Instant Pot Swiss Steak
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2
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Calories
1630 kcal
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Course
Main Course
Instant Pot Swiss Steak
Description
Instant Pot Swiss Steak centers on well-seasoned cubed steak browned in olive oil before being pressure cooked with mushrooms, celery, onion, and diced tomatoes. The addition of red wine and beef stock creates a flavorful braising liquid, infused with paprika, parsley, and oregano for balanced seasoning. Cooking under pressure tenderizes the meat and melds the flavors in under an hour. Potatoes steamed on a trivet above absorb the savory steam, rounding out the dish.
The sauce features a blend of fresh vegetables and herbs that provide a rich tomato base without the need for thickening agents, though partial blending of the stock can create a creamier texture. The recipe recommends draining excess liquid to achieve the ideal consistency. This Swiss steak offers a warm, satisfying meal option that can be served as is or accompanied by additional sides.
Adjusting the sauce's thickness is easy by draining and adding back liquid to preference. The use of the Instant Pot simplifies cooking while preserving flavors, making this a practical dish for those seeking a flavorful braised beef meal with minimal hands-on time.
Ingredients
Kitchen Gadgets:
- Instant Pot
Instant Pot Swiss Steak Ingredients:
- 1 kg steak cubed
- 250 g mushrooms
- 1 celery stick
- 1 onion small
- 5 tomato medium
- ¼ red pepper
- 720 ml beef stock
- 240 ml red wine
- 2 Tsp extra virgin olive oil
- 1 Tbsp paprika
- 2 Tsp parsley
- 1 Tbsp oregano
- 1 Kg potatoes optional, white
- salt
- black pepper
Instructions
- Do your prep. Peel your onion, clean the vegetables and chop everything. Remove the cores of the tomatoes and put to one side.
- Pound your steak on a chopping board and if not already diced, dice your steak. Season with paprika, parsley, salt, and pepper. Load into the instant pot and using a little extra virgin olive oil, brown your steak on the sauté setting.
- Remove the steak and put to one side. Load the instant pot with your celery, pepper, onion, and mushrooms and sauté for a minute or two. Cancel the sauté and deglaze the instant pot with red wine.
- Add the steak back in, add beef stock, oregano and stir in the steak. Add in tomatoes and mix well.
- Place the tall trivet over your swiss steak making sure it is not wobbly. Add a steamer basket or something similar that will fit and load it up with cubed potatoes. Place the lid on the instant pot and set the valve to sealing. Pressure cook for 25 minutes and then follow this up with a 10 minute natural pressure release.
- After releasing pressure and removing the lid, remove the potatoes and make mashed potatoes. They will be very soft and will not need much of an effort. Then drain 75% of the liquid from the instant pot as this is going to be added to the freezer later for spare beef stock. Then stir the remainder.
- Load mashed potatoes onto dinner plates with swiss steak loaded on top.
Notes
- Drain excess liquid from the Instant Pot after cooking to control sauce thickness and avoid excess moisture.
- For a creamier sauce, partially blend some of the cooking liquid with mushrooms to make a mushroom gravy.
- Use the tall trivet and steamer basket to cook cubed potatoes simultaneously, saving time and effort.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1630 kcal
% Daily Value*
| Calories | 1630kcal | 82% |
| Carbohydrates | 121g | 40% |
| Protein | 129g | 258% |
| Fat | 61g | 94% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 360mg | 120% |
| Sodium | 1077mg | 45% |
| Potassium | 5953mg | 127% |
| Fiber | 20g | 80% |
| Sugar | 21g | 42% |
| Vitamin A | 4825IU | 97% |
| Vitamin C | 167mg | 186% |
| Calcium | 311mg | 31% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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