Pressure Cooker Beef and Broccoli

Pressure Cooker Beef and Broccoli - 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.

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. Cooking inexpensive beef chuck in the pressure cooker tenderizes the meat, so it’s not tough and chewy like stir fried beef and broccoli can often be.

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. I’ve made this recipe twice in the last few weeks and it’s quickly becoming a family favorite. 

Pressure Cooker Beef and Broccoli - 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.

Update: My Pressure Cooker Beef and Broccoli recipe has definitely become a family favorite. When my sister got her new pressure cooker, this was one of the first recipes I recommended she try. Since it had been a while since I posted it, and it was in need of some new pictures, I decided to update it.

When I made it this time, I steamed the for two broccoli in the Fagor America LUX Multi Cooker instead of microwaving it. Then I proceeded with the recipe as instructed. The Fagor did a beautiful job of steaming the broccoli and I need to use the steaming function more often.

Pressure Cooker Beef and Broccoli

Yield: 6 servings

Pressure Cooker Beef and Broccoli

Ingredients

  • 1 1/2 lbs. boneless beef chuck roast, well trimmed and sliced into thin strips
  • Salt and 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 lb. broccoli florets
  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • Toasted sesame seeds for garnish, optional

Directions

  1. Season beef with salt and pepper. Put olive oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
  2. When all meat is browned select Saute and add chopped onion to the pot. Saute for 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more.
  3. Add beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes to the pot. Stir until sugar is dissolved.
  4. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes. (About 5 minutes to reach pressure.)
  5. Place broccoli in microwave-safe bowl with 1/4 cup water. Microwave 3 – 4 minutes until broccoli is tender.
  6. When beep sounds turn pressure cooker off and use quick pressure release. When valve drops carefully remove the lid.
  7. In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning and stir until sauce comes to a boil and thickens. Add steam broccoli.
  8. Serve over hot, cooked rice and garnish with sesame seeds.
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Comments

    Leave a Comment:

  1. Mike Smart says

    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!

    • Barbara Schieving says

      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.

  2. Jennifer says

    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.

    • Barbara Schieving says

      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!

  3. Robin says

    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!

  4. Andi says

    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.

    • Barbara Schieving says

      What a fun idea Andi – a perfect way to get comfortable using your pressure cooker. So glad you enjoyed the recipes.

  5. Carolyn says

    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!

  6. jojo says

    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.

    • Barbara Schieving says

      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.

  7. Sandra says

    Made this tonight for dinner and everyone loved it. I enjoy all of your recipes, but this is definitely the new favourite!

  8. Miree says

    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.

  9. Natalie Cole says

    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!

    • Barbara Schieving says

      Hi Kellie – Thanks for letting me know how much you liked it. I’m sure ginger was a great addition.

    • Robin says

      I think fresh ginger is a great idea and I am jotting that down in the margins of my recipie..thanks!

  10. says

    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.

  11. Angie says

    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?

    • Barbara Schieving says

      Glad you enjoyed it. You could also try using beef stock, which generally have less salt, or Better Than Bouillon base with water.

  12. Kim says

    Hi Barbara,
    This recipe sounds great, will be cooking tonight. Can you please tell me how many people this recipe serves.
    Thank you
    Kim

  13. Kathy in Oregon says

    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

    • Barbara Schieving says

      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!

  14. Melissa says

    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!

    • Barbara Schieving says

      No – the time should be the same. It will take a little longer to come to pressure though. Enjoy!

  15. Amanda says

    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!

  16. Amy P says

    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?

    • Barbara Schieving says

      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.

    • Barbara Schieving says

      Thanks Angie – it’s one of our favorites too. Easy and better tasting than takeout.

  17. LF says

    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!

  18. Julie says

    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!!!

      • Julie says

        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.

        • Barbara Schieving says

          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.

          • Julie says

            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!!!

  19. Kristina says

    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.

    • Barbara Schieving says

      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.

  20. Melissa says

    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.

    • Barbara Schieving says

      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.

  21. Keri says

    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?

  22. Misty says

    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!)

    • Barbara says

      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?