Go Back Email Link
+ servings
Print Recipe
5 from 25 votes

Instant Pot Chinese Beef and Broccoli

Just like the beef and broccoli you get at a restaurant.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dinner
Cuisine: Chinese
Method: Instant Pot
Servings: 4
Calories: 269kcal

Ingredients

  • 1 lb flank steak
  • 1/4 cup soy sauce
  • 2 tablespoon garlic
  • 1 tablespoon ginger
  • 1 tablespoon hoisin sauce
  • 1/2 cup water +2 tablespoon for thickening
  • 3 to 4 cups broccoli florets 1 head fresh or 10-12 oz frozen
  • 1/2 tablespoon corn starch for thickening
  • 2 tablespoon olive oil
  • sesame seeds optional

Instructions

  • Set instant pot to sauté mode. While waiting for it to heat, slice flank steak into thin strips against the grain. In a small bowl, combine soy sauce, garlic, ginger, and hoisin sauce. Set aside.
  • When display reads "Hot" add olive oil and flank steak to the Instant Pot. Sauté for 1 to 2 minutes. Turn off pot.
  • Add water to pot and use wooden spatula to scrape stuck pieces from the bottom of the pot.
  • Pour sauce into pot over the beef. Secure the lid and make sure valve is turned to sealing.
  • Cook on high pressure for 10 minutes. While beef is cooking, steam broccoli in microwave. Combine cornstarch with 2 tablespoons water in small bowl. 
  • When the Instant Pot beeps, turn valve to venting to quick release the pressure. After pressure has fully released, remove lid and turn on Sauté mode.
  • Add cornstarch mixture to pot. Stir often and cook until sauce thickens. Add broccoli to pot and stir to combine.
  • Serve over rice. Top with sesame seeds if desired.

Nutrition

Calories: 269kcal | Carbohydrates: 10g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 960mg | Potassium: 649mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 62mg | Calcium: 66mg | Iron: 3mg