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–+ servings
Cube steak on a bed of mashed potatoes
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Instant Pot Cube Steak

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.
Course Main Course
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 348kcal
Author Tina

Equipment

Ingredients

  • 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
  • 8 ounces mushrooms sliced, optional
  • 1 tablespoon garlic minced, can substitute with 1 teaspoon of garlic powder
  • 2 cups beef broth can use less if less gravy is desired
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon fish sauce
  • Cornstarch slurry, to desired thickness for gravy Equal parts water and cornstarch
US Customary - Metric

Instructions

  • Season the cube steaks to taste with salt, pepper, and Creole seasoning.
    season steaks with salt and pepper
  • Slice the onions and celery. Cooking the vegetables is optional. Preheat the Instant Pot to saute. Add some oil, then the onions and celery. Saute until softened.
    add onions and celery
  • Add in the garlic. Saute if doing the vegetables. Turn off the saute function.
    add garlic
  • Add in the beef broth and use it to deglaze the pot. Turn off the saute.
    add broth
  • Add in the hot sauce.
    add hot sauce
  • Add in the soy sauce and Worcestershire sauce.
    add soy sauce
  • Add in the fish sauce and stir.
    add fish sauce
  • Layer in the seasoned cube steaks. Cook on high pressure for 20 minutes, then followed by a 10-minute natural pressure release. Once cooking is completed, make a cornstarch slurry.
    layer meat inside pot
  • Serve immediately, or store in an airtight container for up to one week. May be frozen for up to three months and thawed in refrigerator prior to reheating.

Stovetop Instructions

  • Season the cube steaks as directed. Slice the onion and celery.
  • Preheat a large saute pan on medium heat. Add a small amount of oil, then the onions and celery. Cook until softened.
  • Add the garlic, and saute for a few seconds.
  • Add the cube steaks, beef broth, soy sauce, Worcestershire sauce, fish sauce, and hot sauce.
  • Bring to a boil, then reduce heat to simmer covered for 30-45 minutes.
  • Make a cornstarch slurry with equal parts cornstarch and water. Add this at the end to thicken the sauce and make a gravy.

Slow Cooker Instructions

  • Add all the ingredients except the cornstarch. Cook on low for 6-8 hours. In the last ten minutes of cooking, add the cornstarch slurry to thicken the gravy.

Video

Notes

Slice mushrooms and add them to the pot to make mushroom gravy. You can also add potatoes to make this a one-pot meal.
If your cube steaks are very large then add 5 minutes more time on high pressure.

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 5g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 723mg | Potassium: 825mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 4mg