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Country Style Instant Pot Cube Steak Recipe

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If you’re in the South, this instant pot cube steak recipe might be a favorite. If you haven’t tried it, here’s the recipe to replicate at home.

Instant pot cube steak with carrots and mashed potatoes and gravy

 

 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 a brown gravy and onions until tender.

Steps for cooking Country Style Instant Pot Cubed Steak

step by step picture on how to cook country style instant pot cubed steak

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! Here are steps for cooking the country style Instant Pot cubed steak in a jiffy.

  • Usually, you do not cut the cubed steak into smaller pieces. If you are frying the cubed steak in a separate pan, you will not need to. 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 to fry them in the Instant Pot easily with space around the meat to prevent touching. The space prevents steaming the meat and allows it to cook a crispy outer crust.
  • 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 and 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.

instant pot cube steak

Instant Pot Cube Steak

Out comes some of the best country style instant pot cube steak you will ever eat. Serve it over rice or with a side of mashed potatoes. Can you say, Yum? Did you enjoy this country-style instant pot cube steak recipe? Let me know in the comments. Don’t forget to share the article with friends and family.

For more Instant Pot recipes, check out: Instant Pot Italian Beef Dinner, Instant Pot Southern Hot Dog Chili, and 15 Minute Instant Pot Salsa Verde Chicken. 

cube steak with gravy

cube steak with gravy
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Country Style Instant Pot Cube Steak Recipe

If you're in the South, this instant pot cube steak recipe might be a favorite. 
Course Main Course
Cuisine American
Keyword instant pot cube steak
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 405kcal
Author Katie Crenshaw, A Fork's Tale

Ingredients

  • 2 lbs cube steak
  • 1/3 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 cube steak into smaller pieces.
  • Add flour to ziplock bag.
  • Add steak one at a time to bag to flour meat.
  • Add oil to Instant Pot. Turn on Sauté setting.
  • Add cube steak in 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 onions and cook them until tender.
  • Return cube steak on top of onions.
  • Mix remaining 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.

Nutrition

Calories: 405kcal | Carbohydrates: 12g | Protein: 33g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 114mg | Sodium: 659mg | Potassium: 659mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2.8% | Vitamin C: 3.3% | Calcium: 6.4% | Iron: 18%


This is a step-by-step recipe on how to make delicious Instant Pot Country Style Steak. 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 a brown gravy and onions until tender.


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Comments

  1. Katie says

    Sorry about that Jack. Maybe you can inspire her by cooking dinner one night. A man that can cook is definitely a keeper.

  2. Jack Hooten says

    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…

  4. Tina says


    Very delicious, made following instructions no problems. Meat was very tender and gravy was perfect over rice. Will be making again.

  6. Tina says

    I made the recipe exactly. No burn notice. Great gravy, cube steaks were fork tender. We will have this again.

  7. Katie says

    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.

  8. John Rockett says


    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.

  9. Teri Jorgensen says


    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.

  11. Wendy Brewster says

    Making this as I type. Could I add cut up potatoes in the future?
    Or would they be too soggy from the gravy?

  13. Eva says


    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!

  14. Hollie says


    This was absolutely delicious. I made it exactly as written and it was perfect. Thanks for such a great recipe!

  15. Doug Rapp says


    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.

  17. Bernadette says


    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.

  18. Jodi Walters says

    Just a quick question….. I just received and instant pot for Christmas so I am learning how to use it. When you on manual high, are you meaning the meat button or do you mean the pressure cooker button?

  21. P. Susan says


    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!

  22. Angela says


    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

  24. Julie says


    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.

  26. Julia Cornell says


    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.

  28. julie Mccarrin says


    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!

  29. Katie says

    You could halve the ingredients and I think it would be fine. You could also keep it the way it is and you will just have extra gravy for mash potatoes or rice. I am not sure if the gravy will be a little more thin or a little thicker because of the difference in meat…If it is thicker, I don’t think it will be bad. If it is thinner, what you could is remove the meat, turn on the saute setting, and simmer it for a few minutes until the gravy is thickened. Either way, it will still be good.

  30. Debbie says

    I have all the ingredients but only have 1 pound of cube steaks (just the two of us). Do I use the recipe as is or is there a way to reduce for 1/2 and amount of meat?

  32. Caryn Hopkins says

    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!

  34. Bonnie says

    Very good. I don’t have any onion and only cream of mushroom soup. Very tasty and tender. We had rice instead of potatoes. Will definitely fix again. Thank you

  38. Julia Barbour says

    If you make this recipe without the onions do you need to reduce any of the liquids?

  39. Tonya says

    I’m making this now my husband doesn’t like a lot of stuff but sense he bought me my instant pot he likes different food’s now. Thank you

  42. Kathy Anderson says


    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.

  44. Teresa C says


    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!!

  45. Karen says


    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 🙂

  46. Katie says

    I think my Instant Pot is smaller… I really couldn’t be sure how 6 lbs would cook because I have never cooked a batch that big in or out of the Instant Pot. But I think doubling the additional ingredients would be more than enough. You might need more flour because you have to dust each piece of of meat with flour. Can you let me know how it turns out? I know this recipe is delicious with 2lbs of meat for sure.

  47. Dar says

    I have 8 quart pot. I want to use 6 lbs of meat. Do I double or triple the rest od the ingridents?

  50. Teresa C. says


    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!

  52. Gail says


    Finally! I can cook cubed steak that tastes like my Moms used to! Thank you so much for this recipe. It’s perfection.

  54. Ann says


    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!

  55. Katie says

    I haven’t tried it this way, but I think you could cook everything the same in a large skillet. Then instead of cooking 20 minutes in the Instant Pot, place the steaks and the ingredients in a 9×13 baking dish and cover with aluminum foil. Bake at 350 for an hour to hour 1/2. I hope this works.

  59. Carol says

    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!

  60. Terri Hill says


    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.

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