When you want cozy comfort without babysitting a skillet, my Instant Pot cube steak is the recipe you need. You get tender, smothered steaks with rich onion-beef gravy that tastes like Sunday dinner on a plate (that feels like a hug), but it happens on a weeknight with minimal effort.
I love this for busy nights because cube steak is a budget friendly meal and pressure cooking turns it fork tender. Once you deglaze and set the timer, the Instant Pot does the rest. Serve it over mashed potatoes, egg noodles, or rice and let that silky gravy do its thing.
Thanks to the Instant Pot, you can whip up a hearty meal with all the ingredients in one pot and in just 35 minutes. Serve it over freshly steamed rice or with a side of roasted vegetables if you like…and dinner is served!
New to Pressure Cooking?
Start with the Instant Pot Playbook—basics, FAQs, and 40+ Recipes to get you started
Why You’ll Love It
- Great for meal prep: Leftovers reheat beautifully for lunch the next day, if you happen to have leftovers.
- Weeknight easy: Quick prep, simple steps, and the Instant Pot handles the rest.
- Tender every time: Pressure cooking melts tough fibers so the steaks come out fork-tender. It's why we love our Instant Pots. It makes meat tender.
- Gravy built-in: The cooking liquid becomes a savory onion & beef gravy you'll want to put on everything. No joke!
- Budget friendly beef: Cube steak delivers big comfort for less than pricey cuts.
- Family friendly flavor: Classic, cozy, and not spicy unless you want it to be. Just like grandma used to make with her biscuits!
Ingredients Notes
- Cube steak: Pat each piece dry so it browns quickly and stays juicy.
- Olive oil or butter: Oil runs hotter for a great sear; butter gives you richer gravy. Use both if you like.
- Yellow onion: Slice it thin so it softens and melts right into the gravy.
- Garlic: Mince it fresh and sauté just until fragrant so it doesn’t turn bitter.
- Beef broth: Low-sodium keeps you in control of the seasoning.
- Worcestershire sauce: Adds savory depth and a little tang that brightens the gravy.
- Paprika: Sweet or smoked both work. It adds warmth and color.
- Dried thyme: Rub it between your fingers to wake up the flavor.
- Salt and black pepper: Season both sides of the steaks before they hit the pot.
- Cornstarch + water: Stir into a quick slurry to thicken the gravy until it’s glossy.
David's Tips & Tricks For Making Cube Steak
- Deglaze well: Brown bits = big flavor boost, but they need to be scraped up from the bottom of your inner liner so you do not get a burn notice.
- Do not over-thicken: Gravy thickens as it cools. Add slurry a little at a time. If you add too much at one time, you'll have a great big glob.
- Natural release: A short natural release relaxes the meat fibers and keeps steaks tender.
- Keep it low-sodium: Broth and Worcestershire carry salt. Taste before adding more. Note: If you don't have broth, you can use an onion soup mix packet our beef bouillon cubes.
Storage and Freezing Tips
- Fridge: Airtight up to 3 days.
- Reheat: Low heat on the stovetop with a splash of broth to loosen the gravy.
- Freeze: Gravy can freeze, but texture is best fresh. If freezing, keep steaks and gravy separate when possible
More Delicious Instant Pot Recipes You'll love to Make
- Instant Pot Monkey Bread
- Easy Instant Pot Boiled Peanuts
- Instant Pot Sesame Chicken
- Olive Garden Copycat Instant Pot Zuppa Toscana
- Instant Pot Chicken Taco Soup
- Instant Pot Manna Subs
- Instant Pot Chili Lime Steak Bowl
- Instant Pot Blood Orange Cheesecake
- Instant Pot Beef and Rice
Instant Pot Cube Steak
Ingredients
- 4-6 pieces of cube steak
- 6 large cremini mushrooms Thickly sliced
- 1 yellow onion Sliced into half-moons
- 1 cup beef broth
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Coat the bottom of the Instant Pot with vegetable oil (this is optional but to prevent the BURN message from appearing).
- Add the cube steak, and season. Feel free to layer the steak slices, but season them all.
- Add potatoes, mushrooms, sliced onion, cayenne pepper, salt, and pepper. And finally the beef stock or broth.
- Secure the lid, and make sure that the vent is set on SEALING position. Press on MANUAL or PRESSURE COOK on high pressure, and set at 20 minutes. Allow the pressure cooker to come to pressure (this will take around 10 minutes), and start cooking for 20 minutes.
- When the time is up, quickly release the steam. To plate, take the steak out, as long as the veggies. You will be left with the liquids at the pot, you can thicken that to make a gravy by pressing on SAUTE and adding 1-2 tablespoons of cornstarch slurry (see notes), and mixing until the gravy is thickened.
Notes
Make it Your Own
- Smothered mushroom gravy: Add sliced mushrooms with the onions.
- Creamy version: Stir in a splash of cream or half-and-half after thickening.
- Pepper steak twist: Add bell pepper strips after pressure cooking and simmer a few minutes on Sauté.
- Onion soup shortcut: Swap spices for 1 packet onion soup mix for nostalgic flavor.
- Gluten-free: Use cornstarch for thickening and a GF Worcestershire.
- A little heat: A pinch of red pepper flakes or a dash of hot sauce perks things up.
Recipe FAQs
What is cube steak?
It is usually top round that is tenderized with a “cubed” pattern, which helps it absorb flavor and cook quickly.
Do I have to sear first?
You can skip it, but searing adds flavor and better color to both steak and gravy.
Why did I get a burn warning?
Most often it is from stuck browned bits. Deglaze fully and make sure there is enough liquid.
Can I use a different cut?
Round steak or thin sirloin can work. Adjust time in your recipe card if the thickness changes.
Where’s the potatoes in ingredients list?
The mashed potatoes are a separate component <3