I used to think pressure cookers were only for tough cuts, but this steak changed my mind completely. Melt-in-your-mouth results in a fraction of the time, with barely any effort on my part.
The secret is in the sear first, then pressure cooking with just enough liquid to create steam. I add garlic and herbs for extra flavor without overpowering the beef. It’s the easiest way to get tender steak every single time.
What comes out is juicy, flavorful, and so tender it practically cuts itself. The best part? It’s done in about 30 minutes start to finish, including the time it takes to come to pressure.
No fancy techniques, no stress—just perfect steak with minimal cleanup. This is weeknight cooking at its finest.
Ingredients for Instant Pot Steak
Simple ingredients for steak that cooks fast but tastes like a weekend splurge.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 2 lb | 1-inch thick, bone-in preferred |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and cooking |
| Garlic Cloves 🧄 | 6 cloves | Smashed, peeled |
| Fresh Rosemary 🌿 | 2 sprigs | Leaves stripped, stems discarded |
| Fresh Thyme 🍃 | 4 sprigs | Leaves stripped, stems discarded |
| Beef Broth 🥩 | 1 cup | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | For finishing and richness |
| Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Red Wine 🍷 | ½ cup | Dry variety like Cabernet |
| Yellow Onion 🧅 | 1 whole | Sliced into quarters |
| Bay Leaf 🍃 | 1 whole | Dried or fresh |
The steak is everything here. Ribeye gives you that melt-in-your-mouth texture with great marbling—avoid lean cuts like sirloin. Costco has beautiful pre-cut steaks, but any butcher will slice a whole ribeye to your preferred thickness. Look for bright red color and good fat streaking (that’s where the flavor lives). If you’re feeling fancy, dry-aged ribeye takes this to another level.
No red wine? Beef broth with a splash of balsamic vinegar gets you 90% there. Fresh herbs are ideal, but dried at one-third the amount works fine—just add them with the liquid, not the sear. The onion can be skipped in a pinch (it’s mostly for aroma), but don’t skip the garlic. Butter can be olive oil if you’re avoiding dairy, though you’ll lose some richness.
Leftover steak keeps 3-4 days in the fridge—slice it thin and reheat gently in the juices. Or freeze the cooked steak (without the aromatics) for up to 3 months. Pro tip: save that flavorful liquid for soups or gravies.
Why You’ll Love This Recipe
- Set It and Forget: I toss in the ribeye, garlic, and herbs, then let the Instant Pot do the work. No babysitting required.
- Herb-Infused Perfection: The rosemary and thyme soak into the steak, giving it that deep, aromatic flavor I crave.
- Date Night Ready: Honestly, this feels fancy enough for a special dinner but is simple enough for a Tuesday.
- Leftovers? Yes Please: I make extra on purpose—the next-day steak sandwiches are my secret lunch win.
Step-by-Step Instructions for Pressure Cooked Steak
Here’s how I get perfect results every time with this method.
Step 1: Sear the Ribeye in the Instant Pot
Set your Instant Pot to Sauté mode and add 1 tbsp olive oil. While it heats, pat the 2 lb Ribeye Steak completely dry with paper towels. Season both sides generously with 1 tsp kosher salt and 1 tsp black pepper—don’t be shy, this builds flavor.
When the oil shimmers, add the ribeye and sear for 3-4 minutes per side until a deep brown crust forms. You’ll hear that perfect sizzle when it’s ready to flip. Remove the steak and set aside—it’ll finish cooking later.
Step 2: Sauté Aromatics and Deglaze
To the same pot, add the remaining 1 tbsp olive oil and the quartered yellow onion. Sauté for 2-3 minutes until the onion begins to soften. Then add the 6 cloves garlic cloves, fresh rosemary leaves, and fresh thyme leaves, stirring for 30 seconds until fragrant.
Pour in the 0.5 cup red wine and scrape the bottom of the pot with a wooden spoon to release all those flavorful browned bits—this is called deglazing and it’s crucial for building depth. Let the wine simmer for 2 minutes to reduce slightly.
Step 3: Pressure Cook to Perfection
Return the seared ribeye to the pot. Add the 1 cup beef broth and 1 whole bay leaf. Secure the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes for medium-rare. The Instant Pot will take about 10 minutes to come to pressure before cooking begins.
Once the cooking time is up, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure. This gentle approach prevents the steak from toughening up. Carefully remove the ribeye and place it on a cutting board.
Step 4: Finish with Butter and Rest
Discard the bay leaf and stir the 2 tbsp unsalted butter into the cooking liquid until melted. This creates a simple but luxurious pan sauce. Taste and adjust seasoning with the remaining 0.5 tsp kosher salt if needed.
Let the steak rest for 5-10 minutes before slicing—this allows the juices to redistribute, ensuring every bite is as juicy as the first. Serve the steak sliced against the grain with the onion and pan sauce spooned over the top. The meat should be tender enough to cut with a fork but still have that perfect steakhouse texture.
Pro Tips For Making Instant Pot Steak
- Preheat the Pot: Always start with the Instant Pot on “Sauté” mode for 3-4 minutes before adding oil—this prevents the steak from steaming instead of searing.
- Pat the Steak Dry: Blot the ribeye with paper towels until it looks dull, not shiny. I learned this the hard way after my first three steaks boiled in their own juices.
- Skip the Cold Garlic: Mince the garlic and let it sit for 5 minutes before cooking—it mellows the harshness and blends better with the rosemary and thyme.
- Rest Before Slicing: Give the steak a solid 5-10 minutes under foil after cooking, even if you’re starving. It keeps all those juices inside where they belong.
Wine and Beer Pairings for These Flavors
Bold Red Wines
A full-bodied Cabernet Sauvignon pairs beautifully with this dish, matching the richness of the ribeye. I love California Cabs like Caymus or Robert Mondavi for their dark fruit notes and velvety tannins. Serve slightly below room temperature. 🍷
Smooth Malbec
For a more budget-friendly option, try an Argentine Malbec. Brands like Catena Zapata or Alamos offer deep plum flavors that complement the steak’s umami. The wine’s soft finish won’t overpower the meal.
Craft Beer Pairings
A robust porter or stout works wonderfully with pressure-cooked steak. I recommend Guinness or Founders Porter—their roasted malt notes echo the sear’s caramelization. The carbonation cuts through the richness.
Lighter Options
If you prefer white wine, a full-bodied Chardonnay with oak aging can stand up to the dish. Look for Kendall-Jackson Vintner’s Reserve. For beer, an amber ale like Fat Tire offers caramel sweetness that balances the savory flavors.
Non-Alcoholic Choices
A sparkling black cherry soda or craft root beer provides the complexity to match this meal. I particularly like Bundaberg Root Beer for its deep, spiced flavor profile. 💫
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of steak?
Yes, but choose wisely. New York strip or filet mignon work well, though ribeye’s marbling gives best results. Avoid lean cuts like sirloin—they can dry out under pressure.
What if my steak comes out tough?
Overcooking is the likely culprit. Stick to 6 minutes for medium-rare. Also, ensure natural pressure release for 5 minutes to prevent shock-toughening the meat.
Can I skip the searing step?
Don’t skip it! Searing builds a flavorful crust and locks in juices. Without it, your steak may lack depth and appear boiled. 3-4 minutes per side is worth the effort.
How do I adjust for well-done steak?
Increase cook time to 8-9 minutes on High Pressure. Be aware it may lose some tenderness. For best results, use a meat thermometer to check for 160°F internally.
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