Instant Pot Asian Beef and Broccoli Stir Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef strips and crisp broccoli cooked quickly in an Instant Pot with a savory soy-ginger sauce. This asian-inspired instant pot ready in about 30 minutes pairs pound flank steak, thinly sliced, broccoli florets, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Set Instant Pot to sauté mode and heat 2 tbsp vegetable oil. Add 1 pound thinly sliced flank steak and sear for 2-3 minutes until browned but not fully cooked. Remove and set aside.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the pot, sautéing for 30 seconds until fragrant.
  3. Step 3: Pour in 1/3 cup soy sauce, 1/2 cup beef broth, and 2 tbsp brown sugar. Stir to dissolve sugar.
  4. Step 4: Return beef to the pot and close the lid. Cook on high pressure for 5 minutes, then quick release the pressure.
  5. Step 5: Open the lid and add 4 cups broccoli florets. Mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the pot along with 1 tsp sesame oil.
  6. Step 6: Set Instant Pot to sauté mode again and cook for 3-4 minutes, stirring constantly until the sauce thickens and broccoli is tender-crisp.
  7. Step 7: Serve topped with 2 sliced green onions and 1 tbsp sesame seeds over steamed rice if desired.

Equipment for this recipe

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Frequently asked questions

How long does Instant Pot Asian Beef and Broccoli Stir Fry take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Asian Beef and Broccoli Stir Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in Instant Pot Asian Beef and Broccoli Stir Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Asian Beef and Broccoli Stir Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Asian Beef and Broccoli Stir Fry?

Asian instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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