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!
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!
What are the ingredients?
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
- beef broth-you can use low sodium broth
- onion
- Lipton Onion Soup Mix
- Cream of Celery Soup- you can also use Cream of Mushroom Soup or Cream of Chicken Soup
Watch how to make Country Style Instant pot Cubed Steak
Steps to make
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.
Note: 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.
For more Southern recipes, check out:
- How to Cook Collard Greens
- Southern Slow Cooker Green Beans and Potatoes
- Instant Pot Southern Fried Cabbage
- Instant Pot Southern Hot Dog Chili
- Southern Cornbread Dressing
- Crockpot Vegetable Beef soup
- Chicken and Pastry
- Sweet Potato Casserole
- Instant Pot Gumbo with Shrimp and Sausage
- Banana Pudding
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!
Country Style Instant Pot Cube Steak Recipe
Ingredients
- 2 lbs cube steak
- ⅓ cup flour
- 2 tbs oil
- 2 cups beef broth
- 2 onions
- 10.5 oz can cream of celery soup
- 1 dry package of Lipton Onion Soup mix
Instructions
- Cut 2 lbs cube steak into smaller pieces.
- Add ⅓ cup flour to ziplock bag.
- Add steak a few at a time to bag to flour meat.
- Add 3 tbs oil to Instant Pot. Turn on Sauté setting.
- 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 tbs of the beef broth.
- Add 2 thickly sliced onions and cook them until tender.
- Return cube steak on top of onions.
- Mix remaining 2 cups broth, cream of celery soup, and Lipton onion soup mix.
- Add sauce mixture over the cube steak.
- 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.
Yvette
Delicious! I will definitely be making this again.
Terri Hill
Perfect! I didn't even have all the right ingredients and it still turned out perfect. Substituted the soup for additional thickened broth and it was just fine. This is a keeper.
Carol
This is exactly how I wanted cube steak to turn out! I’m using your recipe for the second time in a week so I can share with my parents again—they loved it, too!
Carol
Excellent!
Ann
This is my husband's favorite recipe of all that I have made in my Instant Pot. He requests it every week and wants leftovers for lunch the following day every time! He hates onions though so I leave them out. A winner in my book!
Gail
Finally! I can cook cubed steak that tastes like my Moms used to! Thank you so much for this recipe. It’s perfection.
Teresa C.
So excited to try this recipe this weekend! I have about 8 cubed steaks to cut up - is it ok to kind of layer / stack them up as it will more than cover the bottom of my 6qt IP. Thank you!
Katie
Yes. I layer mine! It will work fine. I hope you love it!!!! xoxo
Karen
I used your recipe as a guide based on what I had...used a can of beef broth and a can of French onion soup instead of the cream soup & onion soup mix. Cooking time was perfect and the steak was deliciously tender. I’ll have to shop better next time and follow your recipe exactly.
Teresa C
This was SOOO good and perfect flavors! I did not have Cream of Celery and substituted Cream of Mushroom, but worked just fine! Great recipe!! Its a keeper!
Oh, I have a 6qt and I used the electric skillet (because I LOVE to do dishes-not!) to brown up my full patties, and I just layered them (I think I had two layers); and it worked perfectly! Thanks for this recipe!!
Kathy Anderson
I didn't have the exact ingredients on hand that you listed, so I had to improvise, but it turned out great. The meat was nice and tender and great flavor. Served with mashed potatoes and corn, it was delecious.
Caryn Hopkins
Well...this a an excellent dinner!! My husband is from Arkansas and loves it! Definitely a keeper and am making it for the second time tonight. Thank you for this wonderful recipe. And go Instant Pot!
julie Mccarrin
I've made this recipe several times, and my hubby and I love it! I prepare it just a bit differently though. I don't saute the onions prior to cooking, as I find that they pretty much disappear into the gravy when I do. I also add some herbs de Provence or some Italian seasoning to the mix. But what really puts this dish over-the-top is the addition at the end of 1/2 a cup or so of my homemade Greek yogurt. You could use heavy cream or sour cream as well. The yogurt makes the delicious, herb and onion flavored gravy much more creamy and delicious!!
I mash the potatoes with a touch of butter and milk, and more of the Greek yogurt, adding in salt, pepper, and (my secret ingredient for mashed potatoes, white or cheese sauces, and sautéed mushrooms) a pinch of nutmeg.
I've made this for company as well, and it is always well-received!
Julia Cornell
With a bigger family comes a bigger pot and doubling the batch. But it was still amazing! I tweaked it since I only had one can of cream of celery soup BUT I had a cream of onion soup, so I mixed them. Soooooo yummy! My instant pot gave me a worry, though. After reaching the pressure point, my pot beeped and read BURN. I ignored it at first but, when the pot shut off, I restarted it with medium heat instead of the recommended high heat. Still done in 20 minutes and no scorched bottom.
Julie
This recipe was a HUGE hit at our house. I had to increase the poundage of meat to 3 pounds. Added another cup of beef broth. Made no other changes and it came out wonderful.
Angela
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
P. Susan
OH, MY GOSH! This came out PERFECTLY. My husband loved it. This is a keeper. Thank you so much for sharing. I didn't have cream of celery soup, so I used cream of mush room instead. YUM! Everything was delicious; will be serving this to company soon. Thank you again!
Luanne
I loved the flavors. I got a burn notice but we ate it anyway. The meat was done and fabulous.
Bernadette
My husband loved this! Thank you for the recipe. I too got a burn notice. I’m new to cooking with the instant pot, but I think I got the burn notice because the onions stuck to the bottom. Placing them directly on the the bottom of the pot, with the browned cube steak on top and then the gravy mixture set off the machine. Once I canceled cooking and opened the pot and stirred what was stuck to the bottom it went on just fine. Wonder if it would help if next time I mix everything after adding to the pot and before staring the cooking process? Would love any suggestions. Will definitely make again.
Doug Rapp
If you saute with flour,deglaze the pot with broth before loading it. The burned flour gives the notice of Burn. Use broth,wine,water whatever to deglaze the pot prior to cooking. Think it will solve all those problems.
Hollie
This was absolutely delicious. I made it exactly as written and it was perfect. Thanks for such a great recipe!
Eva
I got an instant pot for Christmas and I'm a bit intimidated by it, as I did not own one before. I was never really into instant pot recipes before as I had no use for those, but now I do and I feel like a whole new world of cooking possibilities just opened up for me!
Pam Greer
I love cube steak and I can't wait to try it in the Instant Pot. It's pure comfort food to me!
Teri Jorgensen
I made it a little different.....I seasoned the cube steak (I only had 2 small ones) with Montreal Steak seasoning then dredged them in flour and browned on saute. Removed the meat and poured in a bit of broth to deglaze the pan.then I pored in half a can of french onion soup mixed with a couple of tablespoons of dry onion soup mix and a little water. Then I put the trivet in and put the meat on it and poured the rest of the soup mixture on top. Then I put my steamer basket on top of the meat with small cubed potatoes. I HP for 10 minutes. I took the potatoes out and put them in a bowl. Then I put broccoli in the steamer basket and HP everything for 0 min while I mashed the potatoes. Took everything out and thickened the soup juices with a little flour slurry (using the left over flour from dredging the meat. Everything was perfect and tasted fabulous. Am I the only one that will cook everything separate i one pot? I just adjust the size of potatoes cubes for them meat cook time.
John Rockett
We love this recipe. Melt in your mouth. I keep getting burn signal. Appears to be the onions sticking to the pot. After opening and scraping the bottom and resetting the pot, sure enough burn signal returns. Any suggestions?
Thank you.
Katie
I honestly don't know. I don't get the burn notice. Maybe add in 1/4 of beef broth on the bottom of pan with onions? It might make the recipe a bit more soupy. If that is the case, you can turn on saute setting for a few minutes to thicken a bit, then turn it off and rest an additional 5 minutes to completely thicken. I wouldn't add much more liquid though or it won't be like a gravy anymore.
Tina
I made the recipe exactly. No burn notice. Great gravy, cube steaks were fork tender. We will have this again.
Tina
Very delicious, made following instructions no problems. Meat was very tender and gravy was perfect over rice. Will be making again.
Jack Hooten
Yummm....I don't really know how to cook...but these instant pot recipes tell ya what to do ..the bad side is,,,,,now my wife doesn't feel the need to cook...
Katie
Sorry about that Jack. Maybe you can inspire her by cooking dinner one night. A man that can cook is definitely a keeper.
Tabatha L
I am rarely inspired to leave a comment, but this is the best instant pot recipe I’ve ever used! My family is in love!!! I did get a burn notice the first time I set the pot, but that was because the lid didn’t seal properly. I opened the lid, scraped the bottom with a wooden spoon and set it for 15 minutes. Fork tender is an understatement!! I now absolutely have to add this to our weekly must have!! Thank you so much for the recipe!
Darin
I really liked this. The meat was really tender. I never have good luck with gravy, but this worked out well. Just the right thickness. I do recommend salt and pepper on the meat first. I also got a burn notification, so I opened it and stirred. That solved it. This is going on my "tried and liked" board.
Jackie York
This was so delicious!. We adjusted the recipe to make it Whole 30 by substituting a can of coconut cream for the cream of celery soup, and added fresh mushrooms.. Arrowroot powder for the flour. Our mashed potatoes were seasoned with ghee; salt & pepper, and thinned with almond milk. I can't imagine it tasting any better! Will definitely make this again! Thank you for the recipe!
Joyce
Oh my word! This was so yummy! The meat was tender and the flavor of the gravy was perfect with mashed potatoes. My family asked me to put it in the rotation!
Gary Vinzant
This recipe is very good & the cube steak was fork tender the only change I made was I used cream of mushroom instead of cream of celery! I will make this many times in the future I'm sure!!
B
Love it! It's not Grandma's country style steak but it IS a different awesome. I'm just learning with my pot and it is my favorite meat yet!
Sherree Bolton
It’s the best I’ve had in a long time. Thank you for the recipe.
Stephanie
Very good! I did modify to my families taste and used cream of mushroom instead of cream of celery.
fred smith
how do you prepare the onions, slice, chop, dice, whole????
Katie Crenshaw
I slice them.
Elizabeth Thompson
My husband just raves over this recipe. We use venison and it is delicious and tender.
Shelly
If I use 3 lbs of the meat should I use more liquid in the instant pot?
Katie Crenshaw
Yes. I would adjust all ingredients to x1.5 because you are adding an additional pound of meat. To keep things easy though, you could double all of the other ingredients. You would just end up with more gravy....
Amy
I have made this several times, love it!! I am wanting to double the recipe tomorrow, do I need to increase the cook time? Still pretty new to using the pressure cooker. Thank you!
Katie Crenshaw
Cooking time should be the same. Glad you like it.
Mel Grussing
Just finished making and devouring this Country style steak in my Instant-Pot. Side dishes mashed potatoes with gravy from the steak and fresh asparagus. Just outstanding!!!! The only change I make was increasing the cooking time from 20 minutes to 23. What a great recipe. My picky wife raved about it and sent the news to our kids. Thanks much.
Keith
I made this for the first time tonight. Amazing! I made 2 cups of white rice right before this recipe and it was a nice addition. Like others, I used cream of mushroom soup instead of celery. I also would recommend to salt and pepper the steak before coating with flour. I only had one cup of beef stock, so I used water for the second cup. I had to use more oil to brown the floured meat as 4 cubed steaks cut lengthwise into 8 pieces, only 4 fit at a time in my 6 qt IP. I also cooked each piece for ~5 minutes per side. 20 minutes on manual gave a fork tender result! I’ll definitely make again!
Norma Myers
Excellent recipe! Made this for lunch today along with creamy mashed potatoes and steamed asparagus. My hubby raved and gave it a 5 star. However, i have a 10 quart Instapot so i used a little more oil to brown them. Simply delicious and pure Southern comfort food at its best!
Peggy L
I just made this recipe tonight. It’s awesome! Only thing I did different was added salt n pepper and a little garlic powder to the flour. And also used cream of mushroom soup instead of celery soup. And added a 4 oz can of sliced mushrooms. Cooked egg noodles on the stove, because I was tired and had been cleaning all day, and didn’t feel up to washing, peeling and cooked potatoes for mashed. Plus my hubby asked for them. Lol. Great recipe! Will definitely make again! Thx
Jack
This was Delicious. I used Minute Steaks instead of cubed steaks. Came out tender and tasty, served with mashed potatoes.
A keeper!!!
Brandy
Could I use lipton beefy onion soup instead of Lipton onion soup
Katie Crenshaw
Yes, Brandy. Lipton Beefy Onion Soup will be just as good!
Mellie Davis
Fabulous recipe—my husband loved it. It’s his favorite meal, with mashed potatoes and green neans. Just a note—In order to prevent the dreaded “burn message”, I always put the liquid broth in first, lay in the meat, then pour the cream soup on top, without stirring it into the broth. When it’s done, I mix the gravy all together, put the top back on for a few minutes, and it’s good to go! This is wonderful flavor and so easy. Thanks so much!!!
Ghulam Mohyudin
It was perfect the first time. I learned so much from you as well! Keep it up great post.
Karen Tolbert
Great recipe! The instructions were really easy which I appreciate. I typically don’t like when people comment with changes to the recipe ... however, I also have some exceptions. I only used half the amount of onion mix and I put the soup (half cream of mushroom and half cream of celery) on the top of the meat as one of the comments recommended. So tender, so tasty, so the meal you can show off with when family and friends come for dinner. Served with green bean casserole, carrots and mashed potatoes.
Thank you!
Mickey
Made this recipe using pork cubed steak. It was about the most delicious meal we've had. Sides were mashed potatoes, carrots, and baked beans. Of course we had biscuits.
Wanda thornburg
Love this. Used the jar of Heinz savory beef gravy instead ....not as much sodium
Margaret Mouton
Made this tonight. I seasoned the meat and the flour. The only thing I would change is the amount of liquid I put in with the onions. I got the dreadful burn notice. It was a hit.
Patricia Geisenheimer
I made this last night but had problems with it in the pressure cooker and had to take it out and finish it in the oven. The taste was great, meat was real tender, so I still gave it 5 stars. I'm not sure exactly what was wrong but I kept getting an error message. I looked at the manual for my pressure cooker but it didn't tell me much. I belong to a Crockpot Express Community page on facebook and I did a search for the E6 error code and found all kinds of advice. Well, it was a bit late since I had already put it in the oven, but I think it was because the liquid became too thick and the pressure cooker wasn't sensing enough liquid to bring it to pressure. Either that or it may have been that some of the meat or onions were sticking to the bottom and that will cause the error also. So all I possibly would have had to do is add some more water or stir it around some more to deglaze the bottom. Thought I would comment about this in case anyone else has this problem. I love the recipe tho. But, I did do one thing different. I didn't have cream of celery soup, so I used cream of chicken. Thank you for the recipe!!
Sandie Dennis
Absolutely scrumptious!!! I cooked mine for 26 minutes total because it wasn't quite tender enough after 20 minutes. The gravy is perfect consistency and delicious. This will become a regular menu item! Thank you!!
W woolard
Thank you so much for this recipe. It is so delicious. I have found that I can not sauté and deglaze the base and get it to work so I just do my steak then onions in a fry pan and add them to other ingredients to instant pot. Only one extra pan to wash. I’ve never made good gravy but this is so good. We use mushroom soup but I’m sure celery would be just as good. Thank you.
Sandie
Absolutely delicious! This will be a regular to our menu!
Ann
All purpose flour?
Katie Crenshaw
Ann, yes, all purpose flour.
Tara
I have made this several times now and my family loves it! I don't have the lipton soup pack this time so I am going to just mix up my own spices in place of it! I'm sure it will still be delicious!
SANDRA
I have 16 cubes steaks. Is that too much to cook in a crock pot for this recipe?
Katie Crenshaw
About 6 fills my Instant Pot. I have not tried to cook it in the crockpot, but it might be roomier. I am not sure. Sorry.
Lori
This was a big hit with my family!!! Easy and delicious! I used cream of chicken and it worked out great!!!
Cathy C
Found the recipe to be easy which I like. Used sauté per the instructions. I used 1 cup of water to deglaze since I didn’t have beef broth. Used the cream of chicken soup . I then did high pressure for 22 minutes and natural release for 10 minutes. I helped thicken the soup mixture for the gravy with a little corn starch and water. This will be made again! Thank you for a delicious recipe.
BELINDA NORRIS
Delicious!:)
Kathi
Made this last night. OMG was it ever good. Cooked it in my XL Power Pressure Cooker. Used 2 cups water + 2 tablespoons Better than Bouillon Beef Base. Cooked for 20 minutes, did natural release for 10. Served with Mashed potatoes and artichokes. Thank you so much for sharing,
Crystal
We loved this recipe! I made a few small adjustments: I had a pack of pork and one of beef cube steak. I cooked the meat in a skillet on the stove because my Instant Pot constantly gives me burn warning when I use sauté. I used Cream of Mushroom soup instead of Cream of Celery. And I used Better Than Bouillon to make my beef broth. Served it over long grain brown rice. It comes out with such deep, beefy flavor. Amazing!
Valerie P
Made it tonight for supper . Big hit with the family, my son went for second.
Krystal Robbins
Absolutely the BEST recipe for Instantpot I’ve tried! Home cooking at its best!!!
Barbara
This is absolutely amazing. Love this dish. I have made it several times now. Definitely a keeper.
Connie
Absolutely delicious my husband loves this. I am the picky one and I loved it as well. Made it as you instructed only change I added fresh mushrooms with the onions. Thank you so much. I have owned an Insantpot for about a year and didn’t use it because all the recipes I looked up were not appealing. So this will be a regular in our home.
Dodi A.
I will keep this recipe forever. It was delicious. The gravy was delicious! Amazing!
Michelle
This was delicious! I used Progresso cream of mushroom soup as it does not contain gluten. I would suggest also adding sliced mushrooms to the sautéed onions. I made this with gluten free flour and it came out perfect!
Joy
Fabulous. Cubed steak has always been a plan ahead meal in the crock pot. Now I can cook it quickly in the instant pot! The whole family loves it!
Toni M Spurlock
I have a special tendency to find recipes that I want to make last minute and have to fudge some of the ingredients. My husband and I are on a low sodium diabetic diet so we have had to cut much of our fried foods way down. On this recipe I used whole wheat flour, cubed venison, salt free cream of chicken and salt free beef broth, beefy lipton onion soup and added celery seed. We served over rice cauliflower with oven roasted green beans. I have ro say that even I strayed so far from the prescribed recipe and kept getting the food burn message this was a divine idea! Thank you ssssssoooooooo much!
Joyce
Very good! My daughter wants it for dinner every night!
Hope
This recipe was fantastic!! I didn’t have cream of celery, I had cream of mushroom. But this was just perfect. I loved every bite! Thank you for an awesome recipe
Tara
Do you know if I am able to do a half an order extra in the Insta Pot or am I going to have to resort to low and slow in Dutch oven?
Katie Crenshaw
I am thinking you are asking can you do 1 and 1/2 times the recipe? You should be able to if you have the larger size Instant Pot. If you are asking if you can do 1/2 the recipe, you can do that in any size Instant Pot.
Stella
Absolutely delicious! This is the only receipe I use for this dish.
Linda Edwards
I have made this recipe every way you can possibly make it and this is by far the best. I made with venison cubed steak and it’s delicious! Thanks for sharing
Delilah
I have been making this dish for 38 years as it is hubby’s favorite comfort meal. I have to say this was by far the best and easiest. The only thing I changed was using my homemade soup and only 1/2 pkg of onion soup as that is all I had on hand.
Ella
Perfection! I did not get burn notice as some did. I made sure to mix my onions in with my liquid ingredients before adding back in my steak. And all I really did differently was to leave my steaks (4 of them) whole without cubing them and I used cream of mushroom soup instead of celery. Wow, what a great dish!!
Melissa
The best cubed steak I’ve ever made! THANK YOU for this recipe; it’s a keeper. Meat was so tender and gravy spectacular! Love from Houston!