The best Garlic Steak Bites and Potatoes Recipe

Steam curls up from the valve and your stomach starts talking back. You got that craving for something hearty but don27t wanna stand in the kitchen all morning. Your pressure cooker is kinda like your breakfast buddy here. It works real good to speed things up without losing flavor or texture.

You spot your trusty float valve doing its thing, keeping everything sealed tight. That sealing ring's holding steady so no slips, no mess. You27re about to see how this pot beats all others you had before when you just wanna eat right and quick.

The smell of garlic and sizzling butter starts to fill your space, and you feel that happy pull to the kitchen. You know this morning27s meal27s gonna hit the spot. Your pressure cooker is ready to show you some breakfast magic in its own way.

Why Your Cooker Beats Every Other Pot

• You get dinner-quality taste but breakfast fast. The pressure traps steam that tenderizes your steak and potatoes super quick. Try out these crispy beef tacos for another delicious pressure-cooked beef recipe.
• The float valve and sealing ring team up so nothing27s leaking or drying out. Your food stays juicy and yummy. Learn all about this in our pressure cooking tips.
• You can do a quick release to stop cooking right when it27s perfect or slow release if you wanna play it safe with those tender pulls. Check out quick release methods for more details.
• One pot to rule 27em all. You sear, cook, and reheat all in the same skillet insert if you want, less cleanup.
• It27s foolproof enough that you can whip this up while you27re half awake and still nail it.

What Goes Into the Pot Today

• ¼ cup ghee or butter, split to use in stages
• 1 tablespoon olive oil to help with that perfect sear
• 1 pound Yukon Gold potatoes cut into ½ inch cubes
• 3 garlic cloves minced fine for that punch of flavor
• 1 teaspoon dried thyme to add earthy notes
• ½ teaspoon dried oregano for a savory touch
• ½ teaspoon sea salt and extra to your own liking
• ¼ teaspoon ground black pepper plus more if you wanna spice it up
• 1¼ pounds sirloin steak, cut into ½ inch cubes to cook evenly

Walking Through Every Single Move

Start heating 2 tablespoons of ghee or butter with your olive oil in a large skillet over medium heat. You wanna get it nice and hot but not smoking.

Toss in the cubed potatoes. Sprinkle ¼ teaspoon salt and pepper, stir occasionally for about 15 to 18 minutes. They gotta turn golden and tender but not mushy. Once ready, scoop 'em out and put them aside.

Add the rest of your ghee or butter to that skillet. Now, drop the steak cubes in one layer. If your pan27s small, do it in batches 2D no crowding allowed.

Season with the leftovers salt, pepper, thyme, and oregano. Sear these babies for 2 to 3 minutes on each side so they get that nice brown crust and cook just how you like it.

Right near the end, sprinkle in your minced garlic and stir it up well for about a minute. Your kitchen27s gonna smell unreal.

Finally, toss those potatoes back in the skillet. Give everything a gentle stir to warm it all together. That27s it, you27re good to serve right away. Garnish with fresh herbs if you got some.

Easy Tweaks That Make Life Simple

• Skip peeling potatoes if you like their skins. It saves time and adds some nice texture. Learn to make cheesy potato burritos with crispy tater tots as an alternative snack.
• Use pre-minced garlic from a jar when mornings drag you down. Works just fine for flavor.
• If you27re in a rush, toss steak straight into the skillet after cooking potatoes, and skip the resting of potatoes on a plate.

Your First Taste After the Wait

You pick up a steak bite and notice the tender pull that comes from perfect pressure cooking. It27s juicy, with a crisp sear that seals in flavors good. Try pairing with our Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes for another hearty beef option.

Each potato cube is soft inside but got that satisfying golden crust. The garlic and herbs bring the whole thing together like they were born for each other.

It tastes pretty hearty 2D like this was a breakfast made just for you. You feel satisfied and ready to take on the day after eating this plate.

How to Store This for Later

Let leftovers cool down completely so you don27t trap steam and sogginess. That sealing ring on your pot will thank you later.

You can keep your cooked steak and potatoes in an airtight container in the fridge for up to 4 days. When reheating, use the quick release option if you warm in your pressure cooker again.

Freezing is an option too. Pack portions in zip-top bags and lay flat in the freezer. Thaw overnight in fridge before heating to keep texture intact.

If you wanna freshen it up, add a dab of butter or a drizzle of olive oil when reheating so it doesn27t dry out.

What People Always Ask Me

• Can I use any other type of potatoes? Sure thing! Russets work too, but Yukon Gold keeps its shape nicer.
• What if I don27t have ghee? Just use butter or olive oil. Ghee27s just a bit nuttier and handles heat well but you27re okay without it.
• Why does the float valve matter? It keeps pressure inside so your food cooks evenly and fast. If it27s not up, your cooker ain27t sealed.
• What27s a quick release versus slow release? Quick release vents steam fast to stop cooking immediately. Slow release lets pressure fade away on its own, good for tender pulls.
• Can I swap sirloin for chicken or pork? Yep, just keep cooking times in mind as they differ. Chicken cooks faster and pork sometimes needs more time.
• How do I know when my steak is done? You can check by feel or cut a piece open. Steak cubes cook quickly and sear small so usually 2 to 3 minutes per side is spot on.