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!
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.
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!
*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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
If you want to cook the broccoli in the pressure cooker:
Amount Per Serving: Calories: 452 Total Fat: 26g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 94mg Sodium: 1401mg Carbohydrates: 24g Fiber: 4g Sugar: 12g Protein: 33g
*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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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