Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases.

A hearty takeout copycat, Instant Pot Beef and Broccoli is the perfect weeknight dinner. This easy recipe is super tasty and quick to make.

two bowls of instant pot paleo beef and broccoli with hot sauce.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

 What do you make when you’ve passed the hungry feeling and are sliding into hangry territory? What are you going to make quickly enough to keep your loved ones safe? The answer is this pressure cooker beef and broccoli.

broccoli, sliced beef, and pineapple for making instant pot paleo beef and broccoli

What is the Best Beef For Stir Fry?

There are lots of options, some more affordable than others. You can use skirt steak, flank steak, top round, or sirloin. I used a mixture of skirt steak and top round.

How to Make Stir Fry Beef Tender

There are three simple tricks to make this paleo beef and broccoli super duper tender:

  1. Freeze the cut of beef for at least an hour before slicing. This will help make the thinnest cuts possible.
  2. Slice the beef against the grain. This article from The Kitchn will walk you through how to do that properly.
  3. Toss your sliced beef with 2 tsp of baking soda and let sit for 15 minutes. Rinse thoroughly and pat dry prior to adding to the Instant Pot.
Two photos of a food processor making sauce.
sliced beef being added to a pressure cooker.
two overhead photos of ingredients in an instant pot for making paleo beef and broccoli

Pro Tips/Recipe Notes

  • If you don’t have fresh pineapple or don’t have a blender or food processor to use, I’ve got you covered. You can use 100% no-sugar-added pineapple juice and combine it with finely minced garlic and ginger.
  • If you want to make this ahead of time, it is best to just cook the beef. To prevent mushy veg, steam the broccoli in the microwave just prior to serving.
An overhead photo of a bowl of paleo beef and broccoli with sesame seeds and hot sauce.
4 from 2 ratings

Instant Pot Paleo Beef and Broccoli

By: Sarah Cook
Servings: 6
Prep: 15 minutes
Cook: 8 minutes
Pressurizing/depressurizing time: 15 minutes
Total: 23 minutes
two bowls of instant pot paleo beef and broccoli with hot sauce
A hearty takeout copycat, Instant Pot beef and broccoli is the perfect weeknight dinner. This easy recipe is super tasty and quick to make.

Ingredients 

  • 2 lbs skirt steak thinly sliced
  • 2 tsp baking soda
  • 1 cup pineapple
  • 4 cloves garlic
  • 2 tsp ginger
  • 1/3 cup coconut aminos
  • 2 tsp sesame oil
  • 1/4 cup rice vinegar
  • 4 cups broccoli florets frozen
  • 2 tbsp arrowroot powder
  • 1 1/2 tbsp cold water
US Customary – Metric

Instructions 

Instant Pot Instructions

  • Toss your thinly sliced beef (see how to notes above) in 2 tsp of baking soda. Set aside for 10-15 minutes while you prep the rest of your ingredients.
  • Combine your pineapple (sustainable/pro tip: if you are using fresh pineapple, use the core for this recipe), sesame oil, coconut aminos, rice vinegar, garlic, and ginger in a food processor or blender. Process until mostly smooth. (See recipe notes if you don’t have a food processor or blender).
  • Rinse your beef and pat dry with paper towels.
  • Add the pineapple blend to the bottom of the Instant Pot and add the beef on top. Stir to make sure all the beef is coated with the sauce.
  • Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>8 minutes. 
  • When the Instant Pot is done cooking, allow for a natural release for 10 minutes, and then use a clean kitchen towel and flip the steam release handle to “venting” to remove any additional pressure.
  • Combine arrowroot powder and cold water in a separate bowl and mix thoroughly.
  • Press “Keep Warm/Off” button and then “Saute”. Add the arrowroot mixture and stir to incorporate it into the beef mixture. Cook down on Saute for 1 minute.
  • Add the frozen broccoli to one side of the Instant Pot. Put the lid back on and set the steam release handle to “Sealing”. Press Manual>Adjust>Low pressure>0 minutes. Pro tip: zero pressure means the broccoli is actually getting perfectly cooked while the Instant Pot brings it up to pressure, but it won’t make the meat mushy.
  • Perform a quick release and serve with cauliflower rice, regular rice (not paleo or Whole30 compliant), or zucchini noodles. Optional: top with sliced green onion and sesame seeds, and hot sauce. 

Skillet Instructions

  • Follow steps 1-3 above.
  • Heat 1 tsp of coconut or avocado oil over medium-high heat in a large skillet or wok. Add half of the beef and cook for about 2 minutes. Transfer to a plate. Heat another 1 tsp of oil and cook the rest of the beef. Transfer to a plate.
  • Add the pineapple sauce to the skillet and increase the heat to high. Cook for 2 minutes, stirring often. Add in the arrowroot mixture and stir to combine. Cook for another 3 minutes or until the sauce has thickened.
  • Add the beef to the sauce and toss to combine. Serve with cauliflower rice, regular rice (not paleo or Whole30 compliant), or zucchini noodles. Optional: top with sliced green onion and sesame seeds, and hot sauce.

Nutrition

Serving: 1.5cupsCalories: 307kcalCarbohydrates: 13gProtein: 34gFat: 12gSaturated Fat: 4gCholesterol: 95mgSodium: 458mgPotassium: 671mgFiber: 2gSugar: 3gVitamin A: 405IUVitamin C: 67.9mgCalcium: 45mgIron: 3.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

Explore Recipes

Shop This Post

About Sarah Cook

I'm here to help you make easy, seasonal, and no-fuss recipes for yourself and your family.

Whether it's a quick one-pot dinner or if I am teaching you how to can and preserve local produce, you can consider me your elder millennial grandma

Read More About Me
4 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

13 Comments

    1. Sarah (great name!), an apple would work. But if you have frozen peaches in your freezer, those would work great too.

      Reply

        1. Like as an addition to the dish or for the sauce? Either way, I *think* so but I haven’t tried it myself. If you make it, please do report back and let me know how it goes!

  2. I really wanted to love this recipe. It was ok. I was super excited to use the pineapple core! I made it in the instant pot & all the steps were a bit annoying. I made it just as the recipe stated except for the baking soda on the meat & I used fresh broccoli. It was kinda bland. If I make it again I will use liquid aminos instead of coconut aminos because that’s what I had to put on top to make it taste better. I do feel that for the most part my instant pot sucks the flavor out of food, like everything seems to always come out bland. I don’t get it. Does anyone else have this problem??
    Sarah you know I love your recipes, this one fell short for me. Maybe I’ll try the skillet version.3 stars

    Reply

    1. Ah, well not recipes will be a winner with everyone, but I’m glad you tried this one for yourself!

      Liquid aminos would be great (but saltier) so I would dial it back a bit. You can also add more in but it’s hard to make something less salty!

      Reply

  3. Great recipe! We made it for supper tonight. I was a little hesitant on the pineapple as it’s not my favourite but the meal was really good and not at all ‘pineapplely’ We ended up adding a little salt right at the end but definitely as a personal preference. I’m super excited for the leftovers tomorrow! 5 stars

    Reply

    1. So glad you liked it, Angela! The pineapple is mainly to bulk up the sauce and add just a touch of sweetness. Glad it passed your non-pineapple love test!

      Reply