This Instant Pot method transforms tough cube steak into fork-tender perfection with minimal effort. The pressure cooker breaks down the meat fibers quickly, delivering results that rival slow-cooked braises.
The key is searing the steaks first to develop deep flavor, then Pressure cooking with onions and beef broth. This creates a rich, velvety gravy that forms naturally from the browned bits.
You’ll end up with meat so tender it falls apart at the touch, bathed in a savory gravy that’s ready to serve over mashed potatoes or rice. The entire process takes less than an hour from start to finish.
This technique ensures consistent results every time, making it a reliable choice for weeknight dinners or Sunday suppers.
Ingredients for Instant Pot Cube Steak and Gravy
Transform cube steak into fork-tender perfection with these simple, flavorful ingredients ready for pressure cooking.
| Ingredient | Amount | Notes |
|---|---|---|
| Cube Steak 🥩 | 2 lb | Pounded to 1/4-inch thickness |
| All-Purpose Flour 🌾 | ½ cup | For dredging steaks |
| Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For searing steaks |
| Yellow Onion 🧅 | 1 whole | Medium, thinly sliced |
| Beef Broth 🥣 | 1 ½ cups | Low-sodium preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for gravy |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Dijon Mustard 🟡 | 1 tsp | Smooth variety preferred |
| Dried Thyme 🌿 | ½ tsp | Crushed between fingers |
| Bay Leaf 🍃 | 1 whole | For gravy infusion |
| Water 💧 | ½ cup | For deglazing pot |
The cube steak is the foundation—look for well-marbled pieces at your butcher or meat counter. Most supermarkets carry it pre-tenderized, which saves time. The flour for dredging should be all-purpose; no need for anything fancy. For the beef broth, Better Than Bouillon or Swanson are reliable brands that deliver consistent flavor without overpowering the dish.
No cube steak? Chuck steak pounded thin works in a pinch. Out of Worcestershire? Soy sauce at half the amount adds a similar depth. Fresh thyme can replace dried at three times the quantity. The Dijon mustard isn’t just for tang—it helps emulsify the gravy. If you’re avoiding gluten, cornstarch or rice flour can sub for the all-purpose in dredging.
Cube steak keeps in the fridge for 3-4 days or freezes beautifully for 3 months. Once cooked, the steak and gravy stay fresh in the fridge for 4 days—though it’s so good it won’t last that long. Reheat gently to keep the meat tender.
Why You’ll Love This Recipe
- Set and Forget: I toss everything in the Instant Pot and walk away—no babysitting, no stirring, just tender cube steak waiting for me.
- Rich, Meaty Gravy: The flour crust on the steak thickens into the most velvety gravy with barely any effort.
- Weeknight Hero: Honestly, this is my go-to for busy evenings when I need dinner ready before the kids start asking.
- Budget Stretcher: Cube steak is affordable, and one batch feeds my family for two nights with leftovers that reheat beautifully.
Step-by-Step Instructions for Cube Steak and Gravy
Here’s the method. Straightforward, tested, works every time.
Step 1: Dredge and Sear the Cube Steak
Pat the 2 lb cube steak dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper, then dredge in 0.5 cup all-purpose flour, shaking off any excess. This coating creates a golden crust and thickens the gravy later.
Set your Instant Pot to Sauté mode and add 2 tbsp olive oil. When the oil shimmers, add the floured cube steak in batches, being careful not to overcrowd the pot. Sear for 3-4 minutes per side until deep golden brown. Transfer the seared steaks to a plate and set aside.
Step 2: Build the Flavor Base
In the same pot, add the thinly sliced yellow onion. Sauté for 3-4 minutes until softened and just beginning to brown. Add the 3 cloves minced garlic cloves and cook for 30 seconds until fragrant—this prevents burning while developing deep flavor.
Stir in 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 0.5 tsp dried thyme, and 1 whole bay leaf. Cook for 1 minute, stirring constantly, to allow the spices to bloom. This builds the foundation for a rich, savory gravy.
Step 3: Deglaze and Pressure Cook
Pour in 0.5 cup water and use a wooden spoon to scrape up all the browned bits from the bottom of the pot—this is pure flavor. Add 1.5 cups beef broth and the remaining 0.5 tsp kosher salt. Stir to combine.
Return the seared cube steak to the pot, stacking if necessary. Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. The pressure will transform the tough cube steak into fork-tender perfection while infusing it with the gravy’s rich flavors.
Step 4: Natural Release and Serve
Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the lid. The cube steak should be fork-tender and easily pull apart.
Discard the bay leaf. If the gravy is too thin, set the Instant Pot to Sauté mode and simmer for 2-3 minutes until it reaches your desired consistency. Serve the cube steak hot, smothered in the rich, savory gravy.
Pro Tips For Making Instant Pot Cube Steak And Gravy
- Sear First, Pressure Later: Brown the cube steak in the Instant Pot first using 2 tablespoons of olive oil—this builds flavor the pressure cooker can’t replicate. I learned this the hard way after making bland gravy without that initial crust.
- Dredge Evenly: Coat each piece of cube steak thoroughly in flour, shaking off the excess but making sure every spot is covered. This creates a proper gravy base and prevents clumping in the pot.
- Deglaze Properly: After searing, pour in 1 cup of liquid (broth or water) and scrape the bottom hard with a wooden spoon—those brown bits are pure flavor. Skip this and your gravy will taste flat.
- Use Natural Release: Let the pressure release naturally for at least 10 minutes before quick-releasing. Cube steak is lean and can turn rubbery if shocked by sudden pressure changes—I ruined a batch rushing this.
Serving Suggestions for This Recipe
Classic Comfort Pairings
I love serving this over creamy mashed potatoes—they soak up every drop of that rich gravy. Use Yukon Gold potatoes for the perfect texture. For a lighter option, try it over buttered egg noodles or fluffy white rice. 💛
Vegetable Sides
Balance the meal with steamed green beans or roasted carrots. Toss the carrots with 1 tbsp olive oil and ½ tsp salt, then roast at 400°F for 20-25 minutes until caramelized. The sweetness pairs beautifully with the savory gravy.
Bread Options
A warm, crusty loaf is essential for mopping up any leftover gravy. I recommend a sourdough baguette or garlic bread—just slice, butter, sprinkle with garlic powder, and broil for 2-3 minutes until golden.
Fresh Finishes
Garnish each serving with chopped fresh parsley for a pop of color and freshness. A sprinkle of flaky sea salt on top elevates the flavors. For a touch of brightness, serve with pickled red onions on the side.
Nutrition Facts
Frequently Asked Questions
What if my gravy is too thin?
Switch the Instant Pot to Sauté mode and simmer the gravy uncovered for 2-3 minutes. This reduces the liquid and thickens it naturally. For faster results, mix 1 tbsp cornstarch with 1 tbsp cold water and stir into the gravy.
Can I use a different cut of meat?
Yes! Chuck steak or round steak pounded to 1/4-inch thickness works well. Avoid lean cuts like sirloin, as they can become tough. The key is using well-marbled meat for tenderness.
How do I prevent the meat from sticking?
Ensure the Instant Pot is fully preheated before adding the steaks. Use enough olive oil to coat the bottom and don’t overcrowd the pot. Sear in batches if needed for a perfect crust.
Can I make this ahead of time?
The dish tastes even better the next day! Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop to maintain tenderness.
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