In the mood for more Instant Pot recipes? Try my Instant Pot beef brisket, Instant Pot pork tenderloin, or Instant Pot whole chicken next. Friends, if you thought I was Mr. smarts for making air fryer steak, just WAIT until you try it in my pressure cooker. I know what you’re thinking, but just trust me on this. You’re basically searing and steaming the steak at high pressure, which leaves you with tender, fall-apart meat that’s juicy and doesn’t taste of fire or smoke.
Why I love this recipe
Works with all types of steak. I used sirloin steak, but so long as it’s 2 inches in thickness, you can use any cut you prefer. Hands-off. Yes, you have to sear the steaks, but after that, the pressure cooker takes over. Healthier. With a smidge of butter, this recipe uses a fraction of the fat and yields equally mouthwatering results. An easy weeknight dinner. You don’t have to preheat anything or marinate the steak hours in advance.
Ingredients needed
Steak. As I mentioned, I used sirloin, but ribeye steak, flank steak, and skirt steak are all good options. Whichever you choose, make sure they’re at least 2 inches thick. Garlic powder and onion powder. For flavor and aroma. Salt and black pepper. To taste. Olive oil. To sear the steak. Butter. Mixed with oil to sear the steak. Use unsalted butter so the steak isn’t too salty. Water. The essential liquid for steaming the steak.
How to cook steak in the Instant Pot
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Don’t use the quick release! The key to getting juicy, ultra-tender steaks is not just the cooking time but also the slow release of pressure. This helps the meat to relax and seal in its juices. Make a brown gravy. Swap the water for beef broth and cook as directed. Then, remove the steaks from the pot, turn on the Sauté function, and add a cornstarch slurry (1 part cornstarch to 3 parts water). Let the sauce simmer until thickened, then pour over the steaks and serve. Cook it with onions and garlic. After you sear the steaks, add sliced onions and garlic and sauté until caramelized, then add the steaks and cook as directed. Garnish the steaks with fresh herbs, like thyme or rosemary, for color and fresh flavor.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for 3-4 days. This recipe has the steaks cooked to medium rare, but if you prefer a different level of doneness, I tested several different times:
Rare: 2 minutes (120F internal temperature) Medium: 4 minutes (135F) Medium well: 6 minutes (140F) Well done: 8 minutes (150F)
Note that all of these times do not include the 5 minutes of natural pressure release at the end of the cooking process.
On a bed of basmati rice or egg noodles Cauliflower mashed potatoes With roasted root vegetables or sautéed broccolini Or any of my side dish recipes
To freeze: Let the steaks cool completely, place them in a freezer bag, and freeze for 3 months. Reheating: Reheat the steaks on the stovetop or oven until warm.
Frequently asked questions
More foolproof ways to cook steak
Garlic butter steak bites Shaved steak Sous vide steak Cast iron steak
