Instant Pot Steak Diane | Supergolden Bakes

beef steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork steak

Lean cuts are lower in fat; pork steak is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and lower in calories; milk is a budget-friendly alternative.

Heat the oil and half the butter in your pressure cooker using ‘Sauté’ on High.

Brown the beef in small batches once the butter is melted and foaming. Don’t crowd the beef – it will stew rather than brown. Cook over medium high heat for a few minutes until nicely browned.

Set the beef aside. Deglaze the pot with the brandy and add remaining butter.

Sauté the shallots for about 5 minutes until they soften.

Add the mushrooms, garlic if using, salt and pepper and continue to cook for up to 5 minutes, stirring.

Stir in the mustard and Worcestershire sauce. Add the beef back into the pot and stir in the beef stock.

Cover, set vent to sealing and cook for 45 minutes on High Pressure.

Leave for 10 minutes Natural Release then manually release the steam.

Select Sauté on High again and stir in the cornstarch slurry. Cook for about 5 minutes until the sauce starts to thicken.

Reduce Sauté to Medium and stir in the cream and half the herbs. Let it come to a simmer then turn off the Instant Pot. Taste and adjust the seasoning if needed.

Serve over mashed potatoes, sprinkled with remaining herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens