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!!
Related: 10 Things NOT to do with your Instant Pot
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…
Instant Pot Steak Bomb Sandwich
Instant Pot Julia Child’s Beef Bourguignon
Instant Pot Southern Meatloaf Casserole
Instant Pot Sunday Dinner Pot Roast
Want More Tried And True Instant Pot Recipes?
- Sign up to receive daily Instant Pot recipes (it’s FREE)
- Join the 365 Days of Instant Pot Recipes Facebook group
- Subscribe to my YouTube channel
- Buy the 365 Days of Pressure Cooking Cookbook
Instant Pot Steak Diane Casserole
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus 15 minute NPR)
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
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.
One of my favorite recipes of all time!
Wow thanks so much Ella!
Barbara Duncan says
As always with your recipes it was delicious. This is definitely a keeper and will be making it again.
Thanks Barbara! I’m so glad to hear it. Thanks for taking the time to give it 5 stars.
Elisabeth Wright says
I plan to make this tonight for company! It looks amazing. Do you think I could make it before they arrive and leave it on the keep warm setting for a few hours?
Toni Jabben says
This was delicious! I halved the recipe to make in my 3 qt IP and used venison. Followed the recipe as written, except I prepared the whole recipe in the IP, as another reviewer did – I followed her instructions. Had no “burn” issues. We loved this recipe !!
Woohoo! Thanks for the 5 stars and the review Toni!
My daughter and son-in-law are not eating any flour or sugar. What could I use on the meat other than flour? We love your recipes. Planning to make this for our Sunday dinner. I bought three copies of your book! One for us and two others for weddings gifts with Instant Pots.
Perhaps arrowroot or cornstarch?? or maybe almond flour?
Delicious and easy! I’m not experienced in the IP at all but I was able to follow the directions and make an amazing dish.
Oh how awesome! Thanks for the 5 stars Marcy!
What can I use if I don’t have red wine vinegar?
Do you have white vinegar or apple cider vinegar? Use that.
This is a GREAT recipe. I broke another rule and made the entire recipe in my 3qt IP Duo with some sirloin steak cut into 1-1/2 inch cubes. It didn’t reach the “max” line. Wonderful flavor and textures. Next time I’ll try 1-1/2 cups beef broth.
So glad it worked out well in the 3 quart!
Heather Chalmers says
Can I cook potatoes at the same time, using the stainless steel insert?
Yes I believe that would work well. I would cube them up and put in water with them.
Jim R says
Another great dish! The only small change was subituding ketsup for the tomato paste so I didn’t have to toss the rest of the can. Appreciate all of your work in making our family meals so much better.
Heather Chalmers says
Hi Jim R
When I open a can of tomato paste, and don’t use it up, I plop tablespoons of the remaining tomato paste onto plastic wrap, wrap up individual 1 Tbsp portions then freeze them. I always have tomato paste in the freezer for when you need only one or two tablespoons.
I do the same thing!
The left over tomato paste can be spooned into an ice cube tray too.
Pop out and put in a freezer bag.
I do that too. Also you can buy tomato paste in a tube, that can be stored in the fridge for a long time
Jack R says
What a great idea! Thanks for sharing.
Good idea! tomato paste is great!
Have you looked for tomato paste in a tube? Since I found that…no more half cans to be thrown out.
We made this last night for dinner and it was absolutely delicious!!! Will definitely be making this again. Love using the IP and not heating up my kitchen when it’s so hot outside.
Yes! Isn’t that the best?!
Wow! I wanted to double the recipe for Guinea Pig Night since it was my turn to host so I made this in my 8qt Crock Pot. Bad idea cuz I was hugged by the delicious aroma the whole time it was cooking & I’m not the most patient person. Our son left till dinner time cuz he said he couldn’t stand smelling it & not being able to devour it. I served it over extra buttery mashed potatoes, fresh steamed asparagus & buttered steamed carrots (for those who don’t care for our favorite asparagus). It was a big hit & the 8 of us had the most quiet dinner since we started Guinea Pig Night. After the meal, I heard nothing but compliments from everyone! I made my famous blueberry cobbler for dessert and everyone left stuffed fatter than a Thanksgiving turkey. Lol. Thanks for another fantastic recipe!
I love the idea of guinea pig night! I’m so glad you all enjoyed it. And the blueberry cobbler sounds amazing!
Now I know what all the hype is about. Made this last night. Great dish with creamy mashed potatoes. Fresh mushrooms put this recipe over the top.
Yum! I’m so glad you all liked it Art!
John from Cortez says
A delicious meal! I halved the recipe for my 3 qt. IP Mini and made this exactly as written. I think that browning the meat in a large pan first and then adding the other ingredients is solid advice. I did need to add a bit more corn starch to make the gravy a bit thicker after the final saute in the IP, but that was no biggie. This gravy is so good that it screams out to be ladled over mashed potatoes, which is exactly what I did. Another winner, Karen. Thank you!
I know right?! the gravy is everything!! Thanks for the 5 star review!
Could I use a 3lb Chuck roast and cut it up? I think that’s what stew meat is right?
Thanks for all you do Karen, I love your recipe’s.
Yes you can do that.
I received my pressure cooker book today. Thank you, I will enjoy making probably all of your recipes. Nancy benck
Thank you for purchasing Nancy! I hope you like it!
The recipe sounds delicious. If I halved the recipe using half the beef broth to make it in the 3qt would it work or would I get a burn notice?
Nope you will be just fine to halve the recipe.
I made the whole recipe in a 3 qt IP. Delicious! One of our favorites.
besseling jean says
Can we sub something else for the cream to lower the fat
you could try milk…won’t be as decadent but still good
Brenda Bates says
The recipe says “heavy cream or evaporated milk” and I believe there is a fat free evaporated milk. It’s probably what I’d use. Hope this helps!
Ryan asked my question: Why did you break from sauteing in IP liner, removing meat, deglazing pot with broth you boil then continue with recipe? Just curious. Is it because the floured meat might burn or not deglaze well enough??? I know I have made several of your recipes where I brown meat, clean and continue to pressure cook.
I wanted to be sure not to get the burn message and I was nervous that the pot might not deglaze fully. However I do think that this would most likely work if you do remove the meat. Try it and let me know how it goes!
This is an IP keeper! The sauce is so rich and creamy that when mixed in with egg noodles created a deliciously gravy-laden dinner. Super quick with your breaking that cardinal-rule, Karen, and I didn’t get that evil message we IP cooks despise. Although I must be lucky, as I’ve never gotten that message. So, seeing as you played with some workarounds and I want to make this again this week, I’m wondering if you attempted browning the beef on sauté mode? Wonder if flouring the beef lightly just for a crust might work? Thank you.
I haven’t tried saute mode. If you do try it I would do the meat step and then remove the meat completely. Deglaze the pot and bring liquid to a boil. Then drop the meat in and pressure cook. If you don’t get the burn message at all you will be totally fine to do it this way.
Jack R. says
Jack R: I did use the sauté function with no Burn error and it turned out better than my first time making. I put the paper toweled dried beef cubes in a plastic bag with 1tbs. flour, salt/pepper and a pinch of garlic powder. Massaged the bag until cubes were coated & tapped off any excess flour. Followed your recipe instructions, unbelievably delicious and fork tender. I did cube up some medium sized russets (4) and put those in a covered pan on top of a trivet with 1/2 cup chicken broth inside the potato pan. Mashed the potatoes by hand and served the gravy over all. I just can’t get enough of your fantastic recipes, Karen! Thank you for your sharing and the time you spend creating meals for everyone.
Now my mouth is watering!!