This Instant Pot Cube Steak and gravy is made SO fast thanks to pressure cooking it in your Instant Pot! The beef becomes tender and the mushroom gravy is utterly divine!
What is cube steak?
- Cube steak is usually the top round or top sirloin cut of steak that has been tenderized by pounding it with a meat tenderizer. Sirloin steak isn’t usually the best cut of meat for tender steaks, so tenderizing it and flattening helps with the cooking process.
- Cube steak can be labeled as “minute steak” or “fast fry steak”. Those are thin pieces of tenderized steak that should be treated as cube steak for cooking purposes.
Which Instant Pot should I use to make Instant Pot Cube Steak & Gravy?
We recommend a 6 qt or higher Instant Pot such as the one pictured below. Certainly, this recipe should work with any kind of pressure cooker or Instant Pot but during recipe testing, this is the one we used. The 6 quart has a large enough capacity to make the cube steak and gravy.
You find and read about the Instant Pot on Amazon here if you currently don’t own one and would like to purchase it.
Our Top Five Instant Pot Accessories That We Think Are Worth The Money!
- Genuine Instant Pot Stainless Steel Inner Cooking Pot – 6 Quart
-
Genuine Instant Pot Tempered Glass lid, Clear – 9 in. (23 cm) – 6 Quart
-
Steamer Rack for Instant pot, Dimeshy 2 PACKS Stackable Egg Steamer Rack Trivet for Pressure Cooker
How do you make cube steak tender?
- The actual name of “cube steak” comes from the indentations that are left in the top of the steak from the tenderizer! You can see a meat tenderizer in action and see the 7 best meat tenderizers if you are interested in owning one or just learning about them! I think if you made a lot of jerky one of those machines would be awesome!
- Cube steak has to be cooked a long time in order to be tender and succulent, but if you have the time and the patience the reward is one amazing beef dish! That’s why this slow cooker cube steak recipe is the way to go. Cube steak tends to be a cheaper cut of meat to pick up and a lot of people ignore it as they fast fry it and wonder why it’s as tough as shoe leather. Let’s face it, when the grocery meat department labels them “fast fry”, what else are you supposed to think about the cooking methods?
- Technically, minute steak is supposed to be different. Cube steak is cut thin and tenderized with the distinctive cube shapes indented in it. Minute steak is cut thin and pounded. I have actually never bought a minute steak that was tenderized properly and I think the problem lies in the fact that butchers just pound on a piece of sirloin and call it minute steak.
Is cube steak the same as ground beef?
No, cube steak might look like ground beef in some photos in recipes, but that’s only because of the indentations on the top of the steaks that sometimes show.
If you are looking for other Instant Pot Dinner ideas try:
Happy cooking!
Love,
Karlynn and Mike
Don’t forget to follow Fast and Slow Cooking on Facebook
If you are on Twitter, give us a follow @FastandSlowCook
Join us here on Instagram as well!
Pin this Recipe To Your Instant Pot Dinners Board to Save it For Later!
Prep 10 min
Cook 20 min
Total 30 min
Servings
You’ll need
Ingredients
Instant Pot Cube Steak Ingredients
Instant Pot Mushroom Sauce
Instructions
-
Whisk together the flour, salt and pepper and then place in a medium sized bowl. Place the canola oil in the bottom of the Instant Pot and press the sautee button.
-
Dredge the cube steak through the flour mixture, coating all sides. When the oil is heated add in the onion and cook for 4-5 minutes. Add the cube steak to the frying Instant Pot, 2 pr three at a time. Fry until brown then place on a plate., Fry all of the steak until it’s browned on all sides. .
-
In a large glass measuring cup whisk together all of the mushroom sauce ingredients until the gravy powder is mixed throughout and dissolved.
-
Pour the mixture over the cube steaks and onions in the Instant Pot. Place the lid on top of the Instant Pot and seal.
-
Cook on Manual high setting for 20 minutes.
-
Let naturally release for 5 minutes, then release safely using a tea towel to cover the release valve.
Notes
You can use a beef or brown gravy mix instead of the mushroom one but the mushroom one really amplifies the mushroom flavour.
Chose low sodium soup and gravy to make this lower in sodium.
Nutrition per serving: 688 calories
- Calories
- 688 kcal
- Carbohydrates
- 36 g
- Protein
- 56 g
- Fat
- 34 g
- Saturated fat
- 11 g
- Cholesterol
- 168 mg
- Sodium
- 1685 mg
- Potassium
- 1045 mg
- Fiber
- 3 g
- Sugar
- 3 g
- Vitamin C
- 2.1 mg
- Calcium
- 75 mg
- Iron
- 6.4 mg
Nutrition is an automatic estimate and will vary with the brands you use.
I really love this recipe and have made it 3 times the first time I did just as directions stated. The second and third time I sautéed the onions and steak on the stove and then layered in instant pot. Each time I made this recipe I got the message “food burn” and the onions were completely stuck to the bottom of the pot. I used both a non stick pot and the regular pot. Do you have any suggestions. Oh the third time I also added beef broth so the gravy was more liquidity. Great taste just continued to get food burn message.
I wish I knew, I have never had a burn message on either of our Instant Pots but I do hear of people getting this all the time on the Instant Pot groups. Sorry I don’t know.
I haven’t had a burn message, but I think I’ve read that you are supposed to use whatever liquid you’ll be cooking with to scrape anything stuck to the pot.
A couple of suggestions regarding the “burn” message. I always get the “burn” message when the meat is floured. Try browning the meat with just seasoning, no flour. I deglaze the pot with a bit of the liquid before adding the rest of the ingredients to the pot. I also layer protein on the bottom.