Instant Pot Beef and Broccoli
Make your takeout dreams come true any night of the week with this epic Instant Pot Beef and Broccoli recipe.
Nutrition Facts
Ingredients
Instructions
Start by mixing up the sauce. Add the soy sauce, hoisin, minced garlic, and red chili sauce to a bowl and whisk until combined. Set aside.
Next, place flank steak out on a cutting board and cover it with parchment paper. Use a meat tenderizer to tenderize the flank steak. Pound each side of the flank steak for 1-2 minutes or until it is 1/2 inch thick.
Slice your flank steak in half (hot dog way) and cut each half into about 3-inch long thin strips.
Turn on the Instant Pot's saute function and add olive oil to the pot. When olive oil is fragrant, add flank steak and cook for 2 minutes, stirring occasionally.
Turn off Instant Pot. Add sauce to the flank steak. Mix well and cover Instant Pot.
Cook the meat on high pressure for 8 minutes.
Quick release pressure and uncover Instant Pot. Transfer the broccoli to the pot with the flank steak.
Place the lid back on the Instant Pot and set the timer '0' minutes. The pressure will build and beep when it reaches full pressure. This is when you quick release the pressure again.
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Tips & Notes
If you would like to make this recipe spicier, add a few teaspoons of sriracha to the sauce.
You can use any type of steak that you would like for this recipe, we prefer flank steak. For saucier beef and broccoli, double the sauce ingredients.
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Reviews from the Original Source
Just made tonight and oh myyyyyy! The sauce is so good! Best beef & broccoli recipe I’ve ever tried. Added some rice and green onions on top! So so good!
This is WAY better than takeout. Simple and delicious.
Super easy and sooooo good. I don’t like spicy anything, and I think I could’ve added more chili sauce. Def will make this again!
THE SAUCE THOUGH. So, good! I made it on the stove top with no issues. Paired it with cauliflower rice. Reheats really well! This will be joining my regular meal rotation!
I really love this recipe and have made it quite a few times now. But for the life of me I cannot figure out step 8! Do you have an estimated amount of time it should take for the pressure to build up? A few times I’ve taken the broccoli out too early where it’s not cooked at all, or I’ve completely scorched everything from leaving it too long! Help!
I’ve made this several times and with different cuts of meat and it always works out perfectly! Delicious flavors and pairs fantastically with quinoa. Even my 2 year old loves it
This is possibly my husband's most-requested recipe. We LOVE it! I also skip the tenderizing step and the meat is still super tender. Also last time I subbed sriracha for the chili garlic sauce because that's what I had, and it was still delicious! Reheats very well for lunches throughout the week.
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