Pressure Cooker Cube Steak

Pressure cooker cube steak. The most direct way to heaven.

Some people, like my wife, find cube steak too chewy. Others are not sure what to do with it except fry it (which I love, by the way). With this recipe you get the perfect marriage between delicious and cheap. Cube steak is cheap, and yes, chewy, but it turns into beautiful tenderness when pressured and you get a lovely gravy to smother your rice with. It’s wife approved too. Do it!

Pressure Cooker Cube Steak

Ingredients:

1 onion, chopped
1 teaspoon each of salt and pepper
1/8 teaspoon of cayenne pepper (optional)
6 tablespoons of flour
2 1/4 cups of beef broth
2 lbs of cube steak, cut in 1 inch pieces
2 cloves of minced garlic
canola or olive oil as needed to brown meat

Directions:

Add the flour and salt, pepper, and cayenne to a ziplock bag. Toss it about a bit to combine. Add the cut up meat to the bag. Shake it up to coat the meat with the flour.

Heat your oil up in your pressure cooker and start browning the meat on both sides, in batches. Don’t crowd your meat. Save the flour that is left in the bag, you’ll need it later.

Once the meat is browned, add a touch of the beef broth to the pot to deglaze the lovely brown bits in there. Add your onions and sauté to your liking. Add garlic and sauté for a couple of minutes.

Leave the veg in there and add your meat in the pot, juice and all. Take your remaining flour from the bag and sprinkle it over the top of the meat. Add the broth and stir.

Set pressure to high for 20 minutes. After it’s done, quick release the pressure.

Pressure Cooker Cube Steak....dooo it!Click To Tweet

If you want to see this in action,

This post is linked to:
Instant Pot

Print Friendly

13 thoughts on “Pressure Cooker Cube Steak and Gravy”

  1. I love my Pressure Cooker and this looks like a great Cube Steak with Gravy recipe. We will really enjoy this recipe. Thanks so much for sharing this awesome post with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

    1. Sorry about the confusion, you will quick release. I’ll change that so it’s more clear. Don’t worry about toughness. It’s not. It’s incredibly tender. Let me know how you like it. I would love to hear what you think!

  2. This recipe seems fairly easy. Does the cayenne make it spicy or just give it a little extra flavor? Thanks for joining us again at our Instant Pot Linkup! Tweeted and pinned to our party board and a couple others

  3. Did you make your beef broth with the Better than Beef Bouillon? If so, how much of the bouillon did you put into the water? This dish has a rich look to it (mmmm mmmm mmmm, that lovely gravy), and I just happen to have some cube steaks in the fridge!!!! Yay! Gonna try this.

    I use Better than Beef a lot, and the chicken too. Next time I’m going to try the lower sodium versions.

    Thanks for the recipe.

    1. I did use Better than Bouillon, I love that stuff. I just used per instructions, 1 teaspoon of bouillon to 1 cup water. So for this 1.5 teaspoons, not level but not heaping, to the 1.5 cups water.

      The gravy is amazing Martha!

Leave a Reply