Instant Pot Cube Steak Recipe

A bowl of rice topped with savory Instant Pot cube steak, garnished with chopped green onions.

4.86 from 7 votes

Instant Pot Cube Steak Recipe

This Instant Pot cube steak and gravy made in a Ninja Foodi or any pressure cooker is easy! Tender bites of meat smothered in a creamy mushroom sauce. A total winner.

Prep Time15

Cook Time5

Total Time30

Course: Entree, Main Course

Cuisine: American

Keyword: beef, cube, easy, instant pot, pressure cooker, steak, tender

Servings:

Author: Justine

Equipment

1 pressure cooker
1 meat tenderizer

Ingredients

1.5-2 lbs cube steak I used top sirloin pounded flat, cut into bite size pieces
2 tbsp olive oil
1/4 cup all purpose flour
1 tbsp garlic salt
pinch pepper optional
1 pkg. onion soup mix 1 oz. package
1 can cream of mushroom soup 10.5 oz.
2 cup beef broth or a bit more if you want it thinner
1 tbsp worcestershire sauce
1 small onion diced

Instructions

If you don't have cubed steak that has already been put through a tenderizer at the butcher, pound your eye of round steak with a meat tenderizer/mallet on both sides (helps make meat tender).
Cube your cube steak into bite size pieces.
Fill a gallon size storage bag with your flour, garlic salt and pepper. Shake to combine.
Set Instant Pot to saute and add your 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.
Cook all pieces until they are lightly browned on both sides, then turn pot OFF/Cancel button - Important step! Remove meat and set aside. Pour some beef broth in the pot to deglaze it so it doesn't trigger the burn notice (this means to get the stuck on food off of the bottom).
In a bowl whisk together the can of cream of mushroom, onion soup mix packet. Worcestershire sauce, and remaining beef broth.
Add diced onions on the bottom of your pot. Then put browned meat on top of that followed by soup mixture on top. Put lid on and close steam valve.
Set to pressure high for 5 minutes followed by a natural release for 5 minutes. Then let out rest of steam.
Lift lid and allow to sit for 5-10 minutes so sauce thickens more. Serve over rice or as is. I usually sprinkle with a bit of salt when serving because everyone prefers a different amt. of salt.

Video

Nutrition