Instant Pot Steak Diane Casserole–a savory sauce with loads of flavor and tender bites of beef and mushrooms. Make in the Instant Pot, slow cooker or the oven!
Note: the SLOW COOKER and OVEN instructions are listed in the recipe card below
Instant Pot Steak Diane Casserole
I got my idea for this recipe from a blog called Kitchen Sanctuary. The original author called this recipe a “casserole.” In my opinion it’s more of a stew or a meaty sauce. Whatever you call it, it is truly delicious. I couldn’t stop sneaking bites of the sauce. It was addicting! I was so full and still couldn’t stop.
Rules were made to be broken and I broke a cardinal Instant Pot rule to get this recipe to work right. The Instant Pot rule that I broke was adding in thickeners/flour before pressure cooking. I did a few workarounds to get it to work and not get the “burn error message.” I was so pleased when I opened up the pot and nothing stuck to the bottom of the pot and scorched. Nothing! Victory!!
How to make Instant Pot Steak Diane Casserole:
- Heat up a pan on the stove and add in the oil and some beef stew meat that has been patted dry. This will help the beef brown better. Brown on one side for about 3-4 minutes and then turn the pieces over and brown on the other side for about 3-4 minutes.
- Sprinkle in salt, pepper and flour. Toss well to coat the meat in the flour.
- Add in mushrooms, onions, tomato paste, vinegar and Worcestershire sauce. Then turn off the stove.
- Here’s the step that’s really important so you don’t get the burn message. Heat the broth in the Instant Pot using the sauté setting until it starts to boil. As it starts to boil dump the contents from the pan into the Instant Pot (don’t stir). Because the liquid is boiling the pot practically stirs itself and the flour won’t adhere to the bottom of the pot and burn. Since the liquid is hot the pot will come to pressure within a minute or two so it won’t have time to burn. WOO HOO!!
- Pressure cook for 15 minutes with a 15 minute (or longer) natural pressure release. This will give you the most tender bites of stew meat ever!
- Stir in cream and cornstarch to thicken the sauce further. Salt and pepper to taste.
- Serve the sauce over mashed potatoes, buttered egg noodles or rice. Enjoy! It really is so tasty. I think you’ll really love it.
More Instant Pot Beef Recipes…
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A savory sauce with loads of flavor and tender bites of beef and mushrooms. Make in the Instant Pot, slow cooker or the oven!
- 1 Tbsp vegetable or canola oil
- 2 pound beef stew meat, patted dry (or chuck roast cut into cubes)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 Tbsp flour
- 1 cup diced onion
- 2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 2 Tbsp red wine vinegar
- 8 oz sliced mushrooms
- 2 1/2 cups beef broth
- 1/3 cup heavy cream or evaporated milk
- 2–3 Tbsp cornstarch
- Heat a large pan over medium high heat. Add in the oil and swirl around. Add in the beef stew meat in one layer and let brown (about 3-4 minutes) and then turn over to other side and brown.
- Sprinkle in the salt, pepper and flour and stir.
- Add in the diced onion, tomato paste, Worcestershire, vinegar and mushrooms and toss well until onion is soft (about 3 minutes). Turn off heat.
- Turn Instant Pot to sauté setting. Add in the beef broth and bring it to a boil. Once broth is boiling add in the meat mixture but don’t stir. Turn off sauté setting.
- Immediately cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes.
- When time is up let pot sit for 15 minutes and then move valve to venting. Remove the lid.
- Stir the cornstarch and heavy cream/milk together until smooth. Turn Instant Pot to saute and add the mixture into the pot. The sauce will thicken quickly.
- Salt and pepper to taste. Serve beef, mushrooms and sauce over mashed potatoes, buttered egg noodles or rice.
To make in the slow cooker: complete steps 1-3 above and then transfer mixture to a slow cooker and stir in 2 ½ cups of broth. Cover and cook on low for 6 hours. Stir the cornstarch and heavy cream/milk together until smooth. Stir the mixture into the slow cooker and cook on high without the lid for about 10-15 minutes until thickened.
To make in the oven: complete steps 1-3 on the stove top in a dutch oven. Stir in 2 ½ cups broth and deglaze. Cover and cook in the oven at 300° F for 2 hours. Stir in cream and serve.
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use an 8 quart Instant Pot.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*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.