Instant Pot Swiss Steak
Instant Pot Swiss Steak is a classic Swiss Steak made from top, bottom, or eye of round steak with a rich tomato gravy that’s easy and delicious.
Easy Instant Pot Swiss Steak Recipe
Growing up, my Mom always had Swiss steak in the oven – it was slowly braised and so delicious.
I like Swiss steak made with tomato gravy, and I like it made with brown gravy.
Either way, Swiss steak is a delicious old-fashion favorite made from round or cube steak.
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My family considers it an impressive steak dinner that doesn’t cost Mom a ton of money.
Yep, I’m cheap.
Ingredients You’ll Need to Make This Swiss Steak Recipe
- Cube or Round steak
- Granulated garlic
- Corn starch
- Vegetable or canola oil
- Bell peppers
- Beef broth
- Crushed tomatoes with broth
- Your favorite mashed potatoes, rice or cooked egg noodles
How to Make Swiss Steak
To make sure the beef used in this recipe turns out tender and juicy, be certain to utilize the Natural Pressure Release method on your Instant Pot.
The Natural Pressure Release method allows the pressure in the Instant Pot to come down in a slow manner gradually.
This makes sure the meat inside gets to continue to cook (low and slow at this point) as it also rests and relaxes.
Letting the meat rest and relax during the Natural Pressure Release time ensures the protein fibers are flexible so the meat is tender and easy to eat.
When you remove the Instant Pot lid after the Natural Pressure Release, use a fork to check the meat.
The fork should insert into the meat in an easy manner.
When you twist the fork, the meat should easily give to the pressure.
If the meat is not tender after the Natural Pressure Release, lock the Instant Pot lid back into place and pressurize the pot again, setting the time 2-3 minutes.
When the timer sounds, perform a Quick Release to remove all the pressure from the Instant Pot.
Perform the fork test once more – the meat should be perfectly tender and ready to eat.
Serve with rice, noodles, or mashed potatoes.
What is swiss steak
Swiss steak is a beef steak that comes from the top, bottom, or eye of round.
This cut is a tougher cut of meat that when cooked correctly can be tender and delicious.
What to serve with swiss steak
We like to eat mashed potatoes, rice or cooked egg noodles with our Swiss Steak.
Does Swiss Steak Come from Switzerland?
No. Swiss steak is named Swiss Steak because of an old process of tenderizing called “swissing” that is needed to make the beef tender before it is cooked.
Swiss Steak is Similar to Salisbury Steak…But They Are Not The Same.
Swiss Steak and Salisbury Steak are similar and often confused for each other. They have one main thing in common – they are both one pot meals, cooked in gravy.
What is the Main Difference Between Salisbury Steak and Swiss Steak?
One big thing – the meat. Swiss Steak is made with cube steak (aka round steak) and Salisbury Steak is made from ground beef.
Are Cube Steak and Round Steak the Same Thing?
Cube steak (or cubed steak) is round steak that has been tenderized by the butcher shop term called “cubing”.
When you look at cube steak, you will seem small indentions (or pockets) all over the surface of the meat that are made to flatten and tenderize the round steak.
Is Cube Steak the Meat that Is Used for Making Chicken Fried Steak?
Yes. Many people are very familiar with Chicken Fried Steak, but they don’t always realize that is it made from beef cube steak that is breaded and pan-fried until golden brown.
What Are the Big Secrets for Making Traditional Delicious Swiss Steak in Tomato Gravy?
Browning. Before you can cook Swiss Steak low and slow in the oven or a slow cooker, each piece of beef needs to be browned in hot oil.
The browning provides an essential layer of flavorful that is a hallmark of Swiss Steak.
Low and Slow. Once the steak is browned on all sides, it’s time to cook it using low heat over a period of a few hours so the beef can become moist and tender.
Except when you’re using an Instant Pot!
How is Cooking Swiss Steak in an Instant Pot Different Than Making it in the Oven or Slow Cooker?
An Instant Pot is a game changer when we are cooking tough pieces of meat.
An Instant Pot uses pressure and moisture to cook things very quickly.
And, a pressure setting on the Instant Pot called the Natural Pressure Release ensures that the ingredients (meat, in this recipe) receive a nice rest following the cook time.
This rest allows the meat to rest and relax so that it is fork-tender and gives us a great eating experience.
More Favorite Meat Recipes to Enjoy
- How to Make Oven-Baked Beef Short Ribs in a Dutch Oven
- 4 Easy Ways to Make Delicious Pulled Pork
- Easy Instant Pot Baby Back Ribs
- How to Cook Eye of Round Roast Beef
- How to Cook a Frozen Turkey Breast in an Instant Pot
- Country-Fried Steak Fingers with Cream Gravy
- Instant Pot Hot Beef Sandwiches with Gravy
- Juicy Cast Iron Skillet Steak
Instant Pot Swiss Steak
Ingredients
- 2 lbs. round steak trimmed and sliced into serving pieces
- 2 tsp. granulated garlic
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 Tbs. corn starch
- 2 Tbs. vegetable or canola oil
- 1 medium yellow onion diced
- 2 bell peppers green or red, seeds and membranes removed, diced
- 1 cup beef broth
- 14 oz. can crushed tomatoes with juice
- 1 batch of your favorite mashed potatoes or cooked egg noodles
Instructions
- Season the sliced round steak on both sides with salt and pepper.
- Place the corn starch and the granulated garlic into a shallow bowl; dredge the round steak pieces on both sides in the cornstarch mixture.
- Using the sauté setting on the Instant Pot, add the oil. When the oil is hot and sizzling, add the prepared pieces of beef, a few at a time.
- Quickly brown the beef on both sides, working in batches, removing each browned piece of steak to a platter as you work.
- Continuing to use the sauté setting, add the onions and bell peppers to the drippings in the Instant Pot, cooking for a minute or so. Add some of the beef broth, stirring to deglaze the pot and to release any particles on the bottom of the pot.
- Turn the Instant Pot off, then return the browned round steak pieces to the pot. Pour the remaining broth over then beef, then top everything with the crushed tomatoes and juice. DO NOT STIR!!
- Lock the Instant Pot lid into place. Choose high pressure, setting the cook time to 30 minutes, bringing the Instant Pot to full pressure.
- When the timer sounds, use a natural pressure release for 20 minutes. At that time, if any pressure remains, perform a quick release to remove all the pressure from the Instant Pot.
- Unlock and remove the Instant Pot lid. Using tongs, gently remove the steak to a platter.
- Turn the Instant Pot to the sauté setting once again; simmer the sauce in the pot until it is reduced and slightly thickened.
- To serve, place the Swiss steak over a bed of mashed potatoes, then top with the tomato gravy.
Nutrition
This is Shylo again. I also added 2 grated cloves of garlic and threw that in with the onions/green pepper/mushrooms.
Thought I’d share what I entirely did for those who maybe want to modify the recipe like I did. I don’t know why I modified as I really didn’t try the recipe as is and it is probably very good as well.
I ended up tenderizing with a mallet each steak even though I didn’t see it in the directions. I could not find granulated garlic in our stores. I’m concerned in putting in too much salt when I’m using garlic salt instead…so I just used 4 tsp garlic salt and 1 tsp pepper to season both sides of the steaks before I dredged them in cornstarch. That was the total salt I used and omitted the kosher salt as listed. I did add 4 oz of sliced baby bella mushrooms when I threw in the onions and green pepper. I put in 1/2 the beef broth to deglaze per instructions. I put 3/4 of a cup of beef broth in the microwave to boil and then dissolved 1 tsp of beef better than boullion in that 3/4 cup before pouring it over the steaks as one of the final steps. I used crushed tomatoes as directed. I’d have to say this recipe brings out the steak flavor when eating the steak which I like. I’ve tried all of those recipes with carrots, onions, celery and I much prefer the beefy steaky taste of the meat in this one.
I’d like to try this recipe. I’m concerned that I do not see any directions to pound and tenderize the round steak slices.
Did you omit this step because we are using an instant pot and we don’t need to do that?
Hi Shylo –
Yes, round steaks don’t need tenderized since they are cooked under pressure in this recipe.
Chef Alli