Creamy Steak Diane (Instant Pot or Crockpot!)

Creamy pressure cooker Steak Diane — tender beef in a mushroom-shallot sauce with brandy and cream. A fast, decadent dinner that’s easier than the restaurant version.

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 an easy twist by making it in the pressure cooker or crockpot.

Steak Diane used to be all about table-side flair and flambé, but this easy version gives you the same rich, luxurious flavors – minus the theatrics. Think tender beef bathed in a creamy shallot-and-mushroom sauce, with a splash of brandy and mustard for depth. Comfort food that just a little bit fancy!

What IS Steak Diane?

Steak Diane was a hugely popular mid-20th century dish that graced the menus of the best American and European restaurants. The name likely refers to Diana, goddess of the hunt, and the dish traditionally features quick-seared steak in a rich sauce made with mushrooms, shallots, brandy, mustard, herbs and cream.

For extra flair, the chef would theatrically ignite the brandy right at your restaurant table. While this is fun – watch out for long hair! – it doesn’t actually add much to the taste. Over time home cooks simplified the method and my Steak Diane recipe takes it a step further – using the Instant Pot or slow cooker to create incredibly tender beef in the signature creamy Diane sauce.

Here’s What You’ll Need

Traditional Steak Diane is made with filet mignon or thick-cut sirloin. This is a very expensive option, especially if you are serving a family. It is much more economical to use chuck steak (braising steak) when using the Instant Pot or slow cooker – a little less fancy perhaps, but so delicious no one will care!

Apart from the steak, the magic of this dish lies in its sauce. Mushrooms bring earthiness and depth, shallots add a sweet aromatic base and a splash of brandy gives that signature restaurant flair, balanced by the tang and umami of Dijon mustard and Worcestershire sauce.

The rich beefy broth is further enriched with a swirl of heavy cream for silky texture, while fresh parsley and chives add pop of color at the end.

Pressure Cooker Steak Diane

1. Heat the oil and butter in your pressure cooker using ‘Sauté’ on High.
2. Brown the beef, in batches, once the butter is melted and foaming. Cook over medium-high heat for a few minutes until nicely browned. Use a slotted spoon to transfer the beef onto a plate.
3. Deglaze the pot with the brandy and add a bit more butter. Sauté the shallots for about 5 minutes until they soften.
4. Add the mushrooms, salt and pepper and continue to cook for up to 5 minutes, stirring.
5. Stir in the mustard and Worcestershire sauce. Add the browned beef back into the pressure cooker and stir in the beef stock.
6. Cover, set vent to sealing and cook for 45 minutes on High Pressure. Leave for 10 minutes Natural Release then manually release the steam.
7. Select Sauté on High again and stir in the cornstarch slurry. Cook for about 5 minutes until the sauce starts to thicken.
8. Reduce Sauté to Medium and stir in the cream and half the herbs. Taste and adjust the seasoning if needed.

Slow Cooker Steak Diane

You can make this recipe in the crockpot with equally great results! The whole process can be done in your slow cooker, if it has a searing function.

1. Heat the oil and butter in a large skillet (or crockpot). Brown the beef, in batches, until nicely colored and set aside. Pour the brandy in to deglaze, scraping any bits stuck to the pan loose.
2. Sauté the shallots and mushrooms for 5 minutes or until softened. Add the garlic and cook for 30 seconds or until fragrant.
3. Transfer to the slow cooker and stir in the browned beef, mustard, Worcestershire sauce and broth. Cook for 8 hours on the LOW setting or for 5-6 hours on HIGH.
4. Add the cornstarch slurry and cook on HIGH with the lid off to thicken the sauce if needed. Stir in the cream right at the end to heat through. Taste and adjust the seasoning, garnish with parsley and chives and serve.

Storing Instructions

• Fridge: Let the dish cool, then store in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed,
• Freezer: You can freeze the beef and sauce (without the cream) for up to 2 months. Thaw in the fridge overnight, then reheat and stir in cream just before serving.

Serving Suggestions

Serve your Steak Diane over creamy mashed potatoes or buttery egg noodles to soak up that lush sauce.

Add a side of roasted or steamed green vegetables such as brocollini or fine green beans for balance and color. A crisp green salad with lemon vinaigrette helps cut the richness.

Looking for more creative ways to cook your steaks? Try my amazing skillet reverse-sear Cowboy Steak recipe for when you really want to impress, or use your Air Fryer to make juicy Steak Bites, Ribeye Steak or Prime Rib.