If you're looking for a quick and easy dinner Instant Pot Cube Steak fits the bill! Cube steaks smothered in an onion gravy made with a few pantry staples served over some creamy mashed potatoes is perfect for those meat and potato lovers out there. You can also serve this up with some Instant Pot Red Cabbage!
What is cube steak?
Cube steak, cubed steak, or "minute" steak as it is sometimes referred to is usually the top sirloin or top round cut of beef. The beef is tough so it is tenderized or flattened by pounding a meat tenderizer on it. Sometimes it's called "bucket steak" because of the stacked cardboard boxes they can come in. They are also called Swiss Steak and served with a tomato gravy.
- Cube steak - this recipe uses 4-6 cubes steaks. They are generally budget friendly and don't take long to thaw for cooking.
- Onions - can be red or Vidalia cut into rings.
- Celery or mushrooms - both are optional, but are a delicious addition.
- Creole seasoning or seasoned salt - I like to use Tony Cacerie's seasoning.
- Salt and Pepper - to taste.
- Beef broth - I used reduced sodium broth. This makes a lot of gravy so you can reduce by half if you want.
- Worcestershire sauce - you can substitute equal parts soy sauce and ketchup if you need to.
- Soy sauce - I used reduced sodium.
- Hot sauce - your favorite is what you should use.
- Fish sauce - gives this dish a bit of umami flavor.
- Garlic - minced, but you can substitute garlic powder if needed.
- Cornstarch - not pictured, but used for thickening the gravy.
The beauty of this recipe is it can be as easy or complicated as you want to make it. This is totally a dump and go recipe. Or, if you have a little extra time you can brown the vegetables for a little extra flavor. It also gives you plenty of time to make some Instant Pot Mashed Potatoes!
First, season the cube steaks with salt, pepper, and Creole seasoning. Preheat the pot to saute. I used a 6-Quart Instant Pot Duo Evo for this recipe. If you halve the recipe, you can use a 3-Quart Instant Pot Duo as well. Add in the sliced onion rings, and celery or mushrooms if using. Cook a minute or two until softened.
Next, add in the minced garlic, and saute for just a minute or until fragrant. Pour in the beef broth, and deglaze the inner pot.
Add in the soy sauce, Worcestershire sauce, hot sauce, and fish sauce. Then layer the cube steaks in the pot. Cook on high normal pressure for 20 minutes on high pressure (normal) then follow with a 10 natural pressure release. Note if your cube steaks are very large then add 5 minutes more time on high pressure.
Once done prepare a cornstarch slurry to thicken the gravy to the desired consistency. Serve up over some mashed potatoes with some veggies for a whole dinner.
Can I make this as a dump and go meal?
You sure can if you are short on time! Just insert your rack into the Instant Pot, and layer your seasoned meat inside. Top with any sliced vegetables, and add everything else except the cornstarch slurry. Cook for the same amount of time.
Instant Pot Cube Steak
- 6 cube steaks
- Salt, pepper, and Creole seasoning to taste can substitute seasoned salt
- 1 onion red or Vidalia, sliced into rings
- 2 celery stalks sliced, optional
- 8 ounces mushrooms sliced, optional
- 1 tablespoon hot sauce
- 1 tablespoon soy sauce
- 2 tablespoon Worcestershire sauce
- ½ teaspoon fish sauce
- 1 tablespoon garlic minced, can substitute with 1 teaspoon of garlic powder
- Cornstarch slurry, to desired thickness for gravy
- 2 cups beef broth can use less if less gravy is desired
- Season the cube steaks to taste with salt, pepper, and Creole seasoning.
- Preheat the Instant Pot to saute. Add some oil then the onions, celery, or mushrooms if using. Saute until softened.
- Turn off the saute, and layer in the seasoned cube steaks. Add in the beef broth, minced garlic, Worcestershire sauce, soy sauce, hot sauce, and fish sauce.
- Cook on high pressure (normal) for 20 minutes then follow with a 10 minutes natural pressure release. If the cube steaks are a little bigger than normal then add 5 minutes to the pressure cook time.
- Once cooking is completed make a cornstarch slurry. Serve immediately, or store in an airtight container for up to one week.