Why You’ll Love This Recipe
- Quick and Convenient: The Instant Pot significantly reduces cooking time compared to traditional methods, making it perfect for busy weeknights.
- Tender Results: Pressure cooking ensures that the cubed steak becomes exceptionally tender, eliminating the toughness often associated with this cut.
- Flavorful Gravy: The combination of French onion soup, cream of chicken soup, and Au Jus gravy mix creates a deeply flavorful gravy that complements the steak perfectly.
- Minimal Ingredients: With just a handful of pantry staples, you can create a delicious and filling meal.
- Versatile Serving Options: Pairs wonderfully with mashed potatoes, rice, or noodles, allowing you to customize the meal to your preference.
Ingredients
- 1½ cups water
- 1 can (10.5 ounces) French onion soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 packet Au Jus gravy mix
- 4 cubed steaks (approximately 2 pounds total)
- ¼ cup water
- 3 tablespoons cornstarch
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Gravy Mixture: In the Instant Pot insert, whisk together 1½ cups water, French onion soup, cream of chicken soup, and the Au Jus gravy mix until well combined.
- Add the Cubed Steaks: Place the cubed steaks into the pot, ensuring each piece is thoroughly coated with the gravy mixture.
- Seal and Cook: Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on high pressure and set the timer for 20 minutes.
- Release Pressure: Once the cooking cycle is complete, carefully perform a quick release by turning the valve to the “Venting” position. Be cautious of the hot steam.
- Thicken the Gravy: In a small bowl, create a slurry by mixing ¼ cup water with 3 tablespoons cornstarch until smooth. Switch the Instant Pot to the “Sauté” setting. Remove the cubed steaks temporarily and stir the slurry into the gravy. Continue stirring until the gravy reaches your desired thickness.
- Serve: Return the cubed steaks to the pot to warm through. Turn off the Instant Pot and serve the steak and gravy over mashed potatoes, rice, or noodles.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes under pressure, plus additional time for pressure build-up and release (approximately 10-15 minutes), and a few minutes for thickening the gravy.
- Total Time: Approximately 45 minutes
Variations
- Soup Substitutions: If you prefer, substitute the French onion soup with beef consommé or beef broth, and the cream of chicken soup with cream of mushroom soup for a different flavor profile.
- Additional Seasonings: Enhance the flavor by adding garlic powder, onion powder, or Worcestershire sauce to the gravy mixture.
- Vegetable Additions: Incorporate sliced mushrooms or onions into the pot for added texture and flavor.
- Gluten-Free Option: Ensure all canned soups and gravy mixes used are gluten-free, or make homemade versions to control ingredients.
Storage/Reheating
- Storage: Allow leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop over low heat until warmed through. If the gravy has thickened too much during storage, add a splash of water or beef broth to reach the desired consistency.
- Freezing: For longer storage, place cooled leftovers in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
What is cubed steak?
Cubed steak is a cut of beef, usually from the top or bottom round, that has been tenderized by pounding or running through a meat tenderizer, creating a “cubed” texture.
Can I use a different cut of meat?
While cubed steak is traditional for this recipe, you can substitute with cuts like round steak or even pork chops, adjusting cooking times as necessary.
What if I receive a “burn” notice on my Instant Pot?
If a “burn” notice appears, it may be due to food sticking to the bottom or the mixture being too thick. Open the lid, scrape the bottom to release any stuck bits, add a bit more liquid if needed, and resume cooking.
Can I make this recipe without an Instant Pot?
Yes, you can adapt this recipe for a slow cooker or oven. For the slow cooker, combine all ingredients and cook on low for 6-8 hours. For the oven, place ingredients in a covered baking dish and bake at 350°F (175°C) for about 2 hours, or until the meat is tender.
How can I reduce the sodium content?
Opt for low-sodium versions of the soups and gravy mix, or make homemade versions to control the salt levels.
Cubed Steak and Gravy
- Total Time: 30 minutes
- Yield: 4 servings
Description
Transform a tough cut of meat into tender, melt-in-your-mouth perfection with this Instant Pot Cubed Steak and Gravy recipe. Featuring a flavorful blend of French onion soup, cream of chicken soup, and Au Jus gravy mix, this hearty dish is quick, comforting, and perfect for busy weeknights. Serve it over mashed potatoes, rice, or noodles for a satisfying, family-friendly meal.
Ingredients
- Gravy Mixture:
- 1½ cups water
- 1 can (10.5 oz) French onion soup
- 1 can (10.5 oz) cream of chicken soup
- 1 packet Au Jus gravy mix
- Main Ingredients:
- 4 cubed steaks (approx. 2 lbs total)
- Gravy Thickener:
- ¼ cup water
- 3 tablespoons cornstarch
Instructions
- Prepare the Gravy Mixture: In the Instant Pot insert, whisk together 1½ cups water, French onion soup, cream of chicken soup, and the Au Jus gravy mix.
- Add the Steaks: Place cubed steaks into the pot, coating each piece with the gravy mixture.
- Pressure Cook: Secure the Instant Pot lid, set the valve to “Sealing,” and select “Pressure Cook” or “Manual” on high for 20 minutes.
- Quick Release: Once done, carefully perform a quick release by turning the valve to “Venting.”
- Thicken the Gravy: Remove steaks and switch to “Sauté.” Mix ¼ cup water with 3 tbsp cornstarch to form a slurry. Stir into the gravy until thickened.
- Serve: Return steaks to the pot to warm, then serve with mashed potatoes, rice, or noodles.
Notes
- Variations: Substitute soups with beef consommé or cream of mushroom soup for flavor variety. Add mushrooms or onions for extra texture.
- Gluten-Free Option: Use gluten-free soups and gravy mix or homemade alternatives.
- Storage Tips:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
