will be delicious if I ever get it cooked! I foolishly added the cornstarch slurry with everything else – BEFORE pressure cooking it. 😭
What a mess. Burn notice city.
I just keep adding water and scraping the bottom.
Next time I’ll know better. The worst part is, as I was pouring it in I thought hmmm .. I would’ve added this at the end. DUH
Anyway, thanks for the great recipe.
Sorry – that’s frustrating. Yes, always add thickeners at the end.
This was delicious!!!! I did get a food burn notice when cooking the sauce with the beef and onions, is it because I didn’t use the sesame oil? The sauce was so thick that i didn’t even need to use the cornstarch
Hi Jenny – glad you enjoyed it! It sounds like you lost more liquid while it cooked than typical not because you didn’t use the sesame oil. Did you see steam around the edges of the lid?
I have shaved beef. How long do I pressure cook that for?
Hi Joan – it depends on how tender the beef is before cooking. If it doesn’t need tenderizing then 1 or 2 minutes will work. If it does need tenderizing, then 5 or 6 minutes or until it’s as tender as you’d like.
My goodness, this was absolutely delicious! I had to double the recipe because I had too much meat, but no problem here! I also added water chestnuts & baby corn. I so wanted to swim in that gravy😉🤤🤤. I had a bunch of ramen noodles to get rid of and this was the recipe to do it. It’s a keeper for sure and has been added to my favorites.
Thanks for the rave review Mary Ellen – sounds like delicious changes.
Great recipe! The only thing I change is i omit the chili flakes, and I don’t steam the broccoli first. I put it in the pot raw at the end and the heat from the beef and sauce makes it soft enough to eat but still crisp which is what I prefer.
Thanks Shari!
Did you really mean set the Instapot for 0 minutes to cook the broccoli? I had to set mine for at least 1 minute. 🤷🏼♀️ Everything turned out great, but I was so confused and just wanted to clarify. Thanks!
Hi Stephanie – glad you enjoyed it! On some models the lowest setting is 1 minute, but some models let you set it for 0 minutes. So the pressure cooker will come to pressure and then stop pressure cooking and you quick release the pressure.
Another winner! While stir frying is more traditional, it’s great to use less tender cuts and less oil … and overall less mess! In case anyone is wondering, this recipe can easily allow for more vegetables. I added 1 diced yellow pepper and 1 large carrot grated. After the broccoli was barely steamed, I added those on top and microwaved another minute or so until they were almost tender. I also added just a little chili garlic sauce for a tad more zing. Next time, I think I’ll add some fresh ginger, however it is tasty as written.
Thanks Maret! Sounds like delicious additions.
Wow!!! Amazing recipe that was easy to make and so delicious!!! Thank you for the recipe!!!!
Thanks for the rave review Liz! Glad it was a big hit.
If adding ginger to this dish, when should it be added? Should it be sautéed with the garlic or just put in the sauce before pressure cooking?
Hi Joanna – if you’re using fresh grated ginger, saute it with the garlic. Enjoy!
I tried this recipe yesterday. I work overnights and I was looking for an easy and fast recipe. This recipe is gold, in less the 20 min my food was ready. My BF and kids love it, I brought food to work and when I reheated all my coworkes keep asking how I made it. Thanks for such a good recipe. BTW I used less soy sauce for my kids, but it was delicious like restaurant qualitu
Thanks for the rave review Jessica!
Highly recommend!!
I was skeptical at first, and a little worried I’d mess it up. However this is perfection in a bowl! I used thin sliced top round for the meat. And then followed the suggestion to put the fresh broccoli in the pot after cooking to steam it, 6 minutes for that crisp tenderness.
Only thing I did different (because I grabbed the wrong bottle, whoops) is I used rice vinegar instead of sesame oil. Still turned out, and honestly added a refreshing zing to the finish.
Thanks Karen – glad it was a hit! Rice vinegar does sound like a great addition.
Could zucchini be substituted for the broccoli and if so could this meal be frozen or would the zucchini get too mushy?
Hi Stacy – you could easily substitute zucchini but if you’re going to freeze it, I would freeze it without the zucchini because it does it mushy and watery when frozen.
I apologize if this question was asked already, but how important is browning the beef? I know it’s supposed to lock in flavors, but I’m cooking for a family of six, so I usually have a pretty big pile of meat to use, and when I have to brown something, and in batches, it’s usually fairly time consuming…. very time consuming (haha) Could I not brown it and it still taste okay? Or maybe just brown half of it? I use the “Better Then Bouillon” base, would I be able to use just a tad more to make up for the lost beef flavor by not browning the beef? Thanks!
Hi Amy – it adds extra flavor but if you don’t have time to brown it, it’s fine to skip it in this recipe. A little extra base sounds like a great solution. Enjoy!
What i do is quickly brown both sides of the large piece of meat. remove from pan and slice and proceed with the recipe. Cant tell you how many times i have made this recipe.m
That’s a great option Mary – thanks for sharing. So great to hear that you love the recipe.
This is seriously one of our favorites I have regular rotation meals. Most of the time I use stew beef (I usually make sure the pieces are more bite size) and I don’t change a thing otherwise. It works beautifully.
Thanks Andrea! It’s in regular rotation at my house too. Good to know it works well with stew beef as well.
I came to your site looking for something else and saw this featured on the front page. I decided to try it with my abundance of broccolini. Since I only wanted to do a half batch, I was unsure whether there would be enough liquid for the instant pot. I thought about trying it with the “pot-in-pot” method, but ended up just stir-frying it after making the rice in the IP. I don’t really think there would have been any time savings for this recipe had I used the “instant” pot. I used flank steak, and it turned out great! This is definitely a keeper!
Any recommendations for doing a half batch of a recipe, when there is barely enough liquid called for in the full batch?
Thanks Laurie – glad it was a hit. I like the idea of using broccolini. Sometimes you’ll need to make the sauce as written and then use half of the meat.
Very much enjoyed this! Will definitely make again!
Thanks for the recipe. Was looking for an Instant Pot one! Made a few tweaks for personal preference. Added 2 teaspoons of fresh ginger, substituted half of the soy sauce for oyster sauce, and halved the sugar. (I also did all the sauteing and such in a skillet, as I find using the Instant Pot for that to be a bit annoying. )
Glad it was a hit – thanks for sharing Cherilyn!
I’m planning on making this today ,but I’m out of soy. What is a substitute I can use?
Hi Cindie – there isn’t a great sub, but this site lists several options https://thestonesoup.com/blog/soy-sauce-substitutes/
This recipe is amazing! Thank you so much for posting and sharing the goodness.
Thanks for the rave review Dakota!
Delicious every time! My son in law says it’s his favorite meal! I have mad it twice this week!
That’s awesome – thanks Shelly!
Love this recipe!!! How would you cook this in the slow cooker??
Thanks Alex! You can use this recipe as a guide for cooking time. http://www.365daysofcrockpot.com/2011/03/march-madness-day-31-slow-cooker-beef.html
I make it with venison and not only does it taste great it’s tender like filet mignon. Great recipe
Thanks for the rave review Madeleine! Good to know the recipe works well with venison too.
I would like to make this with left over pre-cooked pot roast. Should I just skip the meat pressure cooking cycle?
Hi Janice – since the pot roast is already cooked, you can slice it thinly and just pressure cook it for 1 minute in step 4. Unless the pot roast wasn’t as tender as you’d like, then use a longer cook time to tenderize it.
I don’t eat beef so I would like to adapt this recipe to chicken. Should I use chicken tenders? How long would I cook it in the pressure cooker?
Thanks for your reply.
Hi Kiki – I would use 1-inch diced chicken and a 3 minute cook time. Enjoy!
Would you still sauté the chicken first?
No, you can skip the browning step when subbing chicken.
Can’t wait to make this recipe tonight. But I wanted to comment that I can’t find the video anywhere on this page.
Hi Jilean – it typically loads after the second paragraph, but depending on the device you’re using the video can take a while to load. Enjoy!
Update.
I found the link to the video, where it says pin this recipe.
Made it last night for the family & it was a BIG hit! My 5 yr old asked for ‘More meat please’ !!! I used 2lbs of cut up stir fry beef my HEB packages already labled as such. & a huge bag of broccoli. The sauce & rice portions remained the same & it was still plenty! This is going into our rotation! Thank you!
You must be in TX. I purchased the same beef strips from HEB. DELICIOUS!
Excellent with chuck roast steak cut thinly while still partially frozen. Did cut back on the sesame oil to one tablespoon (personal preference). Used a frozen bag of carrots, broccoli, and cauliflower. Sugar snaps would be good, too. High praise in my household – deemed a keeper!
Thanks Margaret – sounds like a delicious way to serve it.
I followed this recipe to the letter in my instapot and it had a horrible burnt flavor. I can’t figure out why, as nothing inside the pot actually burned. I had my meat chopped before I browned it– that was the only suggestion on how to avoid a burnt flavor that I read in the article above. The only Ingredient I changed was substituting soy sauce with Bragg’s liquid amino acids. I’ve used Bragg’s in other instapot recipes and it didn’t burn.
Hi Jat – sorry you had trouble with the recipe. This is the first time I’ve heard someone say it had a burnt flavor. Something must have burned because the recipe gets rave reviews mainly.
I am pretty sure the taster here is experiencing the prominence of the Sesame Oil flavor in this recipe. Sesame oil does give a toasty flavor and can easily be mistaken for a burned ingredient in many dishes, especially if too much is used or the taster is not used to its flavor. This cook may opt to use less Sesame Oil to either reduce or eliminate that taste for some diners. However, that is a big part of the flavor for this dish, so I would reduce rather than eliminate it altogether. Hope this reduces the panic for everyone, try it again and use about 1/3rd the required Sesame Oil.
I hadn’t thought of that possibility. Thanks for the suggestion.
I agree it had an “off” flavor. Not only too-too heavy tasting (like drinking out of a jar of sauce – can’t taste the meat or the brocolli – yuk) but also there’s that over-carmelization. I am well-familiar with sesame oil and use it all the time – this was not that. It was definitely over-carmelization. Also followed recipe to the letter 🙁
Did you perhaps use dark soy sauce instead of light soy sauce like Kikkoman?
This was fantastic. I varied the vegetables about half broccoli and added beans, snow peas, carrot, zucchini and capsicum, also added some ginger. I followed the suggestion to slice chuck steak while semi frozen and it worked a treat. Great to do a stirfry style dish with this cut of meat. Thank you!
That sounds like a delicious way to change it up. Thanks Sara!
If you follow each steps exactly, you end up with cooked beef with oignons and garlic in the pot and cold soya sauce, cassonade,etc on the side.
You probably needed to finish all the steps. In step 7 you thicken the sauce with the saute function – nothing should be cold.
Awesome recipe and super simple! Do to allergens i had to swap the soy sauce for coconut aminos and the corn starch for arrow root but it came out great.
Thanks Rob – glad you changed it up to suit your needs.
Fiance’ approved! Followed the recipe to a “T”! (except that I had 2 lbs of beef so I almost did 1.5 of it)! Easy and simple. Mostly all the ingredients are readily available in our pantry! Definitely a keeper 🙂
Glad it was a hit with your fiance 🙂 Thanks Beth!
I cut the recipe in half since it was only for my husband and I… I also eyeball’d most of the ingredients but it came out incredible. I also used stew meat cuts and sliced very thinly across the grain and tossed the overly tough parts (I shop in the manager markdown section of my grocery store so food doesn’t go to waste).
Thank you for an awesome recipe! I’m definitely saving this for another night.
Thanks for sharing Kristi – glad it was a hit!
easy and simple. thank for sharing
My pressure cooker doesn’t go below 1 min so to cook broccoli in there, should I hit stop as soon as the pressure cooker hits 100% on pressure cooking and before the 1 min starts?
As soon as the cook time shows up hit cancel.
I made it tonight and it was wonderful. My son wished my husband and I didn’t have to eat any because he wanted the whole thing himself. I plan to use more broccoli next time because my son actually wanted more veggies. I used 2 lbs of meat but still just 1 lb of broccoli and he said I should have put two lbs of broccoli lol. I might try a little more next time. Thanks for a great recipe.
Glad it was a hit! You’re doing something right when your son wants more veggies 🙂
My husband, with me looking over his shoulder lol, just sliced the beef and managed to slice under 1/4” as you suggested but I have a question. So the honey sesame and the orange chicken cut into bigger chunks only takes 3 min but this thinly sliced beef should be cooked in the pressure cooker for 12 min? I have never done it since new to pressure cooking but I thought it sounded wrong at first so I went and read it again and that is what it says. I have a Zavor 6 qt and 8qt but I think the times are usually the same as the instant pot I think you have said. So 12 min is correct?
Yes, the time is correct. Beef needs to be tenderize in the pressure cooker while chicken is better if it isn’t overcooked and gets rubbery if it’s cooked longer.
Would you say your meat is sliced about 1/4” thick? I was reading how to cut meat for stir fry and it said about 1/4”. It sounds thick on the surface but was wondering if that is about what you have yours cut at? I guess it just appears it might be thinner in your video. I am going to have to cut it myself.
Hi Pam – try to cut it a little less than 1/4 inch thick. The nice thing is if you cut it thicker and the meat isn’t as tender as you’d like, you can just pressure cook it a little longer before thickening the sauce. Enjoy!
Can you use toasted sesame oil? I use it a stir frys and the taste is just like take out Chinese food
Hi Sarah – sounds like a great substitution to me. Enjoy!
I cooked this recipe but I didn’t follow the 3tablespoon of cornstarch as I suspect it will be too thick for my preference. I ended up using 2 tablespoons instead of 3 but still my sauce still thicker. I love the recipe, I will cook this again but I will use less cornstarch for my personal preference and I will add ginger next time.
This was delicious! I used Low sodium soy sauce and low sodium broth and it was just right. My husband loves it- I’ll definitely make it again!
So nice to hear it was a big hit. Thanks Kristine!
This is an AMAZING and super easy recipe! I made it today for our household, and for my son’s sweet family while my daughter-in-law battles terrible morning sickness. My grandson loves beef broccoli when we order Chinese, so I know he will eat this! I love that I know exactly what ingredients are in our food. This recipe is a keeper! THANK YOU!!
So sweet of you to make it for your son’s family. Glad it was a big hit. Thanks Wimberly!
What kind of rice do you use!
Hi Melissa – typically long grain white rice.
This was delicious! But to reference often, can you add a “Jump to Recipe” button up top? Thank you!
Hi Kelly – so nice to hear you enjoyed the recipe. I’ve added the Jump to Recipe feature.
Wow, this was MEGA salty! What did I do wrong? Mine also took 15 minutes longer and my meat was sliced thin like the video. I made as written except substituted coconut sugar for brown sugar and used homemade chicken stock (not salted) vs beef broth. I had to add 1/2-3/4 cup more chicken stock to dilute the saltiness. Hard to say I liked it since it was SO salty. I dont use reduced sodium soy sauce (it has added chemicals in place of less salt) so wasnt an option.
Hi Belinda – was the soy sauce the bottom of the bottle, sometimes if you haven’t shaken it, it can be extra salty. Perhaps your meat was extra tough and it needed longer?
Delicious and easy to follow recipe. I have made this twice this week. This is how much we love this recipe! The first time I followed the recipe exactly as written, but tonight I placed 2 thin slices of ginger in the instant pot with the beef and broth mixture just prior to starting the 12 minutes of pressure cooking. I will make your recipe again and again!
Thanks Sandra – so glad it was a big hit. Adding ginger is a great idea.
Amazing! We add siracha and a fried egg on top. My kids love it!
Thanks Melissa! What a fun way to serve it.
Am I reading that correctly for cooking the broccoli. 0 minutes and then quick release. So basically just bringing it to pressure cooks the broccoli?
Hi Susan – yes, that’s correct. The broccoli cooks in the time it takes comes to pressure and quicks release.
I used swerve brown sugar (sugar free) no sesame oil and chicken broth, would this be considered a Keto meal, A low carb meal, or A diabetic meal? I served over riced cauliflower.
Best recipe for Beef & Broccoli 👍👍
This was awesome! I used a cheap cut of meat so I sliced it thin and kept the same cook time. I think it would’ve been better if I let it naturally release but it was still really great. I could definitely cut the brown sugar in half per personal preference But my family loved it. Thank you so much!
I made this tonight and loved it! I generally prefer chicken or shrimp with broccoli. Any chance you’ll update the recipe with chicken or shrimp options….if not, I can figure out the cook times. Just curious if you’d sub out the beef broth for chicken broth or something else. Thanks!
Hi Heather – yes, others have used chicken instead of beef. Use a 3 minute cook time for bite size pieces of chicken.
Does the 3 minute cook time refer time pressure cooking? So 3 minutes rather than 12? Thank you!
Also, would you use chicken broth rather then beef broth?
You could use chicken broth if you prefer, although I suspect it won’t make a lot of difference either way.
Yes, 3 minutes cook time instead of 12.
Was delicious! I doubled the recipe and add 3 extra minutes. Beef was tender and sauce was amazing. My entire family loved it.
Okay, I tried this recipe tonight. It was a tad bit on the sweet side for me but my wife LOVED it and made it all good. I didn’t add all the slurry at the end knowing I can always add more. I used about 1/2 and it seemed enough for me. I think an egg at the very end may make it silkier. Thanks for the recipe. I will try it again soon!
Made this as is no changes just no sesame I didn’t have any 😊 the sauce was amazing really good! Mine was actually too thick added just a splash more of beef stock during the last stage and made it as we like it, I like the sauce it in the rice mmmm first go with instapot felt like it was time consuming used a crummy London broil was hoping it was soft and melted in my mouth it not so much but I believe it was about as good as it was going to get not sure if more time would have helped during the pressure cooking time? Just use decent beef and you will be happy with the outcome delicious 😋
Yes, cooking it longer would have made the meat tender. You can use cheap cuts with this recipe, the meat just needs to be sliced thinly or use a longer cook time. Glad you enjoyed the sauce.
This recipe was incredible! Can I double everything to make more of would it turn out well?
Thanks Kristen! Yes, you can double the recipe and use the same cook time. Just don’t fill your pot more than 2/3’s full.
Thank you!!!
I made this today, and as I am still fairly a newbie (1 month), I found this very quick and easy to prepare.
Very tasty and I will make this again.
That’s awesome – thanks so much!
Heads up. The prep time is around 30 or so minutes. I found there was too much liquid left in the IP after cooking.
Hi Melanie – did you remember to thicken the cooking liquid after the beef was done cooking? If you added the cornstarch slurry and let it come to a boil and it still wasn’t as thick as you’d like, you should mix up some additional slurry and add it as well.
Made this dish tonight added two tablespoons of hoison sauce and 1/4 cup more beef broth since i had about 2lbs of meat. It was delicious we will definetely be cooking this one again.
Sounds like a delicious change. Thanks for sharing Brandi!
This was so great! Loved the sweetness and a little bit of spice. Great recipe. Will try some of your others next!
That’s great – thanks Kimberly!
Would you cook the same amount of time with filet mignon tips? That’s what my butcher cut for me…
Hi Jennifer – it would depend on the thickness of the tips. But since they’re probably already tender you may want to reduce the cook time to just a minute or two, depending on how tender the meat is.
Can I do this recipe with frozen beef? Or do I need to defrost it first?
Hi Nicole – this recipe using thinly sliced beef. Is your beef already sliced, or is it a thick roast? If it was thinly sliced and frozen flat, then you could use frozen beef with no changes. However, if it’s a big roast then you’ll need to cook it longer.
Really good Recipe! Used 2 lbs of chuck roast, thinly sliced. I thought it was a tad sweet but my boyfriend disagreed so it’s just personal preference. I use basmati rice for everything, cooked it on the stove as well as steamed the broccoli on the stove in a steamer basket so everything would be done at the same time, then mixed the broccoli in afterwards.
I’m gonna use the same meat and cooking time and use a teriyaki/soy mixture with bell peppers and onions next time just to play around. I’m new to a pressure cooker. Thank you for this Recipe!
That sounds like a delicious way to change it up. Thanks for sharing Trisha! Glad it was a hit.
After seeing this recipe posted on FB, I decided to make it. I used London Broil because that’s what was available. I cut it thin against the grain which was trickier than you think!! However, it came out great and everyone loved it. I made extra to freeze. I also served it over 50/50 brown rice and cauliflower rice. The only thing I would do differently is add some fresh grated ginger along with the garlic. I thought of it too late and had already started the pressure cooking. Thanks for the recipe!!
We’re so glad you loved the recipe! Fresh ginger sounds like a fabulous addition—I love that you found ways to make it yours!!!
I wouldn’t suggest steaming at 0 minutes. The broccoli was mushy. I did quick release. If you want a bite to the broccoli it’s not there. I will save that and use it for a blended soup. The meat is in the IP now as a doubled recipe. Looking forward to seeing how it turns out.
This was tasty, maybe too sweet for my family—but that is an easy fix. However, my feedback is about your timing of this recipe. Unless you have *everything* precut, mixed, etc, there is no way this is a 30 minute recipe as written.
I’ve seen you comment that you can have the butcher cut the meat, or you don’t have to pre-sear it, but that is exactly how you have written it and this took a solid hour to cook—and I know my way around a kitchen!
I preheated the pot while cutting the beef. Chopped the onion and mixed the sauce while sautéing the meat in batches, then cooked the onions in about 30 minutes. Then dumped it all in (adding the time takes to get to pressure) and cook 12 minutes. Plus the release time and the cornstarch slurry, and warming the broccoli at the end…nearly one hour.
If you want to honestly call this 30 minutes (like for a busy week night) you should tell your readers to prep the beef and onion/garlic, store in a bag with the sauce, and dump & cook the 12 minutes plus time at the end for broccoli.
Hi Susie – yes, the timing of the recipe is based on having your ingredients prepped and ready to make. If you know you’ll be short on time in the evening, it would be wise to prep the ingredients ahead of time. Glad you enjoyed the recipe.
I agree the prep time of 10 minutes is unrealistic. It should always, always, always take into account all areas of prep including marinating, cutting, chopping, searing, braising and so on. This is one of the many issues I have with recipes in general. As a recipe writer, you need to be aware that your audience don’t have a sous chef or do all these things in advance.
As someone providing recipes, you should be including the cooking of the broccoli in the microwave as part of the prep time. However, I would not recommend using the microwave as you’re zapping out vitamins. Steam them on your stove or preferably stir fry with other vegetables including onions.
30 minute to saute onions vs 3 minutes (assuming it’s not a typo) what Susie says is too long. Something isn’t right unless you’re using one of those low power portable cooking elements.
So much of the prep you can do while other things are cooking, for example microwaving the broccoli while the beef is cooking. If you’re not a fan of microwaving, I gave two other options for cooking the broccoli. I gave a tip to speed up browning the meat and you can chop the onion while the meat is browning. If it’s taking a long time to cut the meat and onion, you may want to invest in a sharper knife, or perhaps use frozen onion instead of fresh.
Why did you cook onions for 30 minutes? typo?
Can I cook the rice at the same time?
Hi Joy – the cook time of the beef is too long to cook rice at the same time. If you sub chicken it would work.
Tried this with chicken tonight. I cooked the chicken and onions together (misread the instructions), but it turned out so good. Steamed some broccoli and carrots to match what our local restaurant does. So yummy! The sauce tastes just like what they make. Thank you!
That’s great – thanks Lisa!
Hi! New to the pressure cooker game! Once beef and sauce ingredients have been added, you said to put pressure on high for 12 minutes, but at what setting? Sorry I’m having a hard time navigated the pressure cooker as far as settings. Meats lowest timer is 15 mins so I know I’m not in the right setting. Thanks in advance.
Hi Melody – what brand of pressure cooker do you have? If yours doesn’t have a manual/pressure cook button, you’ll use the pressure setting closest to the cook time in the recipe and adjust it if possible.
The question wasn’t answered as far as what setting goes. One should assume on high pressure but that’s not disclosed and can be confusing for noobs.
The settings you use will be different depending on what brand you have. If you have an Instant Pot, this post will be really helpful https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ and if you haven’t gone through my getting started guide, there’s lots of great info there as well https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/
We love Beef and Broccoli but I’ve been all over the place with them and tried a lot and they always seem to lack something. We’ve had YOUR recipe at least 3 times and it’s now our go to recipe. I don’t know what it is, if it’s the onion or the sesame oil (probably both! lol) . I’ve also experimented with the meat. Luckily the first time I used stir fry beef I knew I needed to cut the time. But this last time I used a Chuck Roast steak? I don’t understand all the cuts. But it was good. I wasn’t consistent with the cutting so a few pieces were *ahem* tough. But overall it seemed a good cut of meat. This is a FABULOUS recipe. I love my IP so much. I feel I can actually get a decent meal on the table during the hot days of summer without half of it at the stove or turning on the oven.
Thanks Andrea! Glad you like the recipe. If you have a good butcher nearby, you can ask them to thinly slice the chuck. I love the IP for the same reason.
Family LOVED this recipe! I used 2 sliced london broils. (I have a family of 5 so I doubled the recipe) I browned the meat in batches and added an extra 3 minutes to the cook time. I didn’t have seseme oil and still was delicious!
Great – thanks Wendy!
Hi Barbara — in your instructions for cooking the broccoli for the Beef and Broccoli dish, did you actually mean to set the cook time for 0 minutes, as in “zero”? Thanks…
Hi John – yes, zero minutes. The broccoli will cook in the time it takes for the pressure cooker to come to pressure and doesn’t need any time at pressure. Enjoy!
Do you know if I could round steak?
Hi Melissa – yes, others have used round steak sliced thinly successfully.
I used a little less soy sauce (used some white wine), shoyu (gluten free low sodium soy sauce), and added grated ginger. Pressure cooked for 8 minutes, then 5 minutes NPR.
This looks great! I would probably double the meat–do I have to double all the other ingredients? Still new at the IP thing. Thanks!
Hi Sara – you can double the meat without doubling the other ingredients or changing the cook time. If you have an 8 quart pressure cooker, you may need to double the sauce because it needs more liquid to get to pressure.
Delicious and so tender!! Definitely a make again dish.
Great – thanks Theresa!
Just made this and it’s delicious. Almost like the beef tips I make. I used sirloin tip steak. My prep time was almost an hour though including browning the meat.
Glad it was a hit. You can ask the butcher to slice it for you and that will save some time, and you don’t necessarily have to brown all the pieces of beef, just one side or until you get a nice frond on the bottom of the pot to flavor the gravy.
This recipe was incredibly simple to make and was amazing to eat! And so very filling! Husband and son both gave nods of approval for the recipe to be made again so that’s a big plus!!
That’s awesome – thanks Marlee!
I’ve made this recipe a couple of times now, including tonight and it’s definitely a favorite! I always steam the broccoli on low steam and cook the rice at the same time (that’s why I have 3 pots!). I do avoid soy sauce and have found liquid aminos or cocoa aminos make great subs for the soy sauce, especially helpful for those who are gluten intolerant.
Thanks for sharing your tips Erika. Nice to hear it’s a favorite.
Just got my pressure cooker pot can’t wait to try it ,. Glad to see the site for recipes and help! Thanks
What is the nutritional info for this recipe ?
Hi Eden – I’ve updated the recipe with the nutritional information. Thanks!
I LOVED this recipe!! I’ve tried other beef and broccoli recipes from Pinterest and this is the best one! The chuck roast recommended is a huge difference–the meat came out tender, juicy and not at all dry. Perfect ratio of sauce ingredients–it wasn’t too salty or sweet, but just right! Thank you!!
Now that’s a great review! Thanks Jane!
Made this and it came out great!!!! Do you think you could turn this into a chicken and brocolli dish by just swapping out chicken for the beef and chicken broth for the beef broth???
Thanks Allison! Yes, others have substituted chicken successfully. I would reduce the cook time to 3 minutes for bite size chicken.
These look absolutely delicious! You have amazing food photography too :] As much as I know my girl’s will love these, I know I will too!
Thanks Maria! That’s so nice of you to take the time to leave such a sweet comment.
Thank you for posting.
Which type of sesame oil, toasted or non-toasted?
I use non-toasted sesame oil.
Made it tonight. Very delicious and super easy. Not sure why we ended up with a runnier sauce and lots of it. Maybe I would add less broth next time? But it was super good! Thank you for sharing this recipe!
Glad you enjoyed it. You need enough liquid to start to come to pressure, so I would either add additional corn starch slurry or just let it simmer longer to thicken up the sauce.
Made tonight and used sugar snap peas instead of broccoli and doubled the red pepper flakes, sooo good!
Thanks Kelly – sounds like a delicious way to change it up.
We chose this recipe for our first ever Instant Pot meal and it was DELICIOUS!!! And just for practice, we made the broccoli in the pot as well (after we made the meat), and it was the best I’ve had in years. This will go on the “favorites” list for sure. Thank you for the easy to follow recipe and I can’t wait to try some more!
Sounds like you’re off to a great start. Thanks Leigh Anne!
Has anyone ever made this with green beans? Hubby doesn’t eat broccoli
Hi Belinda – I haven’t tried it with green beans, but others have added all kinds of different vegetables. You could cook steam the green beans for 1 minute before starting the Beef and Broccoli and stir them in after cooking the beef. Use a steamer basket with 1 cup of water and 1 minute cook time.
How many servings is this considered?
6 servings
Loved this recipe. Only made 3 servings for us though! Our sauce was quick a bit thicker than pictured, but we like it that way. I like the idea of bulking up on veg next time….add in peppers, mushrooms, and water chestnuts.
Thanks Amy – you can’t go wrong with extra veggies.
I never quick release when I’m cooking meat – won’t it make it tough?
Hi Laurel – thin/small cuts of meat in a sauce don’t need a natural release. You wouldn’t rest meat in a stir fry, but a roast or a steak do benefit from a rest before carving.
We liked this recipe but will opt out on the red pepper flakes next time I make it, just made it to spicy for my family
Thanks Jenn – definitely change it up to suit your family’s tastes.
I’m trying to eat healthier and I’ve heard broccoli is a superfood. The problem is that I need to put broccoli in with something tasty besides cheese. This beef and broccoli looks like it fits the bill.
Is there a good reason not to cook the broccoli in the pressure cooker with the beef? Why separately?
Hi Matt – it’s easy to over cook broccoli and I prefer the time savings of stirring the cooked broccoli into the sauce and serving. But it really is personal preference.
Made this tonight … turned out really good and went well with the rice … yummy .. this was the 4th thing I made in the pot
Great – thanks Meshe. Have fun!
If you use your instant pot for just this recipe, it is totally worth the price of it. This was the first recipe I tried in my instant pot and it continues to be a huge favorite. We loveeeeee it. Very good and easy to make.
Thanks Sasha! I agree 🙂
Super easy to make and very delicious.
Thanks Heylee!
A new favorite for our weeknight meals!
Can’t believe how well this dish turns out in the pressure cooker. So good!
So good! Using the pressure cooker makes it easy!
I’ve been making my son hot lunches in my pressure cooker, and this is the sort of thing he likes best!
I’m gonna try it asap. I like that kind of food very much. Thanks for sharing
This is so easy and delicious – way better (and more economical) than takeout!
WINNER WINNER CHINESE BEEF DINNER!!!! Thabks so much. A keeper recipe.
That’s great – thanks Janice! 🙂
Guessing this part is a typo:
“Alternative ways to cook the broccoli:
steam the broccoli in a steamer basket for 0 minutes before browning the beef”
How many minutes would you steam the broccoli for?
Thanks!
No, that’s correct. You let the pressure cooker come to pressure and then release the pressure. The Instant Pot will let you set it for zero minutes.
I added extra red pepper flakes, a little hoisin sauce, and a little ground ginger. I used the sugar free brown sugar so that may be why, but it came out a little sweet so be careful if you do that! But its delicious!! Definitely will be made again!
Glad you enjoyed it Kaity! Thanks for sharing 🙂
Took my instant pot out of the box, ran the water test then made this recipe right out of the gate! This was my first experience using a pressure cooker and it was perfect. Excellent recipe. Thank you, for your website! I’ll be back often.
Great choice for a first recipe. Glad you loved it Tina. Have fun!
My first recipe too. Everyone loved it. Thank you
Great – thanks!
1st time trying this recipe. My family loves super spicy food so I substituted the sesame oil for Mongolian fire oil and skipped the pepper flakes then followed the rest as written.
This was super! I had a London broil that needed attention and the last of a Costco-sized bag of broccoli florets (Won’t be buying my veggies at Costco anymore for 2 people. Ha!), and this turned out marvelous. I’m easing in to lowering my carbs so I didn’t have it on rice. My non-keto roomy had it with a baked potato side. Loved it! Easily a “go-to” part of the regular menu.
I always make a recipe the 1st time as written unless theres really something i dont like. This way i dont have to figure out how to adjust if someone doesn’t like it but with this recipe, i didnt have to do that. I really like the way this came out. My son had 3 servings so i think he liked it lol. I wouldn’t change a thing. Thank you for the great recipe.
Hi Carol – 3 servings – that is a rave review. Thanks!
Can I use a round roast for this do you think?
Hi Lauren – yes, round should work well in this recipe.
I came across your recipe last week and have made it twice now. The 1st time I added sliced mushrooms and the 2nd time was even more fun. Besides adding sliced mushrooms, I steamed a 1/2 lb broccoli with chopped red, green and yellow peppers. Once the sauce thickened, I added sliced bamboo shoots and water chestnuts along with the vegetables; served over Japanese style short grain brown rice. This is a great recipe and can be added to with a variety of different ingredients. Thank you, I am really enjoying it.
Thanks for sharing Frank – I love that you bulked it up with vegetables.
I want to make this but will need to at least double it or triple it for my family. Will I have to double or triple the brown sugar?
Hi Tina – if you’re going to triple it, you’ll need an 8 quart pressure cooker. I don’t think this recipe is very sweet so I would double or triple the brown sugar, but you could start with less and add more in later after you’ve tasted it.
I have a 2qt cooker. Would I cut this recipe into a third for it to fit? I’m finding it hard to find smaller recipes.
Hi Sharon – others have made this recipe successfully in the 3 quart Mini, so I think if you cut it in half it would work well in your 2 quart. Many of my recipes, except the soups and some pasta dishes, should work cut in half in the 2 quart just make sure you have enough liquid to come to pressure – probably at least 1/2 cup.
Here in Eastern Washington we are in the middle of asparagus season, so substituted asparagus for broccoli.
It was yummy.
Great idea Paul!
Made this last night – cooking the white rice in another pot on a high trivet over top of the beef/broccoli pop in pot style and it came out perfectly. Doubling up on the broccoli next time.
This was absolutely delicious! Will be on my weekly rotation now. Perfectly made in the instant pot! It was just as good if not better reheated the next day for lunch. Five stars!
Can you cook this in a regular pressure cooker 8 qt. size. If so how long do you cook it. Any other suggestions would be appreciated.
Hi Karen – by regular do you mean a stove top pressure cooker?
In the pressure cooker now. Can’t wait .Brown rice in rice cooker. Pre steamed broccoli ready!
Don’t have to go to P.F. Chang’s any more. This has become my favorite instant pot recipes
Awesome! Thanks Earl 🙂
This was fabulous! Do you have a calorie count on it by chance?
Thanks Farah! Here’s a link to calculate any recipe https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I’m new to instant pot cooking, and this recipe was excellent! It makes an inexpensive cut of meat very tasty. My chuck roast was pretty fatty and I trimmed it well before cooking. The meat was so tender and delicious p. I did add grated fresh ginger to the sauce but otherwise followed the recipe as written. I will definitely make this again!
By far the best beef and broccoli I have made. Thanks for the recipe!
Awesome! Thanks Ana 🙂
About the cut of meat. Do you buy a whole roast and slice it up? I bought chuck roast eye steaks and they are sooo fatty. I have no idea how this is going to turn out
update: It turned out good . But I am still curious what cut of meat you all use.
A chuck roast is very fatty, but the fat seems to melt away in the pressure cooker. I have the butcher slice a chuck roast for me, but people have made this with lots of cuts of beef and it seems to work with most.
I’m making this again tonight, Yummo! I’m using different cut of meat because that is what I have 🙂 it is a top round sliced thin. I guess we will see 🙂
I forgot to brown the beef! Should I still be okay? What should I increase the cooking time?
Hi Rachel – that’s no problem, you just get a little more flavor when you brown it. No need to increase the cooking time.
Can you omit the sugar?
Hi Lindsay – I think it needs the sugar to balance out the salty, but you could use a sugar substitute or honey.
HOW TO COOK THE RICE AND BEEF RECIPE IN ONE POT: I cooked the rice in my Instant Pot at the same time as the beef and sauce. Using my 8qt Instant Pot, I followed the recipe’s ingredients & directions exactly. Then when it was time to pressure cook, I put my trivet in the pot (it was resting somewhat on the meat…doesn’t matter), On top I added a glass bowl containing one cup of well rinsed white rice and one cup of water. You can use 1.5 cups of rice with 1.5 cups of water if you want more rice. Just be sure the rice and water only fill your bowl two thirds allowing for rice to expand during cooking. I set the pressure time for 10 minutes instead of 12. Once the 10 minutes was up, I hit cancel to turn off pressure cooker and let the cooker naturally release for more 10 minutes. After the additional 10 minutes natural release, I did a quick release. Perfect rice (pressure cook 10, natural release 10), Take out rice and fluff a little with a fork. Go back and finish the thickening part of the recipe.
This was delicious!!
I made this meal last night. It was so quick and easy. But it was so delicious. I have a slow cooker recipe for it
but this was even yummier and I loved the sauce being thicker too. My husband loved it and we ate left overs
for lunch and it was still amazing. Thanks to you I’m loving my new Instant Pot 🙂
Newbie here.. do you have to do anything differently if you have an 8qt pot? TIA
Hi Aly – you need to use a little bit more liquid in an 8 quart, so you may want to double the sauce or even double the recipe and freeze some for another day.
I have an 8qt, I doubled everything but the brown sugar. This was my first Instant Pot meal and It was perfect!
That’s awesome! Great job on your first meal Monica 🙂
Fantastic, turned out awesome and was delicious!!!
Thanks Angie!
Made half the recipe and burned all the meat during pressure cooking. Should I have used same amount of beef broth? Should I have added water? First time using instapot. #epicfail
Hi Dani – sorry you had trouble with the recipe. You do have to be careful when reducing recipes that have enough liquid to come to pressure. Always try to have at least 1 cup of liquid. Also, be sure you have a good seal and that there’s not steam escaping around the side of the lid. Also, check to make sure you have the steam release valve in the sealing position. Hang in there, you’ll get the hang of it in no time.
What about cooking the rice? Do you cook it first and keep it warm or have to cook it separately in something else. Also, can the broccoli not be cooked in the same pot with the beef?
Hi Annette – there’s several options for cooking the broccoli at the bottom of the recipe. I like to make the rice first and it stays warm while you’re cooking the beef and broccoli.
Great recipe. It is in our rotation. We used less sugar and added a couple tablespoons of ground ginger and flicked the flavor a little better.
Our local Costco had a big tray of stew meat that we prepped in advance and portioned and froze. They also had frozen broccoli in four one pound packs per bag. This is almost make ahead now.
So smart to prep ahead of time. Thanks for sharing Paul!
So, how many minutes do you really steam the broccoli before browning the beef? It states 0 minutes.
Hi Nick – Zero minutes at pressure is correct. The broccoli cooks quickly, so as soon as the timer starts to count down, you cancel the pressure cooking cycle. The Instant Pot will let you set the time for zero minutes.
Excellent recipe!
Do you have to add more time if doubling recipe??
Hi Teresa – no, you don’t add more time when doubling recipes in the pressure cooker unless the meat is twice as thick.
This came out awesome! My family LOVED it. Thanks for sharing!
This was so good!!! And easy to make! Used light soy sauce and light brown sugar and it came out great. Thank you!!
I made this tonight & it was way too salty. I think the low sodium soy sauce & maybe a little less if it would be better? I also seasoned the beef strips with salt & pepper prior to sauteing (per recipe). Maybe between that, the beef broth & the soy sauce it was just too much? The meat turned out very tender though. It was easy enough to give it another go with modification.
Can a roast be used without thawing, browning and slicing? I’d like to simply pull it apart? I’d also hope to use frozen veggie mix of broccoli, cauliflower and carrots. When should they be added? I’d also like to add some type of white rice or minute rice at some point and plan to use fresh onion and celery at the start because it won’t matter to me if it’s mushy, I just want the flavor. Thank you for your thoughts.
Hi Susan – You could cook a large frozen roast until it’s fall apart tender – it would take about 75 – 90 minutes. Then make the sauce using some of the broth from cooking the roast and 1 1/2 lbs. of the meat and you celery and onion. The rice I would cook separately unless you want to increase the liquid in the sauce significantly.
Is the sesame oil a critical ingredient? I don’t have any and don’t want to go to the store lol.
No, not critical 🙂
Thank you!
Any experience doubling this recipe? My family loves this, and I want to make it for a bigger crowd. I’m not sure if I would need to double all ingredients or if the liquid from the original recipe is enough. Thanks!
Hi Caitlin – I would double all the ingredients and keep the cook time the same. Thanks!
hello what if you don’t have a manual button option on my IP ? I just got it recently
Hi Sonia – on newer models, the Manual button has been replaced with the Pressure Cook button. Use that instead.
This is a family favorite, and the first dish my husband asked me to repeat,,,,,,,,love it 🙂 I did find that using meat with a bit of fat was better than really lean meat,,,,delicious!
Hi!
I wanted to let you know I made this recipe tonight and it was a hit!!! Even my “picky” eater LOVED it and asked for a second helping.
Thanks for sharing this online and my goal is to complete all of your recipes in your book! I also recommend your cheesecake recipe- another recipe with no leftovers!
Thanks so much Sue!!
what if my beef is frozen…do you know how I should change the cooking process in the IP?
Hi Jori – if you have sliced beef that’s frozen that’s not in a big mass, you could cook the recipe without any changes. If you have a large chuck roast, you’ll need to thaw it enough so that it’s sliceable into thin pieces for this recipe.
I made this except I used a frozen bag of oriental style vegetables. Was very tasty 🙂
Sounds like a delicious addition – thanks Jan!
This is delicious and quick! Thank you!
Great! Thanks Terri 🙂
Made this Beef and Broccoli in my Instant Pot and loved it!
I did make a few slight modifications because I’m doing the #januarywhole30. I omitted the soy sauce, sugar and corn starch. Replaced them with equal amounts of coconut aminos, fresh squeezed orange juice and arrowroot powder. I think the OJ added the perfect amount of sweetness without triggering my sugar demons.
Oh, and I topped it off with a drizzle of @franksredhot original hot sauce. Perfection!
Shared on Instagram and Facebook ?
Thanks for sharing your tips on making it Whole 30 friendly Laureen!
Oh my this recipe was amazing!!! Second meal I ever cooked in my Christmas gift IP! So glad I used your recipe! This was better than take out, thankyou so much! Happy IP cooking from my house to yours!
That’s great Hannah! Thanks so much for sharing your excitement. Have fun!
Do you have the nutrition facts for this recipe?
Hi Melissa – I don’t provide nutrition analysis, but here’s a link to a site that you can check the nutritional facts for any recipe https://www.verywell.com/recipe-nutrition-analyzer-4129594
How thin should the strips of beef be cut? It would seem that the browning process would cook them if they were too thin.
Hi Kathy – please watch the video and you can see the browning process and the thickness of the meat. Pressure cooking tenderizes the meat so it’s not stringy like beef can sometimes be. I think that’s why people love it so much.
Love this recipe. Easy and delicious!!
Thanks Jane!
Hi, I haven’t tried your recipe yet but I’ve tried a beef n broccoli from a different site and didn’t care for it…..don’t know if it’s the soy sauce?? I was wondering about switching out the soy sauce and possibly the brown sugar for teriyaki sauce ??? Your thoughts please n thanks.
Hi Cindy – if you have a favorite Teriyaki sauce, you could definitely substitute it for the soy sauce and sugar. Let me know how it goes.
I’m planning on getting an INSTANT POT are they really good to use and are they safe.
Hi Alice – I love the Instant Pots. They’re got tons of safety features and they’re super easy to use. Have fun! https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/
How many servings does this make? I didn’t see that listed in the recipe
Hi Christina – it makes 6 servings. Enjoy!
This a was super easy and yummy!
Thanks Terri!
I am very new to IP. I have only done the water test and hard boiled eggs,so sorry if this is a dumb question. In the note section is say to steam the broccoli in a steamer basket for 0 minutes. How do you do something for 0 minutes?
Hi Sue – the Instant Pot actually lets you set the time for zero. It will come to pressure and then as soon as it reaches pressure, it switches to the Keep Warm setting.
By the way, this is NOT a dumb question – I’m new, too, and thought it was a typo! 🙂
I made this last night and the aroma was so good, it filled my home with the smell of Chinese food. My sister n law, was like “omg omg this is so good.” it came out perfect. I went by the book, and everything was moist, tender and good. Thank you I just purchased my instant pot this summer and kept it in the box because I was scared to use it. Well I finally took it out the box and now I’m addictive to it.. Im trying all new recipes, and I must say this one tops them all..
Great! Thanks so much 🙂
omg…this is amazing. Added the broccoli and a container of bella mushrooms at the last step. A bit too liquidy, I would decrease the water just a little – we used a lot of cornstarch and still not very thick. We like spicy so used double the red pepper flakes and used hot red pepper sesame oil. YUM! Served with Zatarain’s fried rice mixed with frozen peas and carrots. Definitely on the thumbs up list. Thanks for a great recipe.
Are you using plain sesame oil, or the toasted sesame oil that is common in Chinese recipes? Big difference in taste.
Hi Diane – I used plain sesame oil, but definitely switch it up to suit your tastes. Enjoy!
Just made this tonight! It was excellent. I used round steak, added sautéed mushrooms with the microwaved broccoli, used a full cup of broth as that was sz of my container, and cut sesame oil in half. Other than those changes, followed recipe exact and it was so delicious. I prefer to do my browning/sautéing in a large skillet then transfer to the IP. I made the sauce mixture in the skillet to scrape all the yummy bits up. The meat was tender yet still had shape and texture. The sauce was glossy, sweet, tangy and a bit hot. Next time I need less red pepper flake, we don’t like too much heat. This is a 5star out of 5 dish!! Ty BS for another winning recipe!!
What a great review! Thanks for sharing Lori!
Great recipe! I added some ground ginger to the thickened sauce and it added some great flavor that really put it over the top in my mind.
Thanks Tim! You can’t go wrong with a little ginger.
Hi! This recipe looks amazing. I don’t eat beef and was wondering if you have a similar one for chicken in the IP? Or if you think switching chicken out would be problematic or work well?
Not trying to tweak your recipe – but looking for your thoughts!
Also, I’ll be sharing in my FB recipe group – so hopefully that brings you loads of extra views!
Hi Andrea – yes, others have substitute chicken successfully. You’ll only use a 3 minute cook time for bite-size chicken. Enjoy!
I know this has been said many times, but wow! This is just delicious!
So nice – thanks Judith!
I have just got myself a pressure cooker and came across your website. This recipe looks amazing and I want to try it but unsure on the last step. My machine doesn’t have a browning or saute setting. Can I just add it to the sauce while it is on the keep warm setting?
Congratulations Este! Glad you found me. If your pressure cooker doesn’t have a saute setting, just use one of the pressure cooker settings with the lid off to saute, simmer and brown. The Power Pressure Cooker XL recommends using the Chicken setting for sauteing. Have fun!
Made this tonight, first time ever attempting an oriental themed meal. Used our Instant Pot IP. Loved it. I used stir fry beef packaged strips as suggested by an earlier reader. Worked great! I didn’t have any pepper flakes but used some lovely small sweet peppers intact with seeds and thinly sliced. Also increased the “kick” by using a couple of tablespoons of chipotle chili powder ? Followed the rest of the recipe to a “T”! The sesame oil and reduced sodium soy was a WOW! This is going to regular from now on.
Thanks Charlotte! Sounds like delicious additions 🙂
A good trick for slicing meat thin is to put it in the freezer for 10 to 15 minutes.
I just found your site and like it a lot.
Thanks for sharing that tip Kie!
Can you substitute the sesame oil or leave it out?
If you don’t have sesame oil or prefer not to use it, just leave it out. Enjoy!
Can this be done in a crock pot? I don’t have a pressure cooker.
Hi Lynn – yes, cook it on high for 3 hours or until beef is very tender.
This is my all-time favorite Instant Pot recipe! I always recommend this recipe to newbies for it’s ease and “WOW!” factor. Thanks for the great recipes!
Thanks! It really is a great first recipe 🙂
It’s no wonder that this is one of your most popular recipes Barbara. The photos of the finished dish are gorgeous – who could resist?
I’d add that in addition to the recipe mentioned chuck roast and reader mentioned flank steak or London Broil, flat iron steak also works very well for stir fries. In fact, when it’s on sale, it’s a reasonable price and I typically purchase a couple of them and put them in my freezer.
Another very helpful hint – if you put your meat in the freezer for about 30 minutes before slicing it for your stir fry, it will be MUCH easier to slice thinly. In fact, regardless of what you’re cooking, if you need thin slices of your meat, freezing it 30 minutes prior to slicing it will make the task much easier.
Great tips as always. Thanks for your contribution!
Trick works well with bacon as well. 10 to 15 minutes makes it easy to slice / dice. Lot easier to do it this way than crumble it after cooking.
We eat this LITERALLY every week since we found it about a year ago. Doing My Fitness Pal now and wondering if anyone had figured out the calories?
Hi Colleen – So nice to hear it’s a weekly favorite 🙂 I used this website to check for you, https://www.verywell.com/recipe-nutrition-analyzer-4129594
How can I make the rice in the ip at same time?
Hi Sheri – Valerie commented that she cooked the rice at the same time – “used a tall trivet and a stainless steel dessert pan. 2 rice cups jasmine/2 1/4 cup water.” Enjoy!
Great flavor. The brown sugar added the right touch. I used Splenda brown sugar. Bought the prepackaged cut broccoli flowerettes (?) which saved time. Since I made it for just two of us, I cut back on soy sauce and will cut back a bit on the brown sugar next time. Great meal.
This was my first time making something like this in the pressure cooker and it was a HUGE hit with my family! I could not believe how tender the meat was and the flavor of the sauce was perfect. So much better than the slowcooker version I’ve been making and easier than standing over a stove doing a stir fry version. Will definitely be making this again!
Thanks Brenda – so glad you loved it! It really is better than the slow cooker for sure. 🙂
New to the instant pot and kept missing the window to make this dish in my slow cooker, my usual for this dish. I might have to tweak it a BIT because some meat was a little chewier/ drier than I’d like and other came out really well. Much of the fat I couldn’t trim off actually came floating to the top of the sauce! Thr flavors are great and thr pieces im happy with im actially THRILLED with. I wonder if i could use the pre cut stir fry meat and save a step? Im betting i could. I usually double this recipe but I was unsure so only cooked half my meat. I’ll be cooking the rest tomorrow and I’ll try to be more consistent with the slicing to see if that solves my issues. I was really rushing with this dish and didn’t have time to cut up an onion and my usual recipe doesn’t call for one so I just skipped that step and added a half teaspoon onion powder just before adding the broth, etc. I think the ONLY reason I’d still switch back and forth doing this in the slow cooker is i add the broccoli and some cut up red peppers in the last half hour of cooking…..but this was probably DONE in a half hour so I might not actually ever go back to the slow cooker method! I’m eating this as I’m typing and thinking more and more I’ll be using this recipe exclusively! Esp if the pre sliced stir fry meat will work!
Hi Laura – so glad you enjoyed it! Definitely have the butcher slice it thinly for you next time.
Great- everyone loves this dish. Even served it to my critical Mother-in-law and she wanted SECONDS! She has bad teeth and chewing beef is often an issue for her so that says a lot! The stir fry pre-sliced beef at my supermarket usually doesn’t say what type of meat it is. it’s good for stir frying would it be good for pressure cooking? If not I’ll just be more consistent with slicing next time.
Glad it was a hit with everyone! Yes, the stir fry meat will work. If it’s a bit thicker, just use a longer cook time.
Laura, I have used pre-sliced stir fry beef in this recipe and it comes out perfect. Total time saver and so delicious!!
I have made this recipe many times in my Instant Pot and it’s a huge favorite. I’ve also made it subbing the beef/beef broth with chicken (usually boneless, skinless thighs)/chicken broth and it’s still awesome! When talking with other Instant Pot owners, I always mention this dish specifically as having the most “WOW” factor of any of the recipes I make. A belated “Thank you!” for a great recipe!
Thanks so much for taking the time to let me know how much you love it. I’ll have to try it with chicken some time.
Barbara can I use London Broil for this thanks looks great
Hi Pamela – yes, others have used London Broil successfully in this recipe with no changes. Enjoy!
I read the reviews, but honestly, nothing could have prepared me for the taste and texture of the beef–the entire dish…it was delicious, a real keeper.
Thank you Barbara and fellow reviewers, I followed/heeded your many tips!
What an awesome review. Thanks Nancy!
Can you do jasmine rice PIP with this recipe?
Hi Valerie – I haven’t tried it with this recipe, but if you have a tall rack that keeps the rice up away from the beef and cover the pan with foil, it may work. Let me know if you do decide to try it.
I used a tall trivet and a stainless steel dessert pan. 2 rice cups jasmine/2 1/4 cup water. I also had more liquid in the bottom cause I doubled the meat. It came our great. I didn’t cover the rice though cause last time I did PIP and covered the rice it did not cook.
I love this recepy, but I cut back on the sesam oil. Just the smell of it gives me a headache. I am making it again today without any sesam oil, and I think I will add some fresh ginger and carrots. I hope I am able to make the meat as tender as last time. Thank you so much for a great recepy!
Hi Lene – definitely change it up to suit your tastes. Glad you enjoyed it!
I am new to the using the pressure cooker. I made this recipe for dinner tonight. It was amazing!!! I did cut back on the soy sauce a tablespoon or so because I ran out. 🙂
I ended up having to make more rice because my daughter loved the whole meal so much that she didn’t leave enough for my husband. This would be good with chicken cut in thin slices, too. This recipe is going in the file!
Thanks Callee – so nice to hear you loved it. Others have tried it with chicken too 🙂
I have a stove top pressure cooker, would I still pressure cook for 12 min or is there a time conversion?
Hi Charlotte – electric pressure cookers don’t start counting down the time until they have reached pressure, so the cook time will generally be the same in your stove top pressure cooker. Just start a timer when your pressure cooker reaches pressure. Have fun!
Could you use a bottled stir-fry sauce and skip the cornstarch step at the end? Or, would a bottled sauce be too thick for the cooking phase?
PS I’m new to PC and love your website!
Thanks Linda! That’s so nice to hear. If you want to use a bottled sauce, I would add it after pressure cooking. So brown the beef, saute the onion and then add 1/2 cup beef broth and pressure cooker. Then stir in your sauce after pressure cooking.
Enjoyed the recipe simple and easy thank you
Thanks!!
Suggestions on other cuts of beef that would well for this recipe? If have a bunch of sirloin steak. Will that work or will it be tough cookingbit for 12 minutes? Thank you.
Hi Daen – others have used sirloin steak successfully in this recipe without changing the cook time. Enjoy!
Thank you.
I make this all the time! Wonderful meal. I actually add some baby carrots in with the meat right before pressure cooking it. It tastes wonderful and adds some nutritional value.
Thanks Eva! Great idea 🙂
This was awesome! I agree skip the initial salt in the browning stage and use low sodium sauce and broth but it will be perfect for my twin daughters Chinese New Year birthday!
Thanks Aimee! How fun to have twin daughters. I have twin boys.
Hi there. I made this tonight and it was really good but a tad too salty. Do you think by using reduced sodium soy sauce will make it less salty? Any other advice on how to cut back in the salt flavor just a tad? Thank you!
Glad you enjoyed it Cathy – skip the salt when you’re browning the beef, and use both reduce sodium broth and soy sauce will help.
Thank you!!!! Great tips and I will try it again! Despite being Asian, my husband is not a fan of salty foods. Thanks again!!
I mix my soy sauce 50/50 with water and usually don’t use salt if I’m already using soy sauce.
Thanks for sharing Mary 🙂
I used tri-tip to make this, and it was excellent. I would say it’s better than any stove-top recipe I’ve used, and even better than takeout! The meat is so tender and flavorful. Thanks for a great recipe!
Hi!
I’m making this tomorrow. I’ve read it several times, and maybe I’m just tired, but I can’t find how long it will take to make from start to finish? Please help 🙂
Kate
Hi Kate – once you have all your ingredients prepped, it will take about 10 minutes to brown the beef and cook the onion and garlic. About 5 minutes to come to pressure, a 12 minute cook time, a couple of minutes for the steam to release and a couple of minutes for the sauce to thicken. So about 30 minutes total time not including prepping your ingredients.
Could I double this recipe in a 6 quart Instant Pot?
Thanks!
Hi Kim – yes, you should be able to double it without any changes.
I made this tonight and it was so yummy. My family all said it needs to be a staple in our house. My only suggestion, and I will do this next time, is to use low sodium soy sauce and beef stock. It was just a tad salty for me, but otherwise delicious. Oh yeah and I put my broccoli in the pot raw when I added the corn starch and it was perfect by the time it thickened.
Thanks DeAnna – so glad it was a big hit!
Made this as one of my first Instant Pot trials and it was lovely. I bought the beef precut and it was too thin but the flavor was fantastic. My mistake, but now I know for next time, and there WILL be a next time for this one.
Thanks so much Caitlin! Glad the recipe was a hit.
I made this and it came out so great that I honestly could hardly believe I made it myself. I made sticky rice and steamed broccoli. The beef just melts in your mouth and combined with the sticky rice it was incredible. Thank you for the recipe. Family loved it and it’s sure to be on our menu regularly now.
If I double the recipe, how does this change the pressure time?
Thanks!
Hi Elly – you won’t need to add any more time if you double the recipe. Enjoy!
There are different interpretations of how “thin” to cut the meat. I am planning to use London broil, how thick in inches do you recommend cutting the London broil? 1/4, 1/8, 1/16??? Thank you! 😉
Hi Cindy – about 1/4 inch thick. Enjoy!
Thank you Barbara! I’m going to make it now!!! Very excited to see how it turns out!
Love this recipe but there are only 2 of us in my house now. Could this be made and frozen?
Thanks Betsey – it will freeze well, just add the broccoli when serving.
I substituted equal amounts honey for the sugar, equal amounts potato starch instead of cornstarch, equal amounts coconut aminos instead of soy sauce. It turned out awesome and paleo style.
Great – thanks Olivia!
Is there a substitute for the sesame oil? I don’t have any on hand.
Hi Kensi – no worries, just omit it.
The recipe calls for sesame oil, not toasted sesame oil, right?
Hi Alyssa – yes, I used regular sesame oil not toasted.
One of the best dishes I’ve cooked in the Instant Pot!!! My family loved it so much, they all wanted leftovers for their lunches today!
Thanks Crystal! You know it’s a hit when everyone wants the leftovers 🙂
Quick question: Can this beef and broccoli recipe be frozen once it’s made?
Hi Chriss – If you want to freeze it, I wouldn’t add the broccoli until you reheat it.
Made this for dinner tonight. I didn’t have enough soy sauce so I substituted the difference with rice vinegar. Turned out great. I also put some rice in another pot and layered it in with the beef. I used the rice setting to cook it all at once. My family couldn’t get enough to (including the 6 and 4 year old).
Thanks Charity – so glad it was a hit. Super smart to cook the rice to cook the rice at the same time.
Does the meat need to be defrosted?
Brand new to pressure cooking! Thanks
Hi Shelly – congratulations on your new pressure cooker. Ideally the meat will be defrosted. It will be hard to cut thinly if it’s frozen and it won’t brown well. If the meat is already sliced thinly and frozen in a flat layer, then you could use it without defrosting.
Thanks! I’m nervous but excited to try this new tool
Can you recommend a few models of electric pressure cookers? I have a Kuhn Rikon old school cooktop version that I have to manually release, etc. that I’ve had for over 10 years. I prefer the pressure cooker over the slow cooker, so I would be open to upgrading my equipment. Thanks for the recipes!
Thanks Dana – you’ll love the convenience of the electric pressure cookers. If you prefer a non-stick pot, I recommend the Instant Pot Duo https://www.pressurecookingtoday.com/instant-pot-ip-duo-review/. If you’d rather have a non-stick pot, Fagor makes a great pressure cooker too https://www.pressurecookingtoday.com/fagor-america-lux-multi-cooker-review-and-giveaway/
Better and cheaper tha take out. I followed the recipe almost exactly. I didn’t have any beef broth, o used chicken. Delicious just the same. Served with jasmine rice. Took care of my Chinese food craving. My wallet thanks you!
Thanks Marie! So glad you loved it. Definitely better and cheaper than take out 🙂
Do you have recipes for the new electric pressure cookers?
Hi Paula – all my recipes are written for the electric pressure cooker.
Is there a way to cook beef and rice at the same time in the pressure cooker?
Hi Cheryl – I haven’t tried it yet, but you could cook it in a pot on top of a rack like Amy did in this recipe http://www.pressurecookrecipes.com/one-pot-portuguese-chicken-and-rice/
I followed recipe but there wasn’t enough liquid. I am a new user so I am thinking I did something wrong.
Hi Rebecca – there is plenty of liquid in the recipe, so something probably did go wrong. Did you have your valve in the closed position? Did you have your sealing ring in place. Did you see lots of steam coming out around the lid?
I will check all those things.also the meat was pretty tough and overcooked so it might be because the valve was open. Thank you for advice!
I’m new to pressure cooking and this was so yummy and easy!! My two picky eater sons loved it.
Thanks Katherine! So glad to hear it’s picky eater approved. 🙂 Have fun with your new pressure cooker.
When you slice the meat, do you need to make sure to do it against the grain?
Hi Marisa – preferably against the grain, but people have used lots of different cuts and cutting it thinly seems to make the most difference. Enjoy!
Look forward to using my new Cuisinart pressure cooker. Bought it Wednesday and have used it every day since.
Hi Fay – welcome to the world of pressure cooking. Have fun!
Thank you for the video
It appears that your recipe has been copied here: http://www.adventuresofanurse.com/2016/02/01/better-than-take-out-beef-broccoli/
Hi Melissa – Thanks for letting me know. It is very similar. However, she claims she never saw my recipe before she posted hers.
I have seen your recipe copied on the IP FB group without attribution before. Maybe she got the idea in that way. The differences are negligible. Even your description: “You can make this Chinese takeout favorite at home in your pressure cooker in less time and for a fraction of the cost of eating out” is reflected in her post. Congratulations on creating a popular recipe!
Thanks Melissa! 🙂
i subscribed to your newsletter based on this amazing recipe. i usually cook a recipe as is the first time and make adjustments the next, but i wouldn’t change a thing! i used low sodium soy sauce and it was perfect. also, to those that are worried about microwaving, i actually have a frozen vegetable button on my microwave and my broccoli is steamed to perfection every time. i know not everyone has this button, but i do recommend microwave steaming for those that do. never mushy or overcooked.
this was my first instant pot meal, so i’m hooked on your site and my pressure cooker! im going to highly recommend it at the instant pot community facebook page, which is how i found your recipe. thanks for the delicious recipe. i can’t wait to make this again!
also, if i were to have company and double the recipe, would i cook this for longer? thanks again.
Thanks for subscribing Jennifer! So nice to hear you thought it was amazing – a perfect recipe to pick for a first recipe. No need to increase the cooking time when doubling this recipe. Cook time in the pressure cooker is based more on thickness of the meat rather than volume. It will however take longer to come to pressure and release pressure.
Have fun with your new IP!
thank you so much. i appreciate your response.
Are you kidding? Microwave broccoli? NEVER! It gets so tough and chewy!
I haven’t found that to be the case. However, I give alternatives to cooking it in the microwave in the notes.
Hi Barbara,
is this right “Alternative ways to cook the broccoli:
– steam the broccoli in a steamer basket for 0 minutes before browning the beef” how do you steam for 0 minutes?
Hi Steven – the Instant Pot actually lets you set it for 0 minutes. If your pressure cooker won’t, then just as soon as you know it’s reached pressure. Turn it off and release the pressure.
AMAZING!!! made this for the first time today and everybody loved it!, even my picky 3 year old. It is better than even the restaurant version…
i am anxious to start using my GoWISE. can you suggest a simple fish recipe to start with?
Hi Hank – I don’t currently have any fish recipes on my site. I’m allergic. However, the new contributors are working on some.
Would you happen to have the nutritional information per serving for this recipe?
Hi Bri – I don’t provide nutritional information but will sometimes use this site if I’m curious about a recipe https://www.caloriecount.com/cc/recipe_analysis.php Enjoy!
Hi Barbara,
Looking to cut back on my red meat. I do love me some chicken and broccoli though. Would you do anything different if using chicken? For example: should the chicken be cooked fully before pressure cooking, or just browned? Would you pressure cook a shorter time in general?
Hi Chris – yes, you would need to reduce the cook time. I’d probably use the cook time in this recipe https://www.pressurecookingtoday.com/pressure-cooker-orange-chicken/
Can you use frozen broccoli?
Hi Mel – yes, I would just add frozen broccoli after cooking and let it sit covered but off until the broccoli is heated.
Taste great, but I would like to add sherry. Do I add it before pressure cooking or after?
Thanks Catherine! I would use it to deglaze the pan after sautéing the onion.
Thank you for this recipe. It is my family’s all time favorite. The boys never tire of it. Kid approved.
This is a great recipe. My only suggestion would be to cut back on the soy sauce. I used low sodium soy sauce, and it was still extremely salty when I followed the recipe. The second time I made it, I subbed beef stock for half of the soy sauce, and it came out much better, in my opinion. Otherwise, it’s great. I’m making it again tonight.
This recipe is an all-time family favorite but I agree with one of the comments on saltiness which is why I substitute 3/8 cup of Braggs Liquid Aminos and 1/8 cup water for the soy sauce. Braggs is much lower in sodium and has a deep rich taste very similar to soy sauce.
So glad your family enjoys it Kristina. I’ll have to try Braggs Liquid Aminos sometime.
Just purchased a cooker and wanted to do some research before I even crack the seal on the box. I have to admit that I am anxious to give this recipe a shot. Thank you for sharing, and I hope to post positive reviews (like many shared here) soon.
Congratulations Glenn! After a few recipes you’ll be feeling confident I’m sure. Enjoy!
Wow, terrific dish! I stopped making beef and broccoli because the beef was never tender enough. My wife has a congenitally narrow esophagus and if she can’t chew things up to tiny bits things can get stuck. We don’t even order it if we go out! The beef here came out very tender and juicy.
I made the rice first and kept it warm atop hot water in a double boiler. I microwaved the broccoli, let it cool to warm them put it in a covered bowl (prevented overcooking.)
I find using the pressure cooker allows me to clean up the kitchen while it is working, since it doesn’t need tending. The disadvantage to that is that people see a clean kitchen and it doesn’t seem you worked that hard!
Thanks Ira – sounds like a wonderful plan. I’m glad your wife was able to enjoy it as well. Best wishes!
I just made this with venison hindquarter steaks. They are extremely lean and tend to be tough if not cooked correctly.
It turned out tender and delicious. Thanks for the great recipe!
Thanks Kat – great to know it works with venison as well.
I did this recipe tonight with a little twist of using Housin/Soy mix. It came out so FANTASTIC. I am fairly new to a pressure cooker lifestyle and so glad for all the advice.
Thanks Jared! So glad you enjoyed it.
We are very new to the Instant Pot. Our first attempted recipe was the Sesame Chicken, which came out really good. I am looking at this one now and running into the lines: Select High Pressure. Set timer for 12 minutes. (About 5 minutes to reach pressure.) The IP’s pressure timer doesn’t start to count down until it reaches pressure (after about the 5 minutes). Does that mean for this one that I would be setting the timer to 7 minutes or to 12? For the Sesame Chicken, it only specified pressure cooking for 3 minutes so we took that at face value, set the timer for 3 and when it came to pressure it started counting down…total was about 9 minutes or so from when I turned on the Poultry pressure selection. That worked out very well and hopefully is what was meant.
Second question would be…is there a typo here, and what should it be?: steam the broccoli in a steamer basket for 0 minutes before browning the beef
Hi Nate – no, you should set the time for 12 minutes. I often get asked how long it will take for the pressure cooker to reach pressure. This recipe takes 5 minutes, but a big pot of soup may take 20 minutes. Some people like to know, but others find it confusing.
It isn’t a typo. Just push the minus sign until it says 0 minutes.
Enjoy!
Will beef cubes (stew meat) work for this? It’s what is in my freezer. I have no idea what cut of meat the cubes are. (??)
I don’t want tough beef. 🙂
Hi Amy – you can make it with cubed beef, but you’ll need to increase your cook time. I’d try 15 minutes, release the pressure and taste it to see if it’s as tender as you’d like before thickening the sauce and adding the broccoli.
THANK YOU for such a quick response. 🙂
I thought about halving the cubes, but I’m not sure yet. Depends on how much I want to do in between homework assignments.
I am eating this as we speak! It is amazing! Added a bit more red pepper flakes then what you recommend but it’s sooo yummy and I like my food spicy! Thank you for this recipe!! We used the Power Pressure Cooker!
Barbara could you use sirloin steak in the place of the chuck? I have a 1.5 lb sirloin steak I am trying to find a good recipe for 🙂
Hi Krista – yes, you can use sirloin steak instead. Since it’s more tender than chuck, I’d probably reduce the cook time a couple of minutes.
Thanks so much Barbara! Should the strips be around 1/4 inch thickness?
Yes, it’s important to cut it thin and against the grain. 🙂
it was so yummy! thank you! i only cooked the beef for 3 min manual with a QR. We devoured it! Thanks so much!
This was my second attempt with my IP and it
was fantastic!! Everybody loved it. My only
question with these recipes is it okay to double
them for a larger family? Thank you for sharing
your awesome recipes. I’ m trying the cheesecake
tomorrow. 🙂
Thanks Sharon! Glad everyone loved it. You can definitely double this recipe for a larger family. It will take longer to come to pressure when you double it. Enjoy the cheesecake 🙂
if you double the recipe, do you have to increase the cook time from 12 min to more?
Hi Lisa – no, you don’t need to increase the cook time.
Has anyone tried this with frozen broccoli? That’s all I can find at the store. And since I’m new to this, could you please give me instructions as well? Thanks!
Hi Carey – I’ve used frozen broccoli in other recipes, and it works well. As long as it’s not icy, you can stir it in to the finished dish and just cover it and let it steam in the sauce to cook it.
Thank you!
this was delicious! thank you very much! i might have over peppered the meat but it turned out delicious. I’ve been married 5 years and only started cooking when i received my instant pot in December 2015, and my husband, who has been rating all my dishes since the IP arrived, gave this a 10/10.
Thanks Marichelle – So great that the Instant Pot got you interested in cooking. Glad you enjoyed the recipe.
This recipe is extremely flavorful!!! Thanks for sharing.
This recipe looks so good! Did you steam the broccoli in the Fagor before beginning the rest of the recipe? How long did you cook it? I’m very new to pressure cooking – just got a Fagor for Christmas – and am still nervous. Thank you!! 🙂
Hi Tonya – I just cooked it briefly in the microwave, but others have just added the broccoli to the finished beef dish, covered it and let it steam in the sauce without cooking it, which I think is a great idea. Enjoy!
I like a lot of gravy on these type of receipes. Does this make a good amouNt of gravy?
Thanks Barbara B.
Hi Barbara – it does make a lot of gravy. I think you’ll be pleased.
I love your recipes!! I want to make either Pressure Cooker Beef and Broccoli or Pressure Cooker Mongolian Beef for company tonight…..which one would you suggest would be better for company. They both look awesome!! Thanks in advance 🙂
Thanks Casey! I think the Mongolian Beef looks a little prettier with colorful steamed veggies served on the side. But the Mongolian Beef is sweeter, so that’s a consideration too.
Just got the multi-cooker for Christmas and look forward to trying this (and your Mongolian Beef!) recipe. I do “nuke” my broccoli differently than you: On high for 1.5 minutes, no water, just a pat of butter. Done perfectly for us. Oooh, love the water chestnut addition suggested by one of the readers.
Thanks. I am enjoying looking through your pressure cooker recipes!
Is there anything else I can substitute for the sesame oil? I do not have it on hand.
You could just omit it if you don’t have it on hand.
Thank you! I have made three of your dishes this week and they are all so perfect! This is my go to sight for dinner and dessert in my IP. Thank you for all the great recipes Barbara!
Do you have any place to find the nutritional info of the recipes. Looking for the amount of carbs in the recipes.
Hi Brenda – here’s a site that I’ve used in the past http://www.caloriecount.com/cc/recipe_analysis.php
Very tasty, but I think I might enjoy this more with a different cut of meat. This kind of tasted like chinese pot roast, because the meat was falling apart. What would you suggest? Flank steak? Would top sirloin cook too quickly?
Hi Amy – you may have had a more tender cut of meat, because mine doesn’t fall apart. However, others have used flank steak and top sirloin successfully. You may want to try reducing the time a minute or two though.
Made this tonight. So delicious! My 11 year old who does not ever eat a lot ate two servings. The only imperfection was barely any leftovers! I used 1.9 lb chuck roast. We have 5 people (Two of them are teenage boys.) There was about a tablespoon of beef left in a 1/4 c of sauce. Of course, for people who don’t like leftovers, it’s perfect. Thanks for the great recipe, I will be using it often!
Thanks Noel! Those teenage boys can eat can’t they 🙂
Made this last night and the whole family really loved it. Really, really,loved it.
Such a great base recipe, this could be changed up so easily! I may add a bit of ginger next time or water chestnuts with the broccoli, just to see what it’s like, my dad made something ginger/beef.
I’ll be making this pretty often.
Thanks! I especially like the idea of adding water chestnuts.
Could you use honey instead of brown sugar? It’s all I have on hand.
Hi Michelle – yes, I think honey would be a good substitute. You may want to reduce the amount though.
How many people will this recipe feed?
This sounds delicious! if I wanted to double the recipe, how long should I cook it under pressure?
Thanks Beth – your cook time will be the same when you double it, but it will take a little longer to come to pressure. Enjoy!
Amazing!!! I used stew meat instead, because that is what I had on hand, and it was so good! I used low sodium soy sauce, I think next time I will cut the amount in half since it was a little more salty then I care for, but overall I will defiantly make this again. Thank you!
Sorry for the silly question I’m new to pressure cooking, when you say five minutes to pressure is that a total of 12 minutes of cooking or 12 minutes after reaches pressure.
Hi Jenny – you’ll set the cook time for 12 minutes, but the time won’t start counting down until the pressure cooker comes to pressure, which for this recipe only takes about 5 minutes. Have fun with your new pressure cooker!
Made this last night. My wife kept saying how perfect the beef tasted. I thought it was awesome myself. Thank you so much fr posting. When I make this again I will try low sodium soy sauce, as it was a wee bit salty for me.
Finally getting around to making this tomorrow. I plan on using my ip for the beef as well as steaming the broccoli in there (I have a second liner). I see you did your broccoli first? Since steaming broccoli only takes zero min on the steam feature I think I will let the broccoli sit covered while I do the broccoli.
How long should I stream the broccoli in an electric pressure cooker?
Hi Tara – I haven’t tried it yet, but most people are doing zero minutes. Just press the minus button until the Instant Pot says zero so you don’t over cook it.
Barbara, if I use sirloin steak, how long do I cook this dish for?
Hi Jan – sirloin is more tender, but since the meat is sliced so thinly, the cut of meat doesn’t make as big a difference. You could reduce it a couple of minutes if you’d like.
Thanks Barbara!
I love this recipe. The sauce is brilliant and the meat is so tender. This will be one of my regular go-to meals now. I only changed it just a bit. I used the Splenda brown sugar blend instead of regular brown sugar.
This was the first recipe I ever tried in my pressure cooker. I will definitely make this again. It was a hit. Thank you!
Hi Jackie – so glad to be part of your first recipe and that it was a hit! Thanks for taking the time to let me know.
I don’t have beef broth but I do have chicken broth…lol…will have to work! I’ve made this recipe several times and we love it! Hope it comes out ok this time!
I’m sure it will be fine. With the brown sugar and soy sauce you probably won’t be able to tell.
Thank you for such a delicious recipe. It is amazing! I have to avoid soy so used coconut aminos teriyaki sauce instead of the soy sauce and it still turned out perfect. Thanks again! This recipe is most definitely a keeper!
Thanks so much Cara! I appreciate you sharing your tip for those avoiding soy too.
Mmm, this looks delicious. I’m using my IP but so excited to try this!
It’s a popular one! Enjoy!
Thanks for the recipe, Barbara. What would be the equivalent to browning mode for the instant pot? I always thought sauté is for browning. But when you mentioned …after browning, select sauté mode… I got confused. Thanks so much. Think I’m making this today for our gathering.
Hi Manna – Some electric pressure cookers only have saute and that’s fine to use for browning. If your IP has an adjustable saute setting, you press saute and adjust to more for browning and saute less for simmering. Hope you enjoy it!
Could you use round steak in this recipe?
Hi Patti – yes, you could use round steak, but since it’s leaner I’d reduce the cook time a little.
I made this as recommended except that I used a stove top pressure cooker (old school person here). Verdict – VERY TASTY & I will make it again with some changes!! I thought it was more time intensive than needed. The chuck roast was a pain to trim & slice thin. It took 4 batches to brown (2# trimmed) & I’m not sure it added much in the categories of flavor & tenderness. I’m thinking a different cut of meat with less thick fat veins that made slicing/trimming difficult. What other cut of beef do you think would work? I microwaved some pre-cooked rice for a side. I was also very surprised that it was not sweeter with the brown sugar but the flavor was perfect & better than take-out.
Thank you for sharing your recipe – loved the flavors!!!
Hi Lisa – glad you enjoyed it. I’ve made it with leftover sirloin steak and reduced the cooking time and it was delicious.
First I’d like to thank you SO much for this recipe! Its just like you said, an instant classic. I make it once every couple of weeks now and pack it up for lunch at work durring the week.
Second I want to thank you for your website. Its really helped me branch out with my pressure cooker. I tried the french dip over the weekend and it was really good, and currently I have the cinnamon apple steel cut oats cooling on the stove.
Again, thank you!
Thanks so much Mike! It’s so nice to hear that I’m helping people enjoy pressure cooking and that they’re loving my recipes.
I think I need some clarification…The recipe says “Select High Pressure. Set timer for 12 minutes. (About 5 minutes to reach pressure.)”. So does that mean that I program the pressure cooker for cooktime of 7 minutes? I don’t want to overcook the meat, Thanks so much. I am going to try this tonight.
Hi Jennifer – Set the cook time for 12 minutes. Electric pressure cookers won’t start counting down the time until the pressure cooker comes to pressure. It will take about five minutes to come to pressure. So 17 minutes total time. Chuck roast isn’t very tender so it needs the 12 minutes. If you use a more tender cut of beef, your time would be less. Enjoy!
This is a keeper for sure! My son gobbled this up and the few bites I got were delicious. He is a growing and eating 12 year old. I used a flat iron steak I had in the freezer and the meat was cooked and really tender. I also used a steam in bag broccoli that was also in my freezer. I microwaved the steamer broccoli and then mixed it into the final product and it worked beautifully. This was a really delicious meal served with with jasmine rice and crab Rangoon. Loved it!! Thanks for another great pressure cooker keeper Barbara!
Thanks for sharing your additions. I’m so glad you and your son enjoyed it!
It is pressure cooker week at my house and this is the second recipe of yours we made. I loved the Thai Chicken Thighs too and this was wonderful. We followed the recipe except for replacing the brown sugar and cornstarch with low carb ingredients and served over cabbage. This was delicious and we will be making again and again. The texture of the beef was perfect.
I really want to get comfortable using my pressure cooker and figured an entire week cooking with it would help.
What a fun idea Andi – a perfect way to get comfortable using your pressure cooker. So glad you enjoyed the recipes.
Well this one was a grand slam. I got rave review from both kids and my husband (and me!). It’s a rare meal that is met with equal enthusiasm from the entire family. Thanks so much!
Hello. I just purchase an Instant Pot pressure cooker, and tried your recipe as my ‘first’ ever pressure cooker recipe. I must admit to forgetting to add in the garlic though. The flavor of the broth was extremely good. Truly, I could have drank it in a glass it was that yummy. However, the chuck was not nearly tender enough like I thought it would be. We ate it but didn’t enjoy the texture. Hubby kept commenting that I was trying to feed him uncooked beef. It was cooked through, just not tender.
I followed your instructions and cut off as much of the fat as I could, trimmed it into nice thin stripes and then browned it in the cooker. I’m wondering if perhaps I should have doubled the time to 30 minutes due to a difference in crock pots? I verified it was on high and it did cook for 12 minutes like the instructions say.
Looking forward to trying another one once my courage gets up to it.
Hi JoJo – congratulations on your Instant Pot purchase! I’m sure you’re going to love it.
I’m not sure what went wrong, but if your meat was thinly sliced as shown in the picture, 12 minutes should have been enough time. I wonder if perhaps your pressure cooker didn’t actually come to pressure and your meat was just cooked for 12 minutes, not pressure cooked for 12 minutes. Try bringing your pressure cooker to pressure with just water in the cooking pot to get the hang of cooking in it. Here’s a video I made that may be helpful https://www.youtube.com/watch?v=FAlHAA7oceg.
Or, if you did everything exactly right and your beef was just an extra tough cut off meat, don’t be afraid to taste the beef and if it needs more time, just lock the lid in place and cook it for a few minutes longer. Once the meat is hot, it will come to pressure really quickly.
Thank you!
Made this tonight for dinner and everyone loved it. I enjoy all of your recipes, but this is definitely the new favourite!
Thanks Sandra – that’s so nice. I’m glad you’ve got a new favorite.
I made this a bit low carb by substituting Splenda brown sugar and Xanthan gum. I would probably cut back the the broth and soy a bit, so it was more saucey. I also used 5 small thin steaks and browned them from frozen. Worked great! , It was so good! Def on the rotation.
Hi Miree – thanks for sharing your substitutions. Glad you enjoyed it!
This was an amazing recipe! My daughter loved it and to me it tasted as good as I’ve had in restaurants. Now my daughter thinks I need to learn how to make more oriental dishes like sesame chic
ken!
That’s quit a compliment. Thanks Natalie!
Made this tonight. Also added some chopped ginger. Fantastic recipe!
Hi Kellie – Thanks for letting me know how much you liked it. I’m sure ginger was a great addition.
I think fresh ginger is a great idea and I am jotting that down in the margins of my recipie..thanks!
I made this recipe last night in my Instant Pot. To put it mildly, both my husband John & I loved it! The combination of flavors was just wonderful.
Thanks for another terrific recipe.
Thanks Arlene for taking the time to let me know how you and your husband loved it!
I made this tonight and it was a big hit’ rather rich so will cut back on the soy qty next time.
Thanks Janene – glad it was a big hit!
Beef and Broccoli.
It is delicious! However, I found this a bit too salty even though I used low sodium Soy Sauce and low sodium beef broth. Perhaps next time I will reduce the amounts of each of these ingredients, and add more water. Do you think that would help?
Glad you enjoyed it. You could also try using beef stock, which generally have less salt, or Better Than Bouillon base with water.
Hi Barbara,
This recipe sounds great, will be cooking tonight. Can you please tell me how many people this recipe serves.
Thank you
Kim
Hi Kim – about 6 servings. Hope you enjoy it!
WOW WOW WOW this recipe is amazing and so easy. Did not need to change a thing. Big hit in my family. Thanks Barbara.
Thanks Kim – three wow’s, that’s a pretty great review!
Can’t wait to try this!! By the way, I add peanuts for a salty/crunchy addition. Delicious.
Thanks Caryn – I’m sure I’d love it with peanuts too.
Hi Barbara,
My electric pressure cooker does not start timing the cook time until it is up to pressure….so should I set the timer for 7 minutes rather than 12? Can’t wait to try this 🙂
Thanks,
Kathy
Hi Kathy – I believe all electric pressure cookers don’t start timing until the pressure cooker is at pressure, so no need to adjust the timing on my recipes. Enjoy!
I made this tonight and it was delicious! I made the recipe exactly and my boyfriend and I loved the sauce! I will definitely make this again!
Thanks Melissa! So glad you both loved it. I need to make it again soon too.
Absolutely fantastic! So much flavor! Thanks for the recipe!
Thanks Beckie! So nice of you to take the time to let me know how much you like it.
Thanks!! I’m trying this tomorrow
If I double the recipe do I have to adjust the time as well?
No – the time should be the same. It will take a little longer to come to pressure though. Enjoy!
I got an electric pressure cooker for Xmas & have only experimented with it a few times and each time the food was good, but nothing exciting. Made this recipe tonight & it was delicious!! We already can’t wait to devour the leftovers tomorrow! (The only reason there’s leftovers is I intentionally doubled the recipe for leftovers the next day!). The sauce is a bit sweeter than I’m used to, but it went nicely with the tiny bit of heat from the red pepper. The only thig I did differently was I used steaks to slice instead of the roast. Worked out to be the better buy on the day I was shopping. The meat was tender & delicious! We will definitely be making this again! Thanks for the recipe!
Thanks Amanda! Glad you loved it. The older I get the more I love leftovers too.
I just got an instant pot and this is the first meal I’ve made in it (so far I’d just done rice, boiled eggs, rice pudding, and yogurt). It was really delicious! I’m used to making broccoli & beef in a slow cooker on high for three hours, so this was nice.
My beef was slightly tougher than I would’ve liked – would you recommend cooking it longer or shorter to make it more tender?
Hi Amy – glad you enjoyed the recipe. What kind of beef did you use and how thinly was it sliced? If the beef was tough a little more time would help, but if it was dry then it was cooked too long. In my experience, meats with a little bit more fat taste better than lean meats cooked in the pressure cooker. A little more forgiving and most of the fat seems to melt away, leaving the meat more flavorful.
Thank you for your wonderful recipes. This one was especially tasty!
Thanks Angie – it’s one of our favorites too. Easy and better tasting than takeout.
Just made this and cannot believe it’s my cooking! It tastes restaurant quality! I used boneless sirloin strips, but otherwise followed recipe exactly with my electric pressure cooker. Thank you for such a great recipe!
Just got a new Instant Pot and tried this… I have to say this is one of the best recipes I have ever made or had!! Seriously. I didn’t use the red pepper, but it was just wonderful!!!
Thanks Julie! So glad you loved it. Have fun with your Instant Pot.
Okay, So I have a question for you…. We are traveling in our motorhome this weekend and I was thinking of having this recipe for a group dinner (2 families) but browning 8 lbs of beef would be a little tough to do on the small counter in the motorhome. Could I brown the beef at home on Wednesday, then freeze it, then slightly thaw and put in the pot on Saturday and finish the recipe? What do you think??? I would make sure to freeze the dripping with the meat, as I am sure that much flavor comes from it.
I think 8 lbs. of beef is too much to do in one batch in the pressure cooker. How about making two batches before you go. Pressure cook it and then freeze the meat and the unthickened sauce separately.
That would probably work, I could thicken the sauce in the PC, then split the sauce and meat between the PC and the crock pot to heat up. Thanks for the advice, I would hate to ruin that much meat! YIKES!!! Thanks so much!!!
I’ve made this recipe a couple of times now with different cuts of beef. It’s a huge hit with the family. The beef always comes out tender and full of flavor. The only thing I excluded was the red pepper flakes – the first time was by accident since I didn’t see where the recipe said to put them in but we never missed them so I’ve left them out.
Hi Kristina, so glad you’re enjoying the recipe! We like things a little spicy here, but I’m sure it’s great without it too. Thanks for taking the time to let me know.
Thank you so much for this recipe, I love it!! It’s delicious and you made it so simple to follow. I actually shared this on my YouTube channel because I loved it so much 🙂 https://youtu.be/70DHJGED_uw
LOVE your recipes!!
Just wondering when you give a time to cook and then 5 minutes to reach pressure do I start the timer after that. So if you say cook for 30 min (5 min to reach pressure) I’m really cooking for 35 min?
Thanks!! I have the old version of a pressure cooker I guess. The rocking timer on top.
Hi Melissa – thanks! Here’s how I would cook this recipe with a stovetop pressure cooker: Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower the heat to the minimum required by the cooker to maintain high pressure. Cook for 12 minutes at high pressure. When time is up, open the cooker by releasing the pressure.
You don’t count the time it takes to reach pressure in the cooking time because it will be different for everyone depending on pressure cooker being used, altitude, etc.
I wish I had a pressure cooker. Since I don’t, would this recipe convert well to a slow cooker or would the flavors be too strong?
Hi Keri – yes you can cook this recipe in the slower cooker. You could use this recipe as a guide for cooking time. http://www.365daysofcrockpot.com/2011/03/march-madness-day-31-slow-cooker-beef.html
That’s a lovely recipe. I love to use the white sesame seeds with beef too. And I love Broccoli too for the healthy consideration.
Thanks Elaine! Do you use a pressure cooker?
We love Beef and Broccoli and yours looks delicious, Barbara. I can’t wait to try it.
This is the first recipe of yours I have tried, but have a few more planned. It was awesome! I did use London Broil and Splenda instead of brown sugar…and chicken broth, but it was still so amazing.
I’ve had my pressure cooker for a few months and have been using it all along, but I’m so excited to try some recipes…
Oh and I found you by Kayln’s blog, which I’m a new fan of too! (found hers searching for South Beach Diet recipes!)
Hi Misty – welcome! Love that you made a South Beach friendly version. Maybe one day you’d like to share a favorite pressure cooker recipe?
This is full of all of my favorite flavors. Wonderful recipe, Barbara. Now I just need to get a pressure cooker. It’s going on my Christmas list, for certain.
You always make me hungry! 🙂
Looks so delicious!
Just gorgeous. You have really mastered the pressure cooker!
Thanks Kalyn – thanks high praise coming from you.