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
Scale
- 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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Nutrition
- Serving Size: ¼ pound of cooked steak
- Calories: 285
- Sugar: 4 g
- Sodium: 743 mg
- Fat: 10.8 g
- Carbohydrates: 7.1 g
- Protein: 38.2 g
- Cholesterol: 100.3 mg