Instant Pot Ribeye Steak cooked to tender, juicy, and tasty perfection! This pressure cooker steak is a quick and easy way to enjoy your favorite meat without firing up the grill.
Ribeye steaks, like hamburgers, are not something you’d normally make in an Instant Pot. The common way to cook them is, of course, on a hot grill or in a hot skillet, but when you live in Texas like me and the weather has been consistently above 100 F the last two weeks, tending a hot grill or a hot skillet is out of the question.
Before I go on about how much I love pressure cooker steaks, let me just say, if you prefer rare, this recipe might not be for you. You can still use the Instant Pot but only the SAUTE function and no pressure cooking needed.
But if you’re more on the side of well-done, I promise the Instant Pot is one, if not the best way to cook steaks. It delivers tender, juicy, and oh so flavorful beef to the last bite in thirty minutes!
- Ribeye steaks-about 1-inch thick
- canola oil-for searing
- Montreal Steak Seasoning-or your preferred steak seasoning
- water- one cup to deglaze and for the Instant Pot to come to pressure
- After searing the meat using the SAUTE function, make sure to deglaze the pot to prevent a BURN error notice. Add the water and scrape the bottom of the pot insert before setting up the trivet.
- Cooking time may vary depending on the thickness as well as the desired doneness. The two ribeye steaks used in the recipe were about 1 pound and cooked for 20 minutes to well-done.
- Allow the steaks to slightly cool before removing from the Instant Pot. Let rest for a few minutes before slicing for the juices to redistribute.
- Use the liquid in the pot as the sauce! Swap the water with beef broth for more flavor and after the pressure cooking, thicken with cornstarch to a gravy using the SAUTE feature.
How to serve
- Instant Pot ribeyes are great for a protein-packed lunch or dinner meal! Boost the flavor with steak sauce or make a gravy out of the broth in the pot.
- Serve immediately with baked potatoes, rice, or mashed cauliflower and your favorite tossed salad or roasted veggies.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- 2 ribeye steaks, about 1-inch thick
- 2 tablespoons Montreal steak seasoning
- 4 tablespoons canola oil
- 1 cup water
- steak sauce, optional
- Pat the ribeye steaks dry and sprinkle generously with steak seasoning on both sides.
- Turn Instant Pot to SAUTE setting and add oil. Add steaks in a single layer and sear, turning as needed.
- Turn off SAUTE setting and using tongs, remove the steaks.
- Add the water and with a large wooden spoon, scrape the bottom of the Instant Pot to deglaze.
- Place the trivet and arrange the steaks on a single layer on the trivet.
- Close the lid and set the valve to SEALING position seal the lid, set to Pressure Cook on HIGH for 20 minutes.
- When finished cooking, QUICK RELEASE and let the steaks cool slightly before removing from Instant Pot.
- .Serve with your favorite BBQ sauce.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”