Instant Pot Cubed Steak with Gravy

This Instant Pot Cubed Steak and Gravy transforms a humble cut of meat into a tender, flavorful main dish that’s perfect for a comforting dinner. The pressure cooker speeds up the slow cooking process while making sure the gravy is rich and luscious. It’s the kind of meal that fills your kitchen with cozy aromas and leaves everyone satisfied without hours at the stove.

I first tried this recipe on a weekday when I was pressed for time but still craving comfort food. Now it’s one of my goto dinners because it never disappoints and the gravy is always a crowdpleaser.

Ingredients

• Water: One and a half cups water makes up the broth base for the gravy
• French onion soup: One can French onion soup which adds rich, savory depth
• Cream of chicken soup: One can cream of chicken soup provides a creamy texture and sweetness balancing the onions
• Au Jus gravy mix: One packet Au Jus gravy mix enhances the beef flavor and thickens the sauce naturally
• Cubed steaks: Four cubed steaks about two pounds each well tenderized so they cook up soft and juicy
• Slurry: A quarter cup water combined with three tablespoons cornstarch for the slurry to thicken the gravy at the end
• Notes: Look for quality canned soups without excess additives for the best flavor and consider using low sodium versions if watching salt intake. Fresh cubed steaks that are evenly tenderized work best.

Instructions

Mix the Base:

Pour the water, French onion soup, cream of chicken soup, and Au Jus gravy mix into the Instant Pot insert. Whisk them together until fully combined and smooth. This ensures the gravy will be flavorful and uniform.

Add the Meat:

Place the cubed steaks into the pot submerged in the gravy mixture. Make sure each piece is well coated. This helps the meat absorb the savory sauce while cooking.

Seal and Pressure Cook:

Close the lid and turn the valve to sealing. Set the Instant Pot to manual high pressure and cook for 20 minutes. It will take about 5 to 10 minutes to come to pressure before the cooking countdown begins.

Handle Burn Notices:

If you get a burn notice, don’t open the lid right away. Give it a few minutes as the pot may still come to pressure. If the burn persists, carefully release pressure, open and scrape any stuck bits from the bottom of the pot. Add a splash of water and try cooking again.

Quick Release:

After cooking, carefully turn the valve to venting to do a quick release. Be very cautious of the hot steam rapidly escaping. Wait until all the pressure is released before opening the lid.

Make the Gravy:

Switch the Instant Pot to sauté mode. Remove the cubed steaks and set aside to keep warm. In a small bowl, whisk together the cornstarch and water to make a slurry. Pour this into the pot and whisk continuously until the gravy thickens.

Finish and Serve:

Return the steaks to the pot so they can heat through in the thickened gravy. Turn off the Instant Pot and serve the meat and gravy over creamy mashed potatoes or your favorite sides. Enjoy the rich, tender results.

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My favorite part about this recipe is how the gravy develops its rich flavor with surprisingly little effort. A memorable moment was when a friend who usually avoids pressure cooker meals finally tried it and was amazed at the tenderness and taste — a total winner.

Storage Tips

Leftovers store well in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or microwave to avoid overcooking the meat. For longer storage, freeze the meat and gravy separately to keep the best texture. Thaw overnight in the refrigerator before warming.

Ingredient Substitutions

If you don’t have French onion soup you can substitute low sodium beef consomme or beef broth for a similar depth. Cream of mushroom or cream of celery soup can replace cream of chicken for different flavor profiles. For the gravy mix, store bought beef or mushroom gravy packets will work in a pinch.

Serving Suggestions

Serve this dish over homemade mashed potatoes, buttery noodles, or steamed rice to absorb the luscious gravy. A simple side of steamed green beans or roasted vegetables adds a bright contrast and balances the rich sauce nicely.

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Serve the cubed steak and gravy over creamy mashed potatoes or your favorite sides for a comforting meal. Leftovers reheat well and freeze nicely for future meals.

Frequently Asked Questions About Recipes

→ What is cubed steak?

Cubed steak is a cut of beef tenderized by running through a meat tenderizer, creating small indentations to soften tougher meat portions.

→ Which cuts are used for cubed steak?

Typically taken from the bottom or top round, near the cow’s rump, known for its tougher texture that benefits from tenderizing.

→ How do I prevent cubed steak from becoming tough?

Cooking low and slow or using a pressure cooker breaks down connective tissue, resulting in tender, fork-ready meat.

→ What causes a burn notice in the Instant Pot and how to fix it?

A burn notice can appear if ingredients stick to the pot’s bottom or if liquid is too thick. Scraping the bottom and adding more liquid usually resolves this.

→ Can I substitute French onion soup in the gravy?

Yes, low sodium beef consommé or beef broth can be used as alternatives without compromising flavor.

→ How is the gravy thickened after cooking?

A mixture of water and cornstarch is whisked into the hot gravy, then cooked briefly to achieve a smooth, thicker consistency.