Instant Pot Steak Diane – make this delicious creamy beef stew once and you will be hooked!
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Some retro dishes are best forgotten. Eggs in Aspic anyone? Others are overdue a revival and Steak Diane is certainly one of them. Here I have given this popular recipe a twist by making in my trusty Instant Pot.
It’s not quite up to the flambeéd glories of years past, but no less delicious for it! Read on to see how to make this easy recipe.
What IS Steak Diane?
Steak Diane originated in the US and was very popular in the 50s and 60s.
It is simple dish of pan-fried steak served in a sauce made with the accumulated juices, brandy, shallots, mushrooms, herbs and occasionally cream.
It was sometimes prepared at the restaurant table and theatrically flambeéd by lighting the cognac or brandy in the sauce. While this is fun – watch out for long hair! – it doesn’t actually add much to the taste.
By the way, the Diane in the name likely refers to Diana Roman goddess of the hunt… Although who knows, maybe there’s a real-life Diane behind this recipe 😉
What steak is used in Steak Diane
Filet mignon or sirloin steaks are best if you are making this recipe in a skillet. The steaks are first pounded with a rolling pin so that they cook quickly and evenly.
If you are making Steak Diane in a pressure cooker you have two options. You can still use thick cut sirloin steaks and cook for only 8-10 minutes.
The only downside? It is a very pricy option, especially if you are serving a family. I will include this option in the recipe notes – perhaps for those who only want to make Steak Diane for two!
It is much more economical to use braising (casserole) steak, in essence turning this Steak Diane into Steak Diane stew. It is a little less fancy perhaps, but it tastes so delicious that no one will care!
The taste is quite reminiscent of Beef Stroganoff which has very similar ingredients, though it uses soured cream and not heavy cream.
What are the ingredients in Steak Diane
- Butter and olive oil
- Braising steak (or thick cut sirloin steaks, see notes)
- Mushrooms – I used chestnut (crimini) mushrooms, button mushrooms can also be used
- Shallots
- Garlic – I left this out but feel free to add
- Brandy or cognac – I used cheap brandy that I sometimes add to baking
- Worcestershire sauce
- Dijon mustard
- Low sodium beef stock (broth)
- Heavy cream
- Parsley and chives
- A little arrowroot or cornstarch diluted in water to thicken the sauce
- Salt and black pepper
How to make Instant Pot Steak Diane
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Step 1. Heat the oil and butter in your pressure cooker using ‘Sauté’ on High.
Step 2. Brown the beef in small batches once the butter is melted and foaming. Don’t crowd the beef – it will stew rather than brown. You might want to brown the beef in a large skillet on the stovetop instead. Cook over medium high heat for a few minutes until nicely browned.
Step 3. Set the beef aside. Deglaze the pot with the brandy and add a bit more butter.
Step 4. Sauté the shallots for about 5 minutes until they soften.
Step 5. Add the mushrooms, salt and pepper and continue to cook for up to 5 minutes, stirring.
Step 6. Stir in the mustard and Worcestershire sauce. Add the beef back into the pot and stir in the beef stock.
Step 7. Cover, set vent to sealing and cook for 45 minutes on High Pressure.
Step 8. Leave for 10 minutes Natural Release then manually release the steam.
Step 9. Select Sauté on High again and stir in the cornstarch slurry. Cook for about 5 minutes until the sauce starts to thicken.
Step 10. Reduce Sauté to Medium and stir in the cream and half the herbs. Taste and adjust the seasoning if needed.
Step 11. Serve over mashed potatoes, sprinkled with remaining herbs.
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Pressure Cooker Steak Diane
Ingredients
- 2 tbsp butter divided
- 1 tbsp olive oil
- 3.3 lbs | 1.5kg braising steak cubed
- 2 cups | mushrooms – I used chestnut crimini mushrooms
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6 shallots finely diced
- 2 minced garlic cloves optional
- 1/4 cup | 30 ml brandy or cognac
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 cup | 240ml low sodium beef stock broth
- 1/3 cup | 80ml heavy cream more if preferred
- 1 tbsp flat leaf parsley chopped
- 1 tbsp chives chopped
- 1 tbsp arrowroot or cornstarch diluted in 1 tbsp water
Instructions
- Heat the oil and half the butter in your pressure cooker using ‘Sauté’ on High.
- Brown the beef in small batches once the butter is melted and foaming. Don’t crowd the beef – it will stew rather than brown. You might want to brown the beef in a large skillet on the stovetop instead. Cook over medium high heat for a few minutes until nicely browned.
- Set the beef aside. Deglaze the pot with the brandy and add remaining butter.
- Sauté the shallots for about 5 minutes until they soften.
- Add the mushrooms, garlic if using, salt and pepper and continue to cook for up to 5 minutes, stirring.
- Stir in the mustard and Worcestershire sauce. Add the beef back into the pot and stir in the beef stock.
- Cover, set vent to sealing and cook for 45 minutes on High Pressure.
- Leave for 10 minutes Natural Release then manually release the steam.
- Select Sauté on High again and stir in the cornstarch slurry. Cook for about 5 minutes until the sauce starts to thicken.
- Reduce Sauté to Medium and stir in the cream and half the herbs. Let it come to a simmer then turn off the Instant Pot. Taste and adjust the seasoning if needed.
- Serve over mashed potatoes, sprinkled with remaining herbs.
To make in a pressure cooker using sirloin steaks
- Use four thick-cut sirloin steaks .Brown the steaks, in batches, using Sauté on high until nicely seared on both sides.
- Follow the recipes steps as above but cook for 8-10 minutes on High Pressure (depending on steak thickness) plus 5 mins natural release.
- Slice the steak into thin strips while you thicken the sauce. Add back into the sauce after you have stirred in the cream and serve.
To make in your slow cooker
- Heat the oil and butter in a large cast iron skillet. Brown the beef, in batches if necessary and set aside.
- Deglaze the pan with the brandy, scraping any burnt bits.
- Add the mushrooms, salt and pepper and continue to cook for up to 5 minutes, stirring.
- Stir in the mustard and Worcestershire sauce. Add the beef and stir in the beef stock.
- Transfer to a slow cooker and cook for 8 hours on low or 6 hours on high.
- Stir in the cornflour and cook for another 20 minutes on high or until sauce thickens.
- Stir in the cream and herbs and serve.
Jeanie says
What cuts of steak do you consider “braising steak”?
Lucy Parissi says
Any type of steak that is suitable for slow cooking (chuck steak)
Ashley says
I made my potatoes in the instapot and cooked the rest on the stove top. I used top sirloin steaks. I wanted the steak cooked specifically but still used all the ingredients and it came out wonderful. Definitely something a top restaurant would serve.
Lucy Parissi says
So glad you liked it! ❤️
Pete says
Made this last night with a couple of “Yellow Sticker” out of date Sirloins from Booths. Delicious! Thank you for the recipe. Pete
Lucy Parissi says
Great use for them!
kellie@foodtoglow says
This is giving me nostalgic pangs. Growing up in the US this was a family favourite, although we didn’t call it Steak Diane. I bet the pressure cooker method makes it so easy to do during the week! Pinned 🙂
Lucy Parissi says
Did it have a different name Kellie?
Nickki says
This is my kind of food Lucy! I would never have thought to make steak Diane in the instant pot – my husband will love it! Pinned to make in the very near future 🙂
Lynn | The Road to Honey says
Holy cannoli Lucy! You are definitely putting me in the mood for some nice juicy steak. My hubby is the master when it comes to cooking with the pressure cooker. Do you think I can convince him to whip this up tonight?
esha says
Looks like such a wonderful and hearty meal. Don’t eat beef but could do lamb instead. Will try it out.
Cat | Curly's Cooking says
This looks delicious! I’m tempted to get an instant pot and recipes like this definitely make me want to get one! Also love that you’ve served it with tenderstem broccoli, I can’t get enough of that!
Lucy Parissi says
Yeah me too!
Caitlyn Erhardt says
Looks so good! Can’t wait to add this to my weeknight dinner rotation!
Lucy Parissi says
I think you will love it!
Matt @ Plating Pixels says
Looks wonderful! This recipe alone might make me get a pressure cooker.
Lucy Parissi says
It’s definitely worth getting one (and not just for this recipe)
Ben Myhre says
Alright… this is going on my to-make list. This looks like a tasty and beautiful little big dinner!
Lauren Vavala says
I just recently heard of steak diane and thought I’d like to try it! This Instant Pot version sounds like the way to go – so easy!
Lucy Parissi says
Yes super easy – and very delicious
Carmy @ carmyy.com says
I never thought to use my IP for steak! I’ll have to give your steak diane recipe a try!
Lucy Parissi says
It does work but I think the more expensive steak cuts should be reserved for the frying pan!