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This Instant Pot Beef Stir Fry is an easy and healthy dinner recipe. Beef and broccoli are pressure cooked to perfection and then paired together with an absolutely delicious sauce that your whole family will enjoy.
I love a good restaurant beef stir fry but it doesn’t always align with my healthy eating goals. Thanks to the Instant Pot, this recipe whips up a flavorful and healthy beef stir fry, making it a great way to satisfy my cravings without overindulging.
Not only is this Instant Pot beef and broccoli stir fry a great dinner, leftovers are perfect for meal prep!
With this easy and flavorful Instant Pot Beef Stir Fry recipe, you can have a delicious and healthy dinner on the table in no time. So ditch the takeout menus and impress your family with this restaurant-worthy beef and broccoli stir fry made in your own kitchen!
Where’s the recipe?
Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. Some of you are just starting out, while others have been at it for ages. To best serve every one of our visitors we like to write our articles with a lot of information.
In the post below you will find detailed ingredient information, step-by-step Instant Pot cooking instructions, recipe tips, and healthy eating plan calculations. If you would like to skip past all of that and get straight to cooking, simply scroll down to the bottom of the page where you will find our easy to print recipe card for this Instant Pot Beef Stir Fry.
Ingredients
- Brown rice: I use brown rice because it is a more nutritious option than white rice. Brown rice has more vitamins and minerals and isn’t artificially enriched like white rice is. If you prefer to use white rice or even cauliflower rice, be aware that the cooking time and nutrition calories will be different. Check out this post for tips on cooking white rice in the Instant Pot.
- Coconut aminos: Coconut aminos is a soy sauce substitute that’s a great choice if you are gluten free, have soy sauce or sugar allergies, or if you’re just watching your sodium intake. If you can’t find coconut aminos, you can use soy sauce or tamari, but be sure to grab a low sodium soy sauce if you choose to use soy sauce.
- Peanut butter: Peanut butter adds a rich, nutty flavor that tastes absolutely delicious in this stir fry sauce.
- Honey: Honey is a great, natural option for adding sweetness to any dish. I prefer to use honey because it is less processed than white or brown sugar, and it contains trace amounts of vitamins and minerals.
- Rice vinegar: Rice vinegar has a more mild flavor than some other vinegars and it complements Asian cuisine well.
- Sesame oil: Sesame oil has a nutty and earthy taste and is a staple in Asian dishes. Any sesame oil will do but I find that using toasted or roasted sesame oil has the richest flavor.
- Ginger: Fresh ginger has been used since ancient times as a cure-all for just about everything. In recent times, studies have shown that fresh ginger can be an effective treatment for some kinds of stomach upset.
- Flank steak: Flank steak is my go-to meat when I stir fry beef. To prepare flank steak you want to be sure to cut it into strips by slicing against the grain. Slicing against the grain means cutting across the muscle fibers, which makes the flank steak more tender when chewed.
- Bean sprouts: Bean sprouts are not a super flavorful ingredient on their own, but they add a pleasant textural contrast and a touch of freshness to this beef and broccoli stir fry.
- Carrot: Carrots are a highly nutritious root vegetable that are a good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants.
- Portobello mushroom: You can’t go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals.
- Zucchini: Zucchini is low in calories and fat but adds essential vitamins and minerals to your Instant Pot beef stir fry.
- Onion: I use red onion in this beef and broccoli stir fry.
- Broccoli florets: Broccoli is high in a variety of vitamins and minerals, including folate, potassium, manganese, and vitamins C and K1. I use fresh broccoli florets in this beef and broccoli stir fry.
How to make beef stir fry in the Instant Pot
- Start by cooking your rice. To do that, spray the inner pot of your Instant Pot with nonstick cooking spray. Rinse and drain your rice, then add it to the pot along with equal parts of water. Close and lock the lid, then turn the pressure valve to sealing. Select Pressure Cook and set the cook time for 20 minutes.
- While the rice is cooking, make the stir fry sauce by combining the coconut aminos (or low sodium soy sauce), peanut butter, honey, rice vinegar, sesame oil, and ginger root in a small bowl. Whisk the stir fry sauce ingredients with a fork until combined.
- When the rice is done cooking remove it and set it aside. If you are making this recipe for meal prepping, see our notes for this under recipe tips.
- Rinse the inner pot and spray it again with nonstick cooking spray. Add the sliced steak slices and the stir fry sauce to the pot. Stir the steak slices and stir fry sauce together until the steak is thoroughly coated in the stir fry sauce.
- Close and lock the lid, then turn the pressure cook valve to sealing. Select Pressure Cook (high) and set the cook time for 4 minutes.
- When the cooking time is complete, quick release the pressure and remove the lid. Add the broccoli florets, diced onion, chopped zucchini, chopped mushrooms, chopped carrot, and can of bean sprouts to the pot. Then close and lock the lid again.
- Turn the pressure valve to sealing, select pressure cook and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
- Serve warm or see tips below for storing.
Recipe tips
- If you have a Keep Warm button, turning it off after cooking the rice will help prevent the rice from sticking to the bottom of the pot.
- Short on time? Precook your rice! I always have precooked rice in my freezer so I can throw together a quick and healthy meal even when I’m short on time. Check out my tips on cooking and storing rice here.
- Meal prep tips: Divide the cooked rice into 1/2 cup portions and place each portion into 6 meal prep containers. Then, when the beef and veggies are done cooking, divide the beef stir fry mixture into 1 3/4 cup portions and place into the containers with the rice. Store in the fridge for up to 6 days or freeze for up to 2 months. Microwave each thawed serving for 1 to 1 1/2 minutes.
- Want to spice things up? Sprinkle some red pepper flakes or drizzle a little sriracha on top of your Instant pot beef and broccoli stir fry.
Healthy eating plans
21 Day Fix Beef Stir Fry
This easy instant pot beef stir fry is a delicious meal for the 21 Day Fix!
Per serving: 1 1/3 red containers, 2 green containers, 1 yellow container, 2 2/3 teaspoons
Weight Watchers Beef Stir Fry
This Instant Pot Beef and Broccoli recipe is great for those on Weight Watchers. If you want to lower the points you can omit the rice which will bring the 2023 plan points down to 11 points per serving.
16 2023 Plan Points | 15 Blue Plan Points | 15 Green Plan Points | 10 Purple Plan Points
More healthy Instant Pot recipe ideas
- Instant Pot Vegetable Fried Rice This Instant Pot Vegetable Fried Rice is loaded with flavor. The cooking time is quick and the results are delicious for this pressure cooker recipe.
- Bang Bang Shrimp Pasta With just the right amount of sweet, spicy, and creamy, this Instant Pot Bang Bang Shrimp Pasta recipe will be a hit with the whole family.
- Healthy Kung Pao Chicken This Healthy Instant Pot Kung Pao Chicken recipe is a delicious and easy way to enjoy this classic Chinese dish. Sprinkle this Instant Pot meal with red pepper flakes for a spicy kick!
- Instant Pot Steak Fajita Bowl This Instant Pot Steak Fajita Bowl recipe has tender steak and fresh toppings. This healthy pressure cooker meal is the best steak bowl and is family favorite in my house.
- Instant Pot Beef Gyros These Instant Pot Beef Gyros are a family favorite. They’re one of our “go to” pressure cooker meals for busy weeknights.
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Instant Pot Beef Stir Fry
Approximate Serving Size: 1/2 cup rice & 1 3/4 cups beef and vegetables
Servings 6 people
This easy beef stir fry is made from simple ingredients and is packed with veggies! This healthy dinner is both satisfying and filling.
Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- 1.5 cups brown rice uncooked
- 1.5 cups water
- 0.5 cup coconut aminos or reduced sodium soy sauce
- 4 tbsp peanut butter
- 2 tbsp honey
- 4 tsp rice vinegar
- 4 tsp roasted sesame oil
- 3 tsp fresh ginger minced
- 2 lb flank steak sliced against grain into strips
- 14 oz bean sprouts canned
- 1 carrots large, peeled and chopped
- 1 portobello mushrooms small, chopped
- 1 zucchini small, chopped
- 0.5 red onion medium, diced
- 6 cups broccoli about 3 heads
Instructions
- Start by cooking your rice. To do that, spray the inner pot of your Instant Pot with nonstick cooking spray. Rinse and drain your rice, then add it to the pot along with equal parts of water. Close and lock the lid, then turn the pressure valve to sealing. Select Pressure Cook and set the cook time for 20 minutes. 1.5 cups brown rice 1.5 cups water
- While the rice is cooking, make the stir fry sauce by combining the coconut aminos, peanut butter, honey, rice vinegar, sesame oil, and ginger root in a small bowl. Whisk the stir fry sauce ingredients with a fork until combined. 0.5 cup coconut aminos 4 tbsp peanut butter 2 tbsp honey 4 tsp rice vinegar 4 tsp roasted sesame oil 3 tsp fresh ginger
- When the rice is done cooking remove it and set it aside. If you are making this recipe for meal prepping, see our notes for this under recipe tips.
- Rinse the inner pot and spray it again with nonstick cooking spray. Add the sliced steak slices and the stir fry sauce to the pot. Stir the steak slices and stir fry sauce together until the steak is thoroughly coated in the stir fry sauce. 2 lb flank steak
- Close and lock the lid, then turn the pressure cook valve to sealing. Select Pressure Cook (high) and set the cook time for 4 minutes.
- When the cooking time is complete, quick release the pressure and remove the lid. Add the broccoli florets, diced onion, chopped zucchini, chopped mushrooms, chopped carrot, and can of bean sprouts to the pot. Then close and lock the lid again. 6 cups broccoli 0.5 red onion 1 zucchini 1 portobello mushrooms 1 carrots 14 oz bean sprouts
- Turn the pressure valve to sealing, select pressure cook and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
- Serve warm or see tips below for storing.
Notes
Recipe tips
- If you have a Keep Warm button, turning it off after cooking the rice will help prevent the rice from sticking to the bottom of the pot.
- Short on time? Precook your rice! I always have precooked rice in my freezer so I can throw together a quick and healthy meal even when I’m short on time.
- Meal prep tips: Divide the cooked rice into 1/2 cup portions and place each portion into 6 meal prep containers. Then, when the beef and veggies are done cooking, divide the beef stir fry mixture into 1 3/4 cup portions and place into the containers with the rice. Store in the fridge for up to 6 days or freeze for up to 2 months. Microwave each thawed serving for 1 to 1 1/2 minutes.
- Want to spice things up? Sprinkle some red pepper flakes or drizzle a little sriracha on top of your Instant pot beef and broccoli stir fry.
Nutrition
Calories: 575kcal | Carbohydrates: 62g | Protein: 44g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 91mg | Sodium: 176mg | Potassium: 1270mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2326IU | Vitamin C: 94mg | Calcium: 116mg | Iron: 5mg
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