Instant Pot Garlic Butter Steak Bites—a cheaper version of “steak” bites using an economical cut of meat. The chunks of beef are tenderized by pressure cooking and then tossed in garlic, herbs and butter. So flavorful and delicious!
Instant Pot Garlic Butter Steak Bites
I’ve been seeing steak bites recipes all over the internet and the pictures make my mouth water. Tender bites of steak…mmmm! I got to thinking how I could make something like this in the Instant Pot with a cut of meat that was less expensive than steak.
Pressure cooking can transform a tough cut of meat into something that’s fork tender. I chose to use a chuck roast. You can also use a cross rib roast or a rump roast with similar results. My roast was partially frozen and I cut the roast into small cubes. It’s so much easier to cut a roast into cubes and cut around the fat when it is just barely frozen. It’s worth throwing your fresh cut of meat into the freezer for 15 minutes to make this step easier. I threw the cubes of meat into the Instant Pot with some broth and let it pressure cook for 17 minutes. I let the pressure release naturally for 10 minutes and then opened up the pot.
The meat didn’t look spectacular after I drained the liquid. Not much color, a little shriveled. But as I sautéed the garlic in butter and tossed the meat in with the butter and herbs a heavenly aroma filled my kitchen and I knew this was going to be a good dinner. By the looks of it, it didn’t seem like it would be very tasty but my two kids and Greg were all floored by how tasty and tender the meat was. The pot was quickly scraped clean. Give my Instant Pot garlic butter “steak” bites a try! I think you’ll really love them.
More Instant Pot Beef Recipes…
Instant Pot French Onion Pot Roast
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Instant Pot Garlic Butter Steak Bites
- Prep Time: 15 minutes
- Cook Time: 17 minutes (plus 10 minute NPR)
- Total Time: 32 minutes
- Yield: 4–6 servings 1x
Description
A cheaper version of “steak” bites using an economical cut of meat. The chunks of beef are tenderized by pressure cooking and then tossed in garlic, herbs and butter. So flavorful and delicious!
Ingredients
- 1 1/2 pounds chuck roast
- 1 cup beef broth
- 2 Tbsp butter
- 1 Tbsp minced garlic
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 to 1 tsp kosher salt
Instructions
- Cut the chuck roast into small ¾ inch cubes. This is easier if the roast is partially frozen. Stick the roast in the freezer for 15-20 minutes before you’re ready to cook.
- Add the meat cubes into the Instant Pot. Pour the broth into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 17 minutes. When time is up let pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.
- Drain the broth off and reserve.
- Turn Instant Pot to sauté setting. Add in the butter and let it melt. Stir in the garlic and sauté in the butter for about 30 seconds. Turn off Instant Pot. Toss in the thyme, rosemary, oregano and pepper and stir to coat the meat. Add in salt, start with ½ tsp kosher salt and taste test. Add more salt as needed.
- Serve and enjoy! Drizzle with some of the broth, if desired.
Notes
If you’d like you can pressure cook potatoes in a steamer basket at the same time you cook the meat. Place steamer basket with potatoes inside on top of the meat. I used medium sized yellow potatoes and they were soft and ready to be eaten like a baked potato.
I used my 6 quart Instant Pot Duo 60 7 in 1*. If you use an 8 quart pot use 1 ½ cups of broth.
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Great meal. I bought a chuck roast but didn’t want to make a pot roast, decided to try your recipe. It turned out perfect. Thank you for the idea.
★★★★★
Oh cool! I’m so glad you tried it and liked it! Thanks for the 5 stars 🙂
Great recipe. I did use stew beef and sautéed in a little oil in instapot first, then cooked for 18 minutes, let it natural release for 10, drained and then browned it in a little butter and garlic for 3 -4 minutes. So tender and great flavor, I will be making this again. Thank you for sharing this recipe!
★★★★★
Sounds so good!
I’m going to try cutting them into larger pieces so I can sear them on my gas grill. I think searing will improve their appearance. How long do you think I should pressure cook pieces that are maybe 2 inches by 2 and 1 inch thick? Thanks for the recipe.
I’d cook for 20 minutes with a 10 minute natural pressure release.
Could top sirloin steak be used in this recipe?
I haven’t tried it but I bet it would work although I would probably just use a steak bites recipe on the stove for sirloin instead of using the Instant Pot. They would be more tender.
Stumbled upon this recipe online when trying to cook some chuck steak from a neighbors cow. My first research suggested it was not a great cut of meat but looking at your delicious recipe and being an InstaPot guy it sounded good. This recipe was spot-on and the meat was incredibly tender and delicious and I will be repeating it for myself and others in the future, thanks.
I think Bob P’s idea to do the same recipe with country ribs, which I am a fan of, is something I will try too.
Nice! I love the idea of country ribs! Let me know how it goes.
Just made this using garlic better than bullion instead of beef broth in my PC Quick Cooker. I put a couple of russet potatoes on top of the trivet. Delicious!
★★★★★
mmmmm perfect!
So delicious and tender!
★★★★★
Thanks for the 5 stars Ashley!
Loved it last time, making it again but I accidentally grabbed 2 1/2 pounds. Would the cook time be the same?
★★★★★
yes same cooking time!
This recipe sounds awesome! Could you use stew meat for this? When I make stew the meat is always so tender and it’s already cut up in nice pieces.
★★★★★
Yes you can for sure!
Karen, I was wondering how long I should pressure cook the meat bites if I sautéed them in butter or oil briefly before cooking them in the broth. I was wondering if doing that would make the steak bites more visually appealing?
Yes I think that’s a great idea. I would cook them the same time for the pressure cook time. Saute for 5 minutes or so
Would round steak work for this? What about a small London broil?
Yes I think either would work!
Can I put in frozen baby carrots in on a rack while cooking the beef?
Yes I think that would be awesome!
Omg this recipe came to my resuce! Turned a failed grocery trip by buying the wrong type of chuck steak to a delicious dinner! The meat was tender and very flavorful. The family thought it was a strike two since it didn’t look appetizing to them, but once they took a bite, it was all over – dinner win! Thanks for this recipe. Cooking it again tonight lol
★★★★★
Yay! So glad your family was won over!
Would chuck steak work as well? Since I have a 3 quart Mini, I don’t need a whole chuck roast. I assume a chuck steak is just a slice of a roast.
You could try it! I bet it would be awesome!
Thanks! I hope so!
OMGEEEEEE. This is my favorite. The meat is so tender (cut when slightly frozen). The spices are incredible. I had to stop nibbling or my family would not have had dinner lol EASY
★★★★★
Haha That’s me every day. Sorry family!!!
The beef came out tender but a little dry, so I ate it with creamy mashed potatoes and poured a little of the reserved juices over it. I didn’t have any rosemary, but used fresh thyme, herbs de Provence, and Oregano. The flavor was on point. I also stirred in sliced mushrooms with the butter and garlic and sauteed them along with the beef. The mushrooms were a great addition.
I will make this again because it was tasty and very fast and easy to prepare. Thanks for another winning recipe!!!
★★★★
I love the ideas on mushrooms! I love them.
Fantastic so tasty and the meat was tender. I used the cooking broth to make a gravy to serve with the potatoes cooked with the meat
. My son can’t wait for me to make this again!
Thank you Elizabeth. I’m so happy to hear it 😊😊😊
If I double to beef do I double everything? Having tonight. Can not wait!
I would not double the broth. Everything else should be doubled.
Will cubed (skinless/boneless) chicken thighs work in this recipe?
★★★★★
Sure that would work I would only cook for 3-4 minutes though
I think if you use chicken rather than beef you should use chicken broth not beef!
I’m going to make it with beef for dinner tonight!
I’m serving it with seasoned rice, southern green beans corn on the cob and tomato, cucumber and avocado salad!
This salad is absolutely amazing and so simple.
I like more tomatoes than anything else. Tomatoes cut in bite size pieces, sliced English cucumber, and avocado cut same size as tomatoes. The dressing is simply, olive oil, fresh squeezed lemon juice, salt and pepper. You can add thinly sliced sweet or purple onion if desired.
This is one of my favorite salads! I make at least once a week year round.
★★★★★
That salad sounds perfect especially with garden fresh tomatoes!
Thanks for another great recipe Karen.
Can’t wait to try it!
Every one of your recipes is in the “please make this again” rating at my house.
I appreciate the tasty additions to our menu!
★★★★★
Ahhh you are so nice Karen!
These sound fantastic! Could you cook Noodles instead of Potatoes, or is the cooking time too long?
Thanks
★★★★★
Noodles wouldn’t hold up unfortunately 😔
Thanks Karen for your reply–I was kind of thinking that might be a problem
★★★★★
As I said in my post about pot roast, a very viable substitution when using the instant pot, instead of chuck steak, chuck roast or any other cut of roast, the boneless country-style ribs really do the job well… just enough fat for juicy texture and flavor… I think they would work perfectly in your steak bites recipe.
SMART! Thanks Bob for the idea!
Would I cut the ribs up into smaller pieces or leave them whole?
I grew up in Minnesota and don’t remember seeing “boneless country style” , which are not ribs at all, just cut to resemble them. Here in Oregon, where I now live, every store carries them. Typically, they are about 6 inches long and about 1 inch wide and sold in packs of 4 to 6 “ribs”.. I would cut them into about 1 inch by 1 inch chunks.
Here in Monroe County, New York (State) one can get bone in country style ribs or boneless or try style ribs. This meat is more substantial than say baby back or spare ribs. I also like to use them if I can’t find pork shoulder for pulled pork.
I also substitute beef country-style ribs for chuck steak or roast, typically a little leaner and also less expensive