Instant Pot Cube Steak

This dump-and-start Instant Pot cube steak is an easy one-pot dinner with tender beef, baby potatoes, mushrooms, and a savory gravy. Everything cooks together under pressure with no browning needed, making it a simple hands-off meal with very little prep.

This recipe makes the cube steak fall apart tender, and since the potatoes, mushrooms, and onions are included, it’s a one pot meal. Highly recommend!

Brenda

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Instant Pot Cube Steak Ingredients

• Cube steak: Use 4 cube steaks weighing about 1½ pounds total. Cube steak is beef that has been mechanically tenderized, which helps it become very soft under pressure.
• Baby potatoes: They cook right alongside the beef, making this a complete one pot meal.
• Cremini mushrooms: Slice them thickly so they hold onto more texture during pressure cooking.
• Garlic, thyme, and sweet paprika: These add savory flavor without making the dish spicy.
• Beef broth and Worcestershire sauce: They create the cooking liquid that becomes the gravy at the end.
• Cornstarch: Mixed with water to make a slurry that thickens the cooking liquid into gravy.

How to Make Cube Steak in the Instant Pot

For the full ingredient list and detailed instructions, see the recipe card below.

1. Season the cube steaks and layer them in the Instant Pot.

2. Add the potatoes, mushrooms, onion, garlic, paprika, and thyme, then pour in the broth and Worcestershire sauce.

3. Cook on High Pressure for 20 minutes, then quick release and transfer the steak and vegetables to a platter.

4. Set to Sauté and stir in the cornstarch slurry until the cooking liquid thickens into gravy.

Next, try making another classic cube steak meal: chicken fried steak!

Tips for Tender Instant Pot Cube Steak

• Don’t expect a browned steak texture. Cube steak becomes very tender and soft under pressure, without the crust you would get from pan searing.
• Slice the mushrooms thickly. They soften quite a bit during pressure cooking, so thicker slices hold their shape better.
• Season the steaks before layering. This helps distribute the salt and pepper evenly, even when the steaks overlap in the pot.
• Use a quick pressure release. This recipe was tested with a quick release after 20 minutes on High Pressure.
• Taste the gravy before adding more salt. Beef broth and Worcestershire sauce can vary in saltiness.

What to Serve With Instant Pot Cube Steak

Since the baby potatoes cook right in the Instant Pot, you only need a simple vegetable or salad to round out the meal. Try it with a green salad, Instant Pot steamed green beans, Instant Pot steamed broccoli, or asparagus. A slice of crusty bread is also great for soaking up the mushroom and onion gravy.

Storing and Reheating Leftovers

Store leftover cube steak, vegetables, and gravy in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy has thickened too much. Leftovers should be reheated to 165°F (74°C).

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Recipe

4.91 from 44 votes

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Instant Pot Cube Steak

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Instant Pot coming to pressure: 10 minutes mins

Total Time: 45 minutes mins

Author: Diana

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Cube steak cooks with baby potatoes, mushrooms, onion, and garlic until tender and soft. The pressure cooking liquid is finished with a cornstarch slurry to make a savory mushroom and onion gravy.

4 servings

Cube steak cooks with baby potatoes, mushrooms, onion, and garlic until tender and soft. The pressure cooking liquid is finished with a cornstarch slurry to make a savory mushroom and onion gravy.

Recipe Video

Equipment

• 6 quart Instant Pot

Ingredients 

1/2x1x2x3x

• ▢ 1 teaspoon avocado oil
• ▢ 1½ pounds (700 g) cube steaks 4-6 steaks
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 pound (450 g) baby potatoes
• ▢ 10 ounces (280 g) cremini mushrooms thickly sliced
• ▢ 1 medium yellow onion sliced
• ▢ 3 cloves garlic minced
• ▢ ½ teaspoon dried thyme
• ▢ 1 teaspoon sweet paprika
• ▢ 1 cup (240 ml) beef broth
• ▢ 1 tablespoon (15 ml) Worcestershire sauce
• ▢ 2 tablespoons (16 g) cornstarch
• ▢ 2 tablespoons (30 ml) water

Instructions 

• Coat the bottom of the Instant Pot insert with the avocado oil.
• Season both sides of the cube steaks evenly with the salt and ground black pepper. Arrange the steaks in the Instant Pot, layering them as needed.
• Add the baby potatoes, mushrooms, onion, and garlic.
• Sprinkle the dried thyme and sweet paprika over the vegetables.
• Stir the beef broth and Worcestershire sauce together, then pour the mixture into the Instant Pot.
• Secure the lid and set the pressure valve to Sealing. Select Pressure Cook on High and set the timer for 20 minutes.
• When the cooking time ends, carefully perform a quick pressure release. Transfer the steaks and vegetables to a serving platter.
• Whisk the cornstarch and water together in a small bowl until completely smooth.
• Select Sauté and stir the cornstarch slurry into the cooking liquid. Bring the liquid to a boil, stirring continuously, until it thickens into gravy.
• Turn off the Instant Pot and spoon the gravy over the steaks and vegetables.

Notes:

Recipe Update, August 2026: I refreshed this recipe with new photos and made a few small changes to the ingredients. The original version used vegetable oil, 4 to 6 cube steaks, 8 ounces of mushrooms, cayenne pepper, and 1 to 2 tablespoons of cornstarch for the gravy, and it did not include garlic, thyme, or Worcestershire sauce. The updated version uses avocado oil, 4 cube steaks, 10 ounces of mushrooms, garlic, thyme, sweet paprika, Worcestershire sauce, and 2 tablespoons of cornstarch. The dump and start method, 20 minute pressure cooking time, and quick release have not changed. If you preferred the original version, you can still make it using the old ingredient amounts above.

Nutrition Information

Serving: 1steak with potatoes, mushrooms, onions, and gravy, Calories: 430kcal, Carbohydrates: 31g, Protein: 41g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 108mg, Sodium: 925mg, Potassium: 1460mg, Fiber: 6g, Sugar: 5g, Vitamin A: 208IU, Vitamin C: 49mg, Calcium: 58mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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