Instant Pot Garlic Butter Beef Steak Recipe

Quick and easy to prepare in your Instant Pot or any other pressure cooker, this juicy easy pressure cooker steak recipe will make you feel like you’re sitting at a restaurant table tasting its rich flavor and its soft texture. For an optimum result, be generous with butter, and don’t worry about keeping your shape…at least for a day!

As a side dish, you can choose both French fries, or simple steamed vegetables.

Instant Pot Beef Steak
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Course: Main Course
Cuisine: American
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 16 minutes
Servings: 3 people
Ingredients
  • 2 tbsp butter
  • 1 pound beef top sirloin steaks in cubed
  • 1 onion chopped
  • 1/4 cup red wine
  • 1/2 cup broth
  • 3 cloves garlic finely minced
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tbsp fresh parsley finely minced
  • 2 tbsp water
  • 1 tbsp cornstarch
Instructions
  • Place butter and minced garlic into your Instant Pot and select “Sauté”.
  • Cook until butter melts, then add your steak cubes and onion.
  • Cook for about 5 minutes until it browns and add salt, black pepper
  • Add red Wine and deglaze pot
  • Add Broth and and bay leaf and close your Instant Pot and cook for about 5 minutes at high pressure.
  • Allow steam to be naturally released
  • Press sauté,mix water and cornstarch together and add to the sauce. Cook another 3 minutes
  • Serve and sprinkle with fresh parlsey.

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37 thoughts on “Instant Pot Garlic Butter Beef Steak Recipe

    1. It surely depends on the size of the steak you used: If it was too thin, it was overcooked, but on the other hand, if you put a big piece of meat into the pot, 12 minutes won’t be enough. Like any other recipe, Instant Pot ones have to be adapted to the single case, because there are things that can vary: Size of ingredients, model of the pot, result you want (rare, medium, well done for meat) etc.

      1. I need a reply asap. How long would you cook a thin steak, maybe 1’2 inch thick? Total weight about a lb for two steaks

  1. Wasted 15 dollars in steak w this recipe. Did it twice, first time was way over cooked so I cut the times in half and it still was awful.

  2. I’m not sure what it is exactly that I’m doing wrong. I follow the recipes to the letter and sometimes it comes out great and other times it completely ruins an expensive steak. I’m getting to a point of returning this product and going back to my four pans on the stove to cook dinner. Just not as easy as everyone makes it sound.

  3. I prefer a slow cooker over the instant pot. My question is: How long should I let ut cook in a slow cooker?

    1. With a slow cooker it really depends on how much time you want to set aside. I choose to do 8 hours on low for when go to work. And when I am at home I cook for 4 hours on high.

  4. Couple of questions for Corrie – what was the temperature if the sirloin after cooking this recipe? How much time should it take for different sizes of sirloin?

  5. Our 3/4″ Sirloin was tough as a boot when done but the flavor was good. So how does one estimate the cook time for this size of steak?

  6. I used this recipe for a couple of 5 oz sirloin steaks that came in an order from Omaha Steaks. I used a 3 qt. Instant Pot and cooked the steaks for 7 minutes, and they came out great. I printed this recipe out and added it to my folder as I plan to use it again in the future. Thanks!

  7. I’m confused about the liquid. I understand you add 1/2 broth or red wine to steak when cooking, but what is the 2nd 1/2 cup “chicken broth or red wine” used for? Thankyou. Really hope it comes out good.

  8. You had me at stupid! So, I have 3 approx 1/2″ thick of these steaks, combined weight 2.25 lbs and a 6 quart pressure cooker. I’m thinking upping the ingredients and doing them all at once. Waddaya think? Thanks

  9. I followed this with a T Bone steak in the smallest Instant Pot they make; added my own twist though: sauteed 3/4 sliced onion, 1 large portobellow mushroom cut into slices, 3 cloves slivered garlic sauteed in butter, added some herbs d’ provence (2 tsp?) about 1 tsp Himalayan salt, added 2 tsp (approx) balsamic vinegar, 1/4 cup chopped large leave Italian parsely, once well sauteed, added and browned the T Bone on both sides, added 1/2 cup home made beef broth and set the pressure cooker to 7 minutes, let it naturally release while I took a walk, and was the best T Bone I have ever had. Mind you, this was an organic, grass fed but almost always tough and a bit-gamey-for-my-taste cut of beef from my local farmer, so I wanted to see if this tenderized it and it did (the mushroom/ onion/ garlic/ herbs took the gamey-ness out of it too). Delish, but try it out first before you serve it to others if you’re doing more than one at a time, and in a larger Instant Pot. Perfect for one. Served with more chopped fresh parsley, a dollop of Creme Freche, and wild/brown rice. Yum.

  10. I am so stupid with steaks. I have five 1-1/2 inch top sirloins and a 6 quart instant pot. How long would you cook these?

  11. I want to cook some mock beef steaks to pull apart and add to a spaghetti sauce. I would usually cook for a while on the stove. Suggestions on the method to cook them, please.

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