Cubed Steak Recipe Instant Pot: Pressure-Cooked Tender Bites in Minutes

This method transforms tough cuts of cubed steak into tender, flavorful bites using the Instant Pot’s pressure cooking power. No more chewy or dry results—just perfectly cooked meat every time.

I developed this technique to cut down on cooking time without sacrificing quality. The pressure cooker breaks down the fibers quickly, while a simple searing step beforehand locks in the juices for maximum flavor.

The result is melt-in-your-mouth steak with a rich, savory gravy that pairs beautifully with mashed potatoes or buttered noodles. It’s a foolproof way to achieve restaurant-quality results at home.

Ready in under an hour, this dish proves that great meals don’t require all day in the kitchen.

Ingredients for Cubed Steak Recipe Instant Pot

Tender cubed steak and a handful of pantry staples create this Instant Pot masterpiece in under an hour.

[recipe_ingredient_scaler]

The cubed steak is the foundation—round steak or sirloin tip works best as they tenderize beautifully under pressure. Look for well-marbled cuts at your butcher or Whole Foods meat counter. Avoid pre-cubed steak labeled as ‘minute steak’ as it’s often too thin. For peak flavor, pat the meat dry before dredging—this ensures a proper sear and prevents gumminess in the gravy.

No beef broth? Substitute with chicken broth in a pinch, though the flavor will be milder. Out of cornstarch? A roux of equal parts butter and flour works for thickening, but whisk it in at the end. Worcestershire sauce can be swapped with soy sauce plus a dash of brown sugar for a similar umami kick. If using low-sodium broth, taste before adding extra salt.

Store raw cubed steak in the fridge for up to 2 days or freeze for 3 months. Once cooked, the dish keeps well in the fridge for 4-5 days and reheats beautifully. The gravy may thicken upon cooling—stir in a splash of water or broth when reheating to restore the perfect consistency.

Step-by-Step Instructions for Cubed Steak Instant Pot

Here’s the method I rely on for fall-apart tender results with minimal hands-on time.

Step 1: Season and Dredge the Cubed Steak

Pat the 1.5 lb cubed steak dry with paper towels to ensure proper browning. In a shallow dish, combine the 0.5 cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, 1 tsp black pepper, and 1 tsp kosher salt.

Dredge each piece of cubed steak in the flour mixture, pressing gently to adhere. Shake off any excess—this creates a light coating that will thicken the gravy later. Set the dredged steak aside on a plate while you prepare the remaining ingredients.

Step 2: Sear the Steak and Sauté Aromatics

Set your Instant Pot to the “Sauté” function on high heat and add the 2 tbsp vegetable oil. Once the oil shimmers, add the dredged cubed steak in a single layer, working in batches if necessary to avoid crowding.

Sear for 3-4 minutes per side until deep golden brown and a crust forms. Remove the steak and set aside. Add the finely diced yellow onion to the pot and cook for 3 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds until fragrant.

Step 3: Pressure Cook the Cubed Steak

Pour in the 2 tbsp Worcestershire sauce and 1.5 cups beef broth, scraping the bottom of the pot to deglaze and release any browned bits. Return the seared cubed steak to the pot, along with any accumulated juices.

Secure the lid and set the Instant Pot to “Pressure Cook” on high for 12 minutes. The pressure cooking process breaks down the connective tissue in the cubed steak, ensuring it becomes fork-tender. Allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.

Step 4: Create the Gravy

Carefully remove the cubed steak from the Instant Pot and set aside. In a small bowl, whisk together the 1 tbsp cornstarch and 0.25 cup water until smooth. Stir the cornstarch slurry into the cooking liquid in the Instant Pot.

Set the Instant Pot back to “Sauté” on medium heat and simmer for 3-4 minutes, stirring constantly, until the gravy thickens to your desired consistency. Taste and adjust seasoning with the remaining 0.5 tsp kosher salt if needed. Return the cubed steak to the pot, coating it in the rich gravy before serving.

Serving Suggestions for This Recipe

Classic Comfort Pairings

I love serving this over creamy mashed potatoes—the gravy soaks in beautifully. For a lighter option, try buttered egg noodles or fluffy white rice. The starchy base balances the rich, savory flavors perfectly. 💛

Fresh Side Dishes

A simple green salad with a tangy vinaigrette cuts through the richness. I toss 5 oz mixed greens with 2 tbsp apple cider vinegar and 3 tbsp olive oil. Steamed green beans or roasted Brussels sprouts add a nice crunch.

Bread Options

Warm dinner rolls or cornbread are perfect for mopping up every last bit of gravy. I use Pillsbury biscuits for a quick, foolproof option. For a rustic touch, serve with slices of crusty sourdough.

Garnishes That Pop

Fresh chopped parsley adds color and freshness right before serving. A sprinkle of crushed red pepper gives a subtle kick. For extra richness, top with 1 tbsp grated Parmesan per serving. 🌟

Frequently Asked Questions