Instant Pot Cube Steak
Enjoy this classic recipe for instant pot cube steak in minutes thanks to the pressure cooker. The meat is tender and the gravy is the best.
Servings: 6
Cost: $14.31, $2.39 per Serving
Ingredients
- 1.5 lbs Cube Steak
- 2 Tbsp Olive Oil
- 1 Package Onion Soup Mix 2 oz.
- 2 cans Cream of Mushroom Soup 10.5 oz
- 1 cup Beef Broth
- 12 oz Egg Noodles
- ½ cup Water
- 2 Tbsp Corn Starch
Instructions
- Turn the Instant Pot to sauté and add 2 Tbsp olive oil.
- Add 1.5 lbs cube steak and brown on both sides (do not cook through). Work in batches if needed. Remove and set aside.
- Add 1 cup beef broth and scrape the bottom of the pot.
- Turn off the Instant Pot. Return the cube steak to the pot and sprinkle 1 package (2 oz) onion soup mix over the top. Add 2 cans (10.5 oz each) cream of mushroom soup.
- Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
- Allow natural release for 5 minutes, then quick release remaining pressure.
- Remove the steak and set aside.
- Turn sauté back on. Mix 2 Tbsp cornstarch with ½ cup water, then stir into the pot. Cook 2–3 minutes until thickened.
- Cook 12 oz egg noodles separately according to package instructions.
- Serve the cube steak and gravy over the egg noodles. Enjoy!
Nutrition
Calories: 485kcal | Carbohydrates: 43g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 246mg | Potassium: 542mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg
