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.
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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
Erica says
Very VERY good! Will be making again and again!
Kacie says
Wow! This was delicious. I followed this recipe exactly, and took the chance that it wouldn’t work out like above commenters. I was skeptical that it would only take 4 minutes, but it turned out great! I think the key is to quickly replace the lid after adding the veggies, as my rice was cooked perfectly. Thank you so much for sharing this easy, delicious recipe. My 3-year old will loves it, too.
Karen says
When the broccoli and peppers are added am I to press “steam” or just put lid back on and the stream from the bed and rice will cook it?
Taylor Stinson says
Just put the lid back on and the steam from the rice will cook it 🙂
Brian says
Followed this recipe and jasmine rice was uncooked pot still full of liquid
Taylor Stinson says
Did you follow the recipe exactly? Wondering if you have a different sized Instant Pot or used different rice or cook time. There should be no extra liquid especially after sitting for an extra 5-10 minutes.
Michaela says
I just tried this recipe with brown rice and the rice was not cooked at all. Any tips?
Taylor Stinson says
Hey Michaela…this recipe is not meant to be used with brown rice, it takes much longer to cook.
Mystic says
Can this be made with farro or quinoa?
Taylor Stinson says
You could try quinoa although I cannot guarantee results since I haven’t tried it myself!
Tara R says
I want to put the rice in a separate bowl on top of a trivet. How much water would I need to put in the pot since I’m making the rice on top of everything separately?
Taylor Stinson says
Hey Tara – unfortunately I don’t have experience doing this and it’s a very substantial change to the recipe so I could not tell you. Sorry about that!
Victoria C says
Hi there, I’m new to your website and really enjoying looking through your IP recipes. I’m trying to combine the freezer cooking method with IP and would like to know whether you have any experience with sticking these same ingredients frozen in the IP? I’m wondering how much I would need to adjust the 4 min cooking time you mention. Thanks for the help!
Taylor Stinson says
Hey Victoria – unfortunately I don’t have much experience with freezer cooking and the Instant Pot. This website has a lot of good info about this style of cooking and lots of great recipes suited to that though! https://thefamilyfreezer.com/2018/06/26/how-to-make-crockpot-freezer-meals-in-an-instant-pot/
Deb says
I used uncooked rice and it wasn’t cooked by the time the beef was. Then when I put more time in, it burned. Any tips?
Taylor Stinson says
Hey Deb – sometimes it depends on the way everything was layered in and letting the rice mixture sit an extra 5-10 minutes allows for extra liquid to absorb. Sometimes it also depends on the brand of rice strangely enough. I rarely advise cooking extra because any time you stir something and cook more you are not allowing any air pockets that are needed for the pot to pressurize fully if that makes sense. Sorry to hear you had trouble!
Danielle Culver says
In this recipe is it cooked or uncooked rice?
Taylor Stinson says
Hey Danielle! I used uncooked jasmine rice in this recipe 🙂