Instant Pot Steak Recipe with Pan Sauce (Fall-Apart Tender!)
Updated Sep 08, 2025
The best Instant Pot Steak recipes make succulent, fall-apart-tender steak. This one is SO good. Quick and easy with the tastiest pan sauce.
How to Spot The Best Instant Pot Steak Recipes
Great Instant Pot steak recipes are created to turn tougher cuts of beef into tender deliciousness.
I’m actually quite skeptical of any instant pot steak recipes aiming to cook steak to specific levels of doneness. Why? Because it’s almost impossible to achieve perfect rare or medium-rare (like my juicy flat iron steak recipe or beef fajitas) without being able to check internal temperature during the cooking process.
When considering recipes to cook steak in the Instant Pot, it’s better to focus on fall-apart tender, flavorful results. (Like with my Instant Pot Roast Beef recipe as well!)
This rich Instant Pot Steak recipe uses pressure cooking to turn less expensive cuts of steak into that tender, juiciness that equals total comfort.
It’s complete with an easy homemade gravy (made right in the Instant Pot insert, from the cooking liquid). Pair it with my Instant Pot Sweet Potatoes.
So tasty. You’re going to love it!
Here’s What You Need for Instant Pot Steak Recipes
Pressure Cooker Steak Recipe Ingredients
Let’s break down what each ingredient does:
- Beef Steak: I use sirloin steak. It’s all about turning this into tender deliciousness. That first, if frozen. Here’s How to Thaw Steak in the Microwave (Perfectly!)
- Onion
- Garlic
- Beef Broth
- Worcestershire Sauce: For that hit of tang and depth. It’s like a secret weapon.
- Dried Thyme
- Butter: Makes your sauce rich and glossy.
- Cornstarch and Water: These make a slurry that thickens your sauce to perfection. Using cornstarch instead of flour makes this recipe naturally gluten free.
Variations and Substitutions
Here are other options for steaks that you can consider for this recipe:
- Round Steak: Similar to chuck, round steak is a leaner cut and can benefit from the moist cooking environment of the Instant Pot to become tender.
- Flank Steak: While best for quick, high-heat cooking, flank steak can also be cooked in an Instant Pot if it’s sliced thin and not overcooked.
- Chuck Steak: Tougher cuts like chuck steak are perfect for this recipe because they turn fall-apart tender. I also use it in my Dutch Oven Beef Stew. Increase the cooking time to 35 minutes to ensure you soften all of the tough connective tissue.
- Blade Steak: Cut from the shoulder, like chuck steak, it benefits from an instant pot cooking method.
It is very difficult to get perfect rare or medium rare steak while it’s trapped inside a pressure cooker and you can’t check it.
For this reason, save your most expensive and tender steak cuts (like ribeyes, tenderloin, and t-bone) for pan-searing or grilling to desired doneness.
Grab these Tools
Here’s what you’ll need to make this dish come to life:
- Instant Pot: The main guy for both searing and cooking. (Here’s my comparison of a pressure cooker vs slow cooker if you’re curious about their different results and nutrition!)
- Measuring Gear: Spoons and cups to get your amounts right.
- Wooden Spoon: For mixing and scraping in the pot.
- Cutting Board and Knife: For prepping steak and veggies.
With these tools, ingredients, and a bit of creativity with variations, you’re all set to whip up this steak dish. Let’s get cooking!
How to Cook Steak in the Instant Pot (Pressure Cooker): An Easy Guide
Ready to transform a simple beef steak into something incredible in your Instant Pot? Follow this straightforward guide to create a dish that’s both delicious and easy to prepare.
Preparing Your Ingredients
Before you start cooking, get everything ready:
- Season the Steak: Generously season your beef steak with salt and pepper.
- Chop Veggies: Slice your onion and mince the garlic cloves.
- Mix the Sauce: Combine beef broth, Worcestershire sauce, and dried thyme in a bowl.
Searing the Steak
Get that perfect sear:
- Heat the Oil: Turn on the Instant Pot’s sauté setting and heat the olive oil.
- Sear the Steak: Sear for 2-3 minutes on each side.
COOKING NOTE
I’ve made this recipe several times and prefer to sear the steak in a skillet vs. the Instant Pot’s sauté mode.
The sauté mode never gets quite hot enough and the steak starts cooking through without getting much color.
A pan will give it a beautiful brown crust, and you can start the onions while it’s searing. But the choice is yours!
Cooking the Aromatics
Adding depth to the flavor:
- Sauté Onions and Garlic: In the instant pot, use the saute function to cook onions and garlic until they’re soft.
- Deglaze the Pot: Use a splash of beef broth to deglaze, scraping up the tasty browned bits on the bottom of the pot.
Pressure Cooking Steak
Where the magic happens:
- Cook the Steak: Add the steak to the instant pot. Pour in the sauce mixture. Seal the lid and set the Instant Pot to pressure cook mode with high pressure. Cook for 35 minutes. Then, let the pressure release naturally for 10 minutes.
Making the Pan Sauce
The final touch:
- Prepare the Slurry: Mix cornstarch with water to create a slurry.
- Thicken the Sauce: Remove the steak and set the pot to sauté. Add butter and the cornstarch slurry. Stir constantly until the sauce thickens.
How to Serve This Tender Instant Pot Sirloin Steak
Serving this delicious steak is all about complementing its rich flavors and tender texture. Here are some ideas for side dishes:
- On a Bed of Egg Noodles: Cut the steak in strips and serve it over cooked egg noodles for a stroganoff vibe. Here’s how I cook pasta in instant pot.
- Grains: Make my easy basmati rice recipe (or try my Instant pot rice!), couscous, quinoa, etc. They soak up the sauce beautifully.
- Potatoes: The delicious sauce is perfect over a mound of mashed potatoes, crock pot potatoes or even microwave baked potatoes (with a puddle of garlic butter if you know how to live!).
- With Vegetables: Pair it with simple glazed carrots, candied brussels sprouts, air fryer broccoli, green beans, or a fresh garden salad. They add freshness and balance to the meal.
- Bread on the Side: Have some crusty bread ready to mop up that amazing sauce.
- Garnish: Sprinkle some fresh herbs like parsley or thyme for a pop of color and freshness.
These serving suggestions will turn your Tender Instant Pot Steak into a complete, satisfying meal.
Instant Pot Steak Make Ahead and Storage
Getting your Tender Instant Pot Steak with Rich Sauce ready ahead of time and storing it properly is easy. Here’s how:
- Make Ahead: You can prepare the steak a day in advance. Just follow the cooking instructions and let it cool before refrigerating.
- Refrigerating the Dish: Store in an airtight container. It’ll stay good for up to 3-4 days.
- Freezing: This dish freezes well. Put it in a freezer-safe container and it’ll last for about 3 months.
- Reheating: Here’s the best way to reheat steak.
- Sauce Storage: Keep the sauce in a separate container if possible. It makes reheating more manageable.
These simple steps ensure your steak is just as tasty when you’re ready to enjoy it.
Tips and Notes for Perfect Instant Pot Steak
- To achieve fall-apart tender beef steak in a pressure cooker, the cooking time varies depending on the cut of the meat. For cuts like sirloin or tenderloin, a high-pressure cook time of around 20-25 minutes is typically enough.
- Before pressure cooking, it’s a good practice to brown the beef to enhance its flavor and texture.
- The key to tender beef in a pressure cooker is not just the cooking time but also the natural release of pressure instead of quick release. This allows the meat fibers to relax and retain moisture, making them tender and juicy.
- Save your more expensive tenderloin and ribeye steak for a quick-cooking method.
FAQs About Making Steak in the Instant Pot
Just skimming through? Here are some quick answers to the commonly-asked questions about how to pressure cook steak.
How Long Should I Cook Meat in an Instant Pot?
Cooking time for meat in an Instant Pot varies by cut and thickness. For tougher cuts like chuck steak, 25 minutes on high pressure is typical, followed by a natural release of pressure.
Can You Cook Frozen Steak in Instant Pot?
Yes, you can cook frozen steak in an Instant Pot, but it will be less flavorful because you won’t be able to get a good sear. Add 10 minutes to the cooking time in this recipe.
How Long Is the Meat Setting on Instant Pot?
The “Meat/Stew” setting on an Instant Pot typically runs for around 35 minutes. However, you should adjust the time based on the specific type and cut of meat.
Can You Cook Meat Too Long in Instant Pot?
Yes, you can overcook meat in an Instant Pot. Overcooking can make the meat tough and dry, especially for tender cuts.
Does Instant Pot Make Tough Meat Tender?
An Instant Pot is excellent for making tough meat tender. The pressure cooking process breaks down the meat’s connective tissues, resulting in tender meat.
Does Beef Get More Tender the Longer You Cook It in Instant Pot?
Beef, particularly tougher cuts, becomes more tender the longer you cook it in an Instant Pot due to the breakdown of connective tissues.
What Happens if You Pressure Cook Longer?
Pressure cooking for too long can overcook the meat, making it tough and dry. It’s important to follow recommended cooking times.
Other Popular Instant Pot Recipes
- Juicy Pressure Cooker Ham
- Tender Instant Pot Pulled Pork
- Juicy Frozen Chicken Instant Pot Recipe (No Thaw!)
- Instant Pot Mexican Rice
- Instant Pot Chicken Chili
- Pressure Cooker Beef Soup
Other Tasty Beef Recipes You’ll Love
Check these beef recipes for comfort food inspiration:
- Old Fashioned Salisbury Steak Recipe
- Beef Pot Pie with golden flaky crust
- Meatloaf with Brown Gravy
- Mexican Chili Con Carne with ground beef
- Old Fashioned Vegetable Beef Soup Recipe
- Homemade Ground Beef Tacos from scratch
- The Ultimate Meatloaf recipe
- Air Fryer Roast Beef
Instant Pot Steak Recipe with Easy Pan Sauce (Fall-Apart Tender!)
Video
Ingredients
- 2 lbs sirloin steak for tougher cuts like chuck steak, see notes
- 1 ½ tsp kosher salt
- ½ tsp pepper
- 3 tbsp olive oil divided use
- 1 large onion sliced
- 3 cloves garlic minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 tbsp butter
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Sear the Steak
- Turn the instant pot on Sauté mode. Season steak with salt and pepper. Add 2 tbsp of the oil and wait until it is shimmering hot (about 2 min), then sear the steaks for about 3 minutes per side, or until a golden brown crust forms. Transfer steak to a plate.
Prepare the Sauce
- Add another tablespoon of oil to the instant pot and add onions and garlic, cooking until soft,.
- Add beef broth to deglaze the pot, scraping up browned bits.
- Add steaks to the instant pot and add Worcestershire sauce, and thyme.
Pressure Cook the Steaks
- Seal the lid, cook on high pressure for 35 minutes, then allow 10 minutes natural pressure release.
- Remove steaks. Set Instant Pot once again to Sauté mode.
Finish the Sauce
- Melt butter in the liquid, then add cornstarch slurry (mix cornstarch with water) to thicken the sauce, stirring constantly until it reaches desired consistency.
- Adjust seasoning if needed.
Notes
- To cook a tougher steak like chuck steak, increase the cooking time to 40 minutes.
- For a thicker sauce, adjust the amount of cornstarch slurry.
- Let the steak rest for a few minutes before serving for optimum tenderness.
- Serve with sides like mashed potatoes or steamed vegetables for a complete meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used 2 simmering cross rib steaks, was very tender and sauce was great over noodles. I will add mushrooms to the sauce next time.
This was divine!! Made it tonight with mock tender steaks and they turned out superbly! It was my first time attempting this cut, but the lean meat and inexpensive price tag had me eyeing them in the store for the longest. Took a plunge and it totally paid off. The meat was so tender and the gravy was the exact amount for the steaks and mashed potatoes. My 10-year-old son raved.
I used eye of round steak. It’s a lean meat so I was hoping to find an easy recipe that would produce a tender piece of steak. This recipe definitely delivered! So easy and came out delicious! Definitely a keeper!
This was DELIGHTFUL and absolutely perfect. Just like pot roast but even better because it was so fast! The meat was incredibly tender and gravy was delicious on meat and mashed potatoes. Definitely going to have to put this into our regular meal rotation!
I used fajita steak cuts , from my favorite purveyor “Wild Fork” , about 2.4 lbs, and followed the pot recipe for 24 minutes cooking and 7 minutes cool down . Also used a demiglace with a cut up onion and it came out perfectly ; just right for mashed potatoes or basmati rice . I took the liquid from the Instant Pot, skimmed off the fat , made a rue of ghee and flour in a sauté pan allowing it to bubble up for a minute or so to enable the gluten to brown a bit and added the separated liquid bit by bit from the pot until it thickened nicely . A small splash of dry red wine and tablespoon of Dijon mustard and tore the steaks along the grain , placing the steak pieces it into the sauce and letting the flavors marry . Perfect ; Sante ‘ !
Chef Gregory Wheaton
Had some Blade steaks and didn’t know what to do with them. Last time I barbecued them they didn’t turn out well and no one in my family enjoyed their meal. They were very tough and fatty. Found this recipe and used our instant pot and the meal was a hit with everyone in my family. Made a side of mashed potatoes and mixed vegetables. My son said it was a 10/10, he absolutely loved the tender meat. I cooked for the 40 minutes as per the note for blade steaks.
Cook time was way too long! I’ve never cooked sirloin in instant pot so this was first time. Unfortunately, once you cook out all the juices in the meat there is no getting them back. The gravy did help w/dryness. Found another recipe that calls for 2-5 min on high PC w/quick release will try this next time.
Hi Cindy, I tested this recipe several times and indeed also tried the 2 minutes on high pressure method. The thing is, after searing, the steak is already beyond well done and dry/hard at the 2 minute high pressure mark.
It more than cooks through in the time it takes the machine to come up to pressure.
That’s why I go beyond the “medium rare” target and cook it until the connective tissue breaks down totally and the steak is fall-apart tender – which is really what the pressure cooker is good for.
ohh got it, gonna try that, thx!
Might’ve been the natural release process. Make sure to let it release slowly for tenderness!
hey, can i use frozen steak in this recipe or does it gotta be thawed first?
You should probably thaw it first for better seasoning stick and even cooking.
or just grill it, like a real steak should be done!