Instant Pot Cubed Steak and Gravy
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 the Instant Pot and learned there is something called a “burn” notice that will pop up if there is not enough liquid in the Instant Pot for it to come up to pressure. So, I Googled it and it’s actually a safety feature, so I guess that is a good thing, right?
Instant Pot Safety Features
What is happening is the bottom of the pot is sensing that whatever you put in there is burning before the pot can come up to pressure. So you have to turn off the Instant Pot, turn the release valve to “venting”, let it fully vent, then open the Instant Pot, scrape the bottom of the pot with a wooden spatula. Then you have to add a bit more liquid and try it all over again. After three tries, I got the liquid amount right for this and it finally came to pressure and cooked properly. Yay! So, if you are intimidated by your Instant Pot, like me. We will learn it together! We can do this! 🙂
In a bowl or measuring cup, mix together water and cornstarch (this is called a “slurry”).
Pour cornstarch slurry into the bottom of a 6-quart Instant Pot (electric pressure cooker) along with French onion soup, cream of chicken soup and packet of au just gravy mix. Which together well.
Place cubed steak into pot making sure to coat the pieces in the gravy.
- 1 1/2 cups water
- 3 tbsp cornstarch
- 1 can French onion soup
- 1 can cream of chicken soup
- 1 packet Au Jus Gravy mix
- 4 cubed steaks about 2 pounds
- In a bowl or measuring cup, mix together water and cornstarch (this is called a "slurry").
- Pour cornstarch slurry into the bottom of a 6-quart Instant Pot (electric pressure cooker) along with French onion soup, cream of chicken soup and packet of au just gravy mix. Which together well.
- Place cubed steak 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.
- 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.
- Serve cubed steak with gravy over mashed potatoes.