This Instant Pot steak with homemade beef gravy is a fast, comforting dinner that delivers tender, juicy steaks topped with a rich onion‑mushroom gravy. Cooked under pressure and finished in one pot, this recipe comes together in about 20 minutes — perfect for weeknights or a cozy family meal.
Why You’ll Love This Recipe
Pressure cooking steak in the Instant Pot locks in flavor and keeps the meat moist and fork-tender. It’s a reliable method when you want a satisfying steak dinner without long cook times. The homemade beef gravy, made with sautéed onions and mushrooms, adds deep, savory flavor that complements the steak perfectly.
This recipe is naturally gluten-free and easy to adapt for Whole30 or dairy-free diets by using compliant broth and ghee. It’s a great, budget-friendly alternative to restaurant steaks and works well for date nights or busy weeknights.
Ingredient Notes
- Steak: New York strip or ribeye are ideal for flavor and marbling. Sirloin, flank, or cube steak also work; aim for ~1-inch thickness for best results.
- Seasonings: A simple rub of salt, pepper, onion powder, garlic powder, and thyme enhances the steak without overpowering it.
- Olive oil: Used to sear the steaks and lock in juices before pressure cooking.
For the gravy:
- Onions & mushrooms: Sautéed until soft for a savory base.
- Garlic: Adds depth to the gravy.
- Beef broth: Use a gluten-free beef broth or stock. Check labels if you need to avoid gluten.
- Ghee or butter: Ghee keeps the recipe dairy-free and Whole30-compliant; butter is fine if dairy is acceptable.
- Arrowroot powder: A gluten-free thickener that creates a silky gravy. Tapioca or cornstarch can be used as substitutes.
How to Make Instant Pot Steak
Step 1: Remove steaks from packaging and pat dry.
Step 2: Mix salt, pepper, onion powder, garlic powder, and thyme, then rub evenly over both sides of each steak.
Step 3: Set the Instant Pot to Sauté and heat olive oil until hot. Sear steaks 2 minutes per side, then remove and set aside.
Step 4: Add ghee, then sauté sliced onions, mushrooms, and garlic for about 3 minutes until softened.
Step 5: Pour in beef broth and deglaze the pot, scraping up browned bits from the bottom. Place the trivet over the vegetables and arrange the steaks on top.
Step 6: Lock the lid and set to high pressure for 2 minutes for medium doneness (4 minutes for well done). Perform a quick release when finished.
Step 7: Remove steaks and tent loosely with foil to rest while you make the gravy.
Step 8: Switch the pot back to Sauté. Whisk an arrowroot slurry (arrowroot powder mixed with a little water) into the liquid and stir until the gravy thickens. Spoon the onion‑mushroom gravy over the steaks and serve.
Tips for Tender Steak & Gravy Success
- Choose the right cut: Ribeye and strip steaks are juicy and flavorful; cube steak becomes particularly tender in the Instant Pot and soaks up the gravy.
- Sear first: Searing builds flavor and creates a nice crust before pressure cooking.
- Adjust gravy thickness: If the gravy is too thin, add more slurry a little at a time until it reaches the desired consistency.
- Thaw first: Thaw frozen steaks before searing; frozen meat won’t brown properly and can release excess liquid.
- Gluten-free gravy: Arrowroot yields a silky, gluten-free finish; tapioca or cornstarch are acceptable alternatives.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep the steaks moist. If the gravy thickens in the fridge, whisk in a little broth while reheating to loosen it.
Recipe FAQs
Use an instant-read thermometer to verify doneness. Guide temperatures: Rare 125–130°F, Medium Rare 130–135°F, Medium 135–140°F, Medium Well 140–150°F, Well 155–165°F.
Overcooking under pressure can dry out steak. Stick to 2 minutes on high pressure for medium doneness (4 minutes for well done), and rest the steaks under foil so juices redistribute.
Yes. Searing caramelizes the exterior and prevents a boiled flavor, improving both texture and taste.
Whisk an arrowroot slurry into the hot broth while the pot is on Sauté. Add more slurry in small amounts until the gravy coats the back of a spoon.
This Instant Pot steak with homemade beef gravy shows you can enjoy a restaurant-style steak dinner at home in a fraction of the time. It’s fast, flavorful, and a family favorite.
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 (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 (or butter)
- 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 the steaks dry. Combine salt, pepper, onion powder, garlic powder, and thyme, then rub over both sides of the steaks.
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Set the Instant Pot to Sauté and heat olive oil 3–4 minutes until hot. Add steaks and sear 2 minutes per side. Remove and set aside.
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Add ghee to the pot and let melt. Sauté onions, mushrooms, and garlic for about 3 minutes until softened.
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Pour in beef broth and scrape up browned bits to deglaze the pot. Place the trivet over the vegetables and set the steaks on top.
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Lock the lid, turn the vent to sealing, and cook on high pressure for 2 minutes for medium doneness. Perform a quick release.
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Remove steaks and tent with foil. Switch the pot back to Sauté and whisk in a slurry of arrowroot and water. Stir until gravy thickens, then serve over steaks.
Notes
Temperature guide: Rare 125–130°F, Medium Rare 130–135°F, Medium 135–140°F, Medium Well 140–150°F, Well 155–165°F. Timing depends on steak thickness (these instructions assume ~1 inch).
Medium/rare option: For medium-rare or rare, you can skip the pressure step after searing and simply make the gravy on Sauté to serve over the steaks.
Well done: Cook 4 minutes on high pressure for well-done steaks.
Gravy option: You can omit the gravy and pressure cook the steaks over 1 cup water on the trivet if you prefer.
Double batch: To make more than two steaks, sear and cook in batches so the pan isn’t crowded; double gravy ingredients as needed.
Storage: Refrigerate leftovers in an airtight container and use within 3 days.
Nutrition
| Calories: 475 kcal
| Carbohydrates: 1 g
| Protein: 46 g
| Fat: 32 g
Nutrition facts are estimates and may vary based on ingredients and portion sizes.