Name: Easy Ginger Garlic Instant Pot Beef and Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 1 tbsp neutral oil; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 12 oz flank steak, cut into strips or cubes; 1/4 cup water (for deglazing); 1/4 cup reduced-sodium soy sauce; 1 tsp brown sugar or honey; 1 tsp toasted sesame oil; 3/4 cup water or beef broth; 1 tbsp cornstarch mixed with 1 tbsp water (slurry); 12 oz steamed broccoli florets; 1 tsp sesame seeds (optional garnish); Cooked rice, for serving

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I think of this recipe as my homemade take on Chinese takeout—beef and broccoli cooked quickly and conveniently in an Instant Pot with bold ginger-garlic flavor, ready in just about 30 minutes. Easy Ginger Garlic Instant Pot Beef and Broccoli

Why You’ll Love This Recipe

I have dinner on the table fast—this Instant Pot version is ready in around 30 minutes, perfect for busy weeknights.
It’s kind to my wallet—home-cooked costs much less than ordering in, and I choose quality ingredients.
I only need simple pantry staples plus fresh produce—easy to shop for.
Healthier than ordering takeout—I control oil and salt, and it’s packed with protein and veggies.
It’s all one-pot—less cleanup and more time to enjoy dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

neutral oil – 1 tbsp
garlic cloves, minced – 3
fresh ginger, grated – 1 tbsp
flank steak, cut into strips or cubes – 12 oz
water for deglazing – ¼ cup
reduced-sodium soy sauce – ¼ cup
brown sugar or honey – 1 tsp
toasted sesame oil – 1 tsp
water or beef broth – ¾ cup
cornstarch blended with water – 1 tbsp cornstarch + 1 tbsp water
steamed broccoli florets – 12 oz
sesame seeds (optional garnish) – 1 tsp
cooked rice for serving

directions

Sauté Aromatics
I select SAUTE on the Instant Pot, add the neutral oil, then garlic and ginger, cooking about 30 seconds until fragrant.
Brown the Beef and Deglaze
I add the steak pieces and brown on all sides. Then I pour in ¼ cup water to deglaze, scraping up browned bits from the bottom.
Add Sauce Ingredients and Pressure Cook
I stir in soy sauce, brown sugar (or honey), sesame oil, and ¾ cup water or broth. I cancel SAUTE, seal the lid, set to PRESSURE COOK/HIGH for 8 minutes. After pressure builds (about 5 min), cooking starts. Then I release steam quickly when done.
Thicken the Sauce
With the pot open, I re-select SAUTE, stir in the cornstarch slurry, and cook—stirring constantly—until the sauce turns glossy and thick (1–2 min). If too thin, I add more slurry.
Finish with Broccoli, Serve, and Garnish
I turn off the pot, gently stir in steamed broccoli, then serve over rice. I sometimes finish with a drizzle of sesame oil and sprinkle with sesame seeds.

Servings and timing

Preparation time: 10–15 minutes
Cooking time: 15–20 minutes
Total time: 25–35 minutes
I estimate this makes about 4 servings (based on ingredient amounts and typical portion sizes).

storage/reheating

Keep fresh: I refrigerate in an airtight container for up to 4 days—storing rice separately keeps its texture. The sauce may thicken, which is normal.
Freeze: I cool it completely before freezing in freezer-safe containers. It keeps well up to 3 months, though the broccoli may be a bit softer afterward.
Reheat: I microwave for 2–3 minutes, stirring halfway, or reheat on the stove. If the sauce is too thick, I add a splash of water or broth. I always heat the rice separately for best texture.

Variations

Beef choice: I usually use flank steak, but sirloin, skirt, ribeye (for indulgence), or thinly sliced chuck (budget) also work—just slice against the grain for tenderness.
Sauce swaps: For gluten-free, I swap soy sauce for tamari; coconut aminos work too (sweeten less).
Sweetener swap: I use brown sugar, but honey, maple syrup, or even white sugar are fine in the same amount.
Ginger swap: No fresh? I substitute 1 tsp ground ginger.
Veggie swaps: Instead of broccoli, I might use snap peas, green beans, or cauliflower—just steam separately and add at the end.
Thickener: Arrowroot powder replaces cornstarch 1:1. Or I use 2 tsp flour mixed with water.
Oil alternative: I use any neutral oil—canola, grapeseed, or light olive oil work.

FAQs

1. What cut of beef works best for this recipe?

I prefer flank steak because it’s lean and cooks fast, but sirloin, skirt steak, or even ribeye can work. I always slice against the grain to keep the meat tender. Chuck works on a budget if trimmed and sliced thin.

2. Can I make this recipe gluten-free?

Absolutely—I swap tamari for soy sauce. Coconut aminos are another option, but I reduce the sweetener to compensate for their sweetness.

3. What can I use if I don’t have fresh ginger?

I use 1 tsp ground ginger whenever fresh isn’t on hand. It gives good flavor, though slightly different from fresh.

4. How do I keep the broccoli from getting mushy?

I steam the broccoli separately and add it after cooking. That way it stays bright and crisp. Adding it too early makes it limp and overcooked.

5. What if my sauce doesn’t thicken?

I usually add the cornstarch-water slurry while SAUTÉING. If it’s still thin after a minute or two, I mix another slurry and stir until glossy and thick.

Conclusion

I love how this Instant Pot beef and broccoli brings takeout-style flavor to my table in around 30 minutes. The hands-on time is minimal, cleanup is easy, and variations let me customize to what I have on hand. It’s become a weekday cornerstone in my cooking, and I think it might become one for you too—easy, flavorful, and totally satisfying.

Easy Ginger Garlic Instant Pot Beef and Broccoli