Garlic Butter Steak and Potatoes Pressure Cooker Style
This garlic butter steak and potatoes recipe is a flavorful and quick meal made effortlessly in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 3 teaspoons salt or more to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 2 pounds cubed steak like sirloin or NY Strip
- 2 pounds Yukon gold potatoes peeled and cubed small
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Browning sauce optional, for color
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter softened
- 2 tablespoons chopped parsley
- 2 tablespoons minced garlic
- 1 teaspoon salt
- Additional parsley and red pepper flakes for garnish
Instructions
Instructions
- Season your steak cubes real good with salt, garlic powder, onion powder, Italian seasoning, and paprika. Toss’em with olive oil and Worcestershire sauce, making sure every piece is coated.
- Next, peel and cube your Yukon gold potatoes, tossing them with some salt. Set those aside while you get your garlic butter ready by mixing the softened butter with minced garlic and parsley.
- Now, heat your pressure cooker on saute mode with a bit oil. Brown the steak cubes lightly, just enough to get some color but don’t cook through.
- Pop in the potatoes on top of the steak, then dollop the garlic butter mixture over everything. Close the lid, make sure that float valve is sealed, and set to high pressure.
- Cook for about 10 minutes, and then do a quick release on your pressure cooker to keep that steak tender but not mushy. Be careful cause the steam comes out fast!
- Last, open the lid and give everything a good stir. If you want more color, drizzle the optional browning sauce over the steak. Sprinkle extra parsley and red pepper flakes before serving.
- Simple and oh so delicious!
Notes
Garnish with fresh parsley, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave with a splash of broth for moisture. Freeze portions tightly wrapped for up to 2 months.