Easy Ginger Garlic Instant Pot Beef and Broccoli

Growing up, Chinese takeout was our Friday night tradition. My mom would order the same dishes every time, and beef and broccoli was always front and center. I never thought I could recreate those flavors at home until I got my Instant Pot last year.

Turns out, making beef and broccoli isn’t just possible at home – it’s actually easier than picking up the phone to order takeout. The Instant Pot does all the heavy lifting, turning what used to be a long process into a 30-minute meal that tastes just like the restaurant version. And the best part? You know exactly what’s going into your dinner.

What Kind of Beef Should I Use?

While this recipe calls for flank steak, you’ve actually got several good options when it comes to choosing your beef. Flank steak is a popular choice because it’s lean and takes well to quick cooking, but you could also use sirloin, skirt steak, or even ribeye if you’re feeling fancy. The key is to slice your beef against the grain into thin strips – this helps keep it tender and easy to eat. When you’re at the store, look for meat with good marbling (those little streaks of fat) but not too much excess fat around the edges. If you’re working with a tighter budget, chuck steak can work too – just make sure to cut it into smaller, thinner pieces since it’s naturally a tougher cut.

Options for Substitutions

This recipe is pretty adaptable and you can make several easy swaps if needed:

• Flank steak: While flank steak is great here, you can also use sirloin, skirt steak, or even ribeye. Just make sure to slice against the grain for tender meat.
• Soy sauce: For a gluten-free option, use tamari. Coconut aminos work too, but they’re sweeter, so reduce the brown sugar by half.
• Brown sugar: Honey, maple syrup, or even regular white sugar work fine here. Use the same amount as called for in the recipe.
• Fresh ginger: If you’re out of fresh ginger, use 1 teaspoon of ground ginger instead. It won’t be exactly the same, but it’ll still taste good!
• Broccoli: Feel free to swap broccoli with other veggies like snap peas, green beans, or cauliflower. Just steam them separately like you would the broccoli.
• Cornstarch: Arrowroot powder works as a 1:1 replacement, or you can use 2 tablespoons of flour mixed with water for thickening.
• Vegetable oil: Any neutral cooking oil works here – canola, grapeseed, or even light olive oil are good options.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot Beef and Broccoli is overcrowding the pot during the beef browning stage – work in batches if needed to get a proper sear, as cramming too much meat at once will lead to steaming instead of browning. Another common error is adding the broccoli too early, which turns it into mushy, unappetizing florets – instead, steam it separately and add it at the very end to maintain its bright green color and crisp-tender texture. When slicing your beef, remember to cut against the grain and in uniform sizes (about ¼-inch thick strips) to ensure even cooking and tender meat. For the best flavor development, don’t skip the deglazing step with water after browning the beef – those browned bits stuck to the bottom contain tons of flavor and preventing them from burning will keep your sauce from getting that dreaded ‘burn notice’ on your Instant Pot.

What to Serve With Beef and Broccoli?

While this dish already comes with rice, there are lots of tasty sides you can add to make it a complete Asian-inspired meal. A simple cucumber salad with rice vinegar and sesame seeds adds a cool, crisp contrast to the savory beef. You might also want to whip up some quick egg drop soup as a starter, or serve some steamed edamame on the side for snacking. If you’re feeding a crowd, consider adding some spring rolls or pot stickers – they’re always a hit and perfect for sharing!

Storage Instructions

Keep Fresh: This Instant Pot beef and broccoli is perfect for meal prep! Place it in an airtight container and keep it in the fridge for up to 4 days. I like to store the rice separately to maintain the best texture. The sauce might thicken a bit in the fridge, but that’s totally normal.

Freeze: Want to save some for later? Let the dish cool completely, then pack it in freezer-safe containers. It’ll keep well for up to 3 months. Just keep in mind that the broccoli might be a bit softer after freezing, but the flavors will still be great!

Reheat: When you’re ready to eat, warm it up in the microwave for 2-3 minutes, stirring halfway through. You can also heat it in a pan on the stove over medium heat. If the sauce seems too thick, just add a splash of water or beef broth while reheating. For best results, heat the rice separately.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 50-55 g
• Fat: 25-30 g
• Carbohydrates: 70-80 g

Ingredients

• 1 tbsp neutral oil
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 12 oz flank steak, cut into strips or cubes
• 1/4 cup water (for deglazing)
• 1/4 cup reduced-sodium soy sauce
• 1 tsp brown sugar or honey
• 1 tsp toasted sesame oil
• 3/4 cup water or beef broth
• 1 tbsp cornstarch blended with 1 tbsp water
• 12 oz steamed broccoli florets
• 1 tsp sesame seeds for garnish (optional)
• Cooked rice for serving

Step 1: Sauté Aromatics

• 1 tbsp neutral oil
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger

Turn on the Instant Pot and select the SAUTE setting.

Add the neutral oil, then sauté the minced garlic and grated fresh ginger for about 30 seconds until fragrant, stirring frequently to prevent burning.

Step 2: Brown the Beef and Deglaze

• 12 oz flank steak, cut into strips or cubes
• 1/4 cup water (for deglazing)

Add the flank steak, cut into strips or cubes, to the Instant Pot.

Brown the beef on all sides, stirring occasionally to ensure even cooking.

Pour in 1/4 cup water to deglaze, scraping up any browned bits stuck to the bottom of the pot; this helps prevent the burn notice later.

Step 3: Add Sauce Ingredients and Pressure Cook

• 1/4 cup reduced-sodium soy sauce
• 1 tsp brown sugar or honey
• 1 tsp toasted sesame oil
• 3/4 cup water or beef broth

Add the reduced-sodium soy sauce, brown sugar or honey, toasted sesame oil, and 3/4 cup water or beef broth to the pot.

Stir well to combine with the beef and aromatics.

Turn off the SAUTE setting, secure the Instant Pot lid, and set the vent to SEALING.

Select the PRESSURE COOK or MANUAL setting and cook at high pressure for 8 minutes.

The pot will take about 5 minutes to come to pressure before the timer begins.

When done, perform a quick release of the steam and remove the lid.

Step 4: Thicken the Sauce

• 1 tbsp cornstarch blended with 1 tbsp water

With the Instant Pot open, press the SAUTE setting again.

Stir in the cornstarch slurry (1 tablespoon cornstarch blended with 1 tablespoon water) to the sauce.

Cook, stirring often, until thickened—about 1-2 minutes.

If the sauce seems too thin, mix and add another tablespoon of cornstarch and water.

I like to let the sauce bubble gently to ensure it reaches the perfect glossy consistency.

Step 5: Finish with Broccoli, Serve, and Garnish

• 12 oz steamed broccoli florets
• cooked rice for serving
• 1 tsp sesame seeds for garnish (optional)

Turn off the Instant Pot.

Gently stir in the steamed broccoli florets until well-coated with the sauce.

Serve the beef and broccoli hot over cooked rice.

If desired, sprinkle with sesame seeds for garnish.

For extra flavor, I sometimes drizzle a tiny bit more toasted sesame oil just before serving.