Instant Pot Beef and Broccoli

This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

Beef and broccoli has never been easier or better for you! My Instant Pot Beef and Broccoli recipe comes together in no time, using simple, low-carb ingredients for a flavor-packed meal just like your favorite takeout. But this time, you can feel great about eating it!

Keto Beef and Broccoli in the Instant Pot

Whenever my kids would ask for takeout dinner, what they really meant was Panda Express. And wouldn’t you know it, I always caved. My secret admission? I really love Panda Express beef and broccoli. Seriously, I just can’t get enough of it.

But you know me: if I love something, I’m going to try and make it myself! Even better if I can make the same dish I love but with ingredients that are friendly to the lifestyles and diets of the people I love. That’s where this keto beef and broccoli comes in! It’s a delicious, easy beef and broccoli recipe that the whole family can enjoy.

Don’t have an Instant Pot? Get out a skillet! While you’ll need to customize the cooking time, you can use the exact same ingredients and get great results. Try it out, and I promise you’ll love my Chinese beef and broccoli!

Why You’ll Love My Beef and Broccoli Recipe

• Keto Friendly: This delicious recipe is designed to be naturally low-carb, perfect for a keto meal! Not worried about carbs? I’ve included alternative ingredients too!
• Super fast: The Instant Pot makes this recipe come together so quickly, it’ll be done before you could even consider takeout!
• Customizable: Looking for a sweeter sauce? Add some honey or brown sugar! Want it saucier? Double the amount of broth and soy sauce. It’s so easy to make this exactly the way you like it!
• Uses budget cuts of beef: You can use super cheap cuts for this recipe and they’ll cook up great, so it’s a great way to use up cheap steak.

Beef and Broccoli Stir Fry Ingredients

• Flank steak or Chuck roast: Because this recipe uses very thin-cut steak, it’s the perfect way to use up tougher cuts like flank steak or chuck roast! However, you can use any cut; I’ve also used sirloin and New York steak.
• Broccoli florets: You’ll want bright, fresh broccoli for this recipe! Frozen doesn’t have the same chew and can turn out mushy instead of tender.
• Beef broth: Beef broth or beef stock will both work great. If you use stock, you won’t need as much cornstarch, as it’s naturally thicker.
• Garlic: I recommend fresh garlic cloves instead of garlic powder, but you can use the powder in a pinch.
• Fresh ginger: Fresh ginger is pretty much a must for the best flavor! It has so much more depth and bite than ground ginger.
• Vegetable oil: If you want, you can use other neutral oils like avocado oil or coconut oil. Just make sure it isn’t highly flavored.
• Onion powder: Onion powder has a nice sweetness that well flavors the meal! If you want, however, you can use fresh sliced onion to add to the veggie count.
• Crushed red pepper: Red pepper adds just that little bit of bite that keeps this dish bright and delicious!
• Fish sauce: The complex umami of fish sauce is hard to get anywhere else. Use it sparingly, as it has a very strong flavor. If you want, you can use oyster sauce instead, but it’s much thicker.
• Soy sauce or Coconut Aminos: Soy sauce pairs so well with steak and broccoli, they might as well be made for each other! If you can’t have soy, I recommend coconut aminos.
• Cornstarch or Arrowroot: Cornstarch, arrowroot powder, or tapioca starch will all work well to thicken the sauce. Use whatever you have on hand.
• Sesame seeds: A few sesame seeds on top are the perfect garnish and add a little toasted flavor to round it all out!
• Optional: Honey or brown sugar, rice wine vinegar, baking soda (if velveting; see notes below)

How to Make Beef and Broccoli

1: (Optional) Velvet Beef

Slice the beef, then place it in a large bowl. Sprinkle 1½ teaspoons of baking soda over the beef and toss well, then let it marinate 30 minutes. Once marinated, rinse the beef and pat it dry.

2: Saute the Beef

Turn the Instant Pot to Saute mode, and add the oil. Once hot, add the beef in batches, making sure not to overcrowd the pot. Cook until browned on all sides, then remove to a plate.

3: Make the Sauce

Combine the ginger, garlic, onion powder, crushed chili pepper, beef broth, soy sauce or aminos, and 2-3 Tablespoons of fish sauce (to taste) in a bowl. Mix well, then add to the pot and add the beef back in. Stir well.

4: Pressure Cook

Secure the lid on to the Instant Pot, then cook for 10 minutes on HIGH. While it cooks, very briefly steam or boil the broccoli, cooking for no longer than 3 minutes.

5: Release Pressure

Carefully quick release the pressure, guarding your hand with a dish towel or oven mitt in case of hot steam.

6: Thicken the Sauce

Combine the arrowroot or corn starch with a splash of cold water and stir into a cornstarch slurry. Add to the beef and stir until the sauce thickens.

7: Add Broccoli

Add the cooked broccoli into the pot, and mix so the broccoli is coated with sauce.

8: Garnish and Serve!

Garnish the dish with sesame seeds and additional crushed red pepper, and serve! Best served with cauliflower rice or white rice!

Isabel’s Instant Pot

I have a busy life, so I love being able to rely on my Instant Pot when I just want a quick dinner. My Instant Pot recipes are all made in this pressure cooker!

Get the Same One

photo courtesy of Instant on Amazon

Keto Beef and Broccoli Tips

• If you’ve got one, you can also make this recipe easily in a wok! Use the same ingredients and the same basic steps, but instead of pressure cooking the beef, stir fry it in the wok over high heat before adding in the broccoli and thickening the sauce.
• The secret to tender beef is cutting the strips against the grain. Try to choose beef that doesn’t have a ton of marbling; the low cook time means it won’t melt the fat, so you’ll want lean cuts.
• You can flavor the dish even more by using a teaspoon of sesame oil, white rice vinegar, or add more veggies like snow peas and carrots.
• You can just as easily make this recipe with chicken instead of beef. I’ve also tried it with pork and it was delicious.

Storing Leftover Instant Pot Beef and Broccoli

• Refrigerator: Pack leftovers into an airtight container and store in the fridge for 4 days. I often like it even more the day after, as the broccoli has a chance to soak up the sauce!
• Freezer: You can absolutely freeze leftovers for later! I prefer to store leftovers in plastic bags so I can squeeze out as much air as possible, then place in the freezer for up to 3 months. Be warned, the broccoli will be softer when reheated.
• Thawing: The best way to thaw frozen broccoli and beef is to let it rest in the fridge overnight. You can also quick-thaw it in a cold water bath, changing out the water every 30 minutes.
• Reheating: Personally, I prefer to reheat this dish by placing it in a pan over medium heat until steamy, but you can also microwave it until warm. Either way, I recommend adding a dash more neutral oil, soy sauce, or water to add moisture.

Beef and Broccoli Recipe FAQ

Delicious Keto Recipes

• Keto Hamburger Casserole
• Keto Egg Roll in a Bowl
• Keto Breakfast Egg Bites
• Garlic Butter Steak Bites
• Stuffed Peppers

If you enjoyed the recipe, leave a comment and a rating below!

Recipe

Chinese Beef and Broccoli

Isabel Laessig

My keto-friendly Beef and Broccoli recipe is the healthy takeout alternative you've been looking for, and the Instant Pot makes it so easy!

No ratings yet

Print Recipe Pin Recipe Share by Email

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American, Chinese

Servings 6

Calories 212 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 1 pound flank steak or chuck roast, finely sliced against the grain
• 1 pound broccoli florets about 2⅔ cups
• ½ cup beef broth
• 2 cloves garlic minced
• ½ tablespoon fresh ginger minced or grated
• 3 tablespoons vegetable oil
• 1 tablespoon onion powder
• 1 teaspoon crushed chili pepper
• 2-3 tablespoons fish sauce
• ¼ cup coconut aminos or soy sauce
• ½ tablespoon arrowroot powder to thicken the sauce
• sesame seeds optional, for garnish
• 1½ teaspoons baking soda optional

Instructions

 

• (Optional) Slice the beef, then place it in a large bowl. Sprinkle 1½ teaspoons of baking soda over the beef and toss well, then let it marinate 30 minutes. Once marinated, rinse the beef and pat it dry.
  1½ teaspoons baking soda, 1 pound flank steak
• Turn the Instant Pot to Saute mode, and add the oil. Once hot, add the beef in batches, making sure not to overcrowd the pot. Cook until browned on all sides, then remove to a plate.
  3 tablespoons vegetable oil
• Combine the ginger, garlic, onion powder, crushed chili pepper, beef broth, soy sauce or aminos, and 2-3 Tablespoons of fish sauce (to taste) in a bowl. Mix well, then add to the pot and add the beef back in. Stir well.
  ½ cup beef broth, 2 cloves garlic, ½ tablespoon fresh ginger, 1 tablespoon onion powder, 1 teaspoon crushed chili pepper, 2-3 tablespoons fish sauce, ¼ cup coconut aminos
• Secure the lid on to the Instant Pot, then cook for 10 minutes on HIGH. While it cooks, very briefly steam or boil the broccoli, cooking for no longer than 3 minutes.
  1 pound broccoli florets
• Carefully quick release the pressure, guarding your hand with a dish towel or oven mitt in case of hot steam.
• Combine the arrowroot or corn starch with a splash of cold water and stir into a cornstarch slurry. Add to the beef and stir until the sauce thickens.
  ½ tablespoon arrowroot powder
• Add the cooked broccoli into the pot, and mix so the broccoli is coated with sauce.
• Garnish the dish with sesame seeds and additional crushed red pepper, and serve! Best served with cauliflower rice or white rice!
  sesame seeds

Final StepPlease leave a rating and comment below to tell me what you think of the recipe! This helps me know which recipes you’re looking for, so I can continue to provide you with high-quality recipes at no cost.

Notes

• If you’ve got one, you can also make this recipe easily in a wok! Use the same ingredients and the same basic steps, but instead of pressure cooking the beef, stir fry it in the wok over high heat before adding in the broccoli and thickening the sauce.
• The secret to tender beef is cutting the strips against the grain. Try to choose beef that doesn’t have a ton of marbling; the low cook time means it won’t melt the fat, so you’ll want lean cuts.
• You can flavor the dish even more by using a teaspoon of sesame oil, white rice vinegar, or add more veggies like snow peas and carrots.
• You can just as easily make this recipe with chicken instead of beef. I’ve also tried it with pork and it was delicious.

Nutrition

Calories: 212kcalCarbohydrates: 9gProtein: 19gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 45mgSodium: 1117mgPotassium: 549mgFiber: 2gSugar: 2gVitamin A: 571IUVitamin C: 68mgCalcium: 63mgIron: 2mg

Keyword beef and broccoli, beef and broccoli recipe, instant pot beef and broccoli, keto beef and broccoli