Busy weeknights just got tastier! If you’re craving hearty, comforting meals that come together in a flash, you’ve come to the right place. We’ve gathered 32 mouthwatering Instant Pot round steak recipes that transform this affordable cut into everything from cozy stews to zesty tacos. Get ready to fall in love with your pressure cooker all over again—let’s dive into these delicious variations!
Savory Instant Pot Round Steak with Mushroom Gravy
Hangry? Let’s fix that. This Instant Pot round steak with mushroom gravy is your ticket to a cozy, flavor-packed dinner that practically cooks itself while you scroll through cat videos. No more tough, chewy steak—just tender, juicy bites swimming in a rich, savory gravy that’ll have you licking the spoon.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs round steak, cut into 1-inch strips (trust me, slicing against the grain is a game-changer for tenderness)
– 8 oz cremini mushrooms, sliced (baby bellas work too—they’re like the fancy cousins)
– 1 medium yellow onion, diced (I always grab a sweet one for a hint of caramelized goodness)
– 2 cloves garlic, minced (fresh is best, but I won’t judge if you use the jarred stuff)
– 1 cup beef broth (low-sodium is my go-to so I can control the salt)
– 1/2 cup heavy cream (full-fat for that luxuriously silky gravy)
– 2 tbsp all-purpose flour (for thickening—don’t skip it or you’ll have soup!)
– 2 tbsp olive oil (extra virgin adds a nice fruity note)
– 1 tsp dried thyme (rub it between your palms to wake up the flavor)
– Salt and black pepper (be generous here—season in layers)
Instructions
1. Pat the round steak strips completely dry with paper towels—this helps them sear beautifully instead of steaming.
2. Season the steak generously on all sides with salt and black pepper.
3. Set your Instant Pot to “Sauté” on high and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
4. Add half the steak strips in a single layer (don’t overcrowd!) and sear for 2–3 minutes per side until deeply browned, then transfer to a plate. Repeat with the remaining steak and oil.
5. Tip: Deglaze with a splash of broth if bits stick—those browned bits are flavor gold!
6. Add the diced onion to the pot and cook for 3–4 minutes until softened and translucent.
7. Stir in the garlic and dried thyme, cooking for 30 seconds until fragrant.
8. Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw taste.
9. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
10. Add the sliced mushrooms and return the seared steak (and any juices) to the pot, stirring to combine.
11. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes.
12. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
13. Tip: Natural release keeps the steak tender—no rubbery surprises!
14. Stir in the heavy cream until the gravy is smooth and creamy.
15. Let it sit for 5 minutes on “Keep Warm” to thicken slightly—if it’s too thin, simmer on “Sauté” for a few extra minutes.
16. Tip: Taste and adjust seasoning with salt and pepper before serving.
17. Tender, fall-apart steak meets a velvety mushroom gravy that’s pure comfort in a bowl. Serve it over mashed potatoes to soak up every drop, or try it with crusty bread for a rustic twist—either way, your taste buds will throw a party.
Spicy Instant Pot Pepper Round Steak
Tired of bland weeknight dinners? Let’s spice things up with a dish that’s as bold as your Netflix queue—Spicy Instant Pot Pepper Round Steak, a saucy, savory wonder that’s ready to rescue your evening without a fuss. This one-pot marvel packs a punch of flavor and comes together faster than you can say “takeout,” making it the ultimate comfort food with a kick. Trust me, your taste buds will thank you for this fiery, fork-tender adventure.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs round steak, sliced thin against the grain (I find this makes it melt-in-your-mouth tender)
– 2 tbsp vegetable oil (my go-to for high-heat searing)
– 1 large onion, chopped (I prefer sweet yellow onions for a hint of caramelization)
– 2 bell peppers, sliced (use a mix of red and green for color—it’s a feast for the eyes!)
– 3 cloves garlic, minced (fresh is best, but don’t stress if you’re out)
– 1 cup beef broth (low-sodium to control the saltiness)
– ¼ cup soy sauce (I like the umami depth it adds)
– 2 tbsp cornstarch (for that glossy, thick sauce we all crave)
– 1 tsp red pepper flakes (adjust to your heat tolerance—I go bold!)
– 1 tsp black pepper (freshly ground if you have it)
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp vegetable oil until it shimmers, about 2 minutes.
2. Add the sliced round steak in a single layer, working in batches if needed, and sear for 3-4 minutes per side until browned—this locks in juices for maximum flavor.
3. Remove the steak and set aside, then add the remaining 1 tbsp oil to the pot.
4. Toss in the chopped onion and sliced bell peppers, sautéing for 4-5 minutes until they start to soften and get a bit charred.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in the beef broth and soy sauce, scraping up any browned bits from the bottom—this adds a rich depth to the sauce.
7. Return the seared steak to the pot, along with red pepper flakes and black pepper, stirring to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes—tip: use natural release for 10 minutes to keep the meat tender.
9. Once pressure is released, remove the lid and set the pot back to “Sauté” mode.
10. In a small bowl, whisk the cornstarch with 2 tbsp water until smooth, then stir it into the pot to thicken the sauce, cooking for 2-3 minutes until glossy.
11. Taste and adjust seasoning if needed, but trust the soy sauce and pepper flakes—they’ve got it covered!
Yum, you’ve just whipped up a saucy masterpiece! The steak turns out fork-tender with a slight chew, swimming in a glossy, spicy sauce that clings to every bite. Serve it over fluffy rice or pile it into warm tortillas for a fun twist—either way, it’s a flavor explosion that’ll have everyone asking for seconds.
Instant Pot Round Steak Stroganoff
Picture this: you’ve had a day that could only be described as a comedy of errors, and the last thing you want is to babysit a fussy dinner. Enter this Instant Pot hero—a creamy, beefy stroganoff that’s so forgiving, it practically hugs you back. Let’s turn that round steak into a weeknight superstar without the drama.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1.5 lbs round steak, sliced thin against the grain (trust me, this makes it tender, not tough!)
- 1 large yellow onion, diced (I always shed a tear or two—it’s part of the process)
- 8 oz cremini mushrooms, sliced (baby bellas work too, but I love their earthy vibe)
- 3 cloves garlic, minced (fresh is best—no jarred stuff here, please!)
- 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
- 1 cup beef broth (low-sodium so you control the salt)
- 1 tbsp Worcestershire sauce (the secret umami booster)
- 1 tsp Dijon mustard (adds a tangy wink)
- 1 cup sour cream, at room temp (cold sour cream can curdle—learned that the hard way!)
- 12 oz egg noodles (the classic stroganoff vehicle)
- Salt and black pepper (to season as you go—don’t be shy!)
- Fresh parsley, chopped (for a pop of green at the end)
Instructions
- Set your Instant Pot to “Sauté” on “More” and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
- Add the sliced round steak in a single layer, seasoning with salt and pepper, and sear until browned on all sides, about 3-4 minutes total—work in batches to avoid steaming. Tip: Don’t overcrowd the pot, or you’ll lose that delicious crust!
- Transfer the steak to a plate and add the remaining 1 tbsp olive oil to the pot.
- Toss in the diced onion and sliced mushrooms, cooking until softened and lightly browned, about 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 30 seconds until fragrant—just don’t let it burn!
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard, scraping up any browned bits from the bottom with a wooden spoon. Tip: Those bits are flavor gold—don’t leave them behind!
- Return the seared steak and any juices to the pot, giving everything a gentle stir.
- Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes—it’ll take about 10 minutes to come to pressure.
- Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- While the pressure releases, cook the egg noodles according to package directions until al dente, then drain. Tip: Al dente noodles hold up better in the sauce!
- Turn the Instant Pot to “Keep Warm” and stir in the room-temperature sour cream until fully incorporated and creamy.
- Serve the stroganoff sauce over the cooked egg noodles, garnished with chopped fresh parsley.
Zesty and rich, this stroganoff boasts tender beef in a velvety sauce with a tangy kick from the sour cream. For a fun twist, try it over mashed potatoes or with a side of crusty bread to soak up every last drop—leftovers taste even better the next day, if they last that long!
Tangy Barbecue Instant Pot Round Steak
Mmm, picture this: you’re craving that slow-cooked, fall-apart barbecue beef, but your schedule screams “instant gratification.” Enter this Tangy Barbecue Instant Pot Round Steak—it’s the weeknight hero that delivers smoky, tangy bliss in a fraction of the time, no grill required. Trust me, your taste buds (and your hungry crew) will thank you.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds round steak, cut into 1-inch chunks (I trim excess fat, but a little marbling adds flavor)
– 1 tablespoon vegetable oil (my trusty neutral oil for searing)
– 1 cup barbecue sauce (go for a smoky, tangy brand—it’s the star here!)
– 1/2 cup beef broth (low-sodium is my pick to control saltiness)
– 1 tablespoon Worcestershire sauce (that umami kick is non-negotiable)
– 1 teaspoon garlic powder (because fresh garlic can burn, but this adds depth)
– 1/2 teaspoon smoked paprika (for that campfire vibe without the fire)
– 1/4 teaspoon black pepper (freshly ground if you’re fancy like me)
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon vegetable oil until it shimmers, about 2 minutes.
2. Pat the round steak chunks dry with paper towels—this tip ensures a golden sear, not a steam—then add them to the pot in a single layer.
3. Sear the steak for 3–4 minutes per side until browned, working in batches if needed to avoid crowding.
4. Turn off “Sauté” mode and pour in 1/2 cup beef broth to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
5. Add 1 cup barbecue sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper directly to the pot.
6. Stir everything until the steak is evenly coated in the sauce mixture.
7. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 35 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes—this tip keeps the meat tender—then carefully quick-release any remaining pressure.
9. Remove the lid and use two forks to shred the steak directly in the pot, mixing it into the sauce.
10. Let it sit for 5 minutes to thicken slightly; if it’s too thin, a quick “Sauté” simmer for 2–3 minutes will do the trick.
Delightfully tender and packed with that sweet-and-smoky barbecue punch, this steak melts in your mouth like a dream. Serve it piled high on toasted buns for sliders, or get creative over a bed of creamy mashed potatoes—either way, it’s comfort food that’ll have everyone asking for seconds.
Instant Pot Round Steak with Onion and Red Wine Sauce
Feeling fancy but short on time? This Instant Pot round steak with onion and red wine sauce is your ticket to a restaurant-worthy dinner without the fuss—it’s basically a hug in a pot, minus the awkwardness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs round steak, cut into 1-inch strips (because bigger bites mean bigger smiles)
– 2 large yellow onions, thinly sliced (they’re the sweet, caramelized stars here)
– 1 cup dry red wine, like Cabernet Sauvignon (skip the cooking wine—your taste buds will thank you)
– 1 cup beef broth, low-sodium if you’re watching salt
– 2 tbsp extra virgin olive oil, my go-to for that rich flavor
– 3 cloves garlic, minced (fresh is best, but I won’t judge if you cheat with a jar)
– 1 tbsp tomato paste (it adds a sneaky depth)
– 1 tsp dried thyme (or fresh if you’re feeling extra)
– Salt and black pepper, to season generously
– 2 tbsp cornstarch mixed with 2 tbsp water (for thickening—trust me, it’s magic)
Instructions
1. Turn your Instant Pot to “Sauté” mode and heat the olive oil until it shimmers, about 2 minutes.
2. Season the steak strips with salt and pepper, then add them to the pot in a single layer—don’t crowd them!—and sear for 3-4 minutes per side until browned. Tip: Pat the steak dry first for a better sear.
3. Remove the steak and set aside, then add the onions and garlic to the pot, sautéing for 5 minutes until softened and fragrant.
4. Stir in the tomato paste and cook for 1 minute to deepen the flavor, then pour in the red wine, scraping up any browned bits from the bottom.
5. Add the beef broth, thyme, and the seared steak back to the pot, stirring to combine.
6. Secure the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 25 minutes. Tip: Let the pressure release naturally for 10 minutes after cooking to keep the meat tender.
7. Carefully quick-release any remaining pressure, then remove the lid and switch back to “Sauté” mode.
8. Stir in the cornstarch slurry and cook for 3-5 minutes, stirring constantly, until the sauce thickens to a gravy-like consistency. Tip: If it’s too thin, add another tablespoon of slurry.
9. Taste and adjust seasoning with more salt or pepper if needed, then serve hot.
The steak turns out melt-in-your-mouth tender, swimming in a rich, savory sauce with sweet onion notes—perfect over mashed potatoes or egg noodles for a cozy twist.
Teriyaki Instant Pot Round Steak Delight
Zesty and zippy, this Teriyaki Instant Pot Round Steak Delight is the weeknight warrior you’ve been dreaming of—tender, saucy, and ready to rescue you from the ‘what’s for dinner?’ panic in record time. It’s the kind of dish that makes your Instant Pot feel like a superhero sidekick, minus the cape (though a tiny apron would be adorable).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs round steak, cut into 1-inch strips (I like to slice against the grain for maximum tenderness—it’s a game-changer!)
– 1/2 cup low-sodium soy sauce (my go-to to keep things from getting too salty)
– 1/4 cup brown sugar, packed (for that sweet, caramelized hug)
– 2 tbsp rice vinegar (a splash of tang to balance the sweetness)
– 2 cloves garlic, minced (fresh is best, but I won’t judge if you use the jarred stuff in a pinch)
– 1 tsp grated ginger (I keep a knob in the freezer for easy grating—no more mushy ginger disasters!)
– 1 tbsp cornstarch mixed with 2 tbsp water (our trusty slurry to thicken things up)
– 1 tbsp vegetable oil (extra virgin olive oil works too, but I prefer a neutral oil here to let the teriyaki shine)
– 1/4 cup water (just a bit to get the party started in the pot)
– 2 green onions, sliced (for a fresh, colorful finish)
Instructions
1. Pat the round steak strips dry with paper towels—this helps them brown beautifully instead of steaming.
2. Turn your Instant Pot to the ‘Sauté’ function and heat 1 tbsp vegetable oil until it shimmers, about 2 minutes.
3. Add the steak strips in a single layer (work in batches if needed to avoid crowding) and sear for 2–3 minutes per side until browned. Tip: Don’t stir too much; let them develop a nice crust!
4. Remove the steak and set aside on a plate, then cancel the ‘Sauté’ function.
5. Deglaze the pot by pouring in 1/4 cup water and scraping up any browned bits with a wooden spoon—those bits are flavor gold!
6. Add 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger to the pot, stirring to combine.
7. Return the steak and any juices to the pot, stirring to coat in the sauce.
8. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on ‘High’ for 15 minutes. Tip: It’ll take about 10 minutes to come to pressure—perfect time to set the table!
9. Once done, do a quick release by carefully turning the valve to ‘Venting’ until the pressure drops.
10. Remove the lid and turn the Instant Pot back to ‘Sauté.’
11. Stir in the cornstarch slurry and cook for 2–3 minutes, stirring constantly, until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Tip: If it gets too thick, add a splash of water to loosen it up.
12. Turn off the pot and stir in the sliced green onions.
Piping hot and packed with umami goodness, this steak boasts a melt-in-your-mouth texture with a sticky-sweet teriyaki glaze that clings to every bite. Serve it over a fluffy bed of rice to soak up all that saucy magic, or get creative by stuffing it into warm tortillas for a quick teriyaki twist on taco night—it’s a crowd-pleaser that’ll have everyone asking for seconds!
Herb-Infused Instant Pot Round Steak
Buckle up, steak lovers, because we’re about to turn a humble round steak into a melt-in-your-mouth masterpiece with the magic of pressure and herbs. This Herb-Infused Instant Pot recipe is the ultimate weeknight win, delivering restaurant-worthy flavor with minimal effort—no babysitting a pan for hours required!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1.5 lbs round steak, cut into 1-inch strips (trust me, cutting against the grain is a game-changer for tenderness)
- 2 tbsp extra virgin olive oil (my go-to for its fruity kick)
- 1 large yellow onion, thinly sliced (sweetness is key here)
- 4 cloves garlic, minced (freshly minced, please—the jarred stuff just doesn’t sing the same tune)
- 1 cup beef broth (low-sodium is my preference to control the salt)
- 1/4 cup dry red wine, like Cabernet (adds a rich depth; if you don’t have it, just use extra broth)
- 2 tbsp Worcestershire sauce (the umami secret weapon)
- 1 tbsp tomato paste (that concentrated flavor bomb)
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed (releases more aroma)
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp salt (adjust later if needed)
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for that glossy, luxurious sauce)
- Fresh parsley, chopped (for a bright, herby finish)
Instructions
- Pat the round steak strips completely dry with paper towels—this is Tip #1: dry meat sears better, creating a flavorful crust instead of steaming.
- Set your Instant Pot to “Sauté” on “More” (high heat) and add the extra virgin olive oil, heating it for 1-2 minutes until it shimmers.
- Add the steak strips in a single layer, working in batches if needed to avoid crowding, and sear for 2-3 minutes per side until deeply browned. Remove and set aside.
- Add the thinly sliced onion to the pot and sauté for 3-4 minutes, stirring occasionally, until softened and starting to caramelize.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant—Tip #2: don’t let it burn, or it’ll turn bitter!
- Pour in the beef broth and dry red wine to deglaze the pot, scraping up all those tasty browned bits from the bottom with a wooden spoon.
- Add the Worcestershire sauce, tomato paste, dried thyme, dried rosemary, black pepper, and salt, stirring to combine everything into a savory herb-infused liquid.
- Return the seared steak strips and any juices to the pot, stirring to coat them in the sauce.
- Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” (high pressure) for 25 minutes—it’ll take about 10-15 minutes to come to pressure first.
- Once done, let the pressure release naturally for 10 minutes, then carefully do a quick release for any remaining pressure.
- Remove the lid and set the Instant Pot back to “Sauté” on “Normal” (medium heat).
- In a small bowl, whisk together the cornstarch and cold water until smooth, then slowly stir it into the simmering sauce—Tip #3: this slurry thickens the sauce without lumps, so add it gradually while stirring.
- Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a gravy-like consistency that coats the back of a spoon.
- Turn off the heat and stir in the chopped fresh parsley for a pop of color and freshness.
Every bite of this dish is a tender, savory revelation, with the steak practically falling apart under the rich, herb-kissed gravy. Elevate it by serving over creamy mashed potatoes or buttery egg noodles to soak up every last drop, or get creative with a side of crusty bread for dipping—it’s comfort food that feels downright fancy!
Creamy Garlic Instant Pot Round Steak
Oh, the Instant Pot—our trusty kitchen sidekick that turns tough cuts into tender triumphs without the all-day simmer. Let’s tackle round steak, that budget-friendly hero, and smother it in a creamy garlic sauce so luscious you’ll want to lick the pot (we won’t judge). This dish is the cozy, no-fuss weeknight win you’ve been craving, ready to make your kitchen smell like a garlicky dream.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs round steak, sliced into 1-inch strips (I like to pat it dry first—less splatter, more sizzle)
– 1 tbsp extra virgin olive oil, my go-to for that fruity kick
– 1 medium yellow onion, diced (trust me, it adds sweet depth)
– 4 cloves garlic, minced (fresh is best, but jarred works in a pinch)
– 1 cup beef broth, low-sodium to control the salt
– 1/2 cup heavy cream, full-fat for that velvety richness
– 1 tbsp cornstarch, mixed with 2 tbsp water for thickening
– 1 tsp dried thyme, because herbs make everything better
– Salt and black pepper, to season generously
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tbsp extra virgin olive oil to the pot, swirling to coat the bottom evenly.
3. Place 1.5 lbs round steak strips in a single layer, seasoning with salt and black pepper, and sear for 3–4 minutes until browned on all sides—don’t overcrowd; work in batches if needed for a good crust.
4. Remove the steak and set it aside on a plate, covering loosely to keep warm.
5. Add 1 diced yellow onion to the pot and sauté for 3 minutes, stirring occasionally, until softened and translucent.
6. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
7. Pour in 1 cup beef broth, scraping the bottom with a wooden spoon to deglaze and lift any browned bits—this adds tons of flavor!
8. Return the seared steak to the pot, along with any accumulated juices, and sprinkle in 1 tsp dried thyme.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” for 15 minutes at high pressure.
10. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
11. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water until smooth to create a slurry.
12. Stir the slurry into the pot, then set to “Sauté” again and simmer for 2–3 minutes until the sauce thickens slightly.
13. Turn off the heat and gently stir in 1/2 cup heavy cream until fully incorporated and creamy.
14. Taste and adjust seasoning with more salt or pepper if desired, but go easy—the broth and searing already pack a punch.
Who knew round steak could be this tender? The meat practically melts in your mouth, bathed in that garlicky, herb-infused cream sauce with just the right thickness to cling to every bite. Serve it over mashed potatoes to soak up all that goodness, or spoon it onto buttery noodles for a comfort-food twist that’ll have everyone asking for seconds.
Instant Pot Round Steak and Vegetable Medley
Let’s be real—some days, you want a hearty, home-cooked meal without the hours of effort. Enter this Instant Pot round steak and veggie medley, your new best friend for those ‘I need dinner now’ moments. It’s a one-pot wonder that delivers tender steak and vibrant vegetables with minimal fuss, because who has time to babysit a stove?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs round steak, cut into 1-inch strips (I like to trim excess fat for a leaner bite)
– 2 tbsp extra virgin olive oil (my go-to for its fruity kick)
– 1 large yellow onion, sliced (sweet onions work magic here)
– 3 cloves garlic, minced (fresh is best—skip the jarred stuff!)
– 2 cups beef broth (low-sodium to control the salt)
– 1 tbsp Worcestershire sauce (adds a savory depth)
– 1 tsp dried thyme (crush it between your fingers to wake up the flavor)
– 1 tsp smoked paprika (for a hint of smokiness)
– 1/2 tsp black pepper (freshly ground, please)
– 4 medium carrots, peeled and sliced into 1/2-inch rounds (they hold up beautifully)
– 2 cups broccoli florets (I chop them bite-sized for even cooking)
– 1 red bell pepper, sliced (adds a pop of color and sweetness)
– 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening—no lumps!)
– Salt to taste (I add this at the end to avoid over-salting)
Instructions
1. Set your Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Add the round steak strips in a single layer and sear for 2-3 minutes per side until browned—don’t overcrowd the pot; work in batches if needed for a good crust.
3. Remove the steak and set aside on a plate, then add the remaining 1 tbsp olive oil to the pot.
4. Toss in the sliced onion and cook for 3 minutes until softened, stirring occasionally.
5. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it!
6. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom (this adds tons of flavor).
7. Add the dried thyme, smoked paprika, and black pepper, stirring to combine.
8. Return the seared steak to the pot, along with any juices from the plate.
9. Layer the carrots, broccoli, and red bell pepper on top of the steak—do not stir to keep the veggies crisp-tender.
10. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on high for 10 minutes.
11. Once done, perform a quick release by carefully turning the valve to ‘Venting’—steam will shoot out, so keep hands clear.
12. Remove the lid and set the pot back to ‘Sauté’ mode.
13. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens to a gravy-like consistency.
14. Taste and add salt if needed, then serve immediately.
Every bite of this dish is a cozy hug: the steak melts in your mouth thanks to the pressure cooking, while the veggies stay bright and slightly crisp. Try serving it over mashed potatoes or fluffy rice to soak up that savory sauce, or pack leftovers for a lunch that’ll make coworkers jealous!
Smoky Chipotle Instant Pot Round Steak
Zesty and zippy, this Smoky Chipotle Instant Pot Round Steak is the weeknight warrior you’ve been dreaming of—it’s like a cozy hug from a spice-loving friend, ready in a flash without sacrificing an ounce of flavor. Seriously, your taste buds will throw a fiesta, and your Instant Pot will earn its keep as the MVP of your kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs round steak, cut into 1-inch cubes (I like to trim excess fat for a leaner bite, but a little marbling adds juiciness)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 large onion, diced (yellow onions are my preference for their sweet, mellow flavor)
– 3 cloves garlic, minced (fresh is best—trust me, it makes all the difference)
– 2 chipotle peppers in adobo sauce, minced (these smoky gems pack a punch, so adjust if you’re spice-shy)
– 1 cup beef broth (low-sodium lets you control the salt, but any works in a pinch)
– 1 tbsp tomato paste (I keep a tube in the fridge for easy squeezes)
– 1 tsp ground cumin (toasted cumin seeds ground fresh? Chef’s kiss!)
– 1 tsp smoked paprika (for that deep, campfire-like aroma)
– Salt and black pepper (I’m generous with the pepper for a bold kick)
– Fresh cilantro, chopped (a handful for garnish—it brightens everything up)
Instructions
1. Set your Instant Pot to “Sauté” mode on high and heat 2 tbsp olive oil until it shimmers, about 2 minutes.
2. Pat the 2 lbs round steak cubes dry with paper towels—this helps them brown beautifully without steaming.
3. Add the steak cubes to the pot in a single layer, working in batches if needed to avoid crowding, and sear for 3-4 minutes per side until deeply browned.
4. Transfer the seared steak to a plate and set aside; don’t skip this resting step, as it locks in juices.
5. Add the diced onion to the pot and sauté for 4-5 minutes until softened and translucent, scraping up any browned bits from the bottom.
6. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it, or it’ll turn bitter.
7. Mix in the minced chipotle peppers, 1 tbsp tomato paste, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute to toast the spices and deepen the flavors.
8. Pour in 1 cup beef broth and use a wooden spoon to deglaze the pot, ensuring all those flavorful bits are incorporated.
9. Return the seared steak and any accumulated juices to the pot, stirring to combine everything evenly.
10. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 35 minutes—this slow-cooks the steak to tender perfection.
11. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
12. Season generously with salt and black pepper to taste, stirring well to distribute the seasoning.
13. Garnish with fresh chopped cilantro just before serving for a pop of color and freshness.
Kick back and savor this dish—the steak turns melt-in-your-mouth tender with a smoky, slightly spicy kick that’s balanced by the savory broth. Serve it over fluffy rice or tucked into warm tortillas for a hearty meal that’s sure to become a weeknight staple, with leftovers that taste even better the next day!
Balsamic Glazed Instant Pot Round Steak
Ugh, who has time to babysit a steak for hours? Not us! This Instant Pot magic transforms a humble round steak into a tender, flavor-packed masterpiece with a balsamic glaze that’s so good, you’ll want to drink it. Seriously, resist the urge—save it for the steak.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs round steak, cut into 1-inch strips (I like to pat it dry with paper towels first—less splatter, more happy cooking)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1 large yellow onion, thinly sliced (trust me, the sweetness is key)
– 3 cloves garlic, minced (fresh is best, but I won’t judge if you use the jarred stuff in a pinch)
– 1 cup beef broth (low-sodium lets you control the salt)
– 1/4 cup balsamic vinegar (the good, syrupy kind makes all the difference)
– 2 tbsp soy sauce (adds that umami depth)
– 1 tbsp brown sugar (for a touch of caramelized goodness)
– 1 tsp dried thyme (crush it between your fingers to wake up the flavor)
– 1 tbsp cornstarch mixed with 2 tbsp cold water (this slurry is your glaze’s BFF)
– Salt and freshly ground black pepper (to taste, but I’m generous with the pepper)
Instructions
1. Season the round steak strips generously with salt and pepper on all sides.
2. Set your Instant Pot to “Sauté” on high and heat the extra virgin olive oil until it shimmers, about 2 minutes.
3. Add the steak strips in a single layer, working in batches if needed, and sear for 2-3 minutes per side until browned. Tip: Don’t overcrowd the pot—this ensures a good crust!
4. Transfer the seared steak to a plate and set aside.
5. Add the thinly sliced onion to the pot and sauté for 4-5 minutes, stirring occasionally, until softened and lightly golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns fast, so keep an eye on it!
7. Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
8. Add the balsamic vinegar, soy sauce, brown sugar, and dried thyme, stirring to combine.
9. Return the seared steak and any accumulated juices to the pot, stirring to coat in the liquid.
10. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes.
11. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
12. Remove the steak with a slotted spoon and set aside, covering to keep warm.
13. Set the Instant Pot back to “Sauté” on high and bring the cooking liquid to a simmer.
14. Whisk in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens into a glossy glaze. Tip: Stir non-stop to avoid lumps!
15. Return the steak to the pot, tossing to coat evenly in the glaze.
Zesty and rich, this steak emerges fork-tender with a sticky-sweet balsamic glaze that clings to every bite. Serve it over creamy mashed potatoes to soak up that incredible sauce, or slice it thin for a hearty sandwich—either way, it’s a weeknight win that tastes like you slaved for hours.
Cajun-Style Instant Pot Round Steak
Ditch those dreary dinner dilemmas because this Cajun-Style Instant Pot Round Steak is about to become your weeknight superhero! It’s the kind of cozy, flavor-packed dish that makes you feel like a culinary wizard with minimal effort—perfect for when you’re craving something hearty but short on time. Let’s turn that humble cut into a tender, spicy masterpiece that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
- 1.5 lbs round steak, cut into 1-inch strips—trust me, slicing against the grain here is a game-changer for tenderness!
- 2 tbsp Cajun seasoning (I use a store-bought blend, but feel free to mix your own if you’re feeling fancy)
- 1 tbsp olive oil, extra virgin is my go-to for that rich, fruity base
- 1 onion, diced—I prefer yellow onions for their sweet balance against the spice
- 1 bell pepper, any color you like, sliced into strips (I grab a red one for a pop of color)
- 2 cloves garlic, minced—fresh is best, but hey, no judgment if you use pre-minced in a pinch
- 1 cup beef broth, low-sodium to let the Cajun flavors shine
- 1 can (14.5 oz) diced tomatoes, undrained—they add a lovely tangy juiciness
- 1 tbsp cornstarch mixed with 2 tbsp water (this slurry is my secret for a glossy, thick sauce)
- Salt to taste, but go easy since the seasoning pack already brings the heat
Instructions
- Pat the round steak strips dry with paper towels—this helps the seasoning stick better and promotes a nice sear.
- Toss the steak strips with 1 tbsp of the Cajun seasoning in a bowl until evenly coated.
- Set your Instant Pot to “Sauté” mode on high and add the olive oil, heating it for 1-2 minutes until shimmering.
- Sear the seasoned steak strips in batches for 2-3 minutes per side until browned, then transfer to a plate. Tip: Don’t overcrowd the pot to avoid steaming instead of searing!
- Add the diced onion and bell pepper to the pot, sautéing for 3-4 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom—this adds incredible depth of flavor.
- Return the seared steak strips to the pot, along with the diced tomatoes and remaining 1 tbsp Cajun seasoning.
- Secure the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes.
- Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Remove the lid and set the pot back to “Sauté” mode. Tip: Stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens to your liking.
- Taste and add salt if needed, but remember the Cajun seasoning is already salty. Tip: Let it rest for 5 minutes off heat to let the flavors meld beautifully.
Crave that melt-in-your-mouth texture? The pressure cooking works magic on the round steak, making it fork-tender with a spicy kick from the Cajun blend. Serve it over a bed of fluffy rice or with crusty bread to soak up every drop of that rich, tomato-based sauce—it’s a crowd-pleaser that’ll spice up your dinner rotation in no time!
Instant Pot Round Steak with Tomato Basil Sauce
Just when you thought your Instant Pot couldn’t get any more heroic, it swoops in to transform a humble round steak into a saucy, fork-tender masterpiece in record time. Forget the slow cooker—this tomato basil sauce is about to become your new weeknight wingman, delivering restaurant-quality flavor without the fuss or the fancy price tag. Let’s get this pot party started!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1.5 lbs round steak, cut into 1-inch strips (trust me, slicing against the grain is your ticket to tenderness)
- 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
- 1 medium yellow onion, finely diced (I swear, a sharp knife here saves tears and time)
- 3 cloves garlic, minced (fresh only—none of that jarred stuff, please!)
- 1 (28 oz) can crushed tomatoes (I prefer San Marzano for their sweet, low-acid vibe)
- 1/2 cup beef broth (low-sodium lets you control the salt)
- 1/4 cup fresh basil leaves, chopped (don’t even think about dried—it’s worth the splurge)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, but adds a nice kick)
- Salt and black pepper to taste
Instructions
- Set your Instant Pot to “Sauté” on high and let it heat for 2 minutes until the display reads “Hot.”
- Add the extra virgin olive oil to the pot, swirling to coat the bottom evenly.
- Season the round steak strips generously with salt and black pepper on all sides.
- Working in two batches to avoid overcrowding, sear the steak strips for 2–3 minutes per side until deeply browned, then transfer to a plate. Tip: Don’t skip the sear—it locks in juices and builds flavor!
- Add the diced onion to the pot and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant (watch closely to prevent burning).
- Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the crushed tomatoes, dried oregano, and red pepper flakes (if using), stirring to combine.
- Return the seared steak strips and any accumulated juices to the pot, nestling them into the sauce.
- Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes. Tip: Natural release for 10 minutes, then quick release any remaining pressure—this keeps the meat tender.
- Carefully remove the lid and stir in the chopped fresh basil. Tip: Taste and adjust seasoning with salt and pepper now, as the flavors have melded.
After that pressure-cooker magic, you’re left with steak so tender it practically melts, swimming in a vibrant, herb-kissed tomato sauce that’s rich without being heavy. Serve it over a heap of creamy polenta or buttery egg noodles to soak up every last drop, and maybe sprinkle on a little extra basil for a fresh finish—it’s comfort food that feels fancy but cooks like a dream.
Asian-Inspired Instant Pot Round Steak
Aha! You’ve just uncovered the secret to turning a humble round steak into a melt-in-your-mouth, flavor-packed masterpiece—all thanks to your trusty Instant Pot. Let’s ditch the long braise and dive into this speedy, savory delight that’s perfect for busy weeknights but fancy enough for weekend feasting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs round steak, cut into 1-inch strips (I like to slice against the grain for extra tenderness)
– 1 tbsp vegetable oil (my go‑to for high‑heat searing)
– 1 cup low‑sodium beef broth (trust me, low‑sodium lets you control the salt better)
– ¼ cup soy sauce (I always grab the regular kind for that classic umami punch)
– 2 tbsp honey (local honey adds a lovely floral note, but any works)
– 1 tbsp rice vinegar (a splash brightens everything up)
– 2 cloves garlic, minced (freshly minced—no jarred stuff here!)
– 1 tsp grated ginger (I keep a knob in the freezer and grate it frozen—so easy!)
– 1 tbsp cornstarch mixed with 2 tbsp cold water (this slurry is your thickening superhero)
– 2 green onions, thinly sliced (for a fresh, colorful finish)
Instructions
1. Pat the round steak strips completely dry with paper towels—this helps them sear beautifully instead of steaming.
2. Set your Instant Pot to “Sauté” on high and add the vegetable oil; let it heat for 1–2 minutes until shimmering.
3. Add the steak strips in a single layer (work in batches if needed to avoid crowding) and sear for 2–3 minutes per side until deeply browned.
4. Tip: Don’t stir the steak right away—let it develop a nice crust before flipping.
5. Pour in the beef broth, soy sauce, honey, rice vinegar, garlic, and ginger, scraping up any browned bits from the bottom (that’s flavor gold!).
6. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes.
7. Once done, let the pressure release naturally for 10 minutes, then carefully quick‑release any remaining pressure.
8. Tip: Natural release keeps the meat juicy and prevents tough fibers.
9. Remove the lid and switch the Instant Pot back to “Sauté” on normal.
10. Stir in the cornstarch slurry and cook, stirring constantly, for 2–3 minutes until the sauce thickens to a glossy, coating consistency.
11. Tip: Always mix cornstarch with cold water first to avoid lumps in your sauce.
12. Turn off the Instant Pot and stir in the sliced green onions.
13. Buttery soft steak swimming in a rich, sweet‑savory glaze is what awaits—serve it over fluffy rice to soak up every drop, or get creative with noodles or crisp veggies for a bowl that’ll have everyone asking for seconds.
Zesty Lemon Garlic Instant Pot Round Steak
Picture this: you’ve had one of those days where even thinking about dinner makes you want to order pizza, but your wallet and waistline are giving you the side-eye. Enter this Instant Pot hero, a zesty, garlicky round steak that transforms a tough cut into tender, flavor-packed magic with minimal effort—because adulting is hard enough without complicated recipes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
- 1.5 lbs round steak, cut into 1-inch strips (I find this size perfect for bite-sized tenderness)
- 2 tbsp extra virgin olive oil (my go-to for its fruity kick)
- 4 cloves garlic, minced (fresh is best here—trust me, it makes a difference)
- 1/4 cup fresh lemon juice (about 2 lemons squeezed, no bottled stuff—it’s worth the extra squeeze)
- 1 cup beef broth (low-sodium lets you control the salt)
- 1 tsp dried thyme (or 1 tbsp fresh if you’re feeling fancy)
- 1/2 tsp black pepper (freshly ground adds a nice punch)
- 1 tbsp cornstarch mixed with 2 tbsp water (my secret for a glossy, thick sauce)
Instructions
- Set your Instant Pot to “Sauté” mode and heat 2 tbsp extra virgin olive oil until it shimmers, about 2 minutes.
- Add 1.5 lbs round steak strips in a single layer—don’t crowd them!—and sear for 3 minutes per side until browned (this locks in juices for maximum flavor).
- Turn off “Sauté” mode and stir in 4 cloves minced garlic, cooking for 30 seconds until fragrant (tip: watch closely to avoid burning).
- Pour in 1/4 cup fresh lemon juice and 1 cup beef broth, scraping the bottom with a wooden spoon to deglaze and lift those tasty browned bits.
- Add 1 tsp dried thyme and 1/2 tsp black pepper, stirring gently to combine.
- Secure the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 25 minutes (tip: natural release for 10 minutes keeps the meat tender).
- Carefully quick-release any remaining pressure, then remove the lid.
- In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp water until smooth, then stir it into the pot (tip: this thickens the sauce without lumps).
- Set the Instant Pot back to “Sauté” and simmer for 3-5 minutes, stirring occasionally, until the sauce coats the back of a spoon.
Zesty and vibrant, this dish boasts fork-tender steak swimming in a tangy lemon-garlic sauce that’s downright addictive. Serve it over fluffy mashed potatoes to soak up every drop, or get creative by stuffing it into warm tortillas for a zesty twist on steak tacos—either way, it’s a weeknight win that tastes like you slaved for hours.
Instant Pot Round Steak with Rich Brown Gravy
Dreading the thought of another bland weeknight dinner? Ditch the dread and dive into this Instant Pot round steak with rich brown gravy—it’s the cozy, flavor-packed hero your taste buds have been begging for, and it comes together faster than you can say “second helping.”
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
- 1.5 lbs round steak, cut into 1-inch strips (I like to pat it dry with paper towels first—less splatter, more sanity)
- 2 tbsp extra virgin olive oil (my go-to for a fruity base note)
- 1 large yellow onion, thinly sliced (because caramelized onions are basically kitchen gold)
- 3 cloves garlic, minced (fresh is best here, but I won’t judge if you use pre-minced in a pinch)
- 2 cups beef broth (low-sodium lets you control the saltiness like a boss)
- 2 tbsp Worcestershire sauce (for that umami punch)
- 1 tbsp tomato paste (a secret weapon for depth)
- 1 tsp dried thyme (crush it between your fingers to wake up the aroma)
- 2 tbsp cornstarch mixed with 2 tbsp cold water (this slurry is your gravy’s BFF)
- Salt and black pepper (to season as you go—trust your instincts!)
Instructions
- Set your Instant Pot to “Sauté” mode and heat the extra virgin olive oil until it shimmers, about 2 minutes.
- Season the round steak strips generously with salt and black pepper, then add them to the pot in a single layer—don’t overcrowd; work in batches if needed to get a nice sear, about 3–4 minutes per side until browned. Tip: Resist the urge to stir too soon; letting the meat develop a crust is key for flavor.
- Transfer the seared steak to a plate and add the thinly sliced yellow onion to the pot, sautéing for 4–5 minutes until softened and lightly golden.
- Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it!
- Pour in the beef broth, Worcestershire sauce, tomato paste, and dried thyme, scraping up any browned bits from the bottom of the pot with a wooden spoon. Tip: Deglazing like this prevents the dreaded “burn” warning and boosts the gravy’s richness.
- Return the seared steak to the pot, secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 25 minutes.
- Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Remove the lid and set the Instant Pot back to “Sauté” mode. Stir in the cornstarch slurry and cook, stirring constantly, for 3–5 minutes until the gravy thickens to a luscious, coat-the-back-of-a-spoon consistency. Tip: If the gravy gets too thick, thin it with a splash of broth or water.
Just imagine tender, fall-apart steak smothered in a velvety brown gravy that’s savory with a hint of sweetness from those onions—it’s pure comfort in a bowl. Jazz it up by serving over creamy mashed potatoes or buttery egg noodles, and maybe sprinkle with fresh parsley for a pop of color that’ll make your Instagram feed jealous.
Mediterranean Instant Pot Round Steak
Ladies and gents, gather ’round your Instant Pots because we’re about to transform a humble round steak into a Mediterranean masterpiece that’ll have your taste buds doing the sirtaki dance. Forget hours of slow simmering—this is your ticket to tender, flavor-packed beef in a fraction of the time, perfect for those weeknights when you’re craving something fabulous without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs round steak, cut into 1-inch cubes (I like to pat it dry with paper towels first—less splatter, more happy cooking)
– 2 tbsp extra virgin olive oil, my go-to for that rich, fruity base
– 1 medium yellow onion, finely chopped (trust me, the finer the chop, the sweeter it gets)
– 3 cloves garlic, minced (fresh is best here, but I won’t judge if you use pre-minced in a pinch)
– 1 cup beef broth, low-sodium to control the saltiness
– 1 (14.5 oz) can diced tomatoes, undrained for that saucy goodness
– 1 tsp dried oregano, crushed between your fingers to wake up the oils
– 1/2 tsp smoked paprika, for a subtle smoky kick
– 1/4 cup Kalamata olives, pitted and halved (I prefer these over green ones for their briny punch)
– 1/4 cup crumbled feta cheese, because everything’s better with a little tangy crumble
– Fresh parsley, chopped, for a bright finish
Instructions
1. Set your Instant Pot to “Sauté” on high and heat the olive oil for 2 minutes until it shimmers.
2. Add the cubed round steak in a single layer and sear for 3–4 minutes per side until browned all over, working in batches if needed to avoid crowding—this locks in those juicy flavors!
3. Remove the steak and set aside, then add the chopped onion to the pot and sauté for 3 minutes until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom—this deglazing step is key for maximum flavor depth.
6. Add the diced tomatoes, dried oregano, and smoked paprika, stirring to combine.
7. Return the seared steak to the pot, ensuring it’s submerged in the liquid.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes—let the natural pressure release for 10 minutes afterward for tender meat.
9. Carefully quick-release any remaining pressure, then open the lid and stir in the Kalamata olives.
10. Serve the steak and sauce hot, topped with crumbled feta and fresh parsley.
Kick back and savor this dish: the steak turns melt-in-your-mouth tender, soaking up the tangy tomato and briny olive notes, while the feta adds a creamy contrast. I love serving it over a bed of fluffy couscous or with crusty bread to mop up every last drop—it’s a Mediterranean escape right in your kitchen!
Conclusion
Whether you’re craving classic comfort or bold new flavors, these 32 Instant Pot round steak recipes offer endless inspiration for easy, delicious meals. We hope you’ll find a new family favorite to try this week! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup to your Pinterest boards for later.
