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Easy Instant Pot Chinese Beef Recipes

Easy Instant Pot Chinese Beef Recipes

Tender soy-garlic beef made fast in the Instant Pot, finished with broccoli in a glossy, savory sauce. Weeknight takeout vibes, no delivery needed.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

Main Ingredients

  • 1.5 tbsp vegetable oil
  • 2 lb beef chuck, cut into 1-inch pieces
  • 0.25 tsp kosher salt add more to taste after cooking
  • 0.5 tsp freshly ground black pepper
  • 1 cup chopped yellow onion
  • 4 tsp minced garlic
  • 2 tsp minced fresh ginger
  • 1 cup low-sodium beef broth
  • 0.5 cup low-sodium soy sauce
  • 3 tbsp packed brown sugar
  • 1.5 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp crushed red pepper flakes reduce for less heat
  • 3 tbsp cornstarch for thickening
  • 3 tbsp cold water to make slurry
  • 4 cup broccoli florets fresh or frozen
  • 0.5 cup sliced green onions
  • 1 tbsp sesame seeds for garnish

Instructions

Preparation Steps

  • Whisk broth, soy sauce, brown sugar, rice vinegar, hoisin, sesame oil, red pepper, and black pepper in a bowl.
  • Set Instant Pot to Sauté. Warm the oil until shimmering.
  • Brown the beef in two batches, 3–4 minutes per batch. Transfer to a plate.
  • Sauté onion for 2 minutes. Stir in garlic and ginger; cook 30 seconds until fragrant.
  • Splash in 2–3 tablespoons of the sauce to deglaze, scraping up browned bits.
  • Return beef and any juices. Pour in remaining sauce. Lock lid and set to High Pressure for 30 minutes.
  • Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
  • Mix cornstarch with cold water. Switch to Sauté, stir in slurry, and simmer until thickened, 2–3 minutes.
  • Fold in broccoli and cook until crisp-tender, 2–3 minutes. Season with salt to taste.
  • Stir in green onions. Top with sesame seeds and serve over rice or noodles.

Notes

Swap broccoli with snow peas or bok choy, adding them at the end to keep them crisp. For a citrusy twist, grate in a little orange zest with the slurry. Leftovers keep well up to 4 days refrigerated or 2 months frozen; reheat gently with a splash of broth.
This recipe is an original creation inspired by classic Easy Instant Pot Chinese Beef Recipes flavors. All ingredient ratios and instructions are independently developed.