Steak in the Pressure Cooker
We all know that grilling or searing a steak in cast iron is terrific! However, sometimes we need alternatives and this one works just great. Especially if those other options are not available to you. It’s not going to turn a cheap steak into filet mignon. You still need to use a decent cut of beef to get a tender steak. Best part is, you can make some gravy if you want to.
Equipment
Ingredients
- 1 lb Rib Eye Steak or New York Strip or porterhouse, 1" thick or more if you like med rare to rare
- 1 tsp Seasoned Salt or Grandma Behrendt's Seasoned Pepper
- 1 Tbsp butter
- ¾ cup Beef Broth
- 1 Tbsp Cornstarch + 1 Tbsp water for slurry for gravy
Instructions
- Turn your Instant Pot on Saute and make sure it is set to MORE which is the highest setting you can sear meat on. Let your pot heat up and say HOT.
- While your pot is heating up, season your steak on both sides and use a bit more than you typically would.
- When your IP says HOT, add your butter. The butter will melt quickly, so be ready to add the steak. Butter only will help with the browning process.
- Add the thick steak and sear 2 min per side without disturbing the steak. Don't move it around or check on it. If your steak is thin and you prefer med doneness, just sear one side. Unless you prefer your steak well done, then do both sides.
- Remove steak and set aside. Deglaze pot with broth. Press Cancel.
- Now add the trivet and place your steak on the trivet. Close lid and set to Sealing if your pot requires that.
- Set your pot to Pressure Cook or Manual for 0 minutes on Low pressure . Then do a 3-4 min NPR for a thinner steak. If your steak is thicker you can do a 4-5 min NPR. You can see the steak doneness in my picture. This will yield a medium steak in most pressure cookers.
- If you are very particular about how done you prefer your steak, then release pressure 1 min early and check the internal temp in a few spots with a thermometer. You can always put the lid back on the pot and let your meat rest until your reach your preferred temp.
- You can thicken your broth with cornstarch to make a gravy if you desire.
Notes
The desired doneness of your steak will depend on how you like your steak and how thick the cut of meat is. If you like your steaks more rare, be sure to get very thick cuts of meat. An inch or more. If you prefer your steak well done, then go ahead and get a thinner cut and/or sear on both sides.
If you prefer a very rare steak, you can wrap your seared steak in foil. Then proceed with cooking. Each pot can vary slightly in temperature. If your steak is thin and you like your meat a bit pink, try Low pressure and some foil. You are going to need to experiment a bit to get it just right for you and your family. This recipe is a good place to begin.
FROZEN STEAK? Sure, you can cook frozen steak. I would recommend pressure cooking first, then searing afterward. Remove all surface moisture and sear your steak on Saute [More] until you have a nicely browned and caramelized crust.
Tried this recipe?Let us know how it was!
Now before you say NO WAY! I will agree that grilling is wonderful and so is searing it in a cast-iron skillet. However, we love alternatives and this one works great. It’s not going to turn a cheap steak into a filet mignon. You still need to use a decent cut of beef to get a tender steak.
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Steak in the Pressure Cooker
We all know that grilling or searing a steak in cast iron is terrific! However, sometimes we need alternatives and this one works just great. Especially if those other options are not available to you. It’s not going to turn a cheap steak into filet mignon. You still need to use a decent cut of beef to get a tender steak. Best part is, you can make some gravy if you want to.
Servings: 2 servings
Equipment
Ingredients
- 1 lb Rib Eye Steak or New York Strip or porterhouse, 1" thick or more if you like med rare to rare
- 1 tsp Seasoned Salt or Grandma Behrendt's Seasoned Pepper
- 1 Tbsp butter
- ¾ cup Beef Broth
- 1 Tbsp Cornstarch + 1 Tbsp water for slurry for gravy
Instructions
- Turn your Instant Pot on Saute and make sure it is set to MORE which is the highest setting you can sear meat on. Let your pot heat up and say HOT.
- While your pot is heating up, season your steak on both sides and use a bit more than you typically would.
- When your IP says HOT, add your butter. The butter will melt quickly, so be ready to add the steak. Butter only will help with the browning process.
- Add the thick steak and sear 2 min per side without disturbing the steak. Don't move it around or check on it. If your steak is thin and you prefer med doneness, just sear one side. Unless you prefer your steak well done, then do both sides.
- Remove steak and set aside. Deglaze pot with broth. Press Cancel.
- Now add the trivet and place your steak on the trivet. Close lid and set to Sealing if your pot requires that.
- Set your pot to Pressure Cook or Manual for 0 minutes on Low pressure . Then do a 3-4 min NPR for a thinner steak. If your steak is thicker you can do a 4-5 min NPR. You can see the steak doneness in my picture. This will yield a medium steak in most pressure cookers.
- If you are very particular about how done you prefer your steak, then release pressure 1 min early and check the internal temp in a few spots with a thermometer. You can always put the lid back on the pot and let your meat rest until your reach your preferred temp.
- You can thicken your broth with cornstarch to make a gravy if you desire.
Notes
The desired doneness of your steak will depend on how you like your steak and how thick the cut of meat is. If you like your steaks more rare, be sure to get very thick cuts of meat. An inch or more. If you prefer your steak well done, then go ahead and get a thinner cut and/or sear on both sides.
If you prefer a very rare steak, you can wrap your seared steak in foil. Then proceed with cooking. Each pot can vary slightly in temperature. If your steak is thin and you like your meat a bit pink, try Low pressure and some foil. You are going to need to experiment a bit to get it just right for you and your family. This recipe is a good place to begin.
FROZEN STEAK? Sure, you can cook frozen steak. I would recommend pressure cooking first, then searing afterward. Remove all surface moisture and sear your steak on Saute [More] until you have a nicely browned and caramelized crust.
6 comments on “Steak in the Pressure Cooker”
I have an IP Ultra and also own a Anova. I hereby certify that this IP steak recipe is spot-on, thank you! (I hope you discover the famous Montréal Steak Spices.)
What is NPR?!
Natural Pressure Release is NPR, you just let the pot sit and you let it cool on it’s own. QR is Quick Release, that’s when you open the valve manually and let all the pressure out at once.
I had the same question. People ought to be careful using acronyms. I’m in tech sales, and nearly every day I have to say, “Sorry. I’m not familiar with that TLA.” And when they ask me what a TLA is I tell them (wait, did you guess yet?), “Three Letter Acronym”.
BTW: TRWG! (The recipe works great) 🙂
Do you let the meat rest and if so, how long?
Resting for 3-5 minutes while you plate your food and get ready to eat is all you really need. The recipe already has an NPR which helps with that.
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