Kick weeknight dinner stress to the curb with these 20 juicy Instant Pot steak recipes! Perfect for busy home cooks craving hearty, flavorful meals without the fuss, this roundup is your ticket to delicious comfort food in a flash. Get ready to transform simple ingredients into mouthwatering dishes that’ll have everyone asking for seconds. Let’s dive in and make your evenings tastier!
Instant Pot Philly Cheesesteak
You’ve been scrolling for dinner inspiration—stop right here. This Instant Pot Philly Cheesesteak transforms classic sandwich cravings into a 30-minute weeknight win, delivering tender, juicy beef and melty cheese without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds ribeye steak, thinly sliced against the grain
– 2 tablespoons clarified butter
– 1 large yellow onion, thinly sliced into half-moons
– 1 large green bell pepper, julienned
– 4 hoagie rolls, split
– 8 slices provolone cheese
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– Kosher salt and freshly ground black pepper
Instructions
1. Set the Instant Pot to “Sauté” on high and add the clarified butter.
2. Once the butter shimmers, add the thinly sliced onion and julienned bell pepper; sauté for 5 minutes until softened and lightly caramelized.
3. Push the vegetables to the side and add the ribeye slices in a single layer; sear for 2 minutes per side until browned.
4. Sprinkle the garlic powder, Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper over the meat and vegetables.
5. Cancel the “Sauté” function, secure the lid, and set the Instant Pot to “Manual” high pressure for 5 minutes.
6. Once cooking completes, perform a quick pressure release by carefully turning the valve to “Venting.”
7. While the pressure releases, toast the split hoagie rolls under a broiler at 450°F for 2-3 minutes until golden.
8. Open the Instant Pot and stir the mixture; the beef should be fork-tender and the vegetables fully integrated.
9. Divide the hot beef mixture evenly among the toasted hoagie rolls.
10. Top each sandwich with 2 slices of provolone cheese and return to the broiler for 1-2 minutes until the cheese is bubbly and melted.
11. Serve immediately. Perfectly tender beef mingles with sweet onions and peppers under a blanket of gooey provolone—crisp the rolls extra for added texture, or pile leftovers onto a baked potato for a next-day twist.
Instant Pot Steak Fajitas
Famished for a restaurant-quality meal without the fuss? These Instant Pot Steak Fajitas deliver bold flavor in record time. Forget marinating for hours—pressure cooking infuses every bite with savory depth, and the quick veggie sauté keeps everything crisp-tender.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 ½ pounds flank steak, trimmed and sliced against the grain into ½-inch strips
- 2 tablespoons avocado oil, divided
- 1 large yellow onion, thinly sliced
- 2 large bell peppers (1 red, 1 green), cored and sliced into ¼-inch strips
- 3 cloves garlic, finely minced
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup low-sodium beef broth
- 8 (6-inch) flour tortillas, warmed
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Season the steak. In a large bowl, combine the flank steak strips, 1 tablespoon avocado oil, lime juice, ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Toss thoroughly to coat every piece evenly.
- Sear the steak. Set your Instant Pot to “Sauté” on “More” for high heat. Add the remaining 1 tablespoon avocado oil and heat until shimmering, about 1 minute. Add the seasoned steak in a single layer (work in batches if necessary) and sear without moving for 2 minutes to develop a deep brown crust.
- Deglaze. Pour in the low-sodium beef broth and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot—this prevents a “burn” warning and builds flavor.
- Pressure cook. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes. Once complete, perform a quick pressure release by carefully turning the valve to “Venting.”
- Sauté the vegetables. Carefully remove the steak with a slotted spoon and set aside. Add the thinly sliced yellow onion and bell pepper strips to the pot juices. Sauté on “More” for 4–5 minutes, stirring occasionally, until the onions are translucent and the peppers are just tender with a slight bite.
- Add aromatics. Stir in the finely minced garlic and cook for 30 seconds until fragrant. Tip: Adding garlic at the end prevents it from burning and becoming bitter.
- Combine and finish. Return the steak and any accumulated juices to the pot with the vegetables. Toss everything together and cook for 1 minute to reheat and meld the flavors.
- Serve. Spoon the steak and vegetable mixture onto warmed flour tortillas. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
Expect tender, juicy steak infused with smoky spices, perfectly contrasted by the sweet crunch of sautéed peppers and onions. Elevate your presentation by serving the fajita mixture in a hot cast-iron skillet at the table, letting the sizzle create instant ambiance. The bright acidity from the lime wedges cuts through the richness, making each bite perfectly balanced.
Instant Pot Mongolian Beef
Ever crave restaurant-style Mongolian beef without the takeout hassle? This Instant Pot version delivers that signature sweet-savory punch in under 30 minutes. Sear flank steak, simmer in a glossy sauce, and serve over fluffy rice for a weeknight win.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs flank steak, thinly sliced against the grain
– 3 tbsp cornstarch
– 2 tbsp avocado oil, divided
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, finely grated
– ¾ cup low-sodium soy sauce
– ½ cup dark brown sugar, packed
– ¼ cup rice vinegar
– 2 tsp toasted sesame oil
– ½ tsp crushed red pepper flakes
– 4 green onions, sliced diagonally
– Cooked jasmine rice, for serving
Instructions
1. Pat the flank steak slices completely dry with paper towels.
2. Toss the steak with 3 tbsp cornstarch until evenly coated.
3. Set the Instant Pot to “Sauté” on high and heat 1 tbsp avocado oil for 2 minutes until shimmering.
4. Add half the steak in a single layer and sear for 90 seconds per side until browned; transfer to a plate.
5. Repeat with remaining 1 tbsp avocado oil and steak.
6. Add 4 minced garlic cloves and 1 tbsp grated ginger to the pot; sauté for 60 seconds until fragrant.
7. Pour in ¾ cup soy sauce, ½ cup brown sugar, ¼ cup rice vinegar, 2 tsp sesame oil, and ½ tsp red pepper flakes; stir to dissolve the sugar.
8. Return all steak and accumulated juices to the pot, stirring to coat.
9. Secure the lid, set valve to “Sealing,” and pressure cook on high for 5 minutes.
10. Perform a quick release by carefully turning the valve to “Venting.”
11. Stir in sliced green onions and let rest for 3 minutes to thicken slightly.
12. Serve immediately over cooked jasmine rice.
Outrageously tender beef cloaked in a sticky, garlicky glaze makes this dish irresistible. The quick pressure cook ensures the steak stays juicy while absorbing the complex sweet-salty sauce. For a fun twist, pile it into lettuce cups or top with extra chili flakes for heat.
Instant Pot Steak and Potatoes
Zap your dinner routine with this one-pot wonder that delivers restaurant-quality steak and potatoes in record time. Forget complicated techniques—this Instant Pot method locks in flavor while you multitask. Get ready to impress with minimal effort and maximum deliciousness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs beef sirloin steak, cut into 1-inch cubes
– 1.5 lbs Yukon Gold potatoes, quartered
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 2 cups beef broth
– 2 tbsp clarified butter
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1/2 tsp freshly cracked black pepper
– 1/2 tsp kosher salt
– 2 tbsp cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water)
– 2 tbsp chopped fresh parsley
Instructions
1. Set your Instant Pot to “Sauté” on high heat and add 2 tbsp clarified butter.
2. Pat the 2 lbs beef sirloin steak cubes completely dry with paper towels to ensure proper browning.
3. Sear the steak cubes in batches for 2-3 minutes per side until a deep golden crust forms, transferring to a plate after each batch.
4. Add the 1 large thinly sliced yellow onion to the pot and sauté for 3 minutes until translucent.
5. Stir in the 4 minced garlic cloves and cook for 30 seconds until fragrant.
6. Deglaze the pot with 2 cups beef broth, scraping up any browned bits from the bottom with a wooden spoon.
7. Return all seared steak cubes to the pot along with any accumulated juices.
8. Add the 1.5 lbs quartered Yukon Gold potatoes, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp kosher salt, and 1/2 tsp freshly cracked black pepper.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 12 minutes.
10. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
11. Remove the lid and set the Instant Pot to “Sauté” on low heat.
12. Stir in the 2 tbsp cornstarch slurry and simmer for 2-3 minutes until the sauce thickens to a glossy consistency.
13. Taste and adjust seasoning if needed, remembering the sauce will concentrate slightly as it cools.
14. Garnish with 2 tbsp chopped fresh parsley before serving.
Nothing beats the contrast of tender, juicy steak against the creamy Yukon Gold potatoes, all enveloped in a rich, savory gravy. The smoked paprika adds subtle depth while the fresh parsley provides a bright finish. For a creative twist, serve over creamy polenta or stuff into warm flour tortillas with pickled onions.
Instant Pot Pepper Steak
Melt-in-your-mouth tender beef meets vibrant bell peppers in this Instant Pot classic that transforms tough cuts into fork-tender perfection in under an hour. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs flank steak, sliced against the grain into ¼-inch strips
– 2 tbsp avocado oil
– 1 large yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1 red bell pepper, julienned
– 1 green bell pepper, julienned
– ½ cup low-sodium beef broth
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 tsp toasted sesame oil
– 2 scallions, thinly sliced on the bias
Instructions
1. Pat the flank steak strips completely dry with paper towels.
2. Select “Sauté” on your Instant Pot and heat the avocado oil until shimmering, about 2 minutes.
3. Sear the steak strips in a single layer for 90 seconds per side until deeply browned, working in batches to avoid overcrowding.
4. Transfer all seared steak to a clean plate.
5. Add the thinly sliced yellow onion to the pot and sauté for 3 minutes until translucent.
6. Stir in the minced garlic and freshly grated ginger, cooking for 45 seconds until fragrant.
7. Deglaze the pot with the low-sodium beef broth, scraping up all browned bits from the bottom.
8. Add the low-sodium soy sauce and rice vinegar, stirring to combine.
9. Return the seared steak and any accumulated juices to the pot.
10. Layer the julienned red and green bell peppers on top of the steak without stirring.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 12 minutes.
12. Allow a 10-minute natural pressure release before carefully switching the valve to “Venting.”
13. In a small bowl, whisk the cornstarch into the cold water until completely smooth to create a slurry.
14. Select “Sauté” again and stir the cornstarch slurry into the pot.
15. Simmer the sauce for 3-4 minutes, stirring constantly, until thickened to a glossy consistency that coats the back of a spoon.
16. Turn off the Instant Pot and stir in the toasted sesame oil.
17. Garnish with the thinly sliced scallions before serving. The flank steak becomes incredibly tender under pressure while the bell peppers retain a slight crispness. The sauce balances savory soy with bright vinegar notes, perfect over steamed jasmine rice or wrapped in warm flour tortillas for a fusion twist.
Instant Pot Steak Stroganoff
Zap your weeknight dinner game with this Instant Pot Steak Stroganoff. Transform tough cuts into tender bites in minutes—no babysitting required. Get ready for a creamy, savory hug in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 8 oz cremini mushrooms, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp tomato paste
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– 1 cup sour cream
– 2 tbsp all-purpose flour
– 12 oz wide egg noodles
– 2 tbsp fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Season the beef chuck roast cubes generously with kosher salt and freshly ground black pepper.
2. Set the Instant Pot to “Sauté” on high and melt the clarified butter until shimmering, about 2 minutes.
3. Sear the beef cubes in a single layer until deeply browned on all sides, approximately 4–5 minutes total, working in batches to avoid overcrowding.
4. Remove the seared beef and set aside, leaving any fond in the pot.
5. Add the finely diced yellow onion and sauté until translucent, about 3 minutes.
6. Stir in the thinly sliced cremini mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
7. Add the minced garlic and tomato paste, cooking for 1 minute until fragrant.
8. Deglaze the pot with beef broth, scraping up all browned bits from the bottom.
9. Return the seared beef to the pot, along with Worcestershire sauce and Dijon mustard, stirring to combine.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
11. While the beef cooks, boil the wide egg noodles in salted water according to package instructions until al dente, then drain.
12. After cooking, perform a quick release of the pressure by carefully turning the valve to “Venting.”
13. In a small bowl, whisk the sour cream and all-purpose flour until smooth to prevent curdling.
14. Stir the sour cream mixture into the pot until fully incorporated and the sauce thickens, about 2 minutes on “Sauté” low.
15. Fold in the cooked egg noodles and fresh parsley, adjusting seasoning with salt and pepper if needed.
16. Serve immediately, garnished with extra parsley.
Perfectly tender beef melts into a luxuriously creamy sauce, with egg noodles soaking up every savory note. For a twist, try serving over mashed potatoes or with a side of roasted vegetables to balance the richness.
Instant Pot Steak and Mushroom Gravy
Kick your weeknight dinner game into high gear with this Instant Pot steak and mushroom gravy. It’s the ultimate comfort food hack—tender beef and earthy mushrooms in a rich, savory sauce, all ready in under an hour. Forget slaving over the stove; this one-pot wonder delivers restaurant-quality flavor with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs chuck steak, cut into 1-inch cubes
– 1 tbsp clarified butter
– 1 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 8 oz cremini mushrooms, sliced ¼-inch thick
– 3 garlic cloves, minced
– 2 tbsp all-purpose flour
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 1.5 cups beef stock
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 2 sprigs fresh thyme
– 1 bay leaf
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the chuck steak cubes completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. Select the “Sauté” function on your Instant Pot and add the clarified butter and extra-virgin olive oil; heat until the butter foam subsides, about 2 minutes.
3. Working in two batches to avoid crowding, sear the steak cubes until deeply browned on all sides, about 3–4 minutes per batch; transfer to a plate and set aside.
4. Add the finely diced yellow onion to the pot and cook, stirring frequently, until translucent and lightly caramelized, about 5 minutes.
5. Stir in the sliced cremini mushrooms and cook until they release their liquid and begin to brown, about 6–8 minutes.
6. Add the minced garlic and cook until fragrant, about 30 seconds.
7. Sprinkle the all-purpose flour over the vegetable mixture and cook, stirring constantly, for 1 full minute to form a roux.
8. Deglaze the pot by pouring in the dry red wine, scraping the bottom thoroughly with a wooden spoon to lift any browned bits.
9. Stir in the beef stock, Worcestershire sauce, and Dijon mustard until fully incorporated.
10. Return the seared steak cubes and any accumulated juices to the pot, along with the fresh thyme sprigs and bay leaf.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 25 minutes.
12. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
13. Remove and discard the thyme sprigs and bay leaf.
14. For a thicker gravy, select “Sauté” again and simmer, stirring occasionally, until the sauce reaches your desired consistency, about 3–5 minutes.
15. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
Crave-worthy fork-tender steak melts in your mouth, while the glossy, umami-rich gravy clings perfectly to every bite. Serve it over creamy mashed potatoes or buttery egg noodles for the ultimate comfort meal, or spoon it into a hollowed-out sourdough boule for a show-stopping presentation.
Instant Pot Korean BBQ Steak
Viral-worthy and impossibly tender, this Instant Pot Korean BBQ Steak transforms flank steak into a sweet-savory masterpiece in under an hour. Forget takeout—this is your new weeknight hero, ready to shred over rice or stuff into tacos.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 ½ pounds flank steak, cut against the grain into ½-inch strips
- ½ cup low-sodium soy sauce
- ¼ cup packed dark brown sugar
- 2 tablespoons toasted sesame oil
- 4 cloves garlic, finely minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons neutral oil (such as avocado oil)
- 2 green onions, thinly sliced on a bias
- 1 tablespoon toasted sesame seeds
Instructions
- Whisk the soy sauce, dark brown sugar, toasted sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar in a medium bowl until the sugar is fully dissolved.
- Place the flank steak strips in a large resealable bag or bowl and pour the marinade over them, ensuring all pieces are coated. Tip: For deeper flavor, marinate for up to 4 hours in the refrigerator, but 15 minutes at room temperature is sufficient for the Instant Pot.
- Select the “Sauté” function on your Instant Pot and add the neutral oil. Heat until the oil shimmers, about 2 minutes.
- Add the marinated steak strips in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2 minutes per side until a deep brown crust forms. Tip: Do not stir immediately; letting the steak sear undisturbed ensures proper caramelization.
- Pour the remaining marinade from the bag into the pot, scraping the bottom with a wooden spoon to deglaze any browned bits.
- Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Whisk together the cornstarch and cold water in a small bowl to create a slurry.
- Select “Sauté” again and stir the slurry into the pot. Simmer for 3–4 minutes, stirring constantly, until the sauce thickens to a glossy, coating consistency. Tip: The sauce should coat the back of a spoon; if it thickens too much, thin it with a tablespoon of water.
- Turn off the Instant Pot and stir in half of the sliced green onions.
- Garnish the steak with the remaining green onions and toasted sesame seeds before serving.
The steak emerges fall-apart tender with a sticky, lacquered glaze that balances umami depth from the soy sauce with a subtle heat from the gochujang. Serve it over a bowl of steamed jasmine rice with quick-pickled vegetables, or pile it into warm flour tortillas with a drizzle of sriracha mayo for an unexpected fusion twist.
Instant Pot Steak Tacos
Kick your taco night into high gear with these Instant Pot steak tacos. Pressure-cook flank steak until it shreds effortlessly, then crisp it up for maximum texture. Load into warm tortillas with fresh toppings for a meal that’s fast, flavorful, and totally fuss-free.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs flank steak, trimmed of excess fat
– 2 tbsp avocado oil, divided
– 1 medium yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tbsp smoked paprika
– 1 tsp dried oregano
– 1 cup beef broth
– 2 tbsp fresh lime juice
– 8 small corn tortillas
– 1 cup crumbled cotija cheese
– ½ cup finely chopped fresh cilantro
– 1 medium avocado, sliced
Instructions
1. Pat the flank steak completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. Select the “Sauté” function on the Instant Pot and heat 1 tablespoon of avocado oil until shimmering, about 2 minutes.
3. Sear the steak for 3–4 minutes per side until a deep brown crust forms, then transfer to a plate.
4. Add the remaining 1 tablespoon of avocado oil to the pot, followed by the diced yellow onion. Sauté for 4–5 minutes until translucent and lightly golden.
5. Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano, cooking for 1 minute until fragrant.
6. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Return the seared steak and any accumulated juices to the pot, ensuring it is mostly submerged in the liquid.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 35 minutes.
9. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Transfer the steak to a cutting board and use two forks to shred it against the grain into bite-sized pieces.
11. Select “Sauté” again and simmer the cooking liquid for 8–10 minutes until reduced by half and slightly thickened.
12. Return the shredded steak to the pot, stir in the fresh lime juice, and cook for 2 minutes to combine and heat through.
13. While the steak simmers, heat a dry cast-iron skillet over medium-high heat and warm the corn tortillas for 30–45 seconds per side until pliable and lightly charred.
14. Assemble tacos by placing a portion of steak onto each warm tortilla, then topping with crumbled cotija cheese, chopped fresh cilantro, and avocado slices.
Unbelievably tender, the shredded steak boasts a rich, smoky depth from the paprika and cumin, balanced by the bright acidity of lime. The contrast between the juicy meat, creamy avocado, and salty cotija cheese creates a perfect bite. For a creative twist, serve the leftover steak mixture over crispy tostadas or folded into cheesy quesadillas the next day.
Instant Pot Steak and Broccoli
Ditch the takeout menus—this Instant Pot Steak and Broccoli delivers restaurant-quality flavor in under 30 minutes. We’re talking tender, soy-glazed flank steak and crisp-tender broccoli, all cooked in one pot with zero fuss. Get ready to hit that ‘like’ button on your own dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds flank steak, thinly sliced against the grain
– 3 cups broccoli florets, cut into uniform 1-inch pieces
– 1/3 cup low-sodium soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon toasted sesame oil
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 3 cloves garlic, finely minced
– 1 tablespoon fresh ginger, grated
– 1/4 cup beef broth
– 2 tablespoons avocado oil, divided
– 1 teaspoon red pepper flakes (optional)
– Cooked jasmine rice, for serving
Instructions
1. Pat the flank steak slices completely dry with paper towels to ensure a proper sear.
2. In a small bowl, whisk together the soy sauce, oyster sauce, toasted sesame oil, minced garlic, and grated ginger to create the marinade.
3. Toss the steak slices in half of the marinade, coating evenly, and let rest for 5 minutes.
4. Set the Instant Pot to ‘Sauté’ on high and add 1 tablespoon of avocado oil, heating until shimmering, about 2 minutes.
5. Working in batches to avoid overcrowding, sear the marinated steak for 1–2 minutes per side until a deep brown crust forms, then transfer to a plate.
6. Deglaze the pot with the beef broth, scraping up any browned bits with a wooden spoon to build flavor.
7. Add the remaining marinade and broccoli florets to the pot, stirring to coat.
8. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on high for 1 minute—this preserves the broccoli’s crisp-tender texture.
9. Perform a quick release by carefully turning the valve to ‘Venting’ once the timer beeps.
10. In a separate bowl, create a slurry by whisking the cornstarch with 2 tablespoons of cold water until smooth.
11. Stir the slurry into the pot along with the seared steak and any accumulated juices, then select ‘Sauté’ to simmer for 2–3 minutes until the sauce thickens to a glossy consistency.
12. Turn off the heat and fold in red pepper flakes, if using, for a subtle kick.
13. Serve immediately over steamed jasmine rice.
The tender steak melts against the crisp broccoli, all coated in a savory-sweet glaze that clings perfectly to each grain of rice. Try topping it with toasted sesame seeds or a squeeze of lime for a bright finish—this dish is so good, you might just skip the restaurant next time.
Instant Pot Steak Chili
A sizzling, one-pot wonder that transforms tough cuts into tender, flavor-packed chili in under an hour. Grab your Instant Pot and let’s build layers of smoky, savory goodness with zero fuss—this is your new cold-weather staple.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chuck steak, trimmed and cut into ½-inch cubes
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tbsp tomato paste
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 2 cups beef broth
– 1 tsp fine sea salt
– ½ tsp freshly ground black pepper
– Optional garnishes: shredded sharp cheddar cheese, sour cream, thinly sliced scallions
Instructions
1. Set the Instant Pot to “Sauté” on high and heat 1 tbsp avocado oil until shimmering, about 2 minutes.
2. Pat the chuck steak cubes dry with paper towels, season with ½ tsp salt and ¼ tsp pepper, then add half to the pot in a single layer. Sear until deeply browned on all sides, about 3–4 minutes per batch, transferring to a plate. Tip: Avoid overcrowding to ensure a proper crust forms.
3. Add the remaining 1 tbsp avocado oil to the pot, then sauté the diced onion until translucent and lightly golden, about 4 minutes.
4. Stir in the minced garlic and cook until fragrant, 30 seconds.
5. Add the tomato paste, chili powder, cumin, and smoked paprika, toasting the spices for 1 minute until aromatic.
6. Pour in ¼ cup beef broth to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
7. Return all seared steak and any accumulated juices to the pot.
8. Add the crushed tomatoes, remaining beef broth, kidney beans, black beans, and remaining salt and pepper, stirring to combine.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
10. Allow a natural pressure release for 15 minutes, then carefully quick-release any remaining pressure. Tip: Natural release helps keep the steak tender.
11. Open the lid and let the chili rest for 5 minutes to thicken slightly. Tip: For a thicker consistency, use the “Sauté” function to simmer uncovered for 5–10 minutes.
12. Ladle into bowls and garnish as desired.
Spoon into deep bowls and watch the tender steak shred effortlessly between bites. The smoky paprika and cumin create a warm, complex base, while the beans add a creamy contrast. For a next-level twist, serve over crispy waffle fries or tucked into toasted buns for sloppy joes.
Instant Pot Steak and Rice Bowls
Overwhelmed by weeknight dinners? Transform your Instant Pot into a steakhouse hero. Sear sirloin strips, then pressure-cook them with jasmine rice for a complete meal in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1.5 lbs sirloin steak, trimmed and sliced into ¼-inch strips
- 2 cups jasmine rice, rinsed until water runs clear
- 2 cups unsalted beef broth
- 3 tbsp clarified butter, divided
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp freshly ground black pepper
- Kosher salt, for seasoning
- 2 scallions, thinly sliced for garnish
Instructions
- Pat the sirloin steak strips completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
- Set your Instant Pot to “Sauté” on “More” for high heat and add 2 tablespoons of clarified butter.
- Once the butter shimmers and reaches approximately 350°F, sear the steak strips in a single layer for 90 seconds per side until a deep brown crust forms, working in batches to avoid overcrowding.
- Transfer all seared steak to a clean plate, leaving any fond in the pot.
- Add the remaining 1 tablespoon of clarified butter to the pot, followed by the thinly sliced yellow onion.
- Sauté the onion for 4-5 minutes, stirring occasionally, until translucent and beginning to caramelize at the edges.
- Add the minced garlic and cook for 45 seconds, just until fragrant.
- Pour in the unsalted beef broth to deglaze the pot, using a wooden spoon to scrape up all the browned bits from the bottom.
- Stir in the rinsed jasmine rice, low-sodium soy sauce, Worcestershire sauce, and smoked paprika until fully combined.
- Carefully return the seared steak strips and any accumulated juices to the pot, nestling them into the rice mixture.
- Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 4 minutes.
- Once the cooking cycle completes, allow a 10-minute natural pressure release before manually releasing any remaining steam.
- Open the lid and fluff the rice and steak mixture gently with a fork.
- Garnish with thinly sliced scallions and serve immediately.
Succulent, seared steak melts into fluffy, aromatic jasmine rice, with the fond creating a deeply savory base. The texture is perfectly distinct—tender beef against separate, glossy grains. For a bright finish, top with a drizzle of chili crisp or a squeeze of fresh lime just before serving.
Instant Pot Steak and Onion Soup
Unlock restaurant-quality comfort in under an hour. This Instant Pot steak and onion soup transforms humble ingredients into a deeply savory, umami-rich bowl. Forget hours of simmering—pressure cooking builds layers of flavor fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs flank steak, cut against the grain into 1/2-inch strips
– 2 tbsp clarified butter
– 2 large yellow onions, thinly sliced into half-moons
– 4 cloves garlic, minced
– 1 tbsp tomato paste
– 1/4 cup dry red wine (such as Cabernet Sauvignon)
– 4 cups beef bone broth
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tsp Worcestershire sauce
– Kosher salt and freshly cracked black pepper
– 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
– Fresh parsley, finely chopped for garnish
– Crusty baguette, sliced and toasted
Instructions
1. Pat the flank steak strips completely dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and add the clarified butter. Heat until shimmering, about 2 minutes.
3. Working in two batches to avoid crowding, sear the steak strips for 90 seconds per side until a deep brown crust forms. Transfer to a plate. Tip: Do not move the steak for the first minute to ensure proper searing.
4. Add the thinly sliced onions to the pot. Cook, stirring occasionally, for 8-10 minutes until deeply caramelized and golden brown.
5. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
6. Deglaze the pot with the dry red wine, using a wooden spoon to scrape up any browned bits (fond) from the bottom. Cook for 2 minutes until the wine is reduced by half.
7. Pour in the beef bone broth and add the seared steak strips along with any accumulated juices. Submerge the fresh thyme sprigs and bay leaf. Tip: For a clearer broth, tie the herbs in cheesecloth for easy removal.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 15 minutes. Allow a 10-minute natural pressure release, then manually release any remaining pressure.
9. Carefully open the lid. Discard the thyme sprigs and bay leaf. Select “Sauté” again and bring the soup to a gentle simmer.
10. While stirring constantly, slowly drizzle in the cornstarch slurry. Cook for 2-3 minutes until the soup thickens slightly and coats the back of a spoon. Tip: For a richer texture, stir in 1 tbsp of cold, unsalted butter off the heat after thickening.
11. Adjust seasoning with additional kosher salt, freshly cracked black pepper, and the Worcestershire sauce.
12. Ladle the soup into bowls. Garnish with finely chopped fresh parsley and serve immediately with slices of toasted crusty baguette.
A velvety, glossy broth clings to the tender, shreddable steak and sweet onion ribbons. The deep, beefy essence, brightened by herbal notes and a touch of wine acidity, makes this a standout one-pot meal. For a decadent twist, top each bowl with a slice of melted provolone or gruyère before broiling until bubbly.
Instant Pot Steak and Cheese Quesadillas
Tired of boring weeknight dinners? Transform flank steak into melty, crispy perfection with your Instant Pot. This steak and cheese quesadilla hack delivers restaurant-quality results in minutes—no marinating required.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 1 tbsp avocado oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 tsp smoked paprika
– ½ tsp garlic powder
– 1 large yellow onion, thinly sliced
– 1 large red bell pepper, julienned
– 8 large flour tortillas (10-inch diameter)
– 2 cups shredded Monterey Jack cheese
– 1 cup shredded sharp cheddar cheese
– 2 tbsp clarified butter
– ½ cup fresh cilantro leaves, for garnish
– ½ cup pico de gallo, for serving
Instructions
1. Season the thinly sliced flank steak evenly with kosher salt, freshly cracked black pepper, smoked paprika, and garlic powder.
2. Set your Instant Pot to “Sauté” mode and heat the avocado oil until shimmering, about 2 minutes.
3. Add the seasoned flank steak in a single layer and sear for 2 minutes per side until browned—avoid overcrowding to ensure proper caramelization.
4. Transfer the seared steak to a plate and add the thinly sliced yellow onion and julienned red bell pepper to the pot.
5. Sauté the vegetables for 4–5 minutes until softened and lightly charred, scraping up any browned bits from the bottom.
6. Return the steak to the pot, stir to combine, and cook for 1 additional minute to meld flavors.
7. Preheat a large cast-iron skillet over medium-high heat and brush one side of each flour tortilla lightly with clarified butter.
8. Place one tortilla, buttered-side down, in the skillet and sprinkle ¼ cup of shredded Monterey Jack cheese evenly over the surface.
9. Add a generous portion of the steak and vegetable mixture, then top with 2 tablespoons of shredded sharp cheddar cheese.
10. Place a second tortilla on top, buttered-side up, and press down gently with a spatula.
11. Cook for 2–3 minutes until the bottom tortilla is golden brown and crispy, then carefully flip using a wide spatula.
12. Cook the second side for another 2–3 minutes until equally crispy and the cheese is fully melted.
13. Transfer the quesadilla to a cutting board, let rest for 1 minute to set, then slice into wedges.
14. Repeat steps 8–13 with the remaining tortillas and filling.
15. Garnish each serving with fresh cilantro leaves and serve immediately with pico de gallo on the side.
Buttery, crisp tortillas give way to juicy, seasoned steak and molten cheese in every bite. The smoky paprika and charred vegetables add depth, while the fresh cilantro and pico de gallo cut through the richness. For a fun twist, serve these quesadilla wedges upright in glasses with extra pico de gallo for dipping.
Instant Pot Steak and Vegetable Stir-Fry
Kick your weeknight dinner routine into high gear with this Instant Pot marvel. Transform tough cuts into tender bites and crisp vegetables into vibrant sides—all in one pot. Skip the takeout menus and embrace this 20-minute flavor bomb that’s faster than delivery.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs flank steak, thinly sliced against the grain
– 2 tbsp avocado oil, divided
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp toasted sesame oil
– 1 red bell pepper, julienned
– 1 yellow bell pepper, julienned
– 1 cup broccoli florets
– 1/2 cup snap peas, trimmed
– 2 green onions, thinly sliced
– 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
– Cooked jasmine rice, for serving
Instructions
1. Pat the flank steak slices completely dry with paper towels to ensure proper searing.
2. Set your Instant Pot to “Sauté” on high and add 1 tablespoon of avocado oil.
3. Once the oil shimmers (about 2 minutes), add half the steak in a single layer. Sear undisturbed for 90 seconds until a deep brown crust forms, then flip and sear for another 60 seconds. Transfer to a plate.
4. Repeat the searing process with the remaining steak and oil, transferring all cooked steak to the plate.
5. Add the minced garlic and grated ginger to the pot. Sauté for 45 seconds until fragrant but not browned.
6. Pour in the soy sauce, rice vinegar, honey, and toasted sesame oil, scraping the bottom of the pot to deglaze.
7. Add the julienned red and yellow bell peppers, broccoli florets, and trimmed snap peas to the pot, stirring to coat in the sauce.
8. Cancel the “Sauté” function. Secure the lid, set the valve to “Sealing,” and select “Pressure Cook” on high for 1 minute.
9. Once the cooking cycle completes, perform a quick release by carefully turning the valve to “Venting.”
10. When the float valve drops, open the lid and return the seared steak and any accumulated juices to the pot.
11. Stir the cornstarch slurry into the pot and select “Sauté” on low. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
12. Turn off the Instant Pot and fold in the sliced green onions.
13. Serve immediately over cooked jasmine rice.
Fork-tender steak mingles with crisp-tender vegetables in a glossy, savory-sweet sauce that clings perfectly to each grain of rice. For a next-level presentation, garnish with extra green onions and a sprinkle of toasted sesame seeds, or wrap the stir-fry in crisp butter lettuce cups for a low-carb twist.
Instant Pot Steak and Sweet Potato Hash
Banish bland breakfasts forever with this one-pot wonder. Transform humble ingredients into a caramelized, savory masterpiece in under 30 minutes—your Instant Pot does the heavy lifting while you reap the rewards.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 large yellow onion, finely diced
– 2 tbsp clarified butter
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– ¾ cup beef bone broth
– 4 pasture-raised eggs, lightly beaten
– 2 tbsp chopped fresh chives for garnish
– Flaky sea salt for finishing
Instructions
1. Select the “Sauté” function on your Instant Pot and add 1 tbsp clarified butter. Heat until shimmering, about 2 minutes.
2. Add the thinly sliced flank steak in a single layer. Sear undisturbed for 2 minutes per side until a deep brown crust forms. Transfer to a plate using tongs.
3. Add the remaining 1 tbsp clarified butter to the pot. Sauté the finely diced yellow onion for 3 minutes until translucent and fragrant.
4. Stir in the minced garlic and diced sweet potatoes. Cook for 2 more minutes, stirring frequently to prevent sticking.
5. Sprinkle the smoked paprika and freshly cracked black pepper over the vegetables, stirring to coat evenly for 30 seconds to toast the spices.
6. Pour in the beef bone broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this builds foundational flavor.
7. Return the seared flank steak and any accumulated juices to the pot, nestling the meat into the vegetable mixture.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on HIGH for 4 minutes. The pot will take about 8 minutes to come to pressure.
9. Once cooking completes, perform a quick pressure release by carefully turning the valve to “Venting.”
10. Remove the lid and select “Sauté” again. Push the hash mixture to the sides, creating a well in the center.
11. Pour the lightly beaten pasture-raised eggs into the well. Let them set for 30 seconds, then gently scramble with a silicone spatula until softly set, about 2 minutes. Tip: For creamier eggs, remove the pot from heat while they’re still slightly wet—residual heat will finish cooking them.
12. Fold the scrambled eggs into the hash until just incorporated. Taste and adjust seasoning with flaky sea salt if needed.
13. Divide among bowls and garnish generously with chopped fresh chives.
Let the contrasting textures shine—tender steak against sweet potato cubes with crispy edges, all bound by velvety eggs. Serve immediately in shallow bowls, perhaps topped with a dollop of crème fraîche or alongside buttered sourdough toast for soaking up the rich juices.
Instant Pot Steak and Pasta Alfredo
Tired of spending hours on dinner? This Instant Pot Steak and Pasta Alfredo transforms a classic into a 30-minute weeknight hero. Think tender sirloin and fettuccine swirled in a luxuriously creamy sauce—all from one pot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb sirloin steak, cut into 1-inch cubes
– 1 tbsp clarified butter
– 1 tbsp extra-virgin olive oil
– 4 garlic cloves, minced
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 8 oz fettuccine pasta, broken in half
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup fresh flat-leaf parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Set your Instant Pot to “Sauté” on high and add the clarified butter and olive oil.
2. Pat the sirloin cubes completely dry with paper towels, season generously with kosher salt and black pepper, and sear in the hot fat for 2–3 minutes per side until deeply browned. Remove and set aside.
3. Add the minced garlic to the pot and sauté for 30 seconds until fragrant, scraping up any browned bits from the bottom.
4. Pour in the heavy cream and chicken broth, stirring to combine, then immediately add the broken fettuccine, submerging it fully in the liquid.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes. Allow a 5-minute natural release, then quick-release any remaining pressure.
6. Stir in the seared steak cubes and any accumulated juices, then fold in the grated Parmigiano-Reggiano until the sauce is smooth and emulsified.
7. Let the pasta rest in the pot for 2 minutes off heat to thicken the sauce slightly.
8. Garnish with the chopped fresh parsley and serve immediately.
Gorgeously glossy and rich, the sauce clings to every strand of pasta, while the steak stays remarkably juicy from the quick sear. For a bright contrast, top with a sprinkle of lemon zest or serve alongside a crisp arugula salad dressed simply with lemon juice.
Instant Pot Steak and Black Bean Stew
You’re craving something hearty but don’t have all day. This Instant Pot steak and black bean stew is your answer—tender beef, smoky beans, and bold spices in under an hour. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chuck steak, trimmed and cut into 1-inch cubes
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tbsp smoked paprika
– 1 tsp chipotle powder
– 2 cups low-sodium beef broth
– 1 (15 oz) can black beans, drained and rinsed
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 1 tbsp Worcestershire sauce
– Kosher salt, to season
– Fresh cilantro, chopped for garnish
Instructions
1. Pat the chuck steak cubes completely dry with paper towels and season generously on all sides with kosher salt.
2. Set your Instant Pot to the “Sauté” function on “High” and heat the avocado oil until shimmering, about 2 minutes.
3. Working in two batches to avoid crowding, sear the steak cubes until deeply browned on all sides, about 3–4 minutes per batch. Transfer to a plate.
4. Add the finely diced yellow onion to the pot and sauté until translucent and beginning to caramelize, about 4 minutes.
5. Stir in the minced garlic, ground cumin, smoked paprika, and chipotle powder, and cook until fragrant, about 30 seconds.
6. Deglaze the pot by pouring in the low-sodium beef broth, using a wooden spoon to scrape up any browned bits from the bottom.
7. Return the seared steak and any accumulated juices to the pot.
8. Add the drained and rinsed black beans, fire-roasted diced tomatoes, and Worcestershire sauce. Stir to combine.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 35 minutes.
10. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
11. Open the lid and let the stew rest for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
12. Ladle the stew into bowls and garnish with freshly chopped cilantro.
Gloriously rich and satisfying, this stew features fall-apart tender beef in a smoky, slightly spicy broth studded with creamy black beans. Serve it over a bed of cilantro-lime rice or with warm cornbread for soaking up every last drop.
Instant Pot Steak and Corn Chowder
Ditch the takeout menus and cozy up with a bowl of this Instant Pot masterpiece. It’s a rich, hearty chowder where tender steak meets sweet corn in a creamy, savory broth—ready in under an hour. Perfect for busy weeknights or lazy weekends, this one-pot wonder delivers restaurant-quality comfort without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb sirloin steak, trimmed and cut into ½-inch cubes
– 2 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 4 cups low-sodium beef broth
– 2 cups fresh corn kernels (from about 3 ears)
– 1 cup heavy cream
– 1 large russet potato, peeled and diced into ½-inch pieces
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ½ tsp kosher salt
– 2 tbsp fresh chives, finely chopped
Instructions
1. Set the Instant Pot to “Sauté” on high and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add the clarified butter to the pot, swirling to coat the bottom evenly.
3. Pat the sirloin steak cubes dry with paper towels to ensure a proper sear, then add them to the pot in a single layer.
4. Sear the steak for 2–3 minutes per side until a deep brown crust forms, stirring only once to avoid steaming.
5. Transfer the seared steak to a clean plate using a slotted spoon, leaving any drippings in the pot.
6. Add the finely diced yellow onion to the pot and sauté for 3–4 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
8. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 1 minute to form a roux and eliminate the raw flour taste.
9. Gradually pour in the low-sodium beef broth while whisking continuously to prevent lumps from forming.
10. Add the diced russet potato, fresh corn kernels, smoked paprika, kosher salt, and freshly ground black pepper to the pot, stirring to combine.
11. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
12. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
13. Stir in the heavy cream until fully incorporated and the chowder is uniformly creamy.
14. Return the seared steak cubes and any accumulated juices to the pot, letting them warm through for 2–3 minutes off the heat.
15. Ladle the chowder into bowls and garnish with finely chopped fresh chives.
Fluffy potato chunks and sweet corn kernels swim in a velvety, paprika-kissed broth, while the steak stays remarkably tender from the pressure cooking. Serve it piping hot with crusty sourdough for dipping, or top with a dollop of sour cream and extra cracked pepper for a tangy kick. This chowder thickens beautifully upon standing, making leftovers even more luxurious the next day.
Summary
From quick dinners to family favorites, these 20 Instant Pot steak recipes make weeknights deliciously easy. We hope you find a new go-to meal! Give one a try, then share which recipe you loved in the comments below. If you enjoyed this roundup, please pin it to your Pinterest boards to save for later. Happy cooking!
