Ingredients:

  • 2 lbs sirloin tips or ribeye, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter, cubed and chilled
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the steak cubes completely dry with paper towels. In a large bowl, toss the cubes with coarse sea salt, cracked black pepper, and garlic powder until evenly coated.
  2. Select the Sauté function on the Instant Pot and set to High. Once 'Hot', add the avocado oil. Working in two batches to prevent crowding, sear the steak bites for 2 minutes per side until a dark mahogany crust forms. Remove steak and set aside.
  3. Pour the beef broth and Worcestershire sauce into the inner pot. Use a silicone spatula to scrape all the browned bits (fond) from the bottom of the pot to prevent a 'Burn' notice.
  4. Return the seared steak bites and any accumulated juices to the pot. Close the lid and set the valve to 'Sealing'. Select Pressure Cook (High) for 2 minutes.
  5. Perform a Quick Pressure Release immediately after the timer beeps. Open the lid and add the minced garlic and chilled butter cubes. Stir constantly for 1-2 minutes until the butter melts and emulsifies into a thick gravy. Garnish with fresh parsley and serve.