Name: Instant Pot Chinese Beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 pounds flank steak (thinly sliced against the grain); 2 cups fresh snow peas; 1 yellow onion (thinly sliced); ½ cup red bell pepper (finely diced); 4 cups broccoli (chopped and steamed); ½ cup soy sauce; 2 teaspoons minced garlic; 2 tablespoons sesame oil; 1 cup beef broth; ⅓ cup light brown sugar; 3 tablespoons cornstarch

Flank steak, broccoli, snow peas, onion, and red pepper simmered in a soy-garlic sesame sauce—tender and ready fast in the Instant Pot!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

So here’s the thing—I wasn’t planning on making anything fancy. Honestly, I was coming home from a long day, already thinking about cereal for dinner. (Yes, cereal. Don’t judge—I bet you’ve done it too.) But then I opened the fridge, and it was like the universe gave me a cooking dare. There was a pack of flank steak I’d bought “for later,” a pepper that was about two days away from being compost, and a sad bag of snow peas. It looked like one of those cooking competition baskets where you think, how the heck am I supposed to make dinner with this?

Enter my Instant Pot. I don’t use it every day, but when I do, it feels like magic. It takes food that should take hours and just… cheats time. This Instant Pot Chinese Beef recipe was one of those happy accidents that stuck. I made it once out of desperation, and now it’s on repeat because my family swears it tastes like takeout but better. (And slightly cheaper than handing over half my paycheck to DoorDash.)

Here’s a quick peek at what’s inside:

Why You’ll Love This Instant Pot Chinese Beef Recipe?

Here’s where I’m supposed to sell you on this dish—and yeah, I could say “tender beef in a savory sauce with crisp veggies,” but honestly? The real selling point is that it makes you look like you tried way harder than you did. Ten minutes of pressure cooking and suddenly you’ve got juicy, glossy beef in a sauce that clings like it was made in some secret restaurant wok.

It’s also one of those recipes that doesn’t make you babysit it. You hit a button, wander off (maybe pour a glass of wine, maybe fold that laundry pile you’ve been ignoring), and by the time you come back—boom—dinner smells like you’ve been simmering it all afternoon.

Ingredient Notes:

You ever wonder why recipes always list ingredients like they’re sacred tablets? I’ll tell you what actually matters here.

Flank steak – Thin slices are your friend. Slice against the grain, or you’ll regret it. Trust me, I once forgot and ended up with beef jerky.
Snow peas – They’re that fresh crunch at the end. Honestly, they make it look a little more “restaurant-y.”
Yellow onion – Once it cooks down, it’s sweet and soft, like the supporting actor that steals the scene.
Red pepper – Adds color and a tiny bit of sweetness. Plus, it keeps the whole dish from looking too brown.
Broccoli – Steam it first. Don’t argue. If you toss it in raw, you’ll get mush, and no one wants mush.
Soy sauce – The salty backbone. Go low-sodium if you don’t want to feel like you drank seawater.
Garlic – The recipe says 2 teaspoons, but c’mon. Double it. You know you want to.
Sesame oil – That nutty aroma that makes your kitchen smell like a stir-fry joint.
Beef broth – Gives depth so the sauce doesn’t taste flat.
Brown sugar – A little sweetness to balance the soy and garlic. Don’t skip it.
Cornstarch – The sauce whisperer. Without it, you’ve just got beef soup.

How To Make Instant Pot Chinese Beef?

Let’s not pretend this is rocket science. If you can hit a few buttons and stir a pot, you can make this Instant Pot Chinese Beef.

Step 1: Sauce prep
Whisk soy sauce, garlic, sesame oil, beef broth, and brown sugar. Leave cornstarch out for now—it’s the closer in this game.

Step 2: Beef goes in
Toss the thin-sliced flank steak into the Instant Pot. Pour that sauce right over. Looks messy, but trust the process.

Step 3: Pressure magic
Seal the lid, set it to manual for 10 minutes, and walk away. Seriously, don’t hover. The Instant Pot doesn’t need your supervision—it’s not a toddler.

Step 4: Release + remove
Once it beeps, let it naturally release for 10 minutes. Then quick release the rest. Pull the beef out—try not to “taste test” half of it.

Step 5: Sauce time
Switch to sauté, whisk in cornstarch, and watch the sauce thicken. It’s like a magic show but with food.

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Step 6: The finish
Add beef back in, fold in broccoli, and stir till it’s all shiny and coated. Scoop it over rice or noodles and watch everyone think you’re a genius.

Storage Options:

Here’s the deal: this Instant Pot Chinese Beef will keep in the fridge about three days. Airtight container, splash of broth when reheating. If you’re freezing, it holds up for about two months, though the veggies might lose their crunch. Honestly, it reheats so well that I kind of prefer it the next day—it’s like all the flavors got a good night’s sleep.

Variations and Substitutions:

This recipe’s flexible. You don’t have to marry it as-is.

Protein swaps – Chicken thighs, pork, even tofu if you’re feeling vegetarian.
Veggie changes – Carrots, zucchini, snap peas. Go wild.
Heat factor – Add chili flakes, sriracha, or whatever spicy sauce you’ve got in the fridge.
Lighter take – Sub honey for brown sugar and low-sodium soy sauce.

What to Serve with Instant Pot Chinese Beef?

Pairing time—because you know this beef isn’t a solo act.

Steamed rice – The obvious choice. It’s the sauce sponge.
Fried rice – If you want full-on fakeout takeout.
Noodles – Lo mein or rice noodles make it feel extra cozy.
Spring rolls – Takeout vibes, but from your own kitchen.
Cucumber salad – Light and fresh, balances the rich sauce.

Frequently Asked Questions:

Can I use another cut of beef?
Yep. Skirt steak, sirloin—just slice it thin. Don’t fight me on this.

Do I really need to steam broccoli first?
Yes. Raw broccoli will turn into mush city.

Can I double it?
Sure, but don’t cross that Instant Pot fill line. Learned that one the hard way.

And there you go—Instant Pot Chinese Beef that feels like takeout, without the wait time or the delivery fee guilt. I’m curious—are you team rice or team noodles with your beef? Because I swear this recipe has divided my own household.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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