Steak In The Instant Pot Recipes

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INSTANT POT® SWISS STEAK

Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough, lean cut of beef will work. Serve over noodles or rice to soak up all of that great sauce.

Provided by Bren

Categories     Main Dish Recipes     Beef     Swiss Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 15



Instant Pot® Swiss Steak image

Steps:

  • Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and pepper.
  • Place flour into a shallow bowl. Dredge steak pieces in flour, shaking off excess.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon avocado oil. Brown the steak in batches, so you don't crowd the pot, 2 minutes per side. Transfer browned meat to a warm plate and set aside.
  • Add 1 tablespoon of avocado oil to the pot and cook onion, carrot, celery, and bell pepper until onions are soft and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Deglaze the pot with Merlot. Mix in tomatoes, Worcestershire sauce, 1 teaspoon salt, oregano, and paprika. Return steak to the pot and push down into the tomato mixture.
  • Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Allow pressure to release naturally according to manufacturer's instructions for 5 minutes. Carefully open the valve to release the remaining pressure, about 5 minutes more. Unlock and remove the lid.

Nutrition Facts : Calories 337 calories, Carbohydrate 19.7 g, Cholesterol 73.5 mg, Fat 13.9 g, Fiber 3.6 g, Protein 28.1 g, SaturatedFat 3.2 g, Sodium 982 mg, Sugar 7.6 g

1 ½ pounds bottom round steak, 1 inch thick and trimmed of fat
salt and freshly ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons avocado oil, divided, or as needed
1 medium onion, chopped
½ cup carrot, chopped
½ cup chopped celery
1 green bell pepper, chopped
2 cloves garlic, finely chopped
¼ cup Merlot wine
2 ¾ cups canned chopped Italian-style tomatoes in juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon oregano
1 teaspoon paprika

INSTANT POT® SHREDDED FLANK STEAK

A great way to make a tough cut of beef flank tender and flavorful using an Instant Pot®. Serve it over crusty buns or mashed potatoes; either way, enjoy!

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h20m

Yield 4

Number Of Ingredients 13



Instant Pot® Shredded Flank Steak image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute steak, working in batches, until brown, 3 to 5 minutes per side. Set aside on a plate.
  • Heat avocado oil in the pot. Saute mushrooms and onion until onion is translucent, about 5 minutes. Add garlic and thyme; saute until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes. Add broth, Worcestershire sauce, salt, and pepper. Bring to a simmer.
  • Add the beef to the broth mixture and turn to coat. Select the Meat option according to manufacturer's instructions. Close and lock the lid; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Remove the beef and set aside. Stir water and flour together to make a slurry. Select the Saute option and add the slurry slowly. Cook until liquid thickens, 3 to 5 minutes. Pull the beef apart using 2 forks. Stir beef back into the liquid.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 11.3 g, Cholesterol 31.2 mg, Fat 13 g, Fiber 2.1 g, Protein 21.5 g, SaturatedFat 3.3 g, Sodium 830.6 mg, Sugar 1.7 g

1 (1 1/4 pound) flank steak, cut into 8 pieces
2 tablespoons avocado oil
1 (8 ounce) package cremini mushrooms, roughly chopped
1 onion, finely chopped
2 large cloves garlic, grated
1 teaspoon dried thyme
¼ cup dry red wine
1 ½ cups beef broth
1 tablespoon Worcestershire sauce
¾ teaspoon salt, or to taste
freshly ground black pepper to taste
¼ cup water
3 tablespoons all-purpose flour

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