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Instant Pot Cubed Steak and Gravy

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There is no greater comfort food than this Instant Pot Cubed Steak and Gravy. It falls apart tender, extra juicy, and the gravy is something to swoon over. Serve it up with some Instant Pot Garlic Mashed Potatoes and you have a meal fit for a king!

Instant Pot Cubed Steak and Gravy

But, I can’t stop there, this dish can be made in just 10 minutes with the help of your magic pot, I mean instant pot! That is right, once again the instant pot swoops in to make dinner a breeze, Bon Appetite!

I grew up eating cubed steak covered in gravy, like chicken fried steak and just pan-fried. The one thing I remember is you never knew how tender the meat would be.

Depending on how you cook cubed steak, or how tenderized it is will allows change your end result. But when you toss it in the instant pot, it heats it with steam which helps break down the meat and really tenderizes it like crazy. So that you can easily just cut your meat with a fork.

Instant Pot Cubed Steak and Gravy

Why make Cubed Steak in the Instant Pot?

Instant Pot Cubed Steak Recipe is the ultimate comfort food. This takes tough cubed steak and turns it into tender juicy steak with a gravy that is rich and full of flavor.

What Do I need?

  • Instant Pot Or Pressure Cooker
  • 1-2 Pound Cubed Steak
  • 1 10 oz can french onion soup
  • 1 packet of Au Jus Gravy Mix
  • 10 oz water
  • 1 tbs steak sauce optional
  • 2 tbs corn starch

How To make Pressure Cooked Cubed Steak and Gravy:

  • Place steak in your IP pour the gravy mix over the top.
  • Add your can of onion soup.
  • Fill the same can with water and add to the instant pot.
  • Cook on Manual High Pressure for 4 minutes.
  • Do a natural release for 5 minutes then a quick release.
  • Place your instant pot back on sauté setting.
  • Make a slurry with the cornstarch mixing cornstarch and 1/2 cup of juices in the pot.
  •  Bring to a boil and add the cornstarch slurry. 
  • Continue cooking for 3-5 minutes until your desired thickness.

Chef Tips and Tricks

  • Make a cornstarch Slurry to reach the desired thickness of your gravy.
  • Do a natural release for 5 minutes. This helps tremendously in tenderizing your meat, that is a trick I learned early on. I use it for most of my dishes that might have a bit of tougher meat.

Once you make Instant Pot Cubed Steak and Gravy, I promise you won’t go back to stovetop or oven methods. You can’t get the same tenderness and juicy flavors without the instant pot.

Plus this dinner is super affordable, so if you are on a tight budget, this is one dinner I recommend. I think every family has had hard times and you have to get creative with meals so that you can afford it. This is pretty affordable, especially if you buy your cube steak on sale.

If I am making Steak on the stovetop I use The Worlds Best Steak Marinade

Instant pot Cubed Steak and Gravy

Frequent Asked Questions:

Do I need a special brand Pressure Cooker?

No you can use any brand pressure cooker. I love my Instant Pot Brand but this recipe will work with any pressure cooker.

My Pot won’t come to pressure?

Make sure you added liquid to the pot also check the rubber seal and make sure it’s in place.

I got the dreaded Burn Message.

I have never had that complaint with this recipe but if you do get the burn message make sure nothing is stuck to the bottom of the pan. This will cause the burn notice.


More Instant Pot Meals

Also if you are on the hunt for new recipes to try out in your instant pot, or meals that fit a budget, check out my month of instant pot meals on a budget. You will find a full month of instant pot recipes that are affordable and wholesome and nutritious.

I created this to help give everyone a good guide to finding meals you can cook for yourself or the family, and having a nice variety. Sometimes I get stuck in a dinner rut, and I need change, and being able to try new dishes always helps keep the whole family excited about what will be served up that night. 

Instant pot Cubed Steak and Gravy
Instant pot Cubed Steak and Gravy

Instant Pot Cubed Steak and Gravy

Yield: 4
Cook Time: 4 minutes
Additional Time: 5 minutes
Total Time: 9 minutes

You can have a hearty instant pot cubed steak dinner on the table in under 15 minutes the best part is everyone will love it. 


  • 1-2 pounds cube steak
  • 1 10 oz can french onion soup
  • 1 packet of Au Jus Gravy Mix
  • 10 oz water
  • 1 tbs steak sauce optional
  • 2 tbs corn starch


  1. Place steak in your IP pour the gravy mix over the top.
  2. Add your can of onion soup.
  3. Fill the same can with water and add to the instant pot.
  4. Cook on Manual High Pressure for 4 minutes.
  5. Do a natural release for 5 minutes then a quick release.
  6. Place your instant pot back on saute.
  7. Make a slurry with the cornstarch mixing cornstarch and 1/2 cup of juices in the pot.
  8.  Bring to a boil and add the cornstarch slurry. 
  9. Continue cooking for 3-5 minutes until your desired thickness.
  10.  Serve and enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 561Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 175mgSodium: 585mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 53g

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  1. Yummy I Just Love Cubed Steak, Thanks So Much for Sharing a New Recipe for it! I Think Everybody Makes Cubed Steak Differently but I Really Needed a New Updated Recipe b/c I have Been Using the Same Recipe Forever! I Don’t Think This One Would Be Too fattening b/c I’m on a Diet but Not a Strict Diet or Anything! Well Thanks So Much for Sharing, I Appreciate it! Have a Blessed Day! – Jana

  2. Oh man, this looks good! I’m having a love affair with my Instant Pot right now. This is definitely going on my list of recipes to try next. It seems like the perfect easy weeknight meal!

  3. I made this with my Power Pressure Cooker XL (similar to Instant Pot) tonight and it turned out great! I lightly breaded my cube steak with seasoned flour and then lightly browned stove top. Then I put them in the electric pressure cooker for 18 minutes on “meats” and used all of the ingredients that you listed. I don’t have the high pressure option but the 18 minutes turned out perfectly. Thanks for this recipe!!

    1. Thanks Lindsay
      Was looking at recipe and my very next question was could I use my new Power Pressure XL, then I saw your post

      1. I used the brown gravy in the can and followed the other directions. My husband don’t like onions so this worked better for us. I did mix the water with the can of brown gravy then poured it over the cube steak. I hope this helped you

    2. I’m making this tonight with the power pressure cooker XL as well. Hope it turns out well! Was your meat tender?

    3. The time difference really shouldn’t be necessary. Check out your manual. I have a farberware brand and all but the fish, slow cooker and I think the veggie are on “high” like the instapot “high” manual mode. I just use the beef preset and change the time to whatever the recipe says. I’ve used every recipe interchangeably regardless of the brand of pressure cooker listed in the recipe and have had no issues in 2 years.

  4. I made this tonight, but the cube steaks were chewy. I am a brand new user to the instant pot, with this recipe being only the 3rd recipe I have made. I had 4 cube steaks, but total weight was less then 2 pounds. I did them 4 minutes. Then the quick release. Since they were still chewy…. should they have been cooked a couple minutes longer…. or did I cook them too long?
    Thanks for any advice you can give.

      1. From what I’ve read , you really shouldn’t quick release any meats. I’m wondering if that may be why they turned out chewy.

        1. Yes Kimi, thanks for catching that. I made them again tonight, and this time after the 4 minutes was up I turned it off and let it naturally release the pressure until it unlocked. They were much more tender this time around, not chewy like they were before. Thanks!

      2. I have searched hi and low, and I cannot find a “PRINT’ button for your cubed steak and gravy. don’t you want to let us print them?

      3. Can you do this without thee onion soup? Or what is a good sub?
        My husband can’t eat anything with onions

        1. You could use another soup, maybe mushroom soup…or even beef stock for the total volume of a can of soup plus a can of water, then use a bit more thickener at the end.

          1. 7 making this tonight cross your fingers! I’m a new IP user and my meats have turned out tough. How many minuets would I do if I’m cooking 12 steaks? Thanks!

        2. We have always used 2 cans of cream of mushroom and 1 can of cheddar cheese soup when we do cubed steaks and used an electric skillet. Which would be super easy to convert to the instant pot…

    1. If your steak is thicker as sometimes it can be, put in a gal bag & beat it for a few wacks w/a FLAT sided meat mallet to thin out your meat. (Not too long tho or else you’ll tear it apart lol) season it, then I quickly sear it off in the lot. Then add ingredients. If my meat is t tender at the end of the suggested cook time, then I usually stir the bottom so nothing is sticking & put it back on for 3-5mins. It’s usually tender then! I hope this helps! I’ve had a Power Pressure Cooker XL (I’ve the biggest now😁) for several yrs & make all my tough cuts of meat in it!! I LOVE LOVE LOVE mine & I
      Sure you do by now! Don’t be afraid to experiment with it!! But just add mins in small increments so not to dry out the meat. And it comes back up VERY quickly!! Like in 1-3mins usually. Good luck!!

    2. @Kathy, The instructions said natural release for 5 minutes, then quick release. That might be the difference.

    3. @Kathy, I’ve heard several times to do a natural release meaning let the valve drop on its own. a quick release makes the meat tuff from what I’ve heard.

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  6. Can you please explain what you mean by “natural release”? I’m assuming this is not a quick release. But it could take anywhere from 10 minutes to 15 or so if you just let the pressure go down “naturally”. I think with that difference between pressure cookers could mean that results would vary quite a bit. This terminology is confusing because Hip Pressure cooking website has a natural and a normal and that is confusing too. In fact, the only time when it is not confusing is when someone writes 10 minute natural or quick release.


  7. can I double the soup/water to have more gravy or will that interfere with cooking meat? am brand-new to into-pot.
    thanks for your help!

  8. I did natural released per your addendum and definitely it was needed. I love the flavor of this! I added new potatoes in here while it all cooked and they were perfect when it came out. Voila! cube steak, gravy, and potatoes all in one pot. Perfection!

  9. This was my first meal in my pressure cooker. It came out great. I sauted meat first after seasoning with salt, pepper, and cajun season all. The meat was very tender and the flavor was fantastic. Gravy was a little thin. I didn’t add any thickener but could have. It was still great.

  10. Normally, I don’t like cube steak & am not a big gravy fan either. I decided to try this for my husband & we all loved it including my kids! I did a natural release and also pan fried mine with some seasoned flour. We served with salad and mashed potatoes. I will definitely be making this again. Thanks for the recipe!

  11. Followed recipe exactly and it was perfection! Did potatoes in IP first and mashed while cube steak cooked. Best IP dinner yet.

    1. I was just trying to figure out how to do my mashed potatoes in the instant pot with this recipe for tonight. Thanks for the info. By the time the potatoes are mashed -the meat should be about ready!!

  12. I did 2 lbs and at 4 mins natural release they were tough. Stuck them back in for 4 more mins. We shall see!

    1. I have. I have a power pressure cooker so I put the meat & ingredients in then put the steamer tray in and potatoes on that. Did great. I think for things that take longer to cook though, the potatoes would be mush.

  13. Made this tonight for dinner. Followed instructions exactly except I added new potatoes on top and set Instant Pot on high pressure for 15 minutes. Took meat out and made the gravy thicker with some corn starch. The meat was delicious. Very fork tender. Will definitely keep this recipe. Thanks for sharing!

  14. You can always tenderize cubed steak by placing it between two sheets of wax papee and hiting hard with the bottom of a beavy frying pan. Always mae it fork tender. Usinf mechanical tenderizers at home has never worked fir me. I am anxious to see if instant pot makes it as tender.

    1. @Teri, You can also use a meat tenderizer, like a steak hammer or I have a think with push-down spikes that doesn’t flatten the meat so much. It breaks the tendons in the meat.

  15. I did 6 minutes NR still tough . Cooked another 3 with NR definitely better but nor fall
    apart. But still very good I used golden mushroom soup.

  16. I love this recipe. I am also a nurse and work in my home. When I get off at 5 pm I can come downstairs and make this and mashed potatoes and it seems I cooked all day. It is delicious and has never been tough. My kids love it and that’s important to maintain my reputation. ❤️

  17. Just asking: I noticed some people are flouring the meat and using the stovetop for browning. Is this because you don’t have sauté on your pot? I have the 6 quart IP and it will sauté then pressure cook.

    1. @Marv Beachler,
      I have a Ninja Foodi and I use the seare and brown my meat in my pressure pan. Then I use 2 pkg brown gravy mix and 2 cups and pressure for 18 mins. Add a little corn starch if gravy isn’t thick enough. Mashed potatoes, fresh veggies and all set for a great meal.

  18. Menu tonight: Instant Pot Cubed Steak and Gravy
    mashed potatoes
    Corn on the cob.
    I peeled and pared the potatoes and placed in steamer basket in instant pot with 1 1/2 cup water. Topped that with corn on the cob. Sealed and cooked at high pressure for 4 minutes. used instant release. Placed corn in baking dish with pats of butter to melt so corn would be ready and placed in oven to keep warm. while removing from oven, rolled the cobs back and forth in the butter so they were buttered and ready to eat. Mashed potatoes while your Instant Pot Cubed Steak and Gravy cooked; then placed potatoes in oven along with the corn. Removed the Cubed Steak to platter to make the Gravy by adding the corn starch. Luscious meal and so easy and only 1 pan to clean! Followed your recipe to the letter. The natural release made it fork tender!

        1. Can a package of onion soup be substituted for can of French onion soup? How much water would be added to package?

  19. New to Instapot . . ,
    I bought the 8 qt Instapot for my family of 6. When placing the steak in the pot, does it have to be in a single layer or can I stack like in a crock pot? Also would I need to add more water and/or time? Thanks for your help! Can’t wait to try!

  20. I am brand new to pressure cooking! Cook you tell me what the difference is in the IP and int Power Pressure Cooker XL? I have noticed some posters have mentioned that it doesnt have high pressure. I dont even know what that means lol. Im just hoping that didnt buy a cooker that I am going to constantly have to learn to adjust recipes for. I worry my rush to purchase one may have been a mistake! I sure hope not! PLEASE HELP

    1. the pressure cooker xl just has a few different t hings than the Instant pot so you would just cook under pressure. The Instant Pot has a high and low pressure settings you just have high pressure 🙂

      1. I’m sorry to intrude on this conversation but it was stated above to change the time to 18 minutes on the Power Pressure XL to match the 4 minutes on the Instant Pot. Is that correct? Seems like a HUGE difference.

  21. I made this recipe for dinner October 10, 2017. It was very tasty! I added two extra minutes to cooking time because my meat was frozen. Also, while on salute to thicken, I added some frozen mushrooms and served with mashed potatoes and corn on the cob.

  22. This was Ahhhhmazing!!! My family loved it and has requested me to make it again real soon. I did a natural release and the steak was fork tender. Thank you for such a wonderful easy recipe!!!

  23. A jus mix… my grocery store didn’t have it! I bought brown gravy mix to replace it. It’s the powder mix we put in the bottom of the IP and put the meat and soup over, correct?

  24. I tried it tonight with my new IP (my first thing I’ve made). I did a slow release as recommended and it was still dry and hard to chew. However, when it got done with the slow release of pressure it was another ten minutes before I opened it because my husband wasn’t home yet. Could that be why or has anyone done it for three minutes instead? It was tasty.

  25. Was disappointed in this recipe. Followed the directions exactly. High quality cubed steaks from the local meat marked and still tough. Flavor was just “okay” for my families liking. Did not have that home cooked flavor but that of the cafiteria.

  26. This is the third recipe of yours that I have prepared. It was delicious. It was so good that it would make a tadpole whip a whale!

  27. This recipe is AMAZING. Super easy to make with satisfying results for someone new to the IP. I read others post and followed the suggestion to dust with flour and brown before putting them in the pot. Outside of that I didn’t change a thing. The time was perfect and natural release is a must. I served it with rice & corn. Only thing I’ll do next time is make MORE!

  28. Made this as our Sunday lunch today. So good. I did pre brown in the pot first, in batches, used a little of the soup to deglaze the pot before following recipe as is. Also as some posted, I did 15 min, manual, 10 min natural release. Sooo good!!! This is about the 5th recipe I have made of yours. They are all so family friendly! Thank you!!!

  29. The gravy was really tasty but the cube steak was as tough as shoe leather. I don’t think I will make again unless a different cut of meat is used.

  30. Absolutely delicious, and if were any easier it’d be take-out! My husband thought it was a joke when I told him it only needed to cook for four minutes. The cube steak was fork tender but still held it’s shape and did not get mushy at all. What a great quicky meal for a busy work day! Thank you!

  31. Just made this for Sunday lunch. 3qt mini instant pot. 1 1/2 lb cube steak. I did flour and brown slightly before putting in the pot. Used maybe a third of a package of au jus. One can onion soup. Thickened the gravy a little with corn starch at the end. Turned out great. My husband was a happy guy.

  32. These were amazing! I made a mistake & had to cook 2 meals the same night so the meat wouldn’t go bad. Since this would have gravy, I decided to have this be the meal that we would reheat & eat the next night. (I know, it seems to defeat the Instant Pot purpose, but you do what you gotta do.) It was fabulous! We will be making this again!

  33. I like my cube Steak Breaded. I use egg, flour and bread crumbs. Could you do that first, they fry the pieces and then follow your receipe.
    Linda Hellinge

  34. I have made the recipe for your cube steak in my instant pot it is absolutely delicious. Prior to finding this recipe I always fried it and I would have a difficult time eating it as it would be dry. This is so much quicker and easier. I am also a nurse so any recipe I can make in my instant pot is going to be made there for quickness to make a good meal that doesn’t take forever to prepare.

    1. I just made this and used coconut flour to dredge my cube steak in and I used cream of mushroom soup and a dry packet of brown mushroom gravy and a can of mushrooms . I deglazed my pan and used turkey broth for my water and it was sooo good. Thanks for the recipe:)

  35. When I make cube steak receipe do I just pour the powder of au joa gravy or do I follow the instructions using 3 cups of water then pour it in and also add the rest of the liquid receipe calls for

    1. That was the same question I had until I watched the video. They just poured the powder in so that’s what I did. Turned out great!

  36. I enjoy this recipe weekly. It pairs so well with potatoes and a green vegetable. Thank you for this recipe. This is the only way I’m able to make cubed steaks!

  37. This was my very first recipe with my new IP, so yummy and easy to make. I added a package of fresh mushrooms to it and I did use the cornstarch at the end to thicken up the gravy. Even my picky 9 yr old likes it! That’s a win! Thanks!!

  38. Looks delicious! Just wondering if the “burn notice” will come on if the powdered Au Jus mix is poured in there? It’s very frustrating when you think everything is good, waiting for the pressure to build up, while working on something else and the notice comes on. Will keep you posted as we are having this for dinner tonight with some mashed potatoes and peas.

  39. Cooked this tonight but the meat wasn’t very tender. Any suggestions for next time. The flavor was amazing.

  40. This sounds delicious! Do you think I could use a package of dry onion soup mix in place of the canned soup? With some extra liquid, of course.

  41. Can’t wait to try this! So Walmart substituted bottled AuJus vs. a dry packet. Do I use the whole 12 Oz bottle or make any other adjustments?


  42. Made this last night Dinner turned out really good. Real tender, will be making this again. Surved with mashed potatoes and green beans. Very Good.

  43. New to IP and only the 3rd Tim using it. After the natural release then quick release, how long do we sauté and boil?

  44. I made this last night although it tasted wonderful i ran into a few issues. 1-the meat turned out rather tough. any suggestions to make it more tender next time? and 2-the gravy was very thin. I whisked in corn starch but it just remained in big white clumps and didnt help to thicken. Any suggestions? I know im not a very good cook 🙂

    1. Whisk (or shake in a jar with a lid) your cornstarch with 1/4-1/2 cup cold water before adding and it won’t clump.

      Also, I haven’t made this yet, but perhaps doing a natural release for 15 minutes after the cook time will help tenderize the meat.

  45. Can you cook baby potatoes ansd veggies with it? Just dump it all in and cook it? Would you use a steamer basket on top of the meat or just let them cook in the juices?

    OMG my stomach just growled thinking about it.

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  47. Was delicious per the husband but next time I’ll pressure cook 10 minutes and natural release another 10 for extra tenderness. Still great but not as tender as I’d have preferred. I also added a half cup of beef broth just cause. Cornstarch slurry was 2 TBS of cornstarch and 2 TBS of water, make your slurry before adding to gravy. I added another 1 tsp of cornstarch straight to the gravy, clumped up a little but didn’t affect the outcome.

  48. I just Got this IP…first time to use. This is my first recipe too. We enjoy cube steak so much. It will go with potato cakes, left over smashed potato’s from Turkey Day.
    Will keep you posted on what we think on my first IP cooking.

  49. Pingback: Instant Pot Cubed Steak and Gravy – simpelrecipes
  50. I seen this recipe and went shopping and got the dry onion soup mix in the box, could I still use that instead of the can?
    I don’t have an instant pot but I have a crock pot can I just use that for this recipe as well?

  51. When I was a kid my Mom made a meal in the pressure cooker. I think she used Round Steak or Cubed Steak. It had brown gravy and potatoes cut into 2 inch or so pieces. We would mash the potatoes with a fork and pour the grave on them. I have not had this since I was a kid and I am now 85 so it’s hard to remember. I do remember that it was really good. Not sure how she made the gravy but it would not have been from a can. In those days everything was home made.

  52. I seasoned my cubed steaks with salt and pepper and dredged in flour, then turned instant pot on saute added to tablespoons of oil when instant pot reached the temperature
    reading of hot I placed steaks in and browned them on both sides. Removed steaks from pot added 10 ounces of water and stirred the pot until all the drippings came from the bottom, then turned the instant pot off. Then add all the ingredients stirred and place steaks in and cooked as the recipe read. Absolutely Delicious

  53. This is such an easy and wonderful recipe! I used Worcestershire sauce in place of steak sauce and complimented the meal with fresh, steamed broccoli and my signature homemade mashed taters. This is definitely a “do again” recipe!

  54. I’ve made this recipe a number of times and it has always been great. I made it tonight and had to make some changes that will probably become permanent because this was so good. I used 4 pieces of cube steak and placed them in the pot. Sprinkled Worcestershire sauce and A-1 steak sauce liberally on the meat. Added a 7 ounce jar of drained whole mushrooms. Sprinkled the Au Jus mix over everything. I realized that I didn’t have any condensed onion soup, so sprinkled a packet of dry onion soup mix on top of everything. Since I didn’t have the condensed soup, I added 1 can of cream of mushroom with garlic soup. Poured 1 can of water around the outside edges of the pot. Cook at high pressure for 15 minutes with a 10 minute natural release. Thickened the sauce with 1 teaspoon of arrowroot starch and 1/4 cup water. Served over mashed potatoes. The meat was fork-tender which is unusual for cube steak.

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