Instant Pot Cube Steak
User Reviews
5
-
Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
6
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Calories
485 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Cube Steak
Description
The Instant Pot Cube Steak recipe features cube steaks browned in olive oil before simmering with onion soup mix, cream of mushroom soup, and beef broth under high pressure. The pressure cooking tenderizes the meat while infusing it with the savory flavors of the soups. After pressure cooking, the steaks are removed and a cornstarch slurry is stirred in to thicken the remaining liquid into a glossy gravy. The inclusion of egg noodles adds substance, cooking in the same pot to absorb the sauce for a cohesive plate.
The texture is tender with a creamy, smooth mushroom and onion gravy coating each piece of steak and noodles. The process leverages the Instant Pot's sauté and pressure settings for speed and ease, delivering a classic comfort food combination with minimal active cooking time.
This dish can be served as a main course comforting dinner. The rich sauce pairs well with the tender steak and soft noodles, offering a filling and balanced meal. Leftovers can be reheated gently to maintain the gravy's consistency.
Ingredients
- 1.5 lbs cube steak
- 2 Tbsp olive oil
- 1 onion soup mix 2 oz, package
- 2 cream of mushroom soup 10.5 oz, canned
- 1 cup beef broth
- 12 oz egg noodles
- 1/2 cup water
- 2 Tbsp corn starch
Instructions
- Turn the instant pot to the sauté setting.
- Add in the olive oil. Then add in the cube steaks and brown them on both sides but do not cook them all the way through. You will have to work in batches to brown all the steaks.
- Then remove the steaks and add in the beef broth. Gently scrape the bottom of the pan to get up all the remaining brown bits.
- Then turn the instant pot off. Add the cube steaks back to the instant pot and top with the onion soup mix and the cream of mushroom soups.
- Add the lid and set the valve on top of the lid to the sealing position.
- Cook on high pressure for 15 minutes. After the cook time, let the pressure release naturally for 5 minutes and then move the valve on the lid to the venting position to release the rest of the pressure from the instant pot.
- Once all the pressure has been released from the instant pot.
- Remove the cube steaks and place them on a separate plate.
- Stir the gravy in the instant pot and switch to the instant pot back to the sauté setting. Mix together the cornstarch and water in a small bowl. Stir this mixture into the instant pot and cook for 2-3 minutes while whisking to thicken the sauce. Once the sauce is the thickness that you prefer, turn off the instant pot.
- Meanwhile cook the egg noodles based on the package instructions.
- Serve the steak with the gravy over the egg noodles and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 246mg | 10% |
| Potassium | 542mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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