Instant Pot Cubed Steak and Gravy Recipe: Melt-in-Your-Mouth Tenderness in a Flash

I’ve burned my share of cubed steak trying to get it just right, but this method changed everything. The Instant Pot turns tough cuts into melt-in-your-mouth perfection in under an hour.

No fancy techniques here—just simple ingredients and the magic of pressure cooking. The steak comes out so tender it nearly falls apart, while the gravy thickens naturally from the cooking juices.

What you get is a hearty, home-style meal that tastes like it simmered all day. The gravy is rich and velvety, clinging to every bite of steak and soaking into mashed potatoes or rice.

It’s comfort food at its easiest, with cleanup that’s just as simple. Ready to try it?

Ingredients for Instant Pot Cubed Steak and Gravy

Simple ingredients, one pot, and dinner is ready fast.

The steak is the star here. Look for well-marbled cubed steak at your local butcher or Costco—the fat keeps it juicy under pressure. Most grocery stores carry it pre-tenderized, labeled as ‘minute steak’ or ‘cube steak’ (same thing). If buying whole, ask them to run it through the tenderizer. The flour for dredging? All-purpose is perfect, no need for fancy stuff.

No beef broth? Water plus a bouillon cube works in a pinch. Fresh thyme is ideal, but dried at half the amount is fine too. Don’t have Worcestershire? Soy sauce plus a dash of vinegar gets you close. The onion can be white if that’s what’s in your pantry. And if you’re out of olive oil, vegetable oil sears just as well.

Leftovers keep 4-5 days in the fridge, but the gravy thickens as it cools—just thin with a splash of broth when reheating. Freezes beautifully for 3 months. I always make extra—it’s even better the next day (worth the extra minute).

Step-by-Step Instructions for Cubed Steak and Gravy

This method delivers that melt-in-your-mouth tenderness with minimal effort and maximum flavor.

Step 1: Season and Dredge the Cubed Steak

Pat the 1.5 lb cubed steak dry with paper towels, then season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. I like to press the seasoning in lightly so it adheres well to the meat.

Place the 0.5 cup all-purpose flour in a shallow dish. Dredge each piece of seasoned cubed steak in the flour, shaking off any excess. This creates a light coating that will help thicken the gravy later while giving the steak a beautiful golden crust when seared.

Step 2: Sear the Steak in the Instant Pot

Set your Instant Pot to the “Sauté” function and add the 2 tbsp olive oil. Once hot, add the floured cubed steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until deep golden brown.

Don’t rush this step—you want a good sear for maximum flavor. The steak will finish cooking under pressure, so you’re just looking for color and a light crust here. Transfer the seared steak to a plate and set aside.

Step 3: Build the Gravy Base

In the same Instant Pot, add the diced 1 whole yellow onion and cook for 2-3 minutes, stirring occasionally, until softened and lightly browned. Stir in the 1 tbsp Worcestershire sauce and 2 tsp fresh thyme, cooking for another 30 seconds to let the flavors meld.

This step develops the deep, savory base for your gravy. The onion should be translucent and the bottom of the pot will have those delicious browned bits that add incredible depth to the final dish.

Step 4: Pressure Cook to Perfection

Return the seared cubed steak to the Instant Pot. Pour in the 2 cups beef broth, making sure to scrape up any browned bits from the bottom of the pot to deglaze. This prevents burning and ensures all that flavor gets incorporated into the gravy.

Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. The steak should be fork-tender and the gravy starting to thicken.

Step 5: Finish with Butter and Serve

Open the lid and stir in the 2 tbsp butter until melted and fully incorporated. This adds a rich, silky finish to the gravy. Taste and adjust seasoning with the remaining 0.5 tsp kosher salt if needed.

Let the dish sit for 5 minutes to allow the gravy to thicken further. Serve the cubed steak and gravy hot over mashed potatoes or rice, spooning the luscious gravy generously over the top. The steak should be so tender it nearly falls apart with a gentle nudge.

Make-Ahead Tips for Leftovers

Overnight Prep

Season and dredge the steak the night before, storing it in an airtight container in the fridge. This lets the flour coating set, creating an even better crust when seared. I often prep all ingredients in advance for a stress-free morning. 💡

Morning Assembly

In the morning, sear the steak directly from the fridge—no need to warm it up first. The cold steak will sear beautifully and prevent overcooking during pressure cooking. Add 5 minutes to the searing time for chilled meat.

Freezing for Later

Cook the entire dish, let it cool completely, then freeze in portion-sized containers for up to 3 months. I prefer glass containers for reheating straight from frozen. Label with the date for easy tracking.

Reheating from Frozen

Transfer frozen portions directly to the Instant Pot with ¼ cup beef broth. Pressure cook on high for 8 minutes with a 10-minute natural release. The results are nearly as good as fresh. ❄️

Gravy Consistency Tip

If the gravy thickens too much during storage, stir in 2-3 tbsp hot water or broth when reheating. For freezer meals, I add an extra 1 tbsp flour to the dredging step to account for moisture loss.

Make-Ahead Shortcut

Pre-dice all vegetables and measure spices the day before. Store them together in a sealed bag in the fridge. This cuts active prep time to under 10 minutes on cooking day—just dump and sear!

Frequently Asked Questions