Skip the Chinese takeout and make this Classic Instant Pot Beef and Broccoli Recipe (Pressure Cooker Beef and Broccoli) at the comfort of your home! Crunchy broccoli with tender & juicy beef drowned in deep garlicky fragrance and lingering savory flavors. Comfort food at its best! Yum!!

Chinese Beef and Broccoli is seriously some classic favorite comfort food – tender, juicy beef soaked in deep savory garlicky sauce, paired with crunchy broccoli. Just perfect over mouthful of warm, fluffy rice. yum~ Normally, we use flank steak to make Beef and Broccoli Stir Fry in the wok because it has strong beefy flavors. However, the trade off is it’s a very lean cut of beef with long muscle fibers and little marbled fat. So, we were curious to see how it’ll turn out in the pressure cooker. Many moons ago, we’ve experimented with pressure cooking flank steak in Instant Pot Pressure Cooker. Check out the Instant Pot Beef and Broccoli Experiment here: Easy Beef and Broccoli Stir Fry

We were sad to find the flank steak meat chewy, tough, and essentially overcooked, even when we only pressure cooked it for only 1 minute with High Pressure. It was only after pressure cooking the flank steak strips for 35 mins that the meat was tender. But this was no celebration! It was tender simply because the meat’s fiber has broken down after prolonged pressure cooking. And the beefy flavors have all gone to the sauce. 🙁 So, we’ve modified the Beef and Broccoli recipe to use chuck roast instead. The results were marvelously delicious!! 😀 *Pro Tip: Remember it’s critical to pick a well marbled chuck roast.

You’ll Enjoy Instant Pot Beef and Broccoli Because: Deliciously comforting Chinese dish that you can easily make at home!

Simple & healthy ingredients that create bold Asian flavors

Crunchy broccoli & tender, moist, juicy beef soaked in yummy garlicky sauce

Great for weeknights, serving a crowd, potluck, meal prep, kids…

SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Ingredients for Instant Pot Beef and Broccoli 2 pounds (750g) well marbled chuck roast steak, 2 inches thick

chuck roast steak, 2 inches thick 1 head (383g) broccoli, chopped into large florets

4 garlic cloves, roughly minced

1 tablespoon (15g) ginger, roughly diced

1 tablespoon (15ml) peanut oil

Black pepper, salt, and brown sugar to taste Chicken Stock Mixture: 1 cup (250ml) unsalted chicken stock

2 tablespoons (30ml) regular soy sauce

1 tablespoon (15ml) dark soy sauce

½ tablespoon (7.5ml) oyster sauce

1 teaspoon five spice powder

¼ teaspoon sesame oil Thickener: 2 – 3 tablespoons cold water + 2 ½ tablespoons (22.5g) cornstarch

Instructions for Instant Pot Beef and Broccoli Step 1

Prepare Pressure Cooker Heat up your pressure cooker over medium high heat Instant Pot: press Sauté button and click Adjust button to go to Sauté More function Make sure your pot is as hot as it can be Instant Pot: wait until the indicator says HOT

Step 2

Prep Ingredients While the pressure cooker is heating up, you can prepare the ingredients as indicated. *Pro Tip: You should have about 24 mins including the time for browning the chuck steak.

Step 3

Brown Chuck Steak Season one side of chuck steak lightly with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Lightly season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board.

Step 4

Make Chicken Stock Mixture While the chuck steak is browning in pressure cooker, mix 2 tbsp (30ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, ½ tbsp (7.5ml) oyster sauce, 1 tsp five spice powder, ¼ tsp sesame oil, and 1 cup (250ml) unsalted chicken stock in a glass measuring cup.

Step 5

Sauté Ginger & Garlic Add diced ginger and minced garlic to the pressure cooker. Sauté for roughly 90 seconds until fragrant. Do not let the garlic burn.

Step 6

Deglaze Pour in the Chicken Stock Mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.

Step 7

Cut Chuck Steak After deglazing, cut the chuck steak into ⅛ inch thick beef slices. *Pro Tip: Since chuck roast grains run in different directions, slice it against the grain the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged in the cooking liquid.

Step 8

Pressure Cook Beef Slices Optional Step to Make Pot-in-Pot Rice: Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack. Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water. Close lid and pressure cook at Pressure Cooking Method: High Pressure for 12 minutes, then 12 minutes Natural Release (after pressure cooker finished cooking, wait 12 minutes then carefully release the remaining pressure) Turn off the heat. Open the lid carefully.

Step 9

Thicken Sauce Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water. Mix it in one third at a time until desired thickness.

Step 10

Cook Broccoli While the sauce is boiling, partially submerge the broccoli florets in the sauce mixture in pressure cooker. Turn off the heat by pressing Cancel Button, then switch to keep warm mode by pressing Keep Warm Button. Close the lid immediately (with venting knob in venting position). Wait 3 – 3.5 minutes before opening the lid again. The broccoli should be cooked by then. If not, give it a few quick stirs. Taste and adjust the seasoning with more five spice powder, kosher salt and brown sugar if necessary.

Step 11

Serve Instant Pot Beef and Broccoli Serve Beef & Broccoli immediately with jasmine rice or other main & side dishes. Enjoy~

Cooking Tips for Instant Pot Beef and Broccoli 1. Why are we browning the chuck steak as a whole before cutting it up? Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.

Browning the chuck steak as a whole retains more moisture due to less surface area. Brown Faster & Better: Since maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew.

Since maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew. Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish. 2. Can I use other beef cuts for this recipe?

Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!!