Instant Pot Steak
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Make my Instant Pot steak recipe the next time you need juicy, perfectly cooked steaks FAST. It’s hands-off and works with any cut of steak!
I’ve made steak every way imaginable- cast iron, air fryer, sous vide– and the Instant Pot version is the one that surprises people most. You’re essentially searing and pressure cooking in the same pot, which gives you tender, fall-apart meat without any smoke or char.
The key technique is protecting the sear. I always sear the steak first before pressure cooking- cooking this step leaves you with a soggy, grey crust rather than a golden one. It adds about 3 minutes and makes all the difference.
Table of Contents
Why I love this recipe
- Works with all types of steak. I used sirloin, but ribeye and flank also work well. Anything under 2 inches thick cooks evenly without adjustment.
- Hands-off. Sear the steaks first, then the pressure cooker takes over- total active cooking is under 5 minutes.
- Healthier. With a smidge of butter, this recipe uses a fraction of the fat and yields equally mouthwatering results.
- An easy weeknight dinner. Season right before cooking- the pressure cooker does the tenderizing work that marinating would normally do.
Choosing the best steak cuts for pressure cooking
- Steak. As I mentioned, I used sirloin, but ribeye, flank, and skirt steaks are all good options. Whichever you choose, make sure they’re at least 2 inches thick. Thinner cuts overcook during the pressure cycle before the inside has a chance to become tender.
- Garlic powder and onion powder. For flavor and aroma. Powder distributes more evenly than fresh garlic during pressure cooking- fresh garlic can burn during the sear and turn bitter.
- Salt and black pepper. To taste.
- Olive oil and butter. Butter alone burns at searing temperatures- combining it with olive oil raises the smoke point and gives a richer flavor than oil would alone.
- Water. The essential liquid for steaming the steak.
The secret to seared (not steamed) Instant Pot steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the steak. Stir the seasonings in a small bowl and rub over both sides of the steaks.
Step 2- Sear. Melt butter and oil in the Instant Pot on the Sauté setting. Sear the meat on all sides until browned, then set it aside.
Step 3- Pressure cook. Add the water, set a trivet inside, and place the steaks on it. Seal the lid and cook on High Pressure for 3 minutes.
Step 4- Rest and serve. Let the pressure naturally release, then let the steaks rest briefly before serving.
Ideal cooking times
This recipe has the steaks cooked to medium rare, but if you prefer a different level of doneness, I tested several different times:
- Rare: 2 minutes (120F internal temperature)
- Medium: 4 minutes (135F)
- Medium well: 6 minutes (140F)
- Well done: 8 minutes (150F)
Note that all of these times do not include the 5 minutes of natural pressure release at the end of the cooking process.
Arman’s recipe tips
- Don’t use the quick release! The key to getting juicy, ultra-tender steaks is not just the cooking time but also the slow release of pressure. This helps the meat to relax and seal in its juices.
- Start with dry steaks. Pat the steaks completely dry before searing- any surface moisture will steam rather than sear, and you’ll lose the crust entirely.
Tested recipe variations
Make a brown gravy. Swap the water for beef broth and cook as directed. Then, remove the steaks from the pot, turn on the Sauté function, and add a cornstarch slurry (1 part cornstarch to 3 parts water). Let the sauce simmer until thickened, then pour it over the steaks and serve.
Cook it with onions and garlic. After you sear the steaks, add sliced onions and garlic, and sauté until the onions are caramelized. Then add the steaks and cook as directed.
Garnish the steaks with fresh herbs, such as thyme or rosemary, for color and a fresh flavor.
How to reheat steak without overcooking it
To store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze: Let the steaks cool completely, place them in a freezer bag, and freeze for 3 months.
Reheating: I recommend reheating the steaks on the stovetop or oven (at 350°F) until warm. If you use the stovetop, add about 2 tablespoons of water. Avoid microwaving the steak, as it’s a surefire way to rubbery meat.
Side dishes ideas
- On a bed of basmati rice or egg noodles to soak up the steak’s juices. If you’re watching your carbs, cauliflower mashed potatoes is a great alternative.
- Sautéed broccolini is fresh and crisp, and cuts through the richness of the steak.
- Check out my gull-guide of side dish recipes
Frequently asked questions
Yes, but it’s a specific chemical process. The high-pressure environment forces heat into the connective tissues, breaking down collagen into gelatin much faster than traditional methods. This makes it a perfect professional shortcut for getting tender results from leaner, high-protein weeknight cuts.
Definitely. The mistake most people make isn’t cook time- it’s the pressure release. If you use ‘quick release’ immediately, the sudden pressure drop can ‘shock’ the muscle fibers, causing them to seize and become tough. I recommend a 5-minute natural pressure release to allow those fibers to relax and retain their juices.
More foolproof ways to cook steak
Instant Pot Steak
Video
Ingredients
- 2 steaks 2-inch thickness * See notes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup water
Instructions
- Season the steak with garlic powder, onion powder, salt, and pepper on all sides.
- Heat the olive oil and butter in an Instant Pot. Once the oil is sizzling, sear the steak on all sides until browned, around one minute.
- Remove the steak from the Instant Pot and pour in the water.
- Place a trivet inside and place the steaks on it. Seal the Instant Pot and cook on high for 3 minutes for a medium-rare steak (130F). For medium, aim for 4 minutes (135F); for medium-well done, aim for 5 minutes (145F); and for well done, cook for 6 minutes (150F). These temperatures take into consideration the 5 minute rest time.
- Release the pressure from the Instant Pot and remove the steaks. Rest for 5 minutes before serving.
Uh I dont habe instant pot. Where other kitchen necessity I can use?
Hi Mario- I’d suggest making my linked air fryer steak or oven baked steak instead.
Should I buy the Ninja Air Fryer or what do you recommend
That is fine 🙂
This is my favorite steak recipe ever- it takes just 10 minutes.
Thanks so much, Hosannah- it really is quick, isn’t it! 🙂 Thanks for taking the time to leave a lovely review and rating.