Eye of round steak in peppercorn sauce (Instant Pot)

Delicious cream-free eye of round steak in peppercorn sauce made in no time, perfect for any special lunch or dinner, made using the Instant Pot, generating a flavorful result in less time.

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This recipe came up looking for other ways to cook the beef eye of round steak that did not take a long time to be tender. It is simple to do and does not need much supervision.

Beef eye of round is a lean cut of meat, but by its nature, it is a tough cut. Simmering it for a long time helps tenderize it.

Another option would be to use pressure cooking that generates the same result in less time.

The traditional peppercorn sauce has cream and brandy. This time we are going to use fewer ingredients to generate a very similar flavor.

📋 Ingredients for the recipe

To prepare this recipe, you will need a yellow onion, sliced ​​round loin, black peppercorns, black pepper, olive oil, butter, cornstarch, garlic and onion powder, salt. In the recipe card below, you will have the complete measurements of each of these ingredients.

You can also find substitutions if you don’t have an ingredient.

As for utensils, you will need a plate, a spoon or spatula, a small bowl, and an electric pressure cooker.

Now that you have all the ingredients and utensils let’s get started.

📝 How to make the recipe? – Step by Step

Step 1: For the preparation, season the steaks with the spices salt, pepper, garlic, and onion powder on both sides. You can choose to let it marinate for 15 minutes or cook right away.

Step 2: Select the “Sauté” mode on the electric pressure cooker. Let it heat up, and add the oil to heat it.

Step 3: Brown the slices on both sides for about 1 minute on each side. Remove from the pot and reserve.

💡 Tip: Browning meats helps generate more flavor. We’ll use these flavor bits as the base for the sauce.

Step 4: Without rinsing the pot, add the onion and sauté for 5 minutes, trying to remove whatever is stuck to the bottom of the pot.

Step 5: Press the “Cancel” button. Add a cup of water, the peppercorns, and the eye of round slices back to the pot.

Make sure to remove any bits stuck to the bottom to avoid getting the instant pot “BURN” error.

Step 6: Cover the pot and move the valve to where it says “Sealing” to start building pressure. Press the option “Pressure Cook” or “Manual” and select the time.

Depending on how thick your slices are, you can adjust between 9 to 12 minutes if it is very thick. For these, set to 10 minutes. It takes 10-12 minutes to reach pressure.

Step 7: Once the time is up, let it sit for 10 minutes and then move the valve to “Venting” to remove any additional pressure it may have.

💡 Tip: I prefer it to release the pressure naturally to prevent the meat from drying out. I recommend when you cook meat in the instant pot to do Natural Pressure Release (NPR) or wait 10 minutes before doing a Quick Release (QR).

Step 8: Remove the eye of round steaks from the pot and place them on a plate. Remove ½ cup of the liquid from the pot and dissolve the cornstarch with it.

Select the “Sauté” option, add the dissolved cornstarch, stirring to ensure that it mixes well with the rest of the liquid and that it does not get all in one place.

Step 9: Add the butter and cook until the sauce thickens or for about 3-5 minutes. Add the tenderloin slices again and cover with the sauce.

Step 10: Press the “Cancel” button and serve the round steaks. Enjoy!

Recipe tips

Serving Suggestions:

• As it has sauce, it is an excellent option to serve with rice and vegetables.
• You could also opt for a portion of pasta that works well with this type of sauce.
• You prefer a vegetable-only option. You could opt for cauliflower rice or some sauteed vegetables like broccoli or beans.
• It also makes a great combination with potatoes in its presentations, mashed, roasted, etc.

Substitutions:

• Onion: you can use either white or yellow. If you don’t like the flavor, you can omit it.
• Garlic: you can use finely minced garlic without problems.
• Oil: You can use whatever you have on hand, preferably one with a neutral flavor like canola or avocado or vegetable oil.
• Cornstarch: you can replace it with flour.
• Water: You could replace it with beef or chicken broth, and it would give the sauce a little more body.

How to store leftovers?

You can store it in an airtight container for up to 3 days. To heat it, you can do it using a microwave or the stove for a few minutes.

Can I add the heavy cream?

If you like, you can add heavy cream for a slightly creamier texture. Use one (1)  tablespoon and add it with the cornstarch. I don’t suggest adding it during cooking because it might curdle.

Other Instant Pot Recipes

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