Instant Pot Swiss Steak
Tender, melt-in-your-mouth Swiss Steak is fast and easy to make in no time with the help of your Instant Pot or Pressure Cooker! Inexpensive round roast is cut into steaks and tenderized before cooking with a savory gravy. Weeknights or weekends, this dinner is perfect comfort food!
It’s getting chilly in these parts, lately….and that has me craving all the comfort food. Dinners like beef stew and hearty soups are on repeat but sometimes take a bit of time to get on the table.
Enter the Instant Pot. I’ll be honest, it took me a while to fall in love with my electric Pressure Cooker but, even though I’m late to the game, I’ve been making some pretty amazing meals in it.
This easy Swiss Steak recipe is something of a miracle when it’s cooked in the Instant Pot. A rather tough cut of steak is turned into a tender, juicy, perfectly buttery bite of heaven in just under an hour from start to finish.
What is Swiss Steak?
Swiss Steak is, actually, a method of cooking a relatively tough cut of steak…in this case, round steak. It’s sliced into rounds and then rolled with a meat tenderizer or pounded until thin.
The steaks, or beef cutlets, are then cooked in a stew of vegetables and gravy until meltingly tender.
They usually take hours to cook in the oven but I’ve shortened the timeframe by preparing them in the Instant Pot making it a great option for weeknight dinners.
Ingredients for Swiss Steak
- Round Steak – You probably won’t find round steaks at the grocery store but you can make them by buying a round roast and cutting into steaks. This is what I did for this recipe and it worked extremely well, plus you save some pennies because your doing some of the work.
- Flour – Regular all-purpose flour will work here, this is for the dredging which helps hold the sauce onto the steak.
- Canola Oil – You can use olive oil or vegetable oil here in a pinch but I prefer canola oil for it’s high heat tolerance.
- Onion – A sweet onion will give a nice depth to the sauce but if you just have a regular yellow onion, that will work well.
- Celery – If you don’t have celery, no worries….you can totally skip it.
- Tomato Paste – Not imperative but it adds tons of flavor.
- Canned Tomatoes – Be sure to use a good quality canned tomato for maximum flavor.
- Smoked Paprika – My favorite secret weapon for a ton of recipes. Worth the investment if you don’t own it already. Adds some smoke to your dish without making it overly smokey…..think barbecue potato chips.
- Worcestershire sauce – Also another secret weapon adding that much needed Umami flavor to your gravy.
- Beef Stock – I LOVE homemade beef stock for it’s rich, deep flavor but you can use your favorite store bought beef stock in a pinch.
It may look like a lot of ingredients but I bet you have everything in your pantry as we “speak.”
Swiss Steak vs. Salisbury steak
A lot of people confuse Swiss steak with Salisbury steak or even think they’re one in the same but that’s not the case at all.
Salisbury steak is made with ground beef shaped into a patty simmered in a brown gravy that’s, most often, cooked on the stovetop. It also has a beef stock based gravy that may or may not contain mushrooms.
Swiss Steak, on the other hand, is actually steak that’s pounded thin and cooked in a tomato based sauce with other vegetables.
Swiss Steak could also be a cube steak which is a cut of beef that’s been run through a mechanical tenderizer before being sold at the store. If you can get your hands on cube steak, this is an excellent substitute for the round steak because you don’t have to tenderize it yourself.
How To Make Swiss Steak in the Crock Pot
If you have the time, or just don’t own a pressure cooker, you can turn this recipe into a Crock Pot Swiss Steak by cooking it in your slow cooker.
To make Swiss steak in the slow cooker, simply follow the recipe instructions until it comes time to add everything to the Instant Pot.
Layer all the ingredients in the slow cooker and cover.
Cook the Swiss steak in the slow cooker on high for 4 hours or low for 6 hours.
How To Serve Swiss Steak
You could also serve on rice or keep it low carb by serving with Cauliflower Rice.
Whatever you do, this will certainly be a favorite for the whole family.
More Easy Instant Pot Recipes
Get the Recipe: Instant Pot Swiss Steak
- 2 pounds beef bottom round roast
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons canola oil, or other oil
- 1 sweet onion, thinly sliced
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon Italian Seasoning
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef stock
- Pressure Cooker
- Slice the roast with the grain into 1/2-inch thick slices.
- Place a slice of meat between two sheets of plastic wrap and tenderize with a meat mallet until 1/4 inch thickness.
- Repeat with remaining slices of meat. Season both sides of the steaks with the salt and pepper.
- Add the flour into a shallow dish and dredge the meat on both sides in the flour mixture.
- Add the oil to the Instant Pot and heat using the “Saute” function.
- Add the steaks to the pot, working in batches so you don’t crowd the pan. Cook until golden brown on both sides, approximately 2 minutes per side. Transfer the steaks to a plate and repeat until all of the steaks have been browned.
- Add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine.
- Add the tomatoes, paprika, Italian Seasoning, Worcestershire sauce and beef stock, do not stir!
- Lightly scrape the bottom of the pot with a wooden spoon to release the brown bits.
- Return the steaks to the pot, submerging it in the liquid.
- Hit Cancel on the Instant Pot.
- Place the lid on the pot and lock in place. Turn the valve to Sealing position, and hit PRESSURE COOK for 30 minutes. After 30 minutes of cooking time, allow a 10 minute natural release, then hit CANCEL and turn valve to Venting position to release the remaining pressure.
- When the pin drops, open lid, and transfer the steak to a platter. Keep warm.
- Turn the pot to Saute and boil for 4-5 minutes to reduce sauce.
- Serve the steak over mashed potatoes, egg noodles or rice with sauce poured over top.