Why You’ll Love this Juicy Pressure Cooker Beef & Broccoli
This pressure cooker beef and broccoli recipe is a game-changer for busy weeknights when you’re craving takeout but don’t want to leave the house. I’m talking tender chunks of beef that practically melt in your mouth, perfectly cooked broccoli with just the right amount of crunch, and a savory sauce that’ll have you licking your plate clean.
What’s not to love about a dish that’s ready in a fraction of the time it takes for delivery? The pressure cooker works its magic, infusing the meat with all those delicious Asian flavors—soy sauce, ginger, garlic, and a hint of sweetness from brown sugar. And can we talk about those water chestnuts? They add such a satisfying textural contrast. Trust me, this one-pot wonder will become your new go-to.
What Ingredients are in Juicy Pressure Cooker Beef & Broccoli?
This pressure cooker beef and broccoli is a fantastic weeknight meal that comes together with simple pantry staples and freezer-friendly ingredients. The recipe transforms ordinary stew meat into tender, flavorful bites in a fraction of the time it would take using traditional cooking methods.
Let’s gather everything we need to make this savory, Asian-inspired dish.
- 2½ pounds stew meat (partially frozen for easier cutting)
- 2 pounds frozen broccoli
- 1 (15-ounce) can baby ears of corn, rinsed and drained
- 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 1 large sweet onion, diced
- 4 garlic cloves, diced
- ½ to ¾ cup brown sugar
- ½ cup soy sauce
- 4 tablespoons ground ginger
- 1 tablespoon granulated garlic
- 1 tablespoon Tabasco sauce (or slightly less, to taste)
- 2 teaspoons sesame seed oil (keep refrigerated)
- Fresh ground pepper
- 6 cups steamed rice (for serving)
A few notes about these ingredients: the sesame oil is quite potent, so a little goes a long way. Store it in the refrigerator to maintain freshness. The recipe suggests using partially frozen beef, which makes it much easier to cut into smaller, bite-sized pieces—a helpful tip for achieving the perfect texture in the final dish. For the rice, you’ll want to prepare it separately to serve alongside your pressure-cooked beef and broccoli creation.
How to Make this Juicy Pressure Cooker Beef & Broccoli
First, you’ll want to prepare your 2 1/2 lbs of stew meat—it’s actually easier to work with when it’s still partially frozen. Cut the meat into smaller chunks, about 3-4 pieces from each larger piece, using a plastic cutting board rather than wooden (food safety for the win). Place all your beef chunks into a gallon-sized freezer bag.
In a separate bowl, combine 1/2-3/4 cup brown sugar, 1 tablespoon granulated garlic, 4 tablespoons ground ginger, 1/2 cup soy sauce, a dash of fresh ground pepper, and about 2 teaspoons of sesame seed oil (remember, this stuff is potent and keeps best in the fridge). Add 1 tablespoon of Tabasco sauce—or slightly less if you don’t want too much heat—then pour this flavorful marinade over your beef in the bag.
Next, dice up 1 large sweet onion and 4 garlic cloves, adding them to your pressure cooker along with the marinated beef mixture. Don’t forget to include the 1 can of baby corn (drained and rinsed) and 1 can of water chestnuts (also drained and rinsed) for that wonderful textural contrast. Using an electric pressure cooker will significantly cut down your cooking time while still producing tender, flavorful meat. Lock the lid on your pressure cooker and set it according to your model’s instructions for meat.
While that’s cooking, prepare 6 cups of steamed rice—this dish creates a wonderful sauce you’ll want something to soak it up with.
When the pressure cooking cycle is complete and pressure has released, open the lid and add in your 2 lbs of frozen broccoli. The residual heat will perfectly cook the broccoli without making it mushy, giving it that ideal tender-crisp texture. Gently stir everything together, allowing the broccoli to heat through and absorb some of that rich, flavorful sauce. The combination of tender beef, vibrant broccoli, crunchy water chestnuts, and sweet baby corn creates a restaurant-quality meal right in your pressure cooker. Serve over your steamed rice and watch as everyone asks for seconds.
Juicy Pressure Cooker Beef & Broccoli Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore some delicious ways to customize your pressure cooker beef and broccoli.
Don’t have stew meat? No problem. Flank steak or chuck roast work beautifully when cut into thin strips against the grain. Vegetarians in the family? Swap the beef for firm tofu or meaty mushrooms like portobello or shiitake.
The veggie options are endless, too. Snow peas, bell peppers, or baby bok choy can complement or replace the broccoli. For a spicier kick, add red pepper flakes or sriracha instead of Tabasco.
Want to change up the flavor profile? Try coconut aminos instead of soy sauce for a slightly sweeter, gluten-free alternative. A splash of oyster sauce adds incredible umami depth that’ll make your taste buds dance.
What to Serve with Juicy Pressure Cooker Beef & Broccoli
A steaming plate of juicy beef and broccoli deserves worthy companions on your dinner table. I always recommend serving it over a bed of fluffy white rice, which soaks up that savory sauce beautifully.
Brown rice works too if you’re craving something with more texture and nutrition.
For a complete meal, consider adding a simple side salad with a light rice vinegar dressing. Cucumber slices tossed with a bit of sesame oil and salt make an invigorating counterpoint to the rich beef.
Want something more substantial? Egg rolls or crispy wontons provide a delightful textural contrast. And don’t forget about drinks—a light jasmine tea or even a cold Tsingtao beer pairs wonderfully with these bold flavors. Trust me, your taste buds will thank you.
Final Thoughts
Wrapping up this pressure cooker beef and broccoli recipe leaves me feeling accomplished every time I make it. There’s something deeply satisfying about creating such a flavorful dish with minimal effort—the pressure cooker doing most of the heavy lifting while I attend to other things.
What I love most is the versatility. Don’t have stew meat? Slice up a chuck roast. Prefer less heat? Skip the Tabasco. The beauty lies in making it your own.
The tender beef, vibrant broccoli, and that rich, savory sauce come together so perfectly that takeout simply can’t compete. And the leftovers? Even better the next day as the flavors continue to meld together. Trust me, your family will request this one again and again.