Country Style Steak is a favorite meal in many homes in the South. It is made with lightly battered cube steak that is cooked in brown gravy and onions until tender. This recipe makes it from scratch easily in your Instant Pot or pressure cooker!
"I LOVE this recipe and have used it several times! Tastes just like Mom used to make but waaaayyy faster!! Thanks so very much for this!! YUMMY." ★★★★★-Angela
Typically, after frying, the cube steak is cooked in the oven for 2 or more hours; however with the Instant Pot, cooking time is reduced to less than 30 minutes!
We love this classic comfort meal. I hope you love it too. Enjoy! Xoxo-Katie.
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Ingredient notes and substitutions
To make this tender, flavorful cube steak, you need the following ingredients.
- cube steak- cube steak is a cut of meat that has been run through a mechanical tenderizer machine. The name comes from the cube-shaped indentations made by the tenderizer.
- flour-
- oil-I love using olive oil for most of my cooking, however, I use vegetable oil or crisco in this recipe for the high smoke point.
- beef broth-If you are watching your salt intake, you use low sodium broth.
- onion
- Lipton Onion Soup Mix
- Cream of Celery Soup- You can substitute with Cream of Mushroom Soup or Cream of Chicken Soup.
*The full recipe is located at the bottom of the post in the recipe card.
Steps
Here are steps for cooking the Instant Pot cubed steak.
- Cut the cubed steak into smaller pieces.
- After cutting the cubed steak, toss the meat into a ziplock bag filled with flour giving it a nice flour dust on all sides of the meat.
- Add oil to the Instant Pot. Cook steaks on the Sauté setting on each side until crust is brown and crispy (about 3 minutes a side).
- Set aside the steak. Deglaze the Instant Pot pan with some of the beef broth.
- Add onions and cook until tender.
- Return the steak to the Instant Pot. Add remaining ingredients and cook for 20 minutes on manual High setting.
Watch how to make it
Frying tip
If you want larger pieces of cube steak, you can fry them separately in a larger pan.
However, if you are cooking everything in the Instant Pot (and why dirty another dish?) then you will cut the cube steak into smaller pieces when frying. The space around the meat to prevents touching and allows it to cook a crispy outer crust.
Can you freeze leftovers?
If you have leftovers, you can freeze country style pot cube steak. Freeze in an airtight container.
Thaw out completely when you are ready to cook. Reheat in the oven, stove top, or microwave.
Please leave me a comment below if you make this Instant Pot Country Style Steak, tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your cube steak on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Country Style Instant Pot Cube Steak Recipe
Equipment
- 1 Instant Pot or Pressure Cooker
Ingredients
- 2 pounds cube steak
- ⅓ cup flour
- 3 tablespoons oil
- 3 tablespoons beef broth
- 2 onions
- 2 cups beef broth
- 10.5 ounces can cream of celery soup
- 1 dry package of Lipton Onion Soup mix
Instructions
- Cut cube steak into smaller pieces.2 pounds cube steak
- Add flour to ziplock bag. Add steak a few at a time to bag to flour meat.⅓ cup flour
- Add oil to Instant Pot. Turn on Sauté setting.3 tablespoons oil
- Add cube steak in small batches to Instant Pot. Cook on each side until browned and crispy. Set cube steak aside.
- Deglaze bottom of Instant Pot with 3 tablespoons of the beef broth.3 tablespoons beef broth
- Add thickly sliced onions and cook them until tender.2 onions
- Return cube steak on top of onions.
- Mix remaining beef broth, cream of celery soup, and Lipton onion soup mix. Add sauce mixture over the cube steak.10.5 ounces can cream of celery soup, 1 dry package of Lipton Onion Soup mix, 2 cups beef broth
- Cook on Manual High for 20 minutes.
- Quick release pressure.
- Turn off Instant Pot and rest for 5 minutes. (This will thicken the gravy.) Serve over rice or with mashed potatoes.
Diane S says
What does it mean to cut on manual high? I have no buttons on my instant pot that says manual high
Katie Crenshaw says
Great question—Instant Pot buttons can be confusing since they vary by model. “Manual High” just means cooking under pressure on the High setting. On most newer models, the “Manual” button was replaced with “Pressure Cook.” So you’ll want to press Pressure Cook, make sure it’s set to High Pressure (there’s usually a button to toggle High/Low), and then set the time.
If your model doesn’t clearly say “High,” don’t worry—most default to High Pressure automatically.
LeDell says
I did this in my Ninja and my husband told me this was the best I had ever fixed and to not lose this recipe!
Thank you for putting it out to share.
Stacey says
Substituted cream of mushroom for cream of celery. Delicious!!
Cindy Beamer says
So easy and so delicious.. thank you!
Kristi Van Vuren says
This recipe was very good! My husband loved it, it’s comfort food to the max but it’s so delicious. I made mashed potatoes in my other instant pot and it was a delicious combo!
Kristi says
This was very good! My husband loved it!
Catheryne Dash says
What a perfect recipe. The directions were clear the ingredients were easy to obtain, and the end result was delicious. The only thing I added at the end was some black pepper and that is just a personal preference. I am 68 years old and I have been cooking a long time. I’ve been searching for a recipe for smothered cube steak that would work in my instant pot, and after many fails, this one came through.
Brenda Edens says
This has become a regular dinner for my family. It is so good.
Christine Westrom says
I made it exactly as written, and it was fabulous! Next time, I think I am going to throw in some mushrooms.
Valerie says
HEAVENLY! Fell apart it was so tender!
Ella says
This is my go-to recipe, but I do one extra thing that ensures tenderness - I tenderize the meat with the ridged side of my meat mallet. I know it is already tenderized when you buy it, but trust me on this, you want to do it a bit more at home.
Otherwise my only change is to use cream of mushroom soup in place of the celery soup as I never have that on hand but I always have the cream of mushroom soup in my pantry. Oh, and I do not cut the steaks into smaller pieces. I just keep them the size I bought them.
This is a yummy recipe that is almost fail-proof. Enjoy!!
Ella says
First, I would like to address those getting a scorch notice. When sauteing in your instant pot, you HAVE to deglaze afterwards with some of your clear liquid (in this case, the beef broth). Pour some (about a quarter cup) in after sauteing and before adding in the meat. Scrap EVERY little crusty bit up from the bottom and sides of the pan. Voila, no more burn notice later on! 🙂
As for the recipe itself, so, so yummy and so easy! This comes out tender and delicious every time. I use cream of mushroom soup in place of the cream of celery.