Instant Pot sirloin steak strips have all the flavor without all the work. Make this one-pot recipe for dinner in under an hour, prep to plate! It’s super easy to make and the gravy is so good!
If you’re looking for more Instant Pot recipes, please visit these recipes too. You’ll love them:
- Instant Pot Korean Beef – a similar recipe, but with stew meat and Asian flavor
- Instant Pot Short Ribs – these are tender and fall-off-the-bone perfection!
- Instant Pot Beef Stew – another hearty dish that’s perfect for chilly evenings
One pot meals are popular for a reason – you can enjoy a delicious meal with very little hands-on cooking. Plus, you won’t have a sink full of dishes to clean afterward.
Using an Instant Pot takes this idea one step further by doing all of the cooking for you. There’s no need to check it while simmering or test the meat to see if it’s the right temperature.
When the lid comes off, you’re ready to eat!
This steak and mushrooms dinner comes together with just a handful of ingredients you probably already have on hand.
Pressure cooking the ingredients creates tender mushroom, a delicious sauce, and meat that’s full of flavor.
What goes with sirloin steak?
This sirloin steak recipe is very simple and has classic savory flavors. You can easily pair it with any of your favorite sides!
How to make Instant Pot sirloin steak
INGREDIENTS & SUBSTITUTIONS
- Sirloin steak – can be bought in strips, usually labeled “for stir fry,” or sliced by hand. Buy a fatty meat because it brings more flavour to the recipe and it avoids the meat to be dry.
- Mushrooms – this recipe uses white button, but cremini or baby bella would work as well
- For the sauce – minced garlic, balsamic vinegar, soy sauce, yellow mustard
- Arrowroot flour or cornstarch – thickens the sauce after the steak has been cooked
- Olive oil
- Salt and pepper
Cutting sirloin steak into strips
It’s really simple to make steak strips yourself for this recipe.
- Place the sirloin steak on a cutting board and find the grain – the lines that run through the meat.
- Use a straight-edged knife, like a chef’s knife, to cut the steak into strips along the grain.
- Then, turn the strips sideways and cut into smaller bite-size pieces.
Heat your Instant Pot with the Saute function. Season the meat with salt and pepper
Add the oil and meat to the pot in a single layer. Continue cooking until fully browned, stirring occasionally so it doesn’t stick to the bottom.
Next, add the mushrooms and sauce ingredients to the browned steak, stirring once to combine.
Seal the Instant Pot and cook on high for 15 minutes. Do a natural pressure release for another 15 minutes, then open the valve to release the last of the steam.
Remove the lid and stir in the cornstarch to thicken the sauce.
- If you’re following keto, low-carb, paleo, or Whole30, you’ll need to make some substitutions in this sirloin steak recipe. Replace the soy sauce with coconut aminos and the cornstarch with arrowroot flour.
- Refrigerate leftovers for 3 to 4 days in an airtight container. I wouldn’t recommend freezing this, as the texture of the mushrooms won’t be pleasant once thawed and reheated.
Instant Pot Sirloin Steak
- 1 lb sirloin steak strips — Your meat need to be a bit fatty. It helps with flavour and also it avoids the meat to get dry.
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 10 oz white mushroom — sliced
- 3 cloves garlic — minced
- 1 tbsp balsamic vinegar
- 2 teaspoons yellow mustard
- 1/4 cup soy sauce — or coconut aminos (for keto, low-carb, paleo and Whole30)
- 2 teaspoons arrowroot flour — or cornstarch (if you're not doing paleo, Whole30 or low-carb)
Set a 6-qt Instant Pot® to the sauté setting.
Season the meat with salt and black pepper.
When the pot is hot, add olive oil and beef. Cook for about 5-7 minutes or until the meat is browned on all sides. Remember to stir occasionally.
Then, add the mushroom, garlic, balsamic vinegar, yellow mustard and coconut aminos to the pot.
Put on the lid, lock it and check to see if the vent is at sealing. Then, select manual setting; adjust pressure to high, and set time for 15 minutes. Mine took about 15 minutes to reach pressure. After the 15 minutes is up, let it naturally release pressure for 10 minutes. Then, do a Quick Release, which means move the valve to venting to release the steam. When all the steam is gone, open the instant pot and add the arrowroot flour. Mix everything well for 30-60 seconds.
Serve it with cauliflower salad, mashed cauliflower or rice. Enjoy!
Nutrition InformationAmount per serving (1/4) — Calories: 274, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 451mg, Potassium: 271mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 2g, Protein: 31g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!