Inspired by Japanese Hibachi, this Instant Pot Steak and Mushrooms is saucy, full of flavor, and tender! It’s a wonderfully hearty meal that’s perfect for a weeknight dinner!
Step-by-step video instructions are down below!
Instant Pot Steak and Mushrooms (aka Instant Pot Hibachi Steak)
I know – some of y’all are ride or die when it comes to cooking steak in your cast iron and cast iron only and using an Instant Pot for steak is a sin.
But hear me out – cooking the steak bites in the Instant Pot makes it so tender as well as you can just pop in the meat, press pressure, and boom, you can leave the kitchen and do whatever you want. Who doesn’t like handsfree cooking?
I also have an air fryer version of this steak and mushrooms recipe if you want to give it a go in your air fryer instead!
What You Need To Make Instant Pot Hibachi Steak and Mushrooms
- onions — I use a large sweet vilda onion, but you can use any type of onion you prefer.
- steak — I use sirloin steak, but ribeye, tri-tip, skirt steak are great alternatives.
- garlic — the more garlic the better! I grate the garlic so it melts into the sauce as it pressure cooks. You can also mince the garlic instead.
- salt and pepper
- mushroom — I have baby bella mushrooms that I cut in quarters. You can use white button mushrooms or even shiitake mushrooms!
- soy sauce — I recommend using low sodium soy sauce and then adding more salt to the dish at the end if needed.
- beef stock or broth — just like the soy sauce, I recommend using low sodium when possible so you have a better control over the amount of salt added.
- cornstarch — cornstarch will help thicken the sauce at the end, so you get a luscious sauce coating the steak and mushrooms.
How To Make Instant Pot Steak and Mushrooms
In your Instant Pot, layer in your onions, steak, garlic, salt, mushrooms and pepper, soy sauce, beef broth, and close the lid. Set the lid to sealing and set the Instant Pot to 4 minutes under high pressure.
Once done, quick release.
To thicken the sauce, you can remove the beef and mushrooms or leave it in the pot, turn on the sauté function, and stir in a cornstarch slurry (1 tbsp cornstarch to 1 tbsp water).
Serve immediately or store in an airtight container.
TIPS AND NOTES ON MAKING THIS AIR FRYER STEAK BITE RECIPE
I like to serve this alongside jasmine rice – other ideas include sesame noodles, mashed potatoes, or roasted Brussels sprouts.
If you are meal prepping and don’t want the rice/carb mixing with your steak, you can get containers that have dividers to keep them apart!
If you are interested in a meat subscription so you’ll always have meat in your freezer, check out ButcherBox for hormone and antibiotic-free meat delivered to your door!
For some extra heat, you can add a sprinkling of red pepper flakes or tablespoon of sriracha sauce to the pressure cooker before pressure cooking.
Instant Pot Steak and Mushrooms
Ingredients
- 1 vilda onion, sliced
- 1 lb sirloin steak , or ribeye, tri-tip, skirt steak, etc cut into cubes
- 5 cloves garlic, grated
- 1 pinch salt and pepper
- 454 grams mushroom, quartered
- ⅓ cup soy sauce
- ⅓ cup beef stock, low sodium
- 1 tablespoon cornstarch
Equipment
Instructions
- In your Instant Pot, layer in your onions, steak, garlic, salt and pepper, mushroom, soy sauce, beef broth, and close the lid. Set the lid to sealing and set the Instant Pot to 4 minutes under high pressure.
- Once done, quick release.
- To thicken the sauce, you can remove the beef and mushrooms or leave it in the pot, turn on the sauté function, and stir in a cornstarch slurry (1 tbsp cornstarch to 1 tbsp water).
- Serve immediately or store in an airtight container.
Nutrition Per Serving
MORE INSTANT POT RECIPES TO TRY!
- Instant Pot Chickpeas
- Instant Pot Coconut Rice
- Instant Pot Lemon Garlic Chicken
- Cilantro Lime Rice (Instant Pot)
- Instant Pot Chicken and Rice Soup
- Instant Pot Chicken Vegetable Soup
- Instant Pot Yogurt (Sous Vide or Yogurt Mode)
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
Heather says
Does this recipe have a strong garlic taste? Five cloves seem like a lot.
Carmy says
I don’t personally find it too much. However, you’re welcomed to decrease the amount if you are concerned.
Linda says
I disagree…going to make this tonight, and you can NEVER have too much Gar,ic! (I am Polish! Lol!)
Carmy says
LOL! I LOVE garlic everything :) I hope you enjoy! If you have a moment after you’re done, I’d appreciate a rating on the recipe :)
Mary says
I’m Polish, too❤ 3rd generation American. We call onions and garlic Polish Roses
(Liliies) in my family.
Carla says
So easy, quick. and delicious! We added many mushrooms, and had just this and garlic bread. This will be a go-to.
Carmy says
I’m SO happy to hear, Carla!!
Sharon says
This looks delicious for dinner tonight. I’m concerned that it doesn’t call for one total cup of liquid though.
Carmy says
The onions release extra liquid
Sharon says
Thanks! Can’t wait to try it tonight.
Ashley says
This is one of my favorite recipes!
How long would it need to be under pressure for frozen steaks (whole)?
Carmy says
I haven’t tried this from frozen unfortunately. The mushrooms might not hold their shape!
Sharon says
This was delicious! A hit with both my husband and our grandson. We will definitely be having this again.
Carmy says
I’m so glad you enjoyed the recipe :)
Terri says
I made this tonite – used 2 lbs of strip steak, so increased soy sauce & water to 1/2c each. Also doubled the corn starch slurry. Noticed the recipe directions omitted putting the mushrooms in w/onion, steak, garlic (FYI).
It was perfectly cooked, and SO DELICIOUS (and I don’t really like mushrooms – but they were cooked, but still firm, and REALLY GOOD)!!
We will definitely be making this again!! YUM!!!😍👏🏻
Carmy says
Thanks for catching that! I’m so glad that you enjoyed this recipe. Thanks for the rating :)
Jen says
I’m planning to make this tonight! Do I cook the steak in one piece and then cut to serve, or should I cut it before I put it in the pot? I’m new to this IP thing!
Carmy says
Hi Jen, near the first half of the post, there is a video (if there’s an ad blocker on your browser, you’ll have to turn it off to see it I think). It shows you step by step how I make it. It shows how my steak is cut before cooking.
Jen says
thank you, the video was indeed blocked! I see it now, thank you so much :)
Carmy says
I hope the video helps :)
Hanmarie says
Loved this meal! Was so easy and quick! We made the rice first in the instant pot then cooked the rest! Can’t wait to make it again!
Carmy says
Yay! So glad you enjoyed :)
Sharyn Price says
Make this now! It was great and plenty of liquid. We had it with Udon noodles and steamed stir fry veggies!
Kylee says
Haven’t made it yet, but how long should I cook for if my husband and I like our steak rare? I am assuming this will be well done…
Carmy says
Unfortunately, I’ve never tried it. The goal of this recipe was to make melty tender beef. In theory, you could reduce the time but I’m not sure how it’ll turn out. Please let me know if you try it!
Tiffany says
Yummy! Because of your recipe, dinner for me and my family was delicious. Thank you for sharing. :)
Carmy says
So happy you enjoyed!!!
Destiny says
Ok I tried this tonight. The meat was not tender it actually came out a little tough and chewy. What did I do wrong?
Carmy says
What type of cut of meat did you use? Another way to prevent meat from coming out chewy is to decrease the cook time and make up for it with a natural pressure release! I haven’t had any issues with chewy steak but this could help :)
Tamara says
Loved this recipe!! It was so easy and quick and delicious! We’ve been so bored with cooking lately, this will definitely make the rounds.
Carmy says
I am so happy to hear!!!!
Tyrone says
I tried this recipe twice and it was delicious both times. I used chicken broth once and it was just as good. Adding cornstarch at the end is good to make the gravy thick and savory.
Julie says
Easy and delicious
Carmy says
Thank you!
Laura says
Delicious!
Carmy says
I’m so glad to hear you enjoyed this, Laura!