Instant Pot Cube Steak
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4.5 from 2 votes

Instant Pot Cube Steak

If you want to feel like a superhero in your kitchen by cooking an entire meal in less than 30 minutes, this Instant Pot cube steak will do just that! Channel your inner Thor by strapping on your red cape / apron, pound out your steak and create tender bites of meat smothered in a creamy mushroom sauce. A total winner. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree, Main Course
Cuisine: American
Keyword: beef, cube, easy, instant pot, pressure cooker, steak, tender
Servings: 5
Calories: 414kcal
Author: The Typical Mom


  • 1 - 1.5 lbs cube steak I used eye of round steak pounded flat, cut into bite size pieces
  • 2 tbsp olive oil
  • 1/4 c flour
  • 1 tbsp garlic salt
  • pinch pepper optional
  • 1 pkg. gravy .75 oz. package
  • 1 can cream of mushroom soup
  • 1 c beef broth or a bit more if you want it thinner
  • 1 tbsp worcestershire sauce


  • Pound your eye of round steak with a meat tenderizer/mallet on both sides (helps make meat tender, can buy it at store already tenderized too).
  • Cut into bite size pieces.
  • Fill a gallon size storage bag with flour, garlic salt and pepper. Shake to combine.
  • Set Instant Pot to saute medium and add olive oil.
  • Put steak pieces inside baggie, zip closed and shake to coat pieces.
  • When Instant Pot is hot use your fingers to take pieces of floured meat out of bag shaking off excess flour before putting it into the pot.
  • Stir meat often and cook all pieces until they are lightly browned on both sides, then turn pot OFF/Cancel button - Important step!
  • In a bowl whisk together cream of mushroom, mushroom gravy packet. W sauce, and beef broth.
  • Add a spoonful of your sauce into the pot. Use a wooden spoon to scrape the bottom of the Instant Pot where the beef has been cooked to remove stuck on beef pieces (helps so it doesn't come up with a burn message when you turn it back on, I typically wait 3-4 minutes after turning it off before turning it back on again to allow it to cool as well to avoid this message).
  • Pour rest of soup mixture into your pot, stir together gently, put lid on, and close steam valve.
  • Set to pressure high for 4 minutes.
  • Do a quick release. Serve over rice or as is. I usually sprinkle with a bit of salt when serving because everyone prefers a different amt. of salt. (this is the perfect "doneness" for us as far as our steak is concerned, if you want it more done set for a few more minutes)


Serving: 4oz | Calories: 414kcal | Carbohydrates: 12g | Protein: 35g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 2654mg | Potassium: 663mg | Calcium: 4.1% | Iron: 20%