Chewy cubed steak turns into tender, glorious deliciousness in minutes! And the gravy? Good enough to drink.

Pressure cooker cube steak. The most direct way to heaven.

Some people, like my wife, find cube steak too chewy. Others are not sure what to do with it except fry it (which I love, by the way). With this recipe you get the perfect marriage between delicious and cheap. Cube steak is cheap, and yes, chewy, but it turns into beautiful tenderness when pressured and you get a lovely gravy to smother your rice with. It’s wife approved too. Do it!

PRESSURE COOKER CUBE STEAK

INGREDIENTS

1 onion, chopped
1 teaspoon each of salt and pepper
1/8 teaspoon of cayenne pepper (optional)
6 tablespoons of flour
2 1/4 cups of beef broth
2 lbs of cube steak, cut in 1 inch pieces
2 cloves of minced garlic
canola or olive oil as needed to brown meat

DIRECTIONS

Add the flour and salt, pepper, and cayenne to a ziplock bag. Toss it about a bit to combine. Add the cut up meat to the bag. Shake it up to coat the meat with the flour.

Heat your oil up in your pressure cooker and start browning the meat on both sides, in batches. Don’t crowd your meat. Save the flour that is left in the bag, you’ll need it later.

Once the meat is browned, add a touch of the beef broth to the pot to deglaze the lovely brown bits in there. Add your onions and sauté to your liking. Add garlic and sauté for a couple of minutes.

Leave the veg in there and add your meat in the pot, juice and all. Take your remaining flour from the bag and sprinkle it over the top of the meat. Add the broth and stir.

Set pressure to high for 20 minutes. After it’s done, quick release the pressure.

 

PRESSURE COOKER CUBE STEAK AND GRAVY!Click To Tweet

Chewy cubed steak/minute steak turns into tender, glorious deliciousness in minutes! And the gravy? Good enough to drink.

Chewy cubed steak/minute steak turns into tender, glorious deliciousness in minutes! And the gravy? Good enough to drink.

Chewy cubed steak/minute steak turns into tender, glorious deliciousness in minutes! And the gravy? Good enough to drink.


 

 

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52 thoughts on “Pressure Cooker Cube Steak & Gravy – Instant Pot”

  1. Thank you so much for this recipe. I had never made cubed steak and I certainly don’t want soup mix. This was so tender and delicious! Everyone raves and devours it! I am making it again today and am so looking forward to it! Thank you again for this recipe!

  2. This made a wonderful Mother’s Day lunch for us! We found thin beef at our Mexican market and pounded it ourselves. 1/2 pound was perfect to two with no leftovers. The recipe amount was a little heavy on salt for our “weaned” taste, something I didn’t notice before realizing all of it would end up in the gravy. Annotated on my file!

    No dry onion soup mix and no canned soups! A blessing. Thank you very much. I have already deleted our other recipes.

  3. Truly tender and tasty! I’ve always loved the flavor of browned cube steak, but not the chew 😉 This is great and so tender. I use about a half cup of red wine for some of the water and sauté mushrooms with the onion.

  4. It doesn’t matter what kind of pressure cooker you have, those things will turn out some amazing meat dishes. My mother used to cook cubed steaks for our family of eight in a big ole Mirro pressure cooker. Not sure how she browned them, but in the end they all were thrown into the pot, whole and not in bite-size pieces, with some flour and water, and pressure cooked. Like you said, heaven on earth!

  5. What kind of pressure cooker do you have? I have an electric one with removable inner pot. Don’t think I can heat my oil up in it.
    I’m prevcooking cube steak on stove then finish in cooker.

    1. I have a Cuisinart, Instant Pot, Housemile and Cuckoo. All of them can saute, but yours may not. On my Cuisinart it a “brown” setting I think, but it’s old, like 10 years maybe. But the others have “saute” . To be honest, it’s actually easier, i.e, quicker to saute on the stove because you can have more surface area. Hope you enjoy!

  6. Made this tonight, and OH MY GOODNESS!!!! It was AWEOME! Used the BTB and 1 1/2 cups of water. Gravy was just right, and the meat was fork tender. Thanks for a great recipe!!!

    1. Nice! Thrilled that you liked it! It’s a favorite around here for sure. I appreciate you letting me know too! If you liked that one, give the beef tips recipe a try – another keeper if I may say so!

    1. Sorry for the delay Rocco, I was on Thanksgiving getaway. Yes, brown your meat and remove it to a plate then saute the onion and garlic. To make it quicker, instead of cubing the meat then sauteing, I just leave it in chunks, brown both sides and then cut in smaller pieces. Works perfectly.

  7. Like another reviewer, I was looking for a cube steak recipe made without packets or canned soup (yuk!!). Result was killer good!!! I did thicken the gravy with a cornstarch slurry at the end and added a splash of cream. I didn’t have much flour left over to add on top of the steaks before cooking or I probably could have omitted that finishing step. But the overall recipe was spot on—meat unbelievably tender. Sometimes it’s hit or miss with cube steak cooked the “conventional” way. Plus, such less mess made in the IP!! Gravy was incredible—no extra seasoning needed (I did use BTB, which has great flavor). Thank you for this great recipe!!! 5/5 star rating!!!

    1. Whoo hoo! Love to hear that you enjoyed it Mindy! And you’re right BTB is the bomb – not too salty, rich in flavor.

  8. Woooo-weeee this was delicious! Yours was one of the few recipes I came across that didn’t use any type of canned soup or packet, I was looking to make it with items I normally have on hand. I only had 1lb meat so I cut the recipe in half with the exception of the broth, I did 1-1/2 cups so we’d have plenty of gravy. I also added seasoned salt to the flour and I might thicken the gravy with a slurry next time. This one is a keeper recipe for sure, easy and delicious!

  9. Asked husband to bring home some cube steak for Chicken Fried steak. He brings home cube steak pieces. I had no idea what to do with them so I Googled Instant Pot Cube Steak and searched through the results until I found one that I had all the ingredients for . . . bam . . . I found this. OMGoodness, so good. I used a shallot instead of a onion. This will definitely be in my rotation of quick meals. Thank you!!!!

  10. Used elk cube steak for this recipe and it was AMAZING! My husband kept saying it was the best he’d tasted. Thanks!

      1. I usually buy a HUGE jar for a small price at Costco. Or, a small jar for a huge price at Wal-Mart, Kroger, Publix…generally everywhere. It’s in the broth section.

          1. I’ll have to keep my eyes peeled for that! I’ll tell you though, when I have to go to Wal-Mart, I make a list and stick to that baby because I don’t like to linger in there. That place is crazy and most of the time I leave angry. lol

              1. I can only imagine. When me and the wife have to go there for something we have to talk each other up and do some couples coaching. lol Things like:
                “When things get tough in there, just breathe, deep breaths. ”
                “You’ve been through things just as tough as this and you survived. You’ll survive this too.”
                “It’s only temporary.”
                “I’m right beside you, I won’t leave you alone.”
                lol
                Then when we get out of the store and back in the car, we have to have a debriefing session. Rough man, it’s rough.

            1. I’ve been using Minor’s Beef Broth, available on Amazon, with high satisfaction. It keeps in the fridge and is always available. I”ll try BTB and compare, but I’ve found everything I’ve ever bought from Minor’s to be excellent and good value.

              Minor’s General Tso’s sauce has become indispensable in our kitchen. Full of piquant asian flavor and usable in so many dishes.

  11. Did you make your beef broth with the Better than Beef Bouillon? If so, how much of the bouillon did you put into the water? This dish has a rich look to it (mmmm mmmm mmmm, that lovely gravy), and I just happen to have some cube steaks in the fridge!!!! Yay! Gonna try this.

    I use Better than Beef a lot, and the chicken too. Next time I’m going to try the lower sodium versions.

    Thanks for the recipe.

    1. I did use Better than Bouillon, I love that stuff. I just used per instructions, 1 teaspoon of bouillon to 1 cup water. So for this 1.5 teaspoons, not level but not heaping, to the 1.5 cups water.

      The gravy is amazing Martha!

  12. Pingback: Instant Pot Linkup #5 - Pursue Your Project
  13. This recipe seems fairly easy. Does the cayenne make it spicy or just give it a little extra flavor? Thanks for joining us again at our Instant Pot Linkup! Tweeted and pinned to our party board and a couple others

    1. Sorry about the confusion, you will quick release. I’ll change that so it’s more clear. Don’t worry about toughness. It’s not. It’s incredibly tender. Let me know how you like it. I would love to hear what you think!

        1. Cube steak is…it’s also called minute steak. It’s pieces of meat that have small indentations in it from being tenderized.

    2. On the other hand, I made this a few days ago, got distracted…possibly by lots of wine….and let it come down naturally and of course, no harm. Only tender goodness!

  14. I love my Pressure Cooker and this looks like a great Cube Steak with Gravy recipe. We will really enjoy this recipe. Thanks so much for sharing this awesome post with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

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