Name: Instant Pot Steak and Potatoes
Cook time: 15 min
Total time: 45 min
Ingredients: 1/4 cup soy sauce; 1/4 cup Worcestershire sauce; 1 tbsp canola oil; 1 tsp minced garlic (dried); 1 tsp minced onion (dried); 1 tsp parsley (dried); 1 lb stew meat; 1 tbsp canola oil; 4 small/medium potatoes (peeled and quartered.); 3 cups beef broth; 1 1/2 tsp reserved steak marinade; 3 tbsp butter (divided); 1/4 cup milk; 5 tsp flour; salt and pepper (to taste)

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Instant Pot Steak and Potatoes cook all together in the Instant Pot at the same time! Tender steak tips, fluffy mashed potatoes and silk smooth gravy to bring the whole meal together! This is a dinner the family will love!

One pot meals in the Instant Pot – Why the Instant Pot is a GAME CHANGER!

This recipe alone will make you want to jump on the Instant Pot bandwagon (if you haven’t already ?). If you don’t have an Instant Pot (yet) I have some super fantastic AWESOME news for you!

I may have purchased another Instant Pot for the soul purpose of giving it away to one of my readers. I know, I know! I am still working out the kinks and logistics but keep those eyeballs peeled!

One of the reasons I love my Instant Pot so much is the fact that I can make an entire meal in one pot.

And it is super fast. And easy. And tasty.

Okay, thats 4 reasons but I have about 4,000 reasons so I really am holding back and just telling you 4. ?

To be honest, I have 100% neglected my crockpot since owning my Instant Pot. I had to take it to a family reunion last week and I had to literally wipe dust off it.

I’m totally okay with it though, my Instant Pot has changed my life! Read through this recipe and you will completely understand why.

How to make Instant Pot Steak and Potatoes with Gravy

First thing’s first, let’s prep the meat.

I bought pre-cut stew meat from my grocery store. The stew meat is sirloin chunks. You could even cut your own steak into bite sized pieces.

The meat is going to marinade before we pop it into the Instant Pot. The marinade really helps to make the meat tender as well as give it a nice flavor.

The marinade consists of soy sauce, Worcestershire sauce (is anyone actually confident in how to say that? I know I’m not!), oil, garlic, onion and parsley.

Let the meat sit in the marinade for as long as you can. The longer the better.

I’ve gotten away with only marinating for an hour before but the the night before or morning of works great!

I like to put my meat and the marinade into a ziplock bag. I always press all of the air out of the bag so the meat really soaks up all of that marinade.

So, refrigerate the meat soaking up all of that delicious marinade for as long as you can, up to 24 hours.

When you are ready to make dinner, first brown the meat (don’t throw that marinade away quite yet!) in the Instant Pot on the saute setting. The saute setting acts just like your stove top.

A lot of people don’t know this, but you can actually adjust the temperature on the Instant Pot while using the saute setting! Each model adjusts a little differently, on the 6 qt duo if you hit the adjust button right after the Saute button it will toggle between the 3 different temperature settings.

While the meat is browning, peel and cut your potatoes.

The potatoes will be cooking the same time as the meat. Potatoes cook MUCH quicker than the meat though. For this reason, it is very important to cut the potatoes into large chunks. I usually just peel and quarter my potatoes.

After the meat has been browned for a few minutes, remove the meat from the Instant Pot.

Deglaze the pot with beef broth. Deglazing means to add liquid to the pot and scrape the bottom so there are no bits of food stuck to the bottom of the pot.

If food stays stuck to the bottom it will trigger the pot’s BURN notice, which will make it so the pot will shut off.

So, deglaze the pot with beef broth. Remember the marinade you kept around? Add 1 tsp of the marinade to the broth.

Now, here is where I do things a little bit differently than the pictures show. In the pictures, I didn’t use a steamer basket, as I didn’t have one! Possible to make without a steamer basket? Definitely. Easier to make with the steamer basket? 100%.

If you don’t have a steamer basket, place the potatoes and browned meat into the beef broth.

Now, if you do have a steamer basket, place the meat into the broth and then the potatoes into the steamer basket and set the steamer basket into the broth.

What is nice about the steamer basket is when everything is done cooking, you can just lift the potatoes out of the pot to mash them.

If you don’t have a steamer basket, when the cooking is done, carefully remove the potatoes from the broth. The potatoes are very very soft, to the point of falling apart. This will take a little bit of time. The easiest way I’ve found is to use a slotted spoon.

Cook on manual HIGH for 15 minutes, natural pressure release (NPR) for 10 minutes before manually releasing the remaining pressure.

Remove the potatoes from the pot and mash them with a little butter, milk, salt & pepper.

Now, it is time to thicken the gravy. Turn the Instant Pot onto Saute while you prep your thickening agent: flour and butter.

My favorite way to thicken gravy is with a paste of butter and flour.

A lot of times, dishes or thick and creamy soups start out with a Roux. Butter and flour are cooked together and then the liquid is added. When the liquid mixes with the butter and flour mixture the liquid becomes thick and creamy.

Think of this as a backwards roux. We already have the hot liquid, we are just adding the ‘roux’ at the end.

To do this, create a paste by mixing together room temperature butter and flour.

Melt that into the gravy and end up with this. #allthehearteyes

Serve the meat and gravy over the mashed potatoes.

Savor this meal and the fact that it was made with such little effort and time.