Instant Pot Garlic Butter Beef Steak

Beef steak is not always the easiest dish, but if you use an Instant Pot things get a lot easier.  The pressure cooker is specially designed to speed up the process and deliver a nicely cooked and juicy steak recipe that will make everyone think a well-known chef prepared it!

With this Instant Pot beef steak recipe, the steak is rich in flavor and the texture is so soft that it almost melts in your mouth. Today I’ll tell you my secret in selecting just the right piece of meat for whenever I cook steak and share a few tips that may prove helpful along the way.

First tip: For an optimum result, forget about your diet and be generous with the butter. Trust me, it’s worth it!

How Long Does It Take To Cook Steak In An Instant Pot?

The answer to this question depends on a series of variable factors.

First, we have the shape of the steak. Are you cooking an entire piece or will you cube/shred the meat?

If you’re cooking an entire piece (like for this beef steak with gravy), you should also decide on the result you’re aiming for (rare, medium, or well-done). Still, regardless of the case, you shouldn’t use thick pieces (about 1 to 2 inches is enough) – the heat must be able to penetrate the meat from top to bottom.

For a rare steak, you only need to use the saute function. For medium and well-done (like in this beef steak recipe) you will need to top the sauteing with some pressure cooking.

I like my steak well-done so I usually leave it in the Instant Pot for about 15 minutes, but you should also adjust the time and temperature according to the size of the steak.

How to Choose the Steak

The success of this recipe starts with the meat you choose for your steak. As you can see from the list of ingredients, I like to use meat from the top side of the sirloin, but this is not mandatory. Since the meat will be cubed, sauteed, and then pressure cooked, you can choose a piece of meat that’s less tender.

Still, it’s best to select a piece with fine grain and as little connective tissue as possible. The connective tissue is the part of the meat that makes it chewy, which can ruin the experience, especially if you’re cooking for fussy children.

As a side note, a piece of meat with connective tissue is not bad, but it works best with recipes where you use slow cooking (like London broil) because then the tissue will melt and turn into delicious gelatine.

A good way to select meat for steaks is to ask your butcher for a cut that’s from a single muscle (no connective tissue) and medium to little fat marbling.

Now, some people prefer a piece of steak with a lot of fat marbling on the account that the fat provides more flavor. While this is true, I would rather choose a piece of meat with a medium amount of fat marbling since this recipe incorporates butter.

Other Tips

  • Add the garlic a little after the butter, to avoid burning it. If the garlic turns brown during the saute step, it will make the sauce bitter;
  • Add the salt and pepper on the cubed steak, before you place it in the Instant Pot. This way, you can make sure every bit is evenly seasoned;
  • When deglazing the pot, use a wooden spoon or spatula to avoid scratching the inner pot;
  • Sauteing is very important because it caramelizes the outside and retains the flavorful juices on the inside. But, to make sure the steak sears, you should remove moisture off the surface of the steak bits before you place them in the hot butter. For this, place the cubed meat on paper towels and turn them on all sides to make sure the paper absorbs any last bit of moisture.
  • When you deglaze the pot, don’t remove the browned bits from the saute step. These are delicious and add texture and taste to the dish.

Serving

The Instant Pot steak can be served as is or with a side dish. As a side dish, you can add french fries (they are delicious when cooked in the Instant Pot!), steamed vegetables, quinoa, or Instant Pot jasmine rice. All these side dishes are really easy to prepare in the IP and add color and taste to the recipe.

Last quick tip: Pour some of the beef sauce on the side dish as well. You’ll get a wonderful taste!

How to make Instant Pot Beef Steak

Gather your ingredients:

Season steak with spices.

Stear steak on Saute in Instant Pot.

Add beef broth and isn’t trivet. Place the steak on top of the trivet. Lock lid into place and cook the steak on High pressure for 20 minutes.

Perform a quick pressure release. Remove the steak. Combine cornstarch with water.

 

Add slurry into the beef stock to make the gravy.

Combine butter and garlic.

Serve steak topped with butter and gravy.

Instant Pot Beef Steak
4.66 from 704 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 people
Ingredients
  • 2 tbsp butter
  • 1 pound beef steak
  • 1/2 cup beef stock
  • 2 cloves garlic finely minced
  • 1 tsp dried basil
  • salt and pepper to taste
  • 2 tsp dried parsley
  • 1 tbsp cornstarch
  • 2 tbsp water
Instructions
  • Season steak with spices.
  • Press "saute" and add the butter. When it melts, add steak and sear on all sides.
  • Remove the steak from the Instant pot.
  • Add beef stock and stir a bit to clean the bottom.
  • Insert the trivet into the Instant pot or place aluminum foil balls. Place the steak on top of the trivet.
  • Close the lid and cook on high pressure for 15-20 minutes (depending on it's size).
  • Once the cooking time ends, do a quick pressure release.
  • Open the lid and remove the steak from the Instant pot.
  • Add the starch to the Instant Pot and whisk with the beef stock. Cook until thickened. This is your tasty gravy.
  • Combine remaining butter with garlic in a small bowl.
  • Serve steak topped with garlic butter and the gravy.

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

37 thoughts on “Instant Pot Garlic Butter Beef Steak

    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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