Instant Pot Cube Steak with Gravy
I have struggled to get my beef recipes to have the same flavor as traditional cooking methods. This is one of the basics that actually succeeds.
The ingredients are common. Missing from this picture is the minced garlic, which I forgot to include before I started preparation. I use the jar of minced garlic you find in the produce department but you can certainly use fresh if you prefer.
The first step is to combine flour, salt, and pepper in a Ziploc bag. Shake it to combine and then add cube steak cut into bite-size chunks. Shake again to coat the pieces. Next, press the SAUTÉ button on your Instant Pot and wait until the screen reads HOT. Add vegetable oil (I used olive oil). Start browning meat in batches…do not over crowd the meat. As each batch is browned, remove with a slotted spoon and set aside in a bowl. Save any unused flour mixture left in the Ziploc bag. It will be added to the pot later.
Note: For those who like the one pot method this is the way to go. I personally don’t mind getting a second pan dirty because I find it so much easier to brown and turn meat in a frying pan than in the deep instant pot bowl sitting on my counter. Whichever way you use, be sure to save all the brown bits leftover from the browning!
Once you’ve removed the meat, the next step is to de-glaze the pot to loosen all the brown bits sticking to the bottom. Add a couple of tablespoons of beef broth and use a wooden spatula to scrape the bits loose. Then add onions and garlic to the mixture. Sauté until tender…a couple of minutes.
Cancel the SAUTÉ function. Return the meat with its juices back to the pot. Sprinkle with the remaining flour from the Ziploc bag, add the remaining beef broth, and stir.
Place the lid on the pot and verify the pressure knob is set to seal. Press the PRESSURE COOK and set to high for 20 minutes. When done, carefully turn pressure knob to release pressure (QPR).
I was surprised at how flavorful this recipe is with just the basics of salt, pepper, garlic, onion, and beef broth. And, it turned out fork tender. Personally, I’d like to zip it up a bit with more black pepper and/or cayenne. But this is fine for those with a more sensitive palate (aka my husband).
- 2 lbs cube steak, cut into bite-sized chunks
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup flour
- vegetable oil
- 1/2 yellow onion, chopped
- 1 tsp minced garlic (2 cloves)
- 2 1/4 cups beef broth
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Add the flour, salt, and pepper to a Ziploc bag. Shake to combine. Add the cut up meat to the bag. Shake to coat the meat.
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Press SAUTÉ button. When it reads HOT, add oil. Start browning the meat on both sides, in batches. Don’t crowd meat. Save the flour that is left in the bag.
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Once the meat is browned, add a couple of tablespoons of beef broth to the pot to deglaze the brown bits. Add onions and garlic and sauté until tender.
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Cancel SAUTÉ function; return meat to the pot, juice and all. Sprinkle remaining flour from the bag over the top of the meat. Add the broth and stir.
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Set pressure to high for 20 minutes. When done, quick release the pressure.
