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Instant Pot Mongolian Beef and Broccoli

So tender and tasty you will never want to order Chinese take-out again!

Inside: A quick and easy Instant Pot Beef and Broccoli recipe that is so tender you will never want to order Chinese take-out again!

There are two things in my kitchen I am falling more and more in love with every single day.

If it isn’t obvious, those two things are:

My Instant Pot and homemade Chinese food.

So this week when I finally figured out how to make my favorite take-out meal, Mongolian beef and broccoli in my pressure cooker, I was just too stinking excited.

Usually, Tuesday nights are take-out nights around here.

I would love to say that we participate in Taco Tuesday every single Tuesday, but truth be told, most Tuesdays are so hectic around here that they in all honesty are take-out Tuesdays.

After speech therapy and swimming lessons most Tuesdays we swing by the Panda. It’s so predictable that they even have our order memorized. One order of Pineapple Chicken, a couple of orders of orange chicken, and one family-sized beef and broccoli.

Instant Pot Beef and Broccoli Recipe

But this week before we ran out the door I decided to give this recipe a try with a – hey honey doesn’t let the house burn down – as I ran out the door.

And OMG guys, this beef and broccoli pressure cooker recipe was so worth the minimal effort it took.

Goodbye Panda and HELLO homemade.

How To Make Instant Pot Mongolian Beef with Broccoli Recipes?

I think we might just have a new Tuesday tradition 😍

Instant Pot Mongolian Beef and Broccoli

A quick and easy Instant Pot Beef and Broccoli recipe that is so tender you will never want to order Chinese take-out again!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Mongolian
Servings 4
Calories 6305 kcal


  • 1 Instant pot


  • lbs beef flank steak, cut into strips
  • c beef stock
  • 3-4 cloves garlic, finely minced
  • ½ c gluten-free soy sauce
  • 1 T honey
  • 2 T toasted sesame oil
  • Salt and black pepper, to taste
  • 2 T arrowroot
  • 1 14 oz bag frozen broccoli florets
  • 3 c brown rice, cooked
  • 3 c toasted sesame seeds (optional)


  • Add flank steak to Instant Pot.
  • In a medium glass bowl, whisk beef stock, garlic, soy sauce, honey, and sesame oil. Season with salt and black pepper, to taste. Pour mixture on top of beef.
  • Cover Instant Pot, lock lid, and seal vent.
  • Cook on "Manual/High" for 10 minutes. Quick release once done cooking.
  • Remove ¼ cup of liquid and stir in the arrowroot. You could also substitute the arrowroot for 2 T. of cornstarch. Use a fork or whisk to combine it together. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits.
  • Add the broccoli (frozen or fresh) to a microwave safe bowl with 1 cup of water. Microwave on high for for five minutes.
  • Drain and stir broccoli into the beef mixture.
  • Serve over white rice or brown rice and enjoy!



Garnish with some toasted sesame seeds before serving, if desired.


Serving: 6gCalories: 6305kcalFat: 228gProtein: 595gCarbohydrates: 434g
Keyword Instant Pot Mongolian Beef and Broccoli
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p.s. Not throwing this beef and broccoli recipe into your Instant Pot right this moment? Then pin this post so you can easily find this recipe when you need it! Share This!


The food we cook is a reflection of our love for each other and for the things that nourish us. We want to share what we know with others, too, so that they can experience the warmth of a home-cooked meal from those who love them best.

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