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3.67 from 3 votes
Instant Pot Chinese Beef and Broccoli
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Just like the beef and broccoli you get at a restaurant.

Course: Dinner
Cuisine: Chinese
Keyword: beef and broccoli, instant pot
Servings: 4
Calories: 269 kcal
Ingredients
  • 1 lb flank steak
  • 1/4 cup soy sauce
  • 2 Tbsp garlic
  • 1 Tbsp ginger
  • 1 Tbsp hoisin sauce
  • 1/2 cup water +2 Tbsp for thickening
  • 3 to 4 cups broccoli florets 1 head fresh or 10-12 oz frozen
  • 1/2 Tbsp corn starch for thickening
  • 2 Tbsp olive oil
  • sesame seeds optional
Instructions
  1. 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.

  2. When display reads "Hot" add olive oil and flank steak to the Instant Pot. Sauté for 1 to 2 minutes. Turn off pot.

  3. Add water to pot and use wooden spatula to scrape stuck pieces from the bottom of the pot.

  4. Pour sauce into pot over the beef. Secure the lid and make sure valve is turned to sealing.

  5. Cook on high pressure for 10 minutes. While beef is cooking, steam broccoli in microwave. Combine cornstarch with 2 tablespoons water in small bowl. 

  6. 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.

  7. Add cornstarch mixture to pot. Stir often and cook until sauce thickens. Add broccoli to pot and stir to combine.

  8. Serve over rice. Top with sesame seeds if desired.

Nutrition Facts
Instant Pot Chinese Beef and Broccoli
Amount Per Serving
Calories 269 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 960mg42%
Potassium 649mg19%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 28g56%
Vitamin A 425IU9%
Vitamin C 62mg75%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.