Instant Pot Sirloin Steak: This is a quick beef dish with sirloin steak sliced thin and pressure-cooked to fall-apart tenderness. I like to cook it with mushrooms and serve it with the pot sauce as a simple gravy.
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Many readers asked me about cooking sirloin steak in their pressure cooker. (A couple of people "many", right?) I had some resistance to making this recipe. In my head, sirloin steak is grilled or seared and cooked to medium-rare. It's not something you pressure cook. But after some googling, I saw a bunch of braised sirloin steak recipes where you cook the sirloin past well done to fall-apart tender. And after testing, it worked great! Sirloin has enough connective tissue that it doesn't have the "tenderloin problem"; sirloin says juicy after it is cooked to well done, where tenderloin just becomes dry and crumbly.
Even better, my family asked me to make this recipe again - if instant pot sirloin steak gets their vote of confidence, how can I stand in its way?
Ingredients
- 1 tablespoon vegetable oil
- 2- to 3 pounds sirloin steak, cut into ½-inch thick strips, 2- to 4-inches long
- 1 ½ teaspoons fine sea salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil
- 8 ounces sliced mushrooms (optional)
- ½ teaspoon fine sea salt
- 1 cup beef broth (preferably homemade beef broth, or just use water)
- ¼ cup soy sauce
- ¼ cup pineapple juice
Corn Starch Slurry (optional)
- ¼ cup water
- 2 tablespoons corn starch
Garnish (optional)
- Minced green onions for garnish (or minced parsley)
How to make Instant Pot Sirloin Steak
Sear the beef in 2 batches
Heat 1 tablespoon vegetable oil in an Instant Pot set to Sauté mode, adjusted to high, until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef strips with 1½ teaspoons of salt, the black pepper, and the garlic powder. Add ½ of the beef to the pot in a loose single layer and sear until well browned on one side, about 3 minutes. (Don't crowd the pot, or the beef will steam, not brown). Transfer the browned beef to a bowl, add the remaining half of the beef to the pot, and sear until browned on one side, another 3 minutes. Again, transfer the browned beef to the bowl.
Sauté the mushrooms (optional)
Add the remaining 1 tablespoon of vegetable oil and the mushrooms to the pot, and sprinkle with ½ teaspoons of salt. Sauté until the mushrooms start to brown a little, about 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of beef or mushroom.
Everything into the pot
Pour in the beef broth (or water) and scrape the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits stuck to the bottom. Add the soy sauce and pineapple juice. Add the beef (and any beef juices in the bowl) to the pot. Stir to coat the beef with the broth, soy, and pineapple.
Pressure cook for 15 minutes with a natural release
Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (use "Manual" or "Pressure Cook" or "Pressure Cook—Custom" mode in an Instant Pot) or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you're in a hurry, you can quick-release any remaining pressure after 15 minutes.) Remove the lid, tilting it away to avoid the hot steam.
Thicken with cornstarch (optional)
Whisk the water and cornstarch together to make a cornstarch slurry, and then stir the slurry into the stew.
Serve and enjoy!
Scoop the beef and mushrooms onto a platter with a slotted spoon, and ladle a healthy amount of the sauce left in the pot over the beef. Sprinkle with minced green onions (optional) and serve, passing the rest of the pot liquid as a sauce at the table. Enjoy!
Substitutions
- Different kinds of beef: Any kind of sirloin steak will work with this recipe - sirloin tip, top sirloin, or bottom sirloin. It will also work well with chuck blade steaks, flat iron steaks, or any other steak cut from the chuck. Or, if you want, you can use round steak - it's not my favorite cut, but top round or bottom round steaks will work. I would not recommend using a "good" steak cut for this, like a New York strip, ribeye, or (god forbid) a beef tenderloin. They are too lean for this cooking method.
- Soy Sauce Substitutions: You can skip the soy sauce or substitute Worcestershire sauce. I sometimes make this recipe with a 50/50 mix of soy and Worcestershire.
- **Different fruit juices: ** Pineapple juice contains an enzyme that helps tenderize meat, so it is a favorite of mine when I'm cooking beef. (That and I like the flavor.) But any fruit juice will work here; I'd recommend apple or pear juice as my next two favorite substitutes.
- Mushrooms: I use basic white mushrooms. Baby portobello mushrooms and fresh shiitake mushrooms (with stems removed) would also work.
Equipment
Scaling
This recipe doubles easily in a 6-quart pressure cooker. Cut all the ingredients in half, and it will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook a single piece of steak, no matter how many you have in the pot.
Storage
Leftovers will last in the refrigerator for a few days (I use them to make tacos later in the week) or freeze for up to six months. I freeze them in a quart snap-top container. Or, I seal the steak and liquid in a gallon zip-top bag, squeeze out all the air, and lay it flat on a baking sheet in the freezer so it freezes in an easy-to-handle flat pack shape.
What to Serve with Instant Pot Sirloin Steak
As I said above, this recipe is a steak braise, so it goes well with a starchy side that can soak up the sauce. Mashed potatoes are my favorite, followed by rice (or brown rice), or buttered noodles. I also like to serve it with green vegetables, like green beans or kale. (Cannellini beans and greens are also a great side dish with this recipe.) And, of course, serve it with a loaf of crusty bread to dip in the sauce. This recipe makes a great filling for beef sandwiches, too.
Print
Instant Pot Sirloin Steak
- Total Time: 50 minutes
- Yield: 2 pounds of cooked steak 1x
Description
Instant Pot Sirloin Steak: This is a quick beef dish with sirloin steak sliced thin and pressure-cooked to fall-apart tenderness. I like to cook it with mushrooms and serve it with the pot sauce as a simple gravy.
Ingredients
- 1 tablespoon vegetable oil
- 2- to 3 pounds sirloin steak, cut into ½-inch thick strips, 2- to 4-inches long
- 1 ½ teaspoons fine sea salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil
- 8 ounces sliced mushrooms (optional)
- ½ teaspoon fine sea salt
- 1 cup beef broth (preferably homemade beef broth, or just use water)
- ¼ cup soy sauce
- ¼ cup pineapple juice
Corn Starch Slurry (optional)
- ¼ cup water
- 2 tablespoons corn starch
Garnish (optional)
- Minced green onions for garnish (or minced parsley)
Instructions
- Sear the beef in 2 batches: Heat 1 tablespoon vegetable oil in an Instant Pot set to Sauté mode, adjusted to high, until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef strips with 1½ teaspoons of salt, the black pepper, and the garlic powder. Add ½ of the beef to the pot in a loose single layer and sear until well browned on one side, about 3 minutes. (Don't crowd the pot, or the beef will steam, not brown). Transfer the browned beef to a bowl, add the remaining half of the beef to the pot, and sear until browned on one side, another 3 minutes. Again, transfer the browned beef to the bowl.
- Sauté the mushrooms (optional): Add the remaining tablespoon of vegetable oil and mushrooms to the pot and sprinkle with ½ teaspoons of salt. Sauté until the mushrooms start to brown a little, about 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of beef or mushroom.
- Everything into the pot: Pour in the beef broth (or water) and scrape the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits stuck to the bottom. Add the soy sauce and pineapple juice. Add the beef (and any beef juices in the bowl) to the pot. Stir to coat the beef with the broth, soy, and pineapple.
- Pressure cook for 15 minutes with a natural release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (use "Manual" or "Pressure Cook" or "Pressure Cook—Custom" mode in an Instant Pot) or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you're in a hurry, you can quick-release any remaining pressure after 15 minutes.) Remove the lid, tilting it away to avoid the hot steam.
- Thicken with cornstarch (optional): Whisk the water and cornstarch together to make a cornstarch slurry, and then stir the slurry into the stew.
- Serve and enjoy: Scoop the beef and mushrooms onto a platter with a slotted spoon, and ladle a healthy amount of the sauce left in the pot over the beef. Sprinkle with minced green onions (optional) and serve, passing the rest of the pot liquid as a sauce at the table. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American
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My other Instant Pot and Pressure Cooker Recipes
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Cindy says
I made it just like the recipe, very good, I served it over noodles!
Will do again, it’s a keeper.
Mike Vrobel says
Thanks, I’m glad you enjoyed it!
Mike Vrobel says
Try it, you'll love it!
Rita Y says
This recipe is just what I've been looking for! Just to clarify, are these strips the size of Asian style stir-fried beef strips which are fairly thin and about 1/2- to 1-inch wide? The strips in this recipe are 1/2-inch thick; how wide are they please?
Mike Vrobel says
Width doesn’t matter - cut them as wide as you like. (Mine are usually 2 to 4 inches wide). The thickness determines the cooking time.