1. 4 stars
    This recipe was spot on for my Ninja Foodi, i was skeptical to try it as it is a different machine but it worked great and i also tried it in my IP and it was virtually the same, thanks

  2. Hugely confused. I has a single frozen strip steak and wanted to leave room to reverse sear it. So I only set the 15 minutes. When done, it’s temperature was 155, AKA well done. What could have caused it to overcook so badly in just 15 minutes?

    1. Hi Dan,

      We cooked 3 frozen steaks for 20 mins in the instant pot so for a single steak if you are just searing it depending on the size and thickness it should be done in around 8-10 minutes just using the saute function 🙂 But i would only saute a single steak for a few minute if then pressure cooking it!

  3. Hi! I’m about to go downstairs and try this. I have a single, no less ribeye. How long would you recommend?

    1. Hi Kimberly,

      Sorry for the late reply, how did it turn out?

      Depending on how you liked it cooked I would do no more than 6 minutes for a standard ribeye steak ????

  4. Just tried this, and thank you! Way overcooked for two small sirloins – I imagine it would work out to be about 5 minutes for every 1/2″ of steak – but yummy all the same and I’ll definitely try again 🙂

    I also switched red wine for white in the stock and ACV for white in the sauce just cuz I don’t like white 🙂
    Lastly I did a 30 second sear when they came out of the pot.

    I ended up eating all the extra gravy by dipping my bread in it. So good!

  5. I have a package marked boneless beef sirloin fillet and I’m just one person so I would be the correct cooking time when only cooking one? What specific kind of white wine do you recommend? When I’m looking at a shelf of different wines to purchase, I’m just overwhelmed and haven’t a clue what is best. Or if like one reviewer said if I want to substitute red wine, what kind? Also what kind of mustard? Thank you.

    1. Hi Lee,

      It all depends on how big your fillet is. I would start at 10 minutes and that should be fine depending on how you like your meat cooked. Any cooking wine would be fine, if you do know what wines cooks the best ask at the supermarket and they should know where you would need to look. We used a dry wine but prefer sweet to drink, as we did not feel sweet would go well with our steaks. The mustard would be French mustard not the english kind 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating