Country style steak transforms into fork-tender perfection in the Instant Pot, delivering a hearty meal with minimal effort.
This pressure-cooker method breaks down the pork quickly while building deep, savory flavor in the gravy. The result is tender meat with a rich, homestyle sauce that pairs beautifully with mashed potatoes or egg noodles.
Unlike traditional stovetop cooking, the Instant Pot locks in moisture and infuses every bite with robust taste. No babysitting required—just set it and let the pressure work its magic.
Ready in under an hour, this dish brings comfort food to the table without the long wait. Serve hot for a satisfying, no-fuss dinner.
Ingredients for Instant Pot Country Style Steak
Transform humble pork into a rich, comforting dish with these pantry staples and fresh additions.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Cut into 1-inch cubes, country style |
| All-Purpose Flour 🌾 | ½ cup | For dredging pork |
| Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Garlic Powder 🧄 | 1 tsp | Complements savory profile |
| Smoked Paprika 🌶️ | 1 tsp | Adds subtle smokiness |
| Beef Broth 🥣 | 1 ½ cups | Low-sodium preferred |
| Worcestershire Sauce 💧 | 2 tbsp | Enhances umami depth |
| Olive Oil 🫒 | 2 tbsp | For searing pork cubes |
| Yellow Onion 🧅 | 1 whole | Medium, thinly sliced |
| Fresh Mushrooms 🍄 | 8 oz | Cremini or white, sliced |
| Heavy Cream 🥛 | ½ cup | For rich gravy finish |
| Cornstarch 🌾 | 1 tbsp | Slurry thickener for gravy |
| Water 💧 | ¼ cup | For cornstarch slurry |
The pork shoulder is non-negotiable here. Country-style cut (bone-in or boneless) provides the perfect marbling for pressure cooking—Publix or Kroger usually stock it pre-cubed. Look for pieces with visible fat streaks, as they render into the gravy during cooking. Avoid lean cuts like tenderloin, which dry out under pressure. A sharp knife makes quick work of cubing if you buy a whole roast.
No pork shoulder? Pork butt works identically (it’s essentially the same cut). Need a swap for beef broth? Chicken broth with a teaspoon of soy sauce adds similar depth. Fresh mushrooms can be canned (drained well) or omitted entirely. The Worcestershire is key for umami—Annie’s or Lea & Perrins are reliable brands. For dairy-free gravy, swap heavy cream for coconut milk.
This reheats like a dream—flavors deepen overnight. Store in an airtight container for up to 4 days in the fridge or 3 months frozen. To freeze, cool completely and portion into meal-sized containers. Gravy may separate slightly when thawed; just whisk it back together over low heat.
Why You’ll Love This Recipe
- Set and Forget: I toss the pork shoulder in the Instant Pot with a quick flour dredge, then walk away—dinner cooks itself while I do laundry.
- Crispy Outside, Tender Inside: The flour crust gets golden and crisp, while the pork stays fall-apart tender with just salt, pepper, and onion powder.
- Feeds the Fam: One batch makes enough for my picky teen, my hungry spouse, and leftovers for my lunch the next day.
- Budget Winner: Pork shoulder is cheap, the pantry staples are already in my kitchen, and it tastes like a million bucks.
Step-by-Step Instructions for Instant Pot Country Style Steak
Master the pressure cooker technique for fall-apart tender pork in a rich, savory gravy.
Step 1: Season and Dredge the Pork Shoulder
Cut the 2 lb Pork Shoulder into 1-inch cubes if not pre-cut. In a shallow dish, combine the 0.5 cup All-Purpose Flour with 1 tsp Onion Powder, 1 tsp Garlic Powder, 1 tsp Smoked Paprika, and ½ tsp Kosher Salt.
Pat the pork cubes dry, then dredge each piece thoroughly in the seasoned flour. Shake off excess—this creates a light crust that thickens the gravy later. The flour should adhere evenly without clumping.
Step 2: Sear the Pork and Sauté Aromatics
Set your Instant Pot to “Sauté” on normal heat and add the 2 tbsp Olive Oil. Once hot, brown the dredged pork in batches, avoiding overcrowding. Cook for 3-4 minutes per side until deep golden brown.
Remove pork and set aside. Add the thinly sliced Yellow Onion and 8 oz Fresh Mushrooms to the pot. Sauté for 4-5 minutes until the onions soften and mushrooms release their moisture, creating a flavorful base for the gravy.
Step 3: Pressure Cook the Pork
Return the pork to the Instant Pot. Pour in the 1.5 cups Beef Broth and 2 tbsp Worcestershire Sauce. Stir to deglaze, scraping up any browned bits. Add the remaining 1 tsp Kosher Salt and 1 tsp Black Pepper.
Secure the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes. The pork is done when it shreds easily with a fork. Allow a 10-minute natural release before quick-releasing any remaining pressure.
Step 4: Create the Rich Gravy Finish
In a small bowl, whisk together the 1 tbsp Cornstarch and 0.25 cup Water to make a slurry. Stir this into the Instant Pot with the cooked pork and juices.
Set the pot to “Sauté” again and bring to a gentle simmer. Stir in the 0.5 cup Heavy Cream and cook for 3-4 minutes until the gravy thickens to a velvety consistency. Taste and adjust seasoning if needed before serving hot.
Pro Tips For Making Instant Pot Country Style Steak
- Sear the Pork First: I learned this the hard way—skipping the sear leaves the pork bland. Use the sauté function with 1 tbsp oil for 3-4 minutes per side until deeply browned.
- Dredge Evenly: Coat the pork in flour mixed with salt, pepper, and onion powder, pressing it in so it clings. Sounds tedious, but it’s the only way to get that thick, flavorful gravy.
- Avoid Overfilling: Resist the urge to crowd the pot—pork shoulder needs room to cook evenly. I used to cram it in and ended up with uneven doneness.
- Use Natural Release: After pressure cooking, let the Instant Pot release naturally for 10 minutes. This keeps the pork tender instead of toughening it up like my first few attempts did.
Troubleshooting Perfect Results
Gravy Too Thin
If your gravy isn’t thickening, the cornstarch slurry might need more time. Simmer on “Sauté” for an additional 2-3 minutes, stirring constantly. If still thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir in. Avoid adding dry cornstarch directly—it clumps. 💡
Pork Not Tender
Undercooked pork means it needs more pressure time. Return the meat to the Instant Pot with ½ cup beef broth, seal, and cook on high pressure for another 5-8 minutes. Ensure the valve is set to “Sealing” and the float valve pops up before timing starts.
Burn Notice
If you see the “Burn” error, immediately release pressure and check the pot. Scrape any stuck bits from the bottom with a wooden spoon. Add ½ cup water or broth to thin the mixture, then restart. Deglazing thoroughly after searing prevents this issue.
Gravy Too Thick
Thin the gravy with ¼ cup beef broth or water, stirring until smooth. If it separates, whisk vigorously over low heat until recombined. Heavy cream can curdle if boiled too hard—maintain a gentle simmer only.
Flavor Too Bland
Boost the taste with 1 tsp Worcestershire sauce or a pinch of smoked paprika. Salt carefully—taste after each addition. Freshly ground black pepper adds brightness if needed. I always keep these on hand for quick fixes. ✨
Overcrowded Pot
Brown the pork in batches to avoid steaming instead of searing. Overloading lowers the temperature, leading to pale, soggy meat. Use a splatter screen if needed to contain oil. This step builds the flavor foundation for your dish.
Nutrition Facts
Frequently Asked Questions
Can I use pork loin instead of shoulder?
Pork shoulder is ideal for its fat marbling and tenderness. Pork loin can be used but risks drying out. If substituting, reduce pressure time to 10 minutes and add ½ cup extra broth for moisture.
How do I prevent the gravy from curdling?
Stir in the heavy cream off heat or on low sauté. Never boil vigorously after adding dairy. If curdling occurs, whisk in 1 tbsp cold water to smooth it out.
Is it safe to double the recipe?
Yes, but don’t exceed the Instant Pot’s ⅔ max fill line. Cook time remains 15 minutes—pressure cooking doesn’t change with quantity. Ensure even layering for consistent results.
Can I skip searing the pork?
Searing builds deep flavor, but you can skip it in a pinch. Add 1 tbsp soy sauce to the broth for extra depth. The texture will be slightly less rich without browning.
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