Instant Pot Cubed Steak and Gravy (+Video)
This Instant Pot Cubed Steak and Gravy comes out so tender thanks to the quick work of the pressure cooker and it makes its own gravy!
A FAST AND EASY INSTANT POT RECIPE
So, I thought I would start converting some of my crock pot (slow cooker) recipes to Instant Pot recipes. In my mind, I thought it would be so easy! Yeah, that’s what I get for thinking! Ha! Turns out, not as easy as I thought. I started converting my Crock Pot Cubed Steak and Gravy recipe to an Instant Pot Cube Steak and Gravy and learned that you definitely have to tweak some things to make recipes convert to pressure cooker recipes.
TIPS FOR MAKING INSTANT POT CUBE STEAK:
Cube (or cubed) steak is an inexpensive cut of meat that has been run through a meat tenderizer. Basically, little holes are punched into both sides of the meat to help break down the tendons in the meat which is what makes meat tough.
Cube steak if usually taken from the bottom or top round part of the cow. It’s the bit near the cow’s rump which is a tougher cut of meat.
You can do it a few ways. You can pan fry it like you’re making Chicken Fried Steak. Or you can cook it low and slow which really helps create a very fork tender meat. Or cook it under pressure as I do here. Cooking it in the slow cooker or in the instant pot will give you the most tender outcome.
I’ve made this dish a few times since creating the recipe. Occasionally I still get a burn message on my pressure cooker. When this happens, I just give it a few minutes. I don’t open the lid, I just wait. After a few minutes, it will begin the cooking countdown and the burn message goes away. So if this happens to you, just be patient.
Sometimes it’s possible to get a burn message if something is sticking to the bottom of the pot or if the liquid in the pot is too thick. You may need to scrape the bottom of the pot and possible add a bit more liquid to get it to come to pressure.
No. You can substitute it with Beef Consommé.
Just substitute it with a cream soup that you like – like cream of chicken.
We usually serve it with mashed potatoes, egg noodles or rice to take advantage of that yummy gravy!
Mix together all the sauce ingredients (minus the water and cornstarch) and pour over the cube steaks in a 9×13 inch baking dish. Cover with foil and bake at 350F degrees for 2 hours.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- French onion soup
- cream of chicken soup
- Au Jus Gravy mix
- cubed steaks
HOW TO MAKE INSTANT POT CUBED STEAK:
Pour 1 1/2 cups water, French onion soup, cream of chicken soup and packet of au just gravy mix into bottom of the Instant Pot insert. Whisk together well.
Place cubed steaks into pot making sure to coat the pieces in the gravy.
Close lid, turn valve to “Sealing.” Cook on Manual High pressure for 20 minutes. If you get a “burn” message, just give it a few minutes, it will eventually start cooking.
After cooking, carefully turn valve to “Venting” (this is called a “Quick Release”). Be VERY careful of the steam that will quickly come out. Allow all of the steam to fully release before unlocking lid. Turn the Instant Pot to the sauté setting. Remove the cubed steaks. In a small bowl or measuring cup, mix together 1/4 cup water and cornstarch (this is called a “slurry”).
Pour this slurry mixture into the gravy that is already in the Instant Pot. Whisk well to combine. Continue to whisk until gravy starts to thicken. Place cubed steaks back into the pot to warm them back up. Turn off Instant Pot. Serve cubed steak with gravy over Mashed Potatoes
CRAVING MORE RECIPES?
Instant Pot Cubed Steak and Gravy (+Video)
- 1 1/2 cups water
- 1 can French onion soup
- 1 can cream of chicken soup
- 1 packet packet Au Jus Gravy mix
- 4 cubed steaks (about 2 pounds)
- 1/4 cup water
- 3 Tablespoons cornstarch
- Pour 1 1/2 cups water, 1 can French onion soup, 1 can cream of chicken soup and 1 packet packet Au Jus Gravy mix into instant pot. Whisk together well.
- Place 4 cubed steaks into pot making sure to coat the pieces in the gravy.
- Close lid, turn valve to "Sealing." Cook on Manual High pressure for 20 minutes. Note: It will take anywhere from 5-10 minutes to come up to pressure before cooking.
- If you get a "burn" message, just give it a few minutes, it will eventually start cooking.
- After cooking, carefully turn valve to “Venting” (this is called a “Quick Release”). Be VERY careful of the steam that will quickly come out. Allow all of the steam to fully release before unlocking lid.
- Turn the Instant Pot to the sauté setting. Remove the cubed steaks. In a small bowl or measuring cup, mix together 1/4 cup water with 3 Tablespoons cornstarch (this is called a "slurry").
- Pour this slurry mixture into the gravy that is already in the Instant Pot. Whisk well to combine. Continue to whisk until gravy starts to thicken. Place cubed steaks back into the pot to warm them back up. Turn off Instant Pot.
- Serve cubed steak with gravy over mashed potatoes.
- Low sodium beef consommé or beef broth can be substituted for the French Onion Soup.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: January 2018
Updated & republished: April 2020
What went wrong?
I mixed the Campbell French Onion soup, Progresso cream of mushroom soup, Mccormics au jus gravy mix, water and 4 cube steaks. Cooked in 6 qt sealed instantpot on high for 20 minutes and did quick release. Added slurry as needed.
Put gravy on instant mashed potatoes
Potatoes and gravy were good. Cube steaks were almost too tough to eat.
How could I remedy this for another try?
You might’ve just gotten bad cubed steaks. Despite your best efforts, some are just not good quality & no matter what you do, they won’t get tender. You can try beating them with a meat tenderizer first next time (although you really shouldn’t need to, but you can) and you can also add a light sprinkling of meat tenderizer. I’ve never had an issue with tough meat on this recipe so I’m going to guess it was the meat that was the problem. Sorry it didn’t turn out for ya!
Made this for dinner tonight in my instant pot. I did not get a burn notice. This was so quick and easy! I added a tablespoon of Worcestershire sauce, but you could add just about anything in your refrigerator to customize to your liking— sour cream, spaghetti sauce , ranch seasoning , French fried onions, endless options!
Thanks so much for taking the time to come back & comment Karen!