Instant Pot Steak
This Instant Pot steak with a creamy sauce can be ready in less than 30 minutes! Everything cooks in the Instant Pot for a super easy meal.
Servings: 2 servings
Calories: 704kcal
Ingredients
- 2 sirloin steaks 1-inch thick
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup onion sliced
- 2 cloves garlic minced
- ½ cup red wine
- 1 cup beef stock
- 1 rosemary sprig
- ½ teaspoon thyme leaves
- ½ cup heavy cream
Instructions
- Pat the steaks dry and sprinkle generously with salt and pepper on both sides.
- Press the Saute button on the Instant Pot. Heat the oil, then sear the steaks for 1-2 minutes on each side. Transfer the steaks to a plate and set aside.
- Melt the butter, add the onion, and saute for 3-4 minutes, until translucent. Add the garlic and saute for 30 seconds, until fragrant.
- Add the wine and deglaze the pot, then allow the wine to reduce for 2 minutes. Press the Cancel button.
- Add the beef stock, rosemary, and thyme, then season with salt and pepper to taste.
- Nestle the steaks in the sauce. Secure and seal the lid and cook on Manual High for 2-5 minutes (depending on the size of your steak and desired doneness). Perform a Quick Pressure Release when the timer is done.
- Carefully remove the lid and transfer the steaks to a cutting board to rest. Press Saute, whisk in the cream and allow the sauce to thicken for 3-5 minutes. Season to taste, then serve with the steaks.
Video
Notes
How To Cook Frozen Steak in the Instant Pot:
If you absolutely HAVE to cook a frozen steak in the Instant Pot, skip the sear, do steps 3-5 (adding extra salt and pepper), and cook them for 17 minutes with a quick pressure release. But I recommend cooking them from thawed for the best flavor and tenderness.Nutrition
Serving: 1 | Calories: 704kcal | Carbohydrates: 18g | Protein: 29g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 466mg | Fiber: 2g | Sugar: 8g