Transform your weeknight dinner into a culinary masterpiece with this incredible **Instant Pot Steak** recipe, generously smothered in a rich, homemade beef gravy. This is more than just a meal; it’s a quick and cozy experience designed to deliver tender, juicy steaks cooked to perfection under pressure, accompanied by a decadent onion-mushroom gravy that will have everyone asking for seconds. In just around 20 minutes, you can achieve restaurant-quality results right in your own kitchen, making it an ideal choice for a busy weeknight or a relaxed Sunday family dinner. Say goodbye to dry, flavorless steaks and embrace the effortless magic of pressure cooking for a truly unforgettable beef dish.
Why You’ll Love This Speedy Instant Pot Steak & Gravy Recipe
The idea of cooking steak in an Instant Pot might initially raise an eyebrow, but trust me, this method is a game-changer. Pressure cooking excels at locking in all the savory flavors while ensuring the meat remains incredibly moist and utterly fork-tender. It’s truly my secret weapon for whipping up a delectable steak dinner in a flash, whether you’re planning a special date night at home or need a satisfying meal on a hectic Tuesday evening.
What truly elevates this dish is the homemade beef gravy. Infused with aromatic onions and earthy mushrooms, it’s so irresistibly rich and flavorful, you’ll be tempted to savor every last drop. Beyond its incredible taste, this easy **Instant Pot beef recipe** stands out for its accessibility. Forget the exorbitant prices of restaurant steaks; this home-cooked version is not only budget-friendly but also naturally **gluten-free**, with simple adaptations available to make it **Whole30 compliant** or **dairy-free**. It’s packed with robust, satisfying flavors that rival any high-end eatery.
If you’re a fan of hearty, bold flavors and comforting meals, this Instant Pot steak will quickly become a staple in your recipe rotation. It shares the same satisfying appeal as other beloved dishes like my Instant Pot Short Rib Ragu, Cube Steak Recipe, or Salisbury Steak with Mushroom Gravy. It’s the ultimate comfort food, made convenient and healthy, proving that gourmet flavors don’t require hours in the kitchen.
Essential Ingredients for Perfect Instant Pot Steak
Crafting this delicious Instant Pot steak and gravy begins with selecting high-quality ingredients. Each component plays a crucial role in building the layers of flavor that make this dish so special.
- Steak: For the most tender and flavorful results, I highly recommend using **New York Strips** or **Ribeyes**. These cuts have excellent marbling, which contributes to their juiciness and rich taste when pressure cooked. For a more economical option that still yields beautifully tender results in the Instant Pot, **sirloin** or **flank steak** can also be used. If you’re on a budget, **cube steak** is an excellent choice, as pressure cooking transforms it into an incredibly soft, melt-in-your-mouth experience that absorbs the gravy wonderfully. Aim for steaks that are about 1-inch thick for optimal cooking time.
- Seasonings: A simple yet effective blend of **salt, pepper, onion powder, garlic powder, and dried thyme** creates a robust dry rub that enhances the natural beefy flavor and forms a delicious crust during searing. These pantry staples are key to a well-seasoned steak.
- Olive Oil: Essential for searing the steaks. A good quality olive oil helps create a beautiful golden-brown crust, locking in precious juices and adding a depth of flavor before the pressure cooking process.
For the Irresistible Homemade Gravy:
- Onions & Mushrooms: Sliced **onions** and fresh **mushrooms** are the cornerstone of this rich gravy. They caramelize beautifully, providing a deep umami flavor and a wonderfully savory base that pairs perfectly with the beef. You can use cremini (baby bella) mushrooms or white button mushrooms.
- Garlic: Freshly **minced garlic** is a non-negotiable for any savory sauce. It adds a pungent, aromatic kick that complements the onions and mushrooms exquisitely.
- Beef Broth: The liquid foundation for our gravy. It’s crucial to use a high-quality, **certified gluten-free beef broth or stock**. Many store-bought broths contain hidden gluten, so always double-check the labels. I highly recommend brands like Kettle & Fire, which is not only gluten-free but also Whole30-approved, ensuring your gravy meets dietary requirements.
- Ghee or Butter: For a rich and smooth gravy base, **ghee** is an excellent choice as it is naturally Whole30-compliant and dairy-free. If you do not have dietary restrictions, regular unsalted **butter** works perfectly well and adds a classic richness.
- Arrowroot Powder: This is my go-to **gluten-free thickener** for achieving a silky, glossy gravy that beautifully coats the back of a spoon. It creates a smooth texture without any starchy residue. If arrowroot powder isn’t available, **tapioca starch** or **cornstarch** can be used as alternatives, mixed with a little water to form a slurry before adding to the hot broth.
Crafting Your Instant Pot Steak: Step-by-Step Guide
Step 1: Prepare the Steaks. Begin by removing your chosen steaks from their packaging. It’s crucial to pat them thoroughly dry with paper towels. This step is vital for achieving a good sear, as excess moisture prevents proper browning.
Step 2: Season Generously. In a small bowl, combine the salt, pepper, onion powder, garlic powder, and thyme. Mix well, then rub this seasoning blend evenly and generously over both sides of each steak. Don’t be shy – this is where the primary flavor of your steak develops.
Step 3: Sear for Flavor. Set your Instant Pot to the “Sauté” function on high. Add the olive oil and allow it to heat up until it shimmers and is visibly hot, typically 3-4 minutes. Carefully place the seasoned steaks into the hot pot and sear for 2 minutes per side. This creates a beautiful, flavorful crust. Once seared, remove the steaks and set them aside on a plate.
Step 4: Sauté Aromatics. Add ghee (or butter) to the same pot, still on “Sauté” mode. Once melted, add the sliced onions, mushrooms, and minced garlic. Sauté for about 3 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatic flavors, creating a rich base for your gravy.
Step 5: Deglaze and Layer. Pour the beef broth into the pot. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. This crucial **deglazing** step prevents the dreaded “burn” message and incorporates all that delicious fond into your gravy. Place the trivet on top of the sautéed vegetables and broth, then arrange the seared steaks on the trivet.
Step 6: Pressure Cook. Secure the lid on your Instant Pot, ensuring the sealing vent is closed. Set the pot to high pressure for 2 minutes for medium-rare to medium doneness. If you prefer your steak well-done, increase the cooking time to 4 minutes. Once cooking is complete, perform a quick release of the pressure by carefully turning the vent. Stand clear of the steam.
Step 7: Rest the Steaks. Carefully remove the perfectly cooked steaks from the Instant Pot. Transfer them to a cutting board or plate and tent loosely with foil. Allow the steaks to rest for at least 5-10 minutes. This resting period is essential for the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Step 8: Finish the Gravy. While the steaks rest, return the Instant Pot to “Sauté” mode. In a small bowl, whisk together the arrowroot powder with a tablespoon or two of cold water to create a smooth slurry. Pour this slurry into the simmering broth in the pot, stirring continuously until the gravy thickens to a luxurious, spoon-coating consistency. Serve the rested steaks, generously smothered with the rich onion-mushroom gravy. Enjoy this delightful and quick homemade meal!
Tips for Tender Steak & Gravy Success
- Choose the Right Cut: The type of steak you select significantly impacts the final result. While **ribeye** and **New York strip steak** are renowned for their flavor and juiciness, less expensive cuts like **cube steak** truly shine in the Instant Pot, transforming into an ultra-tender, almost melt-in-your-mouth texture that readily soaks up the savory gravy.
- Always Sear First: Don’t skip the searing step! This initial browning caramelizes the exterior of the steak, creating a flavorful crust (the Maillard reaction) and locking in juices before the pressure cooking process. It’s essential for preventing the steak from tasting “boiled.” If you prefer a crispy finish without pressure cooking, consider my Air Fryer Ribeye Steak Recipe for another fantastic steak night option.
- Achieving Perfect Gravy Thickness: If your gravy appears too thin after adding the initial arrowroot slurry, simply whisk in a small amount of additional slurry (1 teaspoon arrowroot mixed with 1 tablespoon cold water) at a time. Continue stirring on “Sauté” mode until it reaches your desired, velvety consistency. Remember, gravy will also thicken slightly as it cools.
- Cooking from Frozen: For best results, it’s always recommended to thaw your steaks completely before cooking. Frozen steaks will not sear properly, hindering flavor development, and can release excessive liquid, affecting the gravy consistency and potentially increasing cooking time unevenly.
- Mastering Gluten-Free Gravy: **Arrowroot powder** is a fantastic gluten-free thickener. It creates a smooth, clear, and perfectly thickened gravy every single time, without the cloudiness or grainy texture sometimes associated with other starches. Ensure it’s mixed into a slurry with cold water before adding to hot liquids to prevent lumps.
- Don’t Overcrowd the Pot: When searing, work in batches if necessary. Overcrowding the Instant Pot will lower the temperature, steam the meat instead of searing it, and prevent that desirable crust from forming.
- Rest Your Steak: Always rest your steak after cooking! This allows the juices to redistribute throughout the meat, ensuring a tender, moist, and flavorful bite with every slice. Tent it loosely with foil for 5-10 minutes.
Serving Suggestions for Your Instant Pot Steak
This Instant Pot steak with homemade beef gravy is a hearty and satisfying meal on its own, but it truly shines when paired with the right side dishes. Here are a few perfect accompaniments to complete your ultimate comfort food experience:
- Creamy Mashed Potatoes: The classic pairing! Their fluffy texture and mild flavor provide an ideal canvas for soaking up every last drop of that rich gravy.
- Roasted Asparagus or Broccoli: A vibrant green vegetable adds a touch of freshness and a delightful crunch, balancing the richness of the steak and gravy.
- Garlic Bread or Dinner Rolls: Perfect for wiping the plate clean and ensuring no gravy goes to waste.
- A Simple Green Salad: A light, tangy salad can cut through the richness and add a refreshing element to the meal.
- Cauliflower Mash (for Whole30/Low Carb): A fantastic low-carb alternative to mashed potatoes that still offers a creamy texture to complement the gravy.
Storage & Reheating for Leftovers
While this delicious Instant Pot steak and gravy is often devoured in one sitting, any leftovers can be stored and enjoyed later. For optimal freshness and flavor, transfer the cooled steak and gravy into an airtight container and refrigerate for up to 3 days. To reheat, gently warm the steak on the stovetop over low to medium heat, adding a splash of extra beef broth or water to keep it moist and prevent it from drying out. The gravy will likely thicken considerably in the refrigerator; simply whisk in a tablespoon or two of beef broth or water as it reheats until it returns to its desired smooth consistency. Avoid reheating in the microwave for extended periods, as this can toughen the steak.
Recipe FAQs
Achieving your preferred steak doneness is easy with an instant-read thermometer. For accurate results, insert the thermometer into the thickest part of the steak, avoiding bone. Here’s a quick guide:
Rare: 125-130°F (52-54°C)
Medium Rare: 130-135°F (54-57°C)
Medium: 135-140°F (57-60°C)
Medium Well: 140-150°F (60-66°C)
Well Done: 155-165°F (68-74°C)
Remember, the steak’s internal temperature will rise slightly during the resting period (carryover cooking), so remove it from the heat a few degrees below your target.
The most common reason for dry steak in the Instant Pot is overcooking. Pressure cookers are efficient, so a minute or two can make a big difference. Stick to the recommended 2 minutes on high pressure for medium doneness, and adjust up to 4 minutes only for truly well-done steak. Additionally, always allow the steaks to rest under foil for 5-10 minutes after cooking. This crucial step allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
Yes, searing the steak before pressure cooking is highly recommended and adds tremendous flavor. Searing caramelizes the outside of the meat, creating a rich, savory crust (the Maillard reaction) that significantly enhances the overall taste and texture. It prevents the steak from having a “boiled” texture and ensures a more desirable, restaurant-quality finish.
Instant Pot gravies, like most stovetop gravies, typically require a thickener. Ensure you’re whisking an arrowroot (or cornstarch/tapioca starch) slurry into the hot broth while on “Sauté” mode after the pressure cooking is complete. If it’s still too thin, prepare another small slurry with 1 teaspoon of arrowroot powder and 1 tablespoon of cold water, then whisk it into the simmering gravy a little at a time until it coats the back of a spoon beautifully. Patience is key here; give it a minute or two to thicken between additions.
Absolutely! This recipe is designed to be easily adaptable. To make it dairy-free and Whole30 compliant, simply use ghee instead of butter for sautéing the aromatics. Ghee is clarified butter, meaning most of the dairy solids have been removed, making it suitable for both dietary needs. Always ensure your beef broth is certified gluten-free and Whole30 approved, such as Kettle & Fire, which is explicitly mentioned in the ingredient notes.
Yes, feel free to customize your gravy! While onions and mushrooms are a classic pairing for beef, you can certainly experiment with other vegetables. Diced carrots or celery, added alongside the onions and mushrooms, can contribute additional depth and sweetness to the gravy. Just ensure they are cut into small enough pieces to soften adequately during the sautéing phase.
This **Instant Pot steak with homemade beef gravy** is living proof that you don’t need to spend hours in the kitchen or break the bank to enjoy a tender, restaurant-quality steak dinner. It’s incredibly fast, bursting with savory flavors, naturally **gluten-free**, and consistently a resounding hit with my family. Get ready to impress with this effortlessly delicious meal!
More Easy, Protein-Packed Family Favorites
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High Protein Street Corn Pasta Salad
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Instant Pot Steak with Homemade Beef Gravy
Equipment
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1 Instant Pot
Ingredients
- 2 6-8 oz steaks of choice, I prefer New York Strips or Ribeyes for this recipe! Typically mine are about 1 inch thick.
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp thyme
- 1 tbsp olive oil
Gravy
- 1 tbsp ghee
- 1 medium onion, sliced
- 8 oz sliced mushrooms
- 2 cloves minced garlic
- ¾ cup beef broth
- 1 tbsp arrowroot powder
Instructions
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Pat your chosen steaks dry with paper towels. In a small bowl, combine the salt, pepper, onion powder, garlic powder, and thyme to create your seasoning blend. Rub this mixture evenly over both sides of each steak, ensuring they are well-coated.
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Set your Instant Pot to “Sauté” mode on high and add the olive oil. Allow the pot to heat up for 3-4 minutes until the oil is shimmering and hot. Carefully place the seasoned steaks into the hot pot and sear for 2 minutes on each side until a golden-brown crust forms. Remove the seared steaks from the Instant Pot and set them aside on a plate.
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Add the ghee (or butter, if using) to the same Instant Pot, keeping it on “Sauté” mode. Once melted, add the sliced onions, minced garlic, and sliced mushrooms. Sauté for about 3 minutes, stirring occasionally, until the onions begin to soften and become fragrant.
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Pour in the beef broth. Use a wooden spoon to thoroughly deglaze the bottom of the Instant Pot, scraping up any browned bits stuck to the surface. This is a critical step to prevent a “burn” message during pressure cooking and to incorporate all the delicious fond into your gravy. Place a trivet on top of the sautéed vegetables and broth, then carefully arrange the seared steaks on top of the trivet.
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Secure the lid on your Instant Pot and turn the steam release valve to the “Sealing” position. Cook on manual high pressure for 2 minutes for medium doneness. For well-done steaks, increase the pressure cooking time to 4 minutes. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the vent to “Venting” (ensure you stand clear of the steam).
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Once the pressure has fully released, carefully remove the lid. Transfer the cooked steaks to a cutting board or plate and tent them loosely with foil. Allow the steaks to rest for at least 5-10 minutes while you prepare the gravy; this resting period ensures juicy and tender results.
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Press the “Cancel/Keep Warm” button, then immediately select “Sauté” mode again. In a small separate bowl, whisk together the arrowroot powder with 1-2 tablespoons of cold water to create a smooth slurry. Pour this slurry into the simmering broth in the Instant Pot. Continue to stir continuously with a whisk or wooden spoon as the gravy bubbles and thickens. This process usually takes only a couple of minutes. Once the gravy reaches your desired consistency, serve it generously over the rested steaks. Enjoy your perfectly cooked Instant Pot steak with homemade beef gravy!
Notes
Temperature Guide: Use an instant-read thermometer to check your steak’s internal temperature for desired doneness. Keep in mind that pressure cooking times are for approximately 1-inch thick steaks. Adjust accordingly for thinner or thicker cuts.
Rare: 125-130°F, Medium Rare: 130-135°F, Medium: 135-140°F, Medium Well: 140-150°F, Well: 155-165°F.
For Medium-Rare/Rare Steaks: If you prefer your steaks medium-rare or rare, you can actually stop after the searing step and omit the pressure cooking. To make the homemade beef gravy, simply keep the Instant Pot on “Sauté” mode after removing the seared steaks, add the arrowroot slurry to the simmering liquids, and stir for a few minutes until thickened. Then serve the gravy over your seared steaks!
For Well-Done Steaks: If your preference is for a well-done steak, increase the high-pressure cooking time to 4 minutes after searing. Always remember to rest your steak to maintain juiciness.
Gravy Options: While the homemade onion-mushroom gravy is highly recommended and truly elevates this dish, you can choose to omit it if desired. If skipping the gravy, simply add 1 cup of water to the bottom of the Instant Pot after searing the steaks and place the trivet on top before arranging the steaks for pressure cooking.
Making a Double Batch: To prepare more than two steaks, it’s best to cook them in batches during the searing phase. This ensures each steak gets a proper sear without overcrowding the Instant Pot, which could lead to steaming rather than browning. Once all steaks are seared, you can pressure cook them together (ensuring they fit comfortably on the trivet). Remember to double the gravy ingredients as well to match the increased serving size.
Nutrition Information: Please note that the provided nutrition information is an estimate calculated for the steak portion only and does not include the homemade beef gravy. This helps in understanding the primary protein and fat content.
Storage Tips: Store any leftover Instant Pot steak and gravy in an airtight container in the refrigerator. Consume within 3 days for the best quality. When reheating, add a splash of broth to the gravy to rehydrate and loosen it to your desired consistency.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.