Instant Pot Round Steak Recipe: Pressure-Cooked Tenderness With Mushroom Gravy

Round steak transforms into tender, melt-in-your-mouth perfection in the Instant Pot, proving tough cuts can deliver gourmet results with the right technique. This method locks in juices while breaking down connective tissue, creating steak that rivals slow-cooked braises.

The pressure cooker works magic in under an hour, infusing the meat with rich mushroom gravy flavors as it cooks. No babysitting required—the Instant Pot handles everything once you set the timer.

You’ll end up with slices so tender they fall apart at the touch of a fork, all smothered in a velvety gravy that soaks into every bite. The mushrooms add earthy depth that complements the beef beautifully.

Perfect for a hearty weeknight dinner that tastes like it simmered all day. Here’s how to make it happen.

Ingredients for Instant Pot Round Steak

Hearty beef, earthy mushrooms, and a velvety gravy come together for this pressure-cooked masterpiece.

The steak is the star here. Round steak is a lean, tough cut (which is why it’s so affordable), but the Instant Pot works its magic to make it fork-tender. Look for well-marbled pieces at the store—this fat will render down and keep the meat juicy. I usually grab mine from Costco or Walmart for the best value. Don’t trim off all the fat before cooking; it adds serious flavor to the gravy.

No round steak? Chuck roast cut into steaks is an excellent substitute—it has more fat, so it stays even more tender. Out of cremini mushrooms? White button or baby bella mushrooms work just as well. The Worcestershire sauce adds depth, but if you don’t have it, soy sauce with a pinch of sugar gets you close. For the broth, Better Than Bouillon is my go-to for rich flavor without the salt overload.

Leftovers taste even better the next day as the flavors meld. Store in the fridge for up to 4 days or freeze for 3 months. The gravy will thicken as it cools, so thin with a splash of water or broth when reheating (worth the extra minute).

Step-by-Step Instructions for Pressure-Cooked Round Steak With Mushroom Gravy

Here’s the method I’ve perfected for fall-apart tender results every single time.

Step 1: Season and Sear the Round Steak

Pat the 2 lb round steak dry and cut it into 4 portions, each about 1-inch thick. Season both sides generously with 1 tsp kosher salt and 1 tsp black pepper. Dredge each portion in the 0.5 cup all-purpose flour, shaking off any excess.

Set your Instant Pot to the Sauté function and add 1 tbsp olive oil. When the oil shimmers, add half the steak portions and sear for 3-4 minutes per side until deep golden brown. Transfer to a plate and repeat with the remaining steak and 1 tbsp olive oil. This searing step locks in juices and creates a flavorful fond for the gravy.

Step 2: Sauté the Aromatics and Mushrooms

With the Instant Pot still on Sauté, add the 12 oz cremini mushrooms and 1 whole yellow onion. Cook for 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown lightly. Add the 3 cloves garlic cloves and cook for 30 seconds until fragrant.

Stir in the 1 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 whole bay leaf. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly. This builds a rich, savory base for your gravy.

Step 3: Pressure Cook the Steak to Tenderness

Pour in the 1.5 cups beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Return all the seared steak and any accumulated juices to the Instant Pot. Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.

Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. The steak should be fork-tender and easily pull apart. Remove the steak to a serving platter and cover to keep warm while you make the gravy.

Step 4: Create a Silky Mushroom Gravy

Set the Instant Pot back to Sauté. In a small bowl, whisk together the 2 tbsp cornstarch and 2 tbsp water to make a slurry. Slowly pour the slurry into the pot while stirring constantly. Cook for 2-3 minutes until the gravy thickens enough to coat the back of a spoon.

Taste and adjust seasoning with the remaining 0.5 tsp kosher salt if needed. Remove the bay leaf before serving. Pour this rich, silky mushroom gravy over the steak just before serving. The combination of tender meat and flavorful sauce is what makes this dish special.

Dietary Considerations for instant pot round steak

Gluten-Free Adaptation

Swap the 0.5 cup all-purpose flour for gluten-free 1:1 baking flour (I trust Bob’s Red Mill). The dredging still creates a perfect crust while keeping the dish safe for those avoiding gluten. 💪

Low-Carb/Keto Version

Replace the flour with ½ cup crushed pork rinds for dredging. They add crunch without the carbs. Use xanthan gum instead of cornstarch for thickening the gravy—just ¼ tsp whisked into 2 tbsp cold water.

Dairy-Free Notes

This recipe is naturally dairy-free since it relies on beef broth and Worcestershire sauce. Just double-check your beef broth label—some brands contain lactose. I always use Imagine Foods for peace of mind.

Lower-Sodium Option

Use low-sodium beef broth and reduce added salt by half. Boost flavor with extra garlic and fresh herbs instead. The Worcestershire sauce already adds saltiness, so taste before adding more. 💡

Allergen Awareness

This dish contains wheat (in flour) and soy (in Worcestershire sauce). For soy-free, use coconut aminos as a substitute. Always check labels for hidden allergens in broths and sauces.

Protein Boost

Add ½ cup diced bell peppers with the mushrooms for extra nutrients without changing the flavor profile. The peppers soften beautifully during pressure cooking and add a subtle sweetness.

Frequently Asked Questions