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Instant Pot Steak

As with most blogs, if you click a link in this post it is probably an affiliate, which kicks us back a commission if you make a purchase… so if you were planning on it anyway, we just get a cut of whatever you would already pay. Like if you need a new Instant Pot, you could buy it through that link and pay the same as you would by searching it on Amazon… only difference is if you buy through our link, it either buys us a bougie coffee or contributes to keeping this blog up and running! Ok, so now that we have covered that… as crazy as some people may think this is, I’ll let you in on another little secret. Our family likes our steak fully cooked. Yep, cooked thoroughly, all the way through, a little charred on the outside even sometimes. It’s an unpopular preference but we are thinking that maybe there are others out there who share it.

This recipe is a good way to make a tougher cut of meat a lot more tender and far tastier than any other method we have used. If you have an Instant Pot Ā (which I’m guessing you might if you’re checking this recipe out) then you know that most things are better when cooked under pressure. If you don’t have one then what are you waiting for?! Seriously. It’s a game changer in the kitchen. We used to make this recipe on the stove top and it took ages plus the meat was nowhere near as flavorful and tender as the instant pot gets it. This recipe has been on the back burner for awhile but I expedited it when someone asked about cooking steak in the IP. I hope you find this to be a tastier way to enjoy tougher cuts of meat!

Make sure that if you are using anything other than 3/4 inch thick grass fed chuck steak you consider how tender you like your meat and maybe adjust the time up. The cool thing about the IP is you can always put it back in to cook a few minutes longer if it isn’t to your liking then do a quick release and eat:-) To give you an idea, we like our meat tender enough to chew, but not fall apart so the 7 minutes cook time after a thorough sear, followed up with browning afterward yielded the results we desired when making the recipe. If you like your meat more tender I would recommend increasing the cook time anywhere from 10-15 minutes or even more, depending on your preference and thickness/cut of meat.

This gravy packs a punch of flavor as we are big fans of high spice dishes. Please take this into consideration and maybe try using less spice or thickening the gravy with a roux rather than reducing, as suggested by Rachel in the comments. If you are accustomed to very flavorful dishes then it may be just fine for you as is šŸ™‚

As always we hope you enjoy our recipes and pleaseĀ give your suggestions for what you want to see next. We highly encourage experimentation when cooking, after all that is how we began blogging about our creations!Ā Feel free to add/omit ingredientsĀ orĀ substitute what you have on hand andĀ tell us how your variations turn out! Remember to tag us in your photos and followĀ on Instagram, Pinterest and Twitter! Direct message us or #realfoodtoheal to be featured!Ā Also checkĀ out our free Support Group and fan pageĀ on Facebook!

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Print Recipe
Instant Pot Chuck Steak BigOven - Save recipe or add to grocery list Yum
Tender steak in the Instant Pot using 3/4 inch chuck steaks, use the longer cook time if you are looking for really tender steak and note that the gravy is strong, try thickening rather than reducing if you aren't a big spice person.
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 20 minutes
Servings
8-12 people
Ingredients
  • 4 lbs chuck steak (3/4 inch thick)
  • 3/4 cup beef broth
  • 1/4 cup clean barbecue sauce (sugar and additive free for Whole30)
  • 2 tbsp red palm oil (or other heat-stable fat of choice like butter or coconut oil)
  • 1/2 tsp turmeric
  • 1 tsp sea salt (plus more for initial salt & pepper season)
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/4 tsp allspice
  • 1/4 tsp curry powder
  • 1/2 tsp dulse flakes (optional)
  • 1/2 tsp kelp flakes (optional)
  • 1/4 tsp coriander
  • salt and pepper to season
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 20 minutes
Servings
8-12 people
Ingredients
  • 4 lbs chuck steak (3/4 inch thick)
  • 3/4 cup beef broth
  • 1/4 cup clean barbecue sauce (sugar and additive free for Whole30)
  • 2 tbsp red palm oil (or other heat-stable fat of choice like butter or coconut oil)
  • 1/2 tsp turmeric
  • 1 tsp sea salt (plus more for initial salt & pepper season)
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/4 tsp allspice
  • 1/4 tsp curry powder
  • 1/2 tsp dulse flakes (optional)
  • 1/2 tsp kelp flakes (optional)
  • 1/4 tsp coriander
  • salt and pepper to season
Instructions
  1. Start with turning your IP on to the saute function
  2. Liberally salt and pepper your steak on all sides
  3. Mix all dry seasonings together in a small bowl
  4. Drop in 1 tbsp oil to IP
  5. Sear steak on all sides, set on plate when done and turn off IP
  6. Use about 4 teaspoons of seasoning mix to season all side of the steaks, place them back in IP, stacked on each other if need be.
  7. Put broth and BBQ sauce into bowl with remaining spices, mix well
  8. Pour broth mixture over steaks and close lid, turn knob to sealing
  9. Push the meat setting and adjust time to anything from 7 to 15 minutes, depending on the thickness of your steak and desired tenderness.
  10. Start your rice, potatoes or other starchy veggie.
  11. When timer goes off carefully turn knob to release using a folded over thick kitchen towel
  12. Remove steaks and put on a plate, cancel IP then push the Saute button to reduce liquid to a thick gravy, (stir/scrape the bottom occasionally to check on it during the next steps, turn off IP when it is almost as thick as you like it)
  13. Get your veggies in another pan to start steaming or sauteing
  14. Turn a frying pan on medium high with 1 tbsp palm oil, brown the steaks on both sides, put back on plate as they're done
  15. Serve your steaks with gravy and a side of veggies, rice or starchy veggies!
Recipe Notes

Optional-Thicken the gravy with a roux rather than reducing if you aren't into strong flavors, make sure that if you aren't using 3/4 inch thin steaks that you adjust the cook time up accordingly. Feel free to prepare a side of rice, potatoes, sweet potatoes or other starchy veggies and fresh or frozen non-starchy veggies-we like white rice and steamed onions and cabbage! Let us know how you served it up by commenting below!