If you love comforting, hearty meals that come together quickly, you’re going to absolutely adore this Instant Pot Cube Steak with Mushroom Gravy Recipe. It’s one of those dishes that feels like a warm hug after a long day, yet it’s surprisingly simple to make — thanks to the magic of the Instant Pot. Whether you’re a busy weeknight warrior or just craving a soulful classic, this recipe really hits the spot and has become a household favorite in my kitchen.
Why You’ll Love This Recipe
- Super Quick and Easy: The Instant Pot cuts down cooking time dramatically, making tender cube steak with mushroom gravy much faster.
- Comfort Food Classic: It’s cozy, hearty, and full of rich mushroom flavor that reminds me of family dinners growing up.
- Juicy, Tender Steak: The pressure cooking means no more tough cube steak – it turns perfectly fork-tender every time.
- Simple Ingredients, Big Flavor: Everyday staples like cream of mushroom soup and beef broth create a surprisingly gourmet taste.
Ingredients You’ll Need
The flavors in this Instant Pot Cube Steak with Mushroom Gravy Recipe come together with a handful of ingredients you probably already have, or can easily grab at the store. I love how the cream of mushroom soup and baby bella mushrooms deepen the gravy’s richness without any fuss.
- Cube steak: Look for fresh, good-quality cube steak; it’s budget-friendly and tenderizes beautifully in the Instant Pot.
- Flour: Used for coating the steak to get a lovely, light crust before pressure cooking.
- Garlic powder: Adds a subtle savory note without overpowering the other flavors.
- Salt: Essential for seasoning, but I always adjust to taste.
- Ground black pepper: Freshly ground if you can, for that sharp peppery kick.
- Olive oil: For browning the steak before pressure cooking – I find it adds a nice, clean flavor.
- Beef broth: You want a good-quality broth here to build a rich gravy base.
- Cream of mushroom soup: The secret for that creamy, comforting mushroom gravy we all crave.
- Chopped white onion: Adds a sweet, aromatic depth to the gravy.
- Baby bella mushrooms: These bring earthiness and texture, making the gravy feel homemade and satisfying.
Variations
I love to keep this recipe flexible because everyone’s taste buds and pantry are a little different. You’ll find that small tweaks can really personalize the dish to your liking or dietary needs!
- Mushroom Lovers: I sometimes add a mix of wild mushrooms for a deeper, woodsy flavor — it takes the gravy to the next level.
- Dairy-Free Option: Swap the cream of mushroom soup with a homemade dairy-free gravy or coconut milk-based mushroom sauce for a lighter version.
- Spicy Kick: Adding a pinch of red pepper flakes or a splash of hot sauce before cooking gives it a lovely heat that my family went crazy for.
- Herb Boost: Fresh thyme or rosemary stirred in just before serving adds a wonderful herbal brightness that contrasts nicely with the creamy gravy.
How to Make Instant Pot Cube Steak with Mushroom Gravy Recipe
Step 1: Prep and Coat Your Cube Steaks
Start by mixing the flour, garlic powder, salt, and pepper in a shallow bowl. I like to set this up first because coating the steaks evenly really helps develop flavor and that slightly crispy crust. Dredge each cube steak on both sides, making sure they’re nicely coated but not overloaded. This layering is what gives you that perfect mushroom gravy texture later.
Step 2: Brown the Steak in the Instant Pot
Set your Instant Pot to sauté mode and heat the olive oil. When it’s shimmering hot, carefully add the floured steaks — you’ll want to brown both sides, about 3 minutes per side. This is such an important step because browning builds flavor and locks in juices. Don’t worry if the steaks aren’t cooked through here; they’ll finish cooking under pressure.
Step 3: Add Mushroom Gravy Mixture and Pressure Cook
In a bowl, stir together the beef broth, cream of mushroom soup, chopped onions, and baby bella mushrooms. Pour this savory mixture over the browned steaks in the pot. Scrape the bottom gently to loosen any browned bits — they add fabulous flavor. Seal the Instant Pot lid, set it to high pressure, and cook for 20 minutes. Then, let it release pressure naturally; this keeps the meat tender and juicy.
Step 4: Serve and Enjoy
Once the pressure has released, open the lid and give the gravy a gentle stir. You’ll notice the sauce has thickened beautifully around the steak. I love serving this over creamy mashed potatoes or fluffy rice, soaking up every bit of that mushroom gravy. You’ll find it’s the perfect cozy meal for any night of the week.
Pro Tips for Making Instant Pot Cube Steak with Mushroom Gravy Recipe
- Don’t Skip Browning: I’ve learned this step adds incredible depth; even if you’re in a hurry, take those few extra minutes.
- Natural Pressure Release is Key: It keeps the steak tender and prevents the gravy from curdling or separating.
- Use Fresh Mushrooms When Possible: They add better texture and a richer flavor compared to canned mushrooms.
- Adjust Seasoning After Cooking: Taste the gravy once it’s done — sometimes it needs a pinch more salt or pepper to really shine.
How to Serve Instant Pot Cube Steak with Mushroom Gravy Recipe
Garnishes
I like to sprinkle a few chopped fresh parsley leaves over the gravy just before serving for a pop of color and freshness. Sometimes a little cracked black pepper on top makes it look restaurant-worthy. For a touch of richness, a swirl of sour cream or a pat of butter on the hot steak never hurts either.
Side Dishes
This mushroom gravy pairs beautifully with creamy mashed potatoes, buttery noodles, or even fluffy white rice. I often serve it alongside steamed green beans or roasted carrots to balance out the richness. For a lighter touch, a simple garden salad works too — it’s really all about what you crave!
Creative Ways to Present
For special occasions, I love plating this recipe family-style in a rustic casserole dish, letting everyone dig in. You could also slice the cube steak and serve it open-faced on toasted buttered bread for a hearty sandwich idea. Or present it over polenta for a fun twist that elevates the dish instantly.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Cube Steak with Mushroom Gravy stores wonderfully in an airtight container in the fridge for up to 3 days. I always let it cool completely before sealing to avoid sogginess. When reheated, the steak stays juicy, and the gravy thickens nicely.
Freezing
If you want to freeze leftovers, portion the stew in freezer-safe containers or bags. It freezes well for up to 3 months. I recommend thawing overnight in the fridge before reheating to preserve texture and flavor.
Reheating
I reheat leftovers gently on the stovetop over low heat, stirring occasionally. This helps the gravy loosen up and warms the steak without drying it out. Adding a splash of beef broth or water can refresh the sauce if it’s too thick.
FAQs
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Can I use fresh mushrooms instead of canned soup in this recipe?
Absolutely! Using fresh baby bella mushrooms (or a mix) enhances the gravy with natural earthy flavors. You can also make your own mushroom gravy from scratch if you prefer avoiding canned soup, but the cream of mushroom soup adds creaminess and convenience that’s hard to beat.
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How do I prevent the cube steak from getting tough?
The Instant Pot’s pressure cooking tenderizes the cube steak effectively. The key is to brown the steak first, cook it for the recommended 20 minutes under high pressure, and then allow a natural pressure release. Avoid quick releasing the pressure, which can make the meat tougher.
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Can I double this Instant Pot Cube Steak with Mushroom Gravy Recipe?
Yes, you can double the recipe, but be mindful not to overcrowd the Instant Pot with too much meat at once. You might need to brown the steaks in batches and ensure you have enough liquid for pressure cooking. Cooking time remains the same.
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What’s the best side dish to serve with this?
Mashed potatoes or rice are classic choices since they soak up that rich mushroom gravy perfectly. Roasted or steamed vegetables provide a fresh contrast, making the meal balanced and satisfying.
Final Thoughts
This Instant Pot Cube Steak with Mushroom Gravy Recipe is truly one of those dishes that has stayed in heavy rotation at my house — it’s just so reliably delicious and comforting. I love sharing it with friends who’ve never cooked cube steak before; they’re always surprised at how tender and flavorful it becomes with such little effort. Give it a go, and I promise you’ll want to keep this one in your recipe arsenal for cozy weeknights and beyond.
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Instant Pot Cube Steak with Mushroom Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Cube Steak recipe delivers tender, flavorful cube steak smothered in a creamy mushroom gravy. Perfectly cooked in the pressure cooker for convenience, the dish combines browned cube steaks with a savory mix of beef broth, cream of mushroom soup, onions, and baby bella mushrooms for a comforting meal served over rice or potatoes.
Ingredients
Steak and Coating
- 2 pounds cube steak
- ½ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Cooking and Sauce
- 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, mix flour, garlic powder, salt, and black pepper. Dredge both sides of the cube steaks evenly with the flour mixture to ensure a flavorful crust.
- Sauté the steaks: Set the Instant Pot to sauté mode and heat the olive oil. Once hot, add the coated cube steaks and brown them on both sides. This step locks in the flavor and adds a rich texture to the meat.
- Prepare the sauce: In a separate bowl, combine beef broth, cream of mushroom soup, chopped onion, and baby bella mushrooms. Stir well to blend the ingredients smoothly.
- Pressure cook: Pour the sauce mixture over the browned cube steaks in the Instant Pot. Close and seal the lid securely. Set the Instant Pot to cook at high pressure for 20 minutes to tenderize the meat and meld flavors.
- Release pressure and serve: Allow the Instant Pot to depressurize naturally after cooking. Once safe to open, serve the cube steak and mushroom gravy hot over rice or mashed potatoes for a hearty meal.
Notes
- The calorie estimate is based on two pounds of cube steak and a serving size of one-third pound with gravy, but nutritional values may vary by ingredient brand.
- For creamier gravy, you can stir in a splash of heavy cream or sour cream after cooking.
- Using fresh mushrooms gives a richer flavor, but canned mushrooms can be substituted if needed.
- Make sure to brown the steaks well for optimal texture and flavor before pressure cooking.
Nutrition
- Serving Size: 1/3 pound cube steak with gravy
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
