This Instant Pot Beef and Broccoli with Rice is a takeout-inspired 30-minute dinner idea that comes together with pantry staples.
Ingredients and substitutions
- Olive oil – use any neutral cooking oil like canola oil, avocado oil or grapeseed oil.
- Steak strips – steak strips are preferred but you can use any cut of beef that you have on hand. Note that this may alter the cooking time.
- Garlic – freshly minced garlic is best but jarred minced garlic or garlic powder would work too.
- Ginger – fresh grated ginger is preferred. Ground ginger powder will work in a pinch.
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Hoisin sauce – garlic teriyaki sauce or oyster sauce can be used instead.
- Water – beef broth is a great and flavourful alternative to water.
- Jasmine rice – any white rice such as long grain rice or basmati can also be used. Keep in mind that different kinds of rice have different cooking times.
- Broccoli – use any vegetable of your choice.
- Red pepper – use any bell pepper or replace with another vegetable.
- Sesame seeds – to garnish. You can leave these off if you don’t have any on hand.
How to make beef and broccoli in the Instant Pot
Step 1: Cook rice and steak in Instant Pot.
Add olive oil, steak strips, garlic, ginger, soy sauce, hoisin sauce, water and rice to Instant Pot in that order. Gently press rice into the liquid so it's covered, but do not stir the entire mixture or you may cause the burn message. Cook on high pressure.
Step 2: Steam broccoli.
Add broccoli to a large bowl of water and microwave, then drain.
Step 3: Do a quick release of the pressure.
Step 4: Add in vegetables.
Add in the broccoli and red pepper, stirring gently to combine. Place the lid back on the Instant Pot and let sit. Garnish with sesame seeds and serve!
What to serve with beef and broccoli
Here are some ideas on what to serve with your Instant Pot beef and broccoli:
- Rice: This recipe includes white rice, but you could cook the beef and broccoli without the rice and serve with a side of brown rice, cauliflower rice or quinoa.
- Vegetables: Serve with some brussels sprouts, glazed carrots, crispy green beans or steamed veggies.
- Side dishes: Serve with spring rolls, egg rolls or quinoa salad.
Frequently Asked Questions
I used jasmine rice for this recipe, but you can use any other kind of white rice like basmati rice. If you want to use another variety of rice entirely like brown rice, I'd suggest cooking it separately.
Steak strips are best for this Instant Pot beef and broccoli because they cook the fastest. You can use another cut of beef like skirt steak or sirloin steak, but I'd recommend cutting it up into thin strips so it cooks evenly.
I've never tested this recipe with chicken, but you can try making it with diced chicken breasts, you'd just have to increase the cooking time to 5 minutes.
The Instant Pot is a great way to ensure your steak turns out perfectly tender every time! If you want your steak to be even more tender, you could let it soak in a baking soda and water mixture for about 30 minutes before cooking.
To make this Instant Pot beef and broccoli gluten-free, all you have to do is swap out the soy sauce for coconut aminos or tamari.
Storing and reheating
Leftovers of this Instant Pot beef and broccoli will last in the fridge for up to 5 days, making it a great meal prep recipe! Store individual servings in glass meal prep containers so that it’s easy to reheat. Just sprinkle some water over top of the beef to keep it from drying out and then microwave it for 1 to 2 minutes or until heated through. Easy-peasy!
Freezing this recipe
This delicious beef and broccoli Instant Pot recipe will freeze great, making it the perfect choice for lazy-day freezer dinners. Once cooled to room temperature, freeze the leftover beef and broccoli for up to 3 months. I recommend storing individual servings in glass meal prep containers for easy reheating.
When you’re ready to enjoy, defrost in the fridge overnight then reheat as normal. You can also reheat this dish right from frozen by sprinkling some water over top to and microwaving for 5 to 6 minutes, stirring halfway through.
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More Instant Pot recipes
Meal Prep Tools
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- I get grass-fed beef from my monthly Butcher Box.
- Grab some glass meal prep bowls for your leftovers.
- **Get my full list of tools here**
Instant Pot Beef and Broccoli with Rice
Ingredients
- 1 tbsp olive oil
- 1 lb stir-fry steak strips
- 4 cloves garlic minced
- 1 tbsp fresh ginger, grated
- 1/4 cup reduced sodium soy sauce
- 1/4 cup hoisin sauce
- 1 cup water
- 1 cup jasmine rice
- 1 head Broccoli
- 1 red pepper, diced
- Sesame seeds for garnish
Instructions
- Add olive oil, steak strips, garlic, ginger, soy sauce, hoisin sauce, water and rice to Instant Pot in that order. Gently press rice into the liquid so it's covered, but do not stir the entire mixture or you may cause the burn message.
- Cook on high pressure for 4 minutes. Instant Pot will take about 10-15 minutes to come to pressure, then pressure cook the 4 minutes so overall cooking time is closer to 20 minutes.
- Meanwhile, add broccoli to a large bowl of water and microwave for 8 minutes, then drain.
- Do a quick release of the pressure and open the lid when pressure gauge has dropped.
- Add in broccoli and red pepper, stirring gently to combine. Place lid back on Instant Pot and let sit for 5-10 minutes to let the red pepper cook (it gets overcooked if you pressure cook it so we lightly cook it this way). Serve with a bit of sesame seeds on top and enjoy!
Comments & Reviews
Christel says
Really delicious recipe! Very easy to prep and cooked very fast in the instant pot, this was a fantastic Monday night meal! I had a yellow onion that needed to be used so I cut that up and threw it in with the beef in the first step and I think it was a nice way to get some extra veggies. When it was cooked the onions turned out very soft and soaked up all the flavour of the sauce (tasted like they had been sautéed stove top).
I also used steak that we had leftover from the night before on the BBQ (the steaks we’re just seared on the outside and nice and pink on the inside so when I sliced it up, it cooked up nicely–was not over done at all and I followed the recipe to a T.
Will definitely make this again–thanks for this great recipe 🙂
Taylor Stinson says
Thanks so much for leaving your review, Christel! I’m so happy you enjoyed 🙂