Instant Pot beef and broccoli stew is the cozy, low-carb answer to a takeout craving. Tender seared steak, crisp broccoli, and peppers simmer in a ginger-garlic beef broth with a gentle chili kick. It's hearty, high-protein, and ready in well under an hour.
Craving a hearty, comforting meal that won’t keep you in the kitchen for hours? This Instant Pot Beef and Broccoli Stew is your answer! We’re talking fall-apart tender beef, vibrant, crisp broccoli, and a deeply savory sauce with a hint of ginger and spice. The magic of the pressure cooker infuses every bite with flavor in a fraction of the time, making it the perfect healthy dinner for any busy weeknight.
Ingredients
• 2 lbs (900g / 31.7 oz) diced steak (stew meat or chuck roast)
• 1 lb (450g) broccoli, chopped into florets
• 1 large bell pepper, seeded and chopped
• 1 cup (240ml) beef broth
• 3 garlic cloves, minced
• 1 tsp (5g / 0.18 oz) ground ginger
• 1 tsp (5ml) olive oil
• ½ tsp red chili flakes
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once the display reads “Hot,” add the olive oil.
3. Season the diced steak generously with salt and pepper. Working in batches, sear the beef on all sides until nicely browned. Remove the seared beef to a plate and set aside.
4. Add the minced garlic, ground ginger, and chili flakes to the pot. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
5. Pour in the beef broth to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
6. Return the seared beef to the Instant Pot along with the chopped bell pepper. Stir to combine.
7. Secure the lid, set the steam valve to “Sealing,” and cook on the “Stew/Meat” setting for 35 minutes.
8. Once the timer finishes, perform a quick release of the pressure. Carefully open the lid once the pin has dropped.
9. Stir in the broccoli florets. Place the lid back on (no need to seal or lock) and let the residual heat steam the broccoli for 5-7 minutes, or until it reaches your desired tenderness.
10. Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Nutritional Information
• Per Serving (makes 4)
• Calories: 430
• Total Fat: 19g
• Net Carbs: 3g (0.11 oz)
• Protein: 54g
• Fiber: 1g
Pro Tips
• For a thicker sauce, make a cornstarch slurry by mixing 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water. Stir it into the stew on “Sauté” mode after cooking and let it bubble for a minute until thickened.
• Don’t skip searing the beef in batches. Overcrowding the pot will steam the meat instead of browning it, and you’ll miss out on a huge layer of flavor.
• Add other vegetables like sliced mushrooms or onions with the bell pepper for extra flavor and nutrients.
• Serve this stew over cauliflower rice for a complete low-carb meal, or with fluffy quinoa or jasmine rice to soak up the delicious sauce.
FAQ
Q: How do you make the sauce thicker in this beef stew
A: To thicken the sauce, make a cornstarch slurry by mixing 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water. After pressure cooking, turn the Instant Pot to ‘Sauté’ mode, stir in the slurry, and let it bubble for a minute until it thickens.
Q: What kind of beef is best for this Instant Pot stew
A: The recipe recommends using 2 lbs (907 g / 32 oz) of diced stew meat or chuck roast. Searing the beef in batches before pressure cooking is key to achieving a deep flavor and fall-apart tender texture.
Q: Is this beef and broccoli stew recipe low-carb or keto-friendly
A: Yes, this recipe is very low-carb, with only 3g (0.11 oz) of net carbs per serving, making it an excellent keto-friendly option. For a complete low-carb meal, serve it over cauliflower rice.
Q: How do I keep the broccoli from getting mushy
A: The broccoli is added at the very end, after the beef has been pressure cooked. You simply stir in the florets and place the lid back on, using the residual heat to steam them for 5-7 minutes. This keeps them vibrant and crisp-tender.
Pro Tips
- Sear the diced steak in batches until nicely browned. Overcrowding the pot steams the meat and you lose the crust that gives the stew its flavor.
- Add the broccoli florets only after pressure cooking, then rest the lid on loosely and let the residual heat steam them for 5-7 minutes. That keeps them tender-crisp, not mushy.
- Deglaze thoroughly with the beef broth and scrape up every browned bit. The garlic, ginger, and chili flakes bloom in those drippings before the liquid goes in.
- For a thicker sauce, simmer the finished stew on 'Sauté' for a few minutes, or stir in a cornstarch slurry — though keeping it brothy is the most keto-friendly option.
Frequently Asked Questions
Can I make this beef and broccoli stew ahead of time?
Yes, but add the broccoli fresh when reheating so it keeps its bite. The beef and broth base keeps in the fridge for up to 3 days.
What cut of beef works best?
Stew meat or chuck roast diced into cubes both turn meltingly tender under pressure. Cut everything to an even 1-inch size so it cooks uniformly.
Is this stew keto-friendly?
Very much so — at about 3g net carbs per serving it's an easy keto dinner. Skip the cornstarch slurry and keep the sauce brothy to stay at the lowest carb count.
Can I add more vegetables?
Sliced mushrooms or onions go in with the bell pepper before pressure cooking. Save delicate vegetables for after cooking so they don't turn to mush.
Recipe card below.
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Ingredients
Method
- Directions
- Set your Instant Pot to the Sauté function.
- Once the display reads Hot, add the olive oil.
- Season the diced steak generously with salt and pepper.
- Working in batches, sear the beef on all sides until nicely browned.
- Remove the seared beef to a plate and set aside.
- Add the minced garlic, ground ginger, and chili flakes to the pot.
- Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Pour in the beef broth to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
- Return the seared beef to the Instant Pot along with the chopped bell pepper.
- Stir to combine.
- Secure the lid, set the steam valve to Sealing, and cook on the Stew/Meat setting for 35 minutes.
- Once the timer finishes, perform a quick release of the pressure. Carefully open the lid once the pin has dropped.
- Stir in the broccoli florets.
- Place the lid back on (no need to seal or lock) and let the residual heat steam the broccoli for 5-7 minutes, or until it reaches your desired tenderness.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot.
- Don't skip searing the beef in batches. Overcrowding the pot will steam the meat instead of browning it, and you'll miss out on a huge layer of flavor.
- Add other vegetables like sliced mushrooms or onions with the bell pepper for extra flavor and nutrients.
