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This Instant Pot steak with homemade beef gravy recipe is the ultimate quick and cozy dinner. With tender, juicy steaks cooked under pressure and smothered in rich onion-mushroom gravy, this one-pot recipe comes together in just 20 minutes for the perfect weeknight steak recipe or Sunday family dinner.
Why You'll Love This Recipe
Cooking steak in the Instant Pot might sound surprising, but pressure cooking locks in flavor while keeping the meat moist and fork-tender. It's my go-to for a delicious steak dinner in a pinch, whether for date night or a busy weeknight!
The homemade beef gravy is so good you'll want to lick the plate clean, and compared to pricey restaurant steaks, this easy Instant Pot beef recipe is approachable, gluten-free, and packed with flavor. If you love bold flavors, try my Instant Pot Short Rib Ragu for another delicious pressure-cooked dinner.
Like most of my recipes, this is a naturally gluten-free Instant Pot meal, with easy swaps to make it Whole30 or dairy-free. If you love cozy comfort food like my Cube Steak Recipe or Salisbury Steak with Mushroom Gravy this Instant Pot steak is right up your alley!
Ingredient Notes
- Steak: I prefer New York Strips or Ribeyes for this recipe. But sirloin or flank can also work. Aim for about 1-inch thickness. Cube steak is another budget-friendly option that turns out tender in the Instant Pot.
- Seasonings: Salt, pepper, onion powder, garlic powder, and thyme form a simple rub that enhances flavor.
- Olive Oil: Helps sear the steaks and lock in juices before pressure cooking.
For the gravy:
- Onions & Mushrooms: Add depth and richness to the homemade gravy.
- Garlic: A must for savory flavor.
- Beef Broth: Use a certified gluten-free beef broth or stock. Many store brands contain hidden gluten, so always check labels. I recommend Kettle & Fire, which is gluten-free and Whole30-approved.
- Ghee or Butter: Ghee is naturally Whole30-compliant and dairy-free. If you're not dairy-free, regular butter works perfectly.
- Arrowroot Powder: Thickens the gravy into a silky, spoon-coating sauce. This gluten-free thickener is my go-to, but you can also use tapioca starch or cornstarch if that's what you have on hand.
How to Make Instant Pot Steak
Step 1: Remove steaks from packaging and pat them dry.
Step 2: Combine seasonings and rub evenly over both sides of each steak.
Step 3: Set the Instant Pot to Sauté and heat olive oil until hot. Sear steaks for 2 minutes per side. Remove and set aside.
Step 4: Add ghee to the pot, then sauté onions, mushrooms, and garlic for 3 minutes.
Step 5: Pour in beef broth and deglaze the pot, scraping up browned bits. (This is important so that you don’t get the burn message!) Place trivet on top, then arrange steaks.
Step 6: Lock lid, set to high pressure for 2 minutes for medium doneness, or 4 minutes for well done. Quick release pressure.
Step 7: Remove steaks and tent with foil.
Step 8: Return pot to Sauté, whisk arrowroot slurry into broth, and stir until thickened Serve steaks smothered with the rich onion-mushroom gravy. Enjoy!
Tips for Tender Steak & Gravy Success
- Cut choice matters: Ribeye and strip steak are flavorful and juicy, while cube steak in the Instant Pot becomes ultra-tender with a rich, almost melt-in-your-mouth texture that soaks up the gravy beautifully.
- Always sear first: This locks in flavor and gives the steaks a golden crust before pressure cooking. If you prefer a crispy finish without pressure cooking, check out my Air Fryer Ribeye Steak Recipe for another easy steak night option.
- Gravy thickness: If your gravy is too thin, stir in more slurry a little at a time until it reaches the perfect consistency.
- Cooking from frozen: Thaw steaks first. Frozen steak won't sear properly and often releases excess liquid.
- Gluten-free gravy: Arrowroot powder makes a silky, gluten-free gravy every time.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat steaks gently on the stovetop with a splash of broth to keep them moist. The gravy will thicken as it sits – just whisk in a touch of broth to loosen it up.
Recipe FAQs
Here is an easy guide! Use an instant-read thermometer and pressure cook steak to your desired temperature.
Rare: 125-130F, Medium Rare: 130-135F, Medium: 135-140F, Medium Well: 140-150F, Well: 155-165F.
If steak is overcooked under pressure, it can turn out dry. Stick to 2 minutes on high pressure for medium doneness (4 minutes for well done), and always rest the steaks under foil before serving so the juices redistribute.
Yes. Searing caramelizes the outside, adds flavor, and prevents the steak from tasting "boiled."
Instant Pot gravies need a thickener. Be sure to whisk an arrowroot slurry into the hot broth while sautéing after pressure cooking. If it's still thin, add more slurry in small amounts until it coats the back of a spoon.
This Instant Pot steak with homemade beef gravy is proof that you don't need hours to enjoy a restaurant-quality steak dinner. It's fast, flavorful, naturally gluten-free, and always a hit with my family!
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Instant Pot Steak with Homemade Beef Gravy
Equipment
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
- Pat the steaks dry with a paper towel. Combine the salt, pepper, onion powder, garlic powder, and thyme in a bowl, then rub all over both sides of the steaks.
- Set the Instant Pot to Saute mode and add the olive oil. Let it get HOT for 3-4 minutes. Gently add the steaks and sear for 2 minutes on each side. Remove the steaks and set aside.
- Add in the ghee and let it melt (keeping the pot on Saute mode). Add the onions, garlic, and mushrooms. Saute for 3 minutes.
- Add in the beef broth and use a wooden spoon to deglaze/scrape the bottom of the pot (important so you don't get the burn message!) Add the trivet on top of the mushrooms and onions. Place the steaks on top of the trivet.
- Lock the lid and turn the vent to sealing. Cook on manual high pressure for 2 minutes (this is for medium steaks), then manually release the steam.
- Remove the steaks and tent them with foil while you make the gravy.
- Hit the cancel/keep warm button, then turn the pot back to Saute mode. Mix the arrowroot powder & water together to create a slurry. Add it to the pot and continue to stir while the gravy bubbles and thickens. This shouldn't take long. Serve the gravy on top of the steaks and enjoy!
Notes
Rare: 125-130F, Medium Rare: 130-135F, Medium: 135-140F, Medium Well: 140-150F, Well: 155-165F. Medium/Rare Steaks: For medium rare/rare steaks, you can stop after searing them! No need to pressure cook the steak. To make the homemade beef gravy, keep the Instant Pot on saute mode and add the arrowroot slurry while the gravy is bubbling. Stir for a few minutes until thickened. Serve over the steak! Well Done: For steak cooked well, cook for 4 minutes on high pressure! Gravy: Feel free to omit the gravy and just use the pot to pressure cook steak. You can sub 1 cup of water on the bottom of the pan and use the trivet on top after searing them. Double Batch: If you want to make more than two steaks, simply repeat the steps for the steak and double the gravy ingredients. Make sure to cook the steak in batches so that there is enough room to get a good sear and doesn’t crowd the Instant Pot. Nutrition Info: The nutrition info is just for the steak, not including the homemade beef gravy! Storage: Store leftovers in an airtight container in the refrigerator and eat within 3 days.
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.
Thank you…it turned out wonderful for t-bone also!
This was so good!!! We cooked our meat for 4 minutes because my husband likes it well done. It came out perfect! It was nice and tender. We didn’t have any mushrooms, so I made the gravy with just onions and garlic and it’s still was delicious. The only problem we had was getting a burn notice on our instant pot. We just added another half cup of water and finished the cooking. Thanks for another great recipe!
Easy and delicious
Super delicious! Quick and easy meal when you’re craving comfort food.