Instant Pot Cube Steak with Onion Gravy is a tasty meal. The cubed steak comes out fork tender, and the onion gravy is delicious! Pressure cooker cube steak with onion gravy is a perfect weeknight dinner that the family will enjoy.
Instant Pot Cube Steak with Onion Gravy
Today I'm sharing another retro classic meal from my childhood. The difference is that I'm making this Cube Steak recipe in the Instant Pot® electric pressure cooker!
It's nice to have a meal of comfort food that everyone will eat. When cubed steak is cooked in the pressure cooker, the meat is so tender you can cut it with a fork!
The savory onion gravy is yummy, and perfect for pouring over some mashed potatoes or cooked hot rice.
What is Cube Steak?
Cube steak (or cubed steak) is a cut of tough beef, often top round or top sirloin, that has been manually or mechanically tenderized.
This is a process that flattens the meat and leaves a characteristic pattern of small indentations on the surface (cubing).
Cubed steak is sometimes called "Minute Steak" as this thin steak is fast cooking.
The reason for cubing the meat is that these are tougher cuts, but also because it stretches out the amount of servings you can get from a cut.
Making Instant Pot Cube Steak is easy!
Here are the steps to a fantastic meal of cubed steak:
After browning the cube steaks, you will remove them to a plate while you brown the onion. Here are the cube steaks before spreading the soup over them. They are not fully cooked at this point, only browned.
Adding the soup last, and not stirring it in, will ensure that you have plenty of thin liquid (beef broth is in there) to bring the pot to pressure, and avoid the burn message!
Serve these tasty pressure cooker cube steaks with mashed potatoes, rice, or even mashed cauliflower. Yum!
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If you make this delicious Instant Pot cubed steak recipe, please leave a comment below with a star rating. I'd like to know how you liked it!
Instant Pot Cube Steak with Onion Gravy is delicious, and the meat is very tender. Great with mashed potatoes or rice!
- ⅓ cup Flour
- 1 teaspoon Kosher Salt (or ½ tsp table salt)
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 4 Cube Steaks (about 6 oz ea.)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter, unsalted
- 1 lg Onion, cut in half, then sliced thick
- 1 (14 oz) can Beef Broth, low sodium
- 1 (1 oz) packet Onion Soup Mix
- 1 (10.5 oz) can Cream of Mushroom Soup, condensed (low sodium, if possible)
Mix together the flour, salt, pepper, and garlic powder. Spread the mixture out on a plate or shallow dish.
Coat both sides of the cube steaks in the flour mixture (dredge). Gently shake off the excess. Set the steaks aside.
Turn on the Sauté setting. When it is hot, add the oil.
Brown 2 of the cube steaks on both sides, but don't cook all the way through. Do this again for the remaining two. Set aside.
Add the butter to the pot and then add the onion. Cook, stirring occasionally, scraping the bottom of the pot to loosen the browned bits (fond), until they are softened, but not completely cooked (still a little firm). Use a splash of the broth if needed to soften the fond.
Stir in the beef broth, and scrape the bottom of the pot to get up all of the remaining browned bits.
Add the cube steaks back in on top of the onions.
Sprinkle the onion soup mix over the steaks.
Spread the cream of mushroom soup over the steaks.
Close the lid and set the steam release knob to the Sealing position.
Turn off the sauté setting.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 15 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Remove the cube steaks to a serving platter.
Stir the onion gravy. It shouldn't need thickening, but if it does, you can turn on the sauté setting and stir in a corn starch slurry (1 Tbsp corn starch and 1 Tbsp cold water mixed together). Stir as it thickens and then turn off the pot.
Serve over mashed potatoes, rice, or mashed or riced cauliflower.
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