This Instant Pot Beef and Broccoli is made up of tender beef and crisp broccoli tossed in a sticky, sweet and spicy sauce. A quick version of a take-out classic!
Prep Time45mins
Cook Time30mins
Total Time1hr15mins
Course: Dinner, Lunch
Cuisine: Chinese
Keyword: broccoli florets, flank steak, instant pot
In a large bowl, whisk together soy sauce, 1/2 cup broth, sugar, hoisin, vinegar, oil, red pepper flakes, ginger, and garlic until well combined.
Stir in steak, then cover and let marinate at room temperature for 30 minutes or (preferably) in the fridge for up to 8 hours.
Pour steak and marinade into your 6 quart Instant Pot.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook on HIGH pressure for 6 minutes.
When the time is up, allow a natural release for 15 minutes, then flip the valve to release the remaining pressure.
Hit SAUTE on the Instant Pot.
In a small bowl, whisk together cornstarch and remaining 1/4 cup broth until smooth, then slowly whisk into the Instant Pot.
Stir in the broccoli, then cover and let sit for 10 minutes (or until the broccoli is cooked to your liking and the sauce has thickened to your liking).
Taste and re-season, if necessary, then serve over rice with chopped green onions and enjoy!
*As listed, the broccoli is pretty crisp. If you like softer broccoli, cut the florets into bite sized pieces and cook longer than 10 minutes, if necessary.