This Instant Pot Beef and Broccoli is easy to put together, has simple and healthy ingredients, and cooks up in under 10 minutes, yet has all the same flavor as the takeout version you know and love. Plus, it’s naturally gluten free!
1 1/4 lb beef flank steak, cut into thin stir fry style strips*
3 garlic cloves, thinly sliced
1” knob of ginger finely chopped
2 tbsp neutral oil
1/2 cup water
2 tsp sugar
3 tbsp tamari
2 tbsp Mirin
1/4 tsp five spice powder (also called Chinese five spice powder)
1 tsp sesame oil
1/4 tsp pepper
3–4 tbsp corn starch or arrowroot powder
1 small head of broccoli, cut into florets
*Optional 2 tsp baking soda – see note
Make the sauce by mixing the water, sugar, tamari, Mirin, five spice powder, pepper and sesame oil in a small bowl and set aside.
Set the Instant Pot to saute mode and add the oil to heat
Add the ginger and garlic and saute until lightly browned and fragrant, stirring often
Press cancel/off and at this point if you’ve tenderized your meat, make sure it is rinsed and patted dry before adding to the instant pot.
Add the sauce to the instant pot, stirring to coat the beef, and then close the lid, making sure the pressure valve is sealed, and set the Instant Pot to manual high pressure and cook for 10 minutes.
While the beef cooks, lightly steam the broccoli until just tender.
When the Instant Pot is done cooking, use the quick release to depressurize the pot, and open the lid.
Spoon out at least half the sauce into a bowl, and whisk in the corn starch, beginning with 3 tbsp. Add the sauce mix back into the pot, along with the broccoli, and mix well to combine.
If at this point you want a thicker sauce, you can slowly sprinkle in up to 1 tbsp more and toss to combine. Keep in mind though that the sauce does thicken while it continues to cook, so be conservative with the corn starch so the dish doesn’t dry out too much.
When sauce is desired thickness and beef & broccoli are well coated, turn off the Instant Pot and enjoy beef & broccoli over rice, quinoa or cauliflower rice.
Since flank steak is the one of the more economical cuts of meat, it can be a bit tough. If you would like to tenderize it, simply sprinkle 2 tsp of baking soda over the beef and toss to coat, allowing to sit for 30 minutes, and then rinse and pat dry.
Keywords: Instant Pot Beef and Broccoli, Chinese Takeout recipes, Instant Pot Chinese recipes