If you’re craving the ultimate comfort food dinner that comes together effortlessly, you have got to try my Instant Pot Cube Steak with Mushroom Gravy Recipe. This dish hits all the right notes—tender, juicy cube steaks smothered in a rich and creamy mushroom gravy that’s bursting with flavor. Honestly, this recipe has become a weekly go-to in my house because it’s fast, delicious, and always gets rave reviews. Stick with me here—I’m going to share all my tips so you can nail this at home and wow your family or guests!
Why You’ll Love This Recipe
- Speedy Comfort Cooking: Using the Instant Pot turns what used to be a slow-cooked meal into something ready in under an hour.
- Tender and Juicy Cube Steak Every Time: The pressure cooking locks in moisture, so no more chewy or tough steaks.
- Rich Mushroom Gravy: It’s creamy, flavorful, and absolutely irresistible—perfect for spooning over mashed potatoes or rice.
- Simple Ingredients: You likely already have most of these in your pantry and fridge, making it a stress-free meal choice.
Ingredients You’ll Need
The ingredients for this Instant Pot Cube Steak with Mushroom Gravy Recipe are straightforward and work perfectly together to create that classic homestyle flavor. Make sure to use good-quality cube steaks and fresh mushrooms for the best results.
- Cube steak: This cut is budget-friendly but can get tough if cooked wrong, so the Instant Pot is perfect to tenderize it beautifully.
- Flour: Helps to create a nice crust on the steaks and thickens the gravy later on.
- Garlic powder: Adds a subtle, savory depth without overpowering the dish.
- Salt: Enhances all the flavors—don’t skip it!
- Ground black pepper: Freshly cracked is best if you have it, for a little kick.
- Olive oil: For browning the steaks, which adds an amazing flavor layer.
- Beef broth: The base of your gravy, opt for low sodium if you want control over the saltiness.
- Cream of mushroom soup: Adds creamy richness and more mushroom flavor—it’s a game-changer in this gravy.
- White onion: Chopped onions soften and sweeten the gravy as it cooks.
- Baby bella mushrooms: My favorite for a meaty, earthy bite that complements the steak perfectly.
Variations
I love making this recipe mine by switching up ingredients here and there, and you might find your own favorite twist too! Keep an open mind and feel free to tailor it based on what you have or dietary needs.
- Dairy-free version: Swap the cream of mushroom soup with a dairy-free or gluten-free version—and use coconut milk or cashew cream to keep it creamy without the dairy.
- Extra veggies: Toss in some sliced bell peppers or green beans for a veggie boost. I once added frozen peas and it gave a fun pop of color and sweetness to the dish.
- Spice it up: Add a pinch of smoked paprika or cayenne pepper to the flour coating for a subtle smoky kick that my family adored one night.
- Make it gluten-free: Use gluten-free flour or cornstarch to coat the steak and thicken the gravy to keep things safe and delicious.
How to Make Instant Pot Cube Steak with Mushroom Gravy Recipe
Step 1: Prep the Steak with the Flour Mixture
Start by mixing the flour, garlic powder, salt, and pepper in a small bowl. This seasoned flour mixture is what gives the steaks that beautiful golden crust and flavors the gravy perfectly. Coat each cube steak on both sides well with the flour. Trust me, this step is key to locking in flavor and creating a luscious gravy.
Step 2: Sauté the Steaks in the Instant Pot
Set your Instant Pot to sauté mode, add the olive oil, and let it get hot. When that oil starts shimmering, add the floured steaks and brown them for a couple of minutes on each side. This caramelization adds incredible flavor depth that turns a simple dinner into something special.
Step 3: Add the Gravy Ingredients and Pressure Cook
In a separate bowl, whisk together the beef broth, cream of mushroom soup, chopped onions, and baby bella mushrooms. Pour this delicious mixture right over the browned steaks in the pot. Lock the lid in place and set the Instant Pot to high pressure for 20 minutes. Once it’s done cooking, allow the pressure to release naturally for the best texture.
Step 4: Serve and Enjoy
Carefully open the pot, and you’ll see perfectly tender steaks swimming in a rich, creamy mushroom gravy. Give it a gentle stir and serve immediately over mashed potatoes, egg noodles, or fluffy rice. I always love to spoon extra gravy on top — it’s pure comfort on a plate!
Pro Tips for Making Instant Pot Cube Steak with Mushroom Gravy Recipe
- Don’t Skip Browning: That initial brown crust not only flavors your gravy but also locks in juices—skip this and you’ll lose out on depth.
- Natural Pressure Release is Key: Letting the Instant Pot depressurize naturally makes the steaks tender instead of rubbery.
- Use Baby Bella Mushrooms: They bring a meatier texture than regular white mushrooms, enhancing the gravy’s richness.
- Avoid Overcrowding the Pot: If your Instant Pot is small, brown the steaks in batches to get that proper sear without steaming them.
How to Serve Instant Pot Cube Steak with Mushroom Gravy Recipe
Garnishes
I usually sprinkle freshly chopped parsley over the top just before serving. It adds a pop of color and freshness that lifts the rich mushroom gravy. Sometimes I add a little cracked black pepper on top for a hearty rustic touch that my family goes crazy for.
Side Dishes
My go-to sides with this recipe are creamy mashed potatoes or buttery egg noodles—they soak up every bit of that mushroom gravy. Sometimes I’ll roast some garlic green beans or sautéed spinach on the side for a pop of green and a light balance to the rich main dish.
Creative Ways to Present
For special occasions, I’ve served this dish family-style on a big wooden platter with fresh rosemary sprigs tucked around the edges—it looks rustic and elegant. Another fun idea is spooning the gravy over individual servings of creamy polenta instead of potatoes to impress guests with something a little unexpected.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The gravy thickens nicely overnight, and the flavors actually deepen—making it perfect for next-day lunches or dinners.
Freezing
This Instant Pot Cube Steak with Mushroom Gravy Recipe freezes really well. I portion the stew into freezer-safe containers or zip-top bags and freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
I gently reheat leftovers in a saucepan over low to medium heat, stirring occasionally to warm evenly and keep the steaks tender. If the gravy thickened too much in the fridge, I add a splash of beef broth or water to loosen it up while reheating.
FAQs
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Can I use regular beef steak instead of cube steak in this recipe?
Absolutely! However, cube steak is naturally more tenderized which makes it ideal for pressure cooking with gravy. If you use regular steak, adjust cooking time accordingly as it might need slightly longer pressure time or risk getting tough if overcooked.
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Is this recipe gluten-free?
The traditional recipe isn’t strictly gluten-free because it uses regular flour and canned cream of mushroom soup. But you can easily swap in gluten-free flour and look for a gluten-free cream of mushroom soup to keep it safe.
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What can I serve instead of mashed potatoes?
If you want a change, creamy polenta, egg noodles, or steamed rice also work beautifully to soak up the mushroom gravy and complement the steak perfectly.
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Can I make this recipe without an Instant Pot?
You can, but the Instant Pot makes it much faster and easier. To make it on the stovetop, brown the steaks in a skillet and then simmer covered on low heat with broth and soup for about 1.5 to 2 hours until tender.
Final Thoughts
I absolutely love how this Instant Pot Cube Steak with Mushroom Gravy Recipe brings cozy, homestyle flavors together so quickly and effortlessly. Whenever I need a reliable, comforting dinner that pleases everyone, this is my go-to. I really hope you try it and make it your own—it’s the kind of dish that feels like a warm hug after a long day. Let me know how it turns out for you and what variations you discover!
Print
Instant Pot Cube Steak with Mushroom Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings (⅓ pound steak each)
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Cube Steak recipe offers a comforting and hearty meal featuring tender, flour-coated cube steaks cooked in a savory mushroom and onion gravy. Utilizing the Instant Pot ensures the meat is perfectly tender and infused with flavorful broth and mushrooms, making it a quick and satisfying dinner option best served over potatoes or rice.
Ingredients
Meat and Coating
- 2 pounds cube steak
- ½ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Cooking and Gravy
- 2 tablespoons olive oil
- 2 cups beef broth
- 10.5 ounces cream of mushroom soup
- ½ cup chopped white onion
- 8 ounces baby bella mushrooms
Instructions
- Prepare the Coating: In a small bowl, combine the flour, garlic powder, salt, and black pepper thoroughly. Dredge each cube steak on both sides in this seasoned flour mixture, ensuring an even coating that will create a nice crust and help thicken the gravy.
- Heat the Instant Pot: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Allow the oil to heat up until shimmering, which ensures a good sear on the steaks.
- Sear the Steaks: Add the coated cube steaks to the hot oil in the Instant Pot. Brown each side of the steaks well, about 2-3 minutes per side, to develop rich flavor and texture.
- Prepare the Gravy Mixture: In a separate bowl, combine the beef broth, cream of mushroom soup, chopped white onion, and baby bella mushrooms. Stir until well blended.
- Combine and Cook: Pour the gravy mixture over the browned cube steaks inside the Instant Pot. Close the lid, ensuring the valve is sealed. Set the Instant Pot to cook on high pressure for 20 minutes.
- Natural Release and Serve: Once cooking is complete, allow the Instant Pot to naturally release pressure to keep the steaks tender and juicy. Open the lid carefully and serve the cube steak with the mushroom gravy over mashed potatoes, rice, or your favorite side.
Notes
- The calorie estimate is based on a serving size of ⅓ pound cube steak with gravy using the ingredient brands noted; nutritional content may vary with different brands or substitutions.
- Natural pressure release is important after cooking to ensure the meat remains tender and the gravy flavors meld well.
- For a thicker gravy, you can remove the steaks after cooking and use the ‘Sauté’ function to reduce the liquid slightly.
- Feel free to substitute baby bella mushrooms with other mushrooms such as cremini or white button mushrooms if preferred.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious mushroom gravy.
Nutrition
- Serving Size: ⅓ pound cube steak with gravy
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
