Craving a restaurant-quality meal without the fuss? This Instant Pot Balsamic Beef Steak is your answer. We’re talking incredibly tender, melt-in-your-mouth beef bathed in a luxurious, tangy balsamic cream sauce. The magic of the pressure cooker infuses the meat with deep, savory flavor in a fraction of the time. It’s the perfect elegant dinner for a busy weeknight or a special occasion when you’d rather be enjoying company than slaving over a stove. Get ready for a new favorite!
Ingredients
• 4 lbs / 1.8 kg beef steak, such as sirloin or chuck, cut into 1.5-inch cubes
• ½ cup / 50g button mushrooms, sliced
• 1 cup / 240 ml balsamic vinegar
• 4 garlic cloves, minced
• 1 small red onion, finely chopped
• 2 tbsp / 30 ml olive oil
• 1 cup / 240 ml bone broth or beef broth
• ½ cup / 120 ml heavy cream
• Spices
• 2 tsp sea salt
• 1 tsp black peppercorns, freshly cracked
• 2 tsp fresh thyme, finely chopped
• 1 tsp fresh rosemary, finely chopped
Instructions
1. Directions
2. In a large bowl, combine the beef cubes, balsamic vinegar, sea salt, cracked peppercorns, thyme, and rosemary. Toss everything together until the beef is evenly coated. Set aside to marinate while you prepare the other .2. Set your Instant Pot to the ”Sauté” function on high. Add the olive oil. Once shimmering, add the chopped onion, sliced mushrooms, and minced garlic. Sauté for 3-5 minutes until softened and fragrant.3. Add the marinated beef to the pot, along with all the marinade. Pour in the bone broth. Stir everything to combine.4. Secure the lid, set the steam valve to ”Sealing,” and press the ”Manual” or ”Pressure Cook” button. Cook on high pressure for 15 minutes.5. Once the timer finishes, perform a quick pressure release by carefully turning the valve to ”Venting.” When the pin drops, open the lid.6. Press the ”Sauté” button again. Stir in the heavy cream and let the sauce simmer for 5 minutes to thicken slightly.7. Serve the beef immediately, spooning the rich balsamic cream sauce over the top. Garnish with fresh parsley or green onions, if desired.
Nutritional Information
• Nutrition Per Serving
• Calories: 670
• Total Fats: 27.3g
• Net Carbs: 2.5g
• Protein: 95.8g
• Fiber: 0.7g
Pro Tips
• for the Perfect Balsamic Beef
• For an even deeper flavor, sear the beef cubes in batches on the ‘Sauté’ setting after cooking the aromatics. Remove the beef, then add the broth to deglaze the pot (scraping up the browned bits) before returning the beef and marinade to cook under pressure.
• If your sauce isn’t as thick as you’d like, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the sauce during the final sauté step and simmer until it reaches your desired consistency.
• This dish is fantastic for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious.
• Serve this rich beef over creamy mashed potatoes, polenta, egg noodles, or cauliflower mash for a complete and satisfying meal that soaks up every last drop of the sauce.
FAQ
Q: What kind of beef is best for this Instant Pot recipe
A: For this Instant Pot Balsamic Beef, sirloin or chuck steak cut into 1.5-inch cubes is recommended. These cuts become exceptionally tender and melt-in-your-mouth after pressure cooking.
Q: How can I make the balsamic cream sauce thicker
A: To thicken the sauce, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this mixture into the sauce during the final ‘Sauté’ step and let it simmer until it reaches your desired consistency.
Q: Can I make this balsamic beef ahead of time
A: Absolutely. This dish is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious.
Q: What should I serve with Instant Pot Balsamic Beef
A: This rich beef is fantastic served over creamy mashed potatoes, polenta, egg noodles, or cauliflower mash. These options are perfect for soaking up every last drop of the savory balsamic cream sauce.
