Instant Pot Steak Strips: Savoury Glazed Beef
Beef strips are traditionally seared in a hot pan and simmered slowly to break down tough fibres. This method for instant pot steak strips uses high-pressure cooking to accelerate that tenderisation process. You use the sauté function to brown the meat first, which creates a deep flavour through the Maillard reaction. Moving the process to a pressure cooker saves time while ensuring the meat remains juicy.
The result is a tender, savoury dish with a silky sauce. You achieve this texture by stirring in a cornstarch slurry at the end to thicken the liquid. Let the 680 g (1.5 lbs) of sirloin steak sit at room temperature for 5 minutes before you sear them. This ensures the meat browns uniformly without dropping the temperature of the pot, giving you a better crust on every piece.
Instant Pot Steak Strips: Savoury Glazed Beef
Recipe cardIngredients
Instructions
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Season the beef
Season the steak strips with salt and pepper in a large bowl. Let them sit at room temperature for 5 minutes. This ensures the meat sears evenly and develops a better crust.
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Sear the meat
Turn the Instant Pot to Sauté and heat 2 tbsp olive oil. Brown the steak strips in batches for 2 minutes per side. Transfer them to a plate so you do not crowd the pot and steam the meat.
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Sauté the aromatics
Add the minced garlic, chopped onion and grated ginger to the pot. Sauté for 1 minute until fragrant. Pour in the soy sauce, apple juice and beef broth, scraping the bottom to deglaze the browned bits.
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Pressure cook beef
Return the seared steak strips to the pot and stir to coat. Close the lid and set the valve to Sealing. Choose High-pressure cooking for 9 minutes to tenderise the sirloin.
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Release the pressure
Allow a 10-minute natural pressure release once the cycle ends. Quick-release any remaining pressure. This gradual drop prevents the meat from toughening.
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Thicken the sauce
Stir in the cornstarch slurry. Select the Sauté mode and cook for 1 minute. The sauce should be thick and silky to cling to the steak.
Stir your cornstarch slurry lightly just before adding it to the pot. If the mixture sits, the starch settles at the bottom, which creates lumps in your sauce. A smooth slurry ensures the glaze becomes glossy and consistent without any white clumps.
How it differs from the traditional method
Pressure cooking creates a softer texture than a traditional stir-fry. This method ensures the beef remains juicy throughout the centre. Use a skillet if you prefer a crispier, charred exterior. The Instant Pot is superior for achieving a tender result in less time without drying out the meat.
Storing and reheating
Store leftovers in a covered container in the refrigerator for 3 to 4 days. You may freeze portioned servings in airtight containers for up to 3 months. Thaw the meat overnight in the fridge before reheating. This prevents the steak from becoming tough or rubbery during the heating process.
Nutrition per serving
- Calories
- 410
- Protein
- 38.5 g
- Carbs
- 12.2 g
- Fat
- 22.1 g
- Fiber
- 1.5 g
- Sugar
- 6.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How long to cook steak strips in an Instant Pot?
Cook the strips under high pressure for 9 minutes. You must allow a 10-minute natural pressure release before venting the remaining steam to keep the beef tender and prevent the fibres from tightening too quickly.
How to cook steak strips to make them tender?
Sear the meat in batches and use the pressure cooking setting. Let the steak sit at room temperature before searing to ensure uniform browning. The pressure cooking process breaks down the muscle fibres more effectively than frying alone.
Are steaks good in Instant Pot?
Yes, they are excellent for quick meals. Use the sauté function to brown the meat first to develop a deep flavour. The pressure cooker then finishes the cooking process, ensuring the meat stays moist and succulent.
