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.