Instant Pot Country Steak - Dump and Go Dinner
4
Servings
10
Ingredients
57
Comments
Simple, easy and fast – this recipe for a simple round steak is amazingly flavorful and tender. Perfect freezer to pressure cooker recipe.
4
Servings
10
Ingredients
57
Comments
Ingredients
- 1 ½ pounds Beef Round Steak
- ¼ cups Flour, All-Purpose
- ½ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 1 ½ teaspoons Worcestershire sauce
- ¼ cups Ketchup
- 3 medium Garlic, Cloves
- ¼ cups dice Onion
- ¼ cups dice Celery
- 1 cup Beef Bone Broth/Stock
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cut the steak into equal portions according to the indicated number of servings.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Cut the steak into equal portions according to the indicated number of servings.
- Pat the flour onto both sides of the steak.
- Add the remaining ingredients to the inner pot. Place coated steak on top.
- Lock the lid in place and seal the steam nozzle.
- Cook on high pressure for 30 minutes.
- Natural release for 10 minutes then quick release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 ounces Amount Per Serving
- Calories
- 383
- Total Fat
- 20g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 124mg
- Sodium
- 673mg
- Total Carbohydrates
- 12g
- Fiber
- 0g
- Sugar
- 4g
- Protein
- 37g
- WW Freestyle
- 10
57 Comments
Join the discussionThis is a great and fantastic recipe. It was delicious.
We’re so happy to hear you enjoyed this recipe!
Very yummy. Will definitely make this again!
So glad you enjoyed it!
If I don’t have the Beef Bone broth on hand, can I use regular beef or vegetable broth?
Yes, store bought beef broth is an easy substitution. A beef bouillon cub and water will also work. We’d be leery to sub in vegetable broth as that might change the flavors a bit more. Let us know how it turns out!
I used beef cubes and it was delicious.
Great recipe. So tender and a great flavor to the sauce. I used store bought beef stock. I had only 7 ounces of sirloin steak but stuck to the 30 cook time.I followed your recipe to the dot, except I put some oiive oil on the steak and then seasoned with salt and pepper before dipping in flour and browning.
A great single serving dinner. I think next time, I’ll put 4 ounces of tomato paste into the sauce. It would be close to Salisbury Steak!
Wonderful!!
Made this recipe tonight and it was fabulous!! Flavourful and tender meat!
Love love love!! ?
Can I add potatos for the entire cook time?
You could try using the pot-in-pot method to cook your potatoes at the same time. Here’s a great post to explain how that works: https://onceamonthmeals.com/blog/series/instant-pot/pot-pot-method-instant-pot/
Your potatoes would probably be too done if you left them in the entire time, but if you cut the steak cook time to 25 minutes, then add in your potatoes, pressure for 5 minutes and natural release for 10 minutes, they should come out great. I have done this with potatoes and carrots and it works like a charm.
Great tip! When I set it for 25 instead do I let the pressure naturally release before I add the veggies ? Or do I do quick release at potatoes etc and do natural release after the five minutes oh high pressure
I have done this many times with roast: Let pressure release naturally after the meat cooking time, but quick release after the 5 minute veggie cooking time. The potatoes/carrots come out perfectly, along with the meat 🙂
Do a quick release after the 25 minutes and that should do the trick!
Just got my Instant Pot for Christmas and this was our first recipe. I added 1 pkg. of brown gravy mix and 1 pkg. of Lipton dry onion soup mix. I mixed these with all the liquid ingredients and poured it into the pot. I made some mashed potatoes to go with the gravy. This was amazing.
So glad this recipe worked out for you Barry! Happy Cooking!
Wow, was in a pinch tonight and had no idea what to do with our “on sale” meat. Found this recipe, and kind of went off a few suggestions above- added 4 ounces of tomato paste and an envelope of onion soup mix. This is melt in your mouth delicious!!
Thanks for sharing your substitutions. We’re glad you loved it!
It keeps saying ‘burn’ and won’t build pressure… anyone else have this issue? I haven’t had it do this before this recipe
Hi Kristen, I’m so sorry this recipe didn’t work for you. We haven’t had any comments about this recipe burning. Did you use 1 cup of beef broth? I might try adding a little more liquid next time. I hope this helps. ~OAMM
I’ve had this happen before when browning with flour first. I think you just need to remove the meat and scrape up all the bits into the liquid to keep from burning. I’m going to try tonight with your recipe and see if it this fixes it.
I always add my onion and celery after I brown the meat, let it saute for a few minutes, then add my liquid, leaving the setting on saute until the liquid boils. By that point, any stuck on bits in the bottom of the pot usually release. I hope that helps!
Can bottom round steaks be used for this recipe?
Hi Laurie, I would think substituting bottom round steaks could be used for this recipe. Depending on size and thickness, you may want to adjust the cook time. Here are the tables of recommended cook times from the Instant Pot manual: https://instantpot.com/instantpot-cooking-time/.
Happy Cooking!
I did this recipe with moose steaks it was amazing !
Wow, moose steaks? Awesome, so glad it turned out well!
I’m doing it with moose steaks as I read this ??
This was delicious & came out so tender in under an hour.. After browning the steaks and some onion slices I made a roux with a little flour scraping up the bits in the bottom. Added the rest of the ingredients and set the Instant Pot.
This was the first recipe I made when I purchased my Instant Pot. It was AMAZING!!!
The meat was so tender and the sauce was delicious. Everyone walked away happy!!!
I just recieved the insta pot for my birthday, I haven’t used it yet. I am afraid I will explode it as I did a pressure cooker once! Lol any tips?
No worries, Judy! The Instant pot intimidates a lot of beginners, but there is nothing to fear! We promise, once you get comfortable with it -you will want to use it all of the time. You can catch some great tips here:
Instant Pot Landing Page & Instant Pot Tips & Tricks
We hope this helps & happy cooking!
Need to deglaze the pot before starting the pressure cook part, something stuck on bottom.
Just got an Instant Pot, and used a venison round steak with this recipe. It was delicious and perfectly cooked!
One of my favorite instant pot recipes. I have 1/2 beef in freezer and lots of round steak, so we have this twice a month
So glad this is one of your favorite IP recipes Kelly! Thanks for sharing.
Wonderful! This cut of meat can be tough to cook well. This was delicious. I deglazed the pan after searing the meat with some red wine, glad I did, I recommend it. I put baby potatoes in foil on top at 30 minutes and added 5 minutes, wasn’t enough, they were hard. I ended up cutting them in half and pan frying them.
Thanks for the feedback, Suhu! We’d recommend checking out this post for tips on the pot-in-pot method for the next time you want to make potatoes. Try piercing the potatoes with a fork and avoid wrapping in foil for faster cook time.
Followed this recipe with the exception of adding a bit of extra broth and potatoes on top. Cooked for 20 minutes. It was absolutely delicious and cooked perfectly. I’m quite certain if I decided to thinker the broth it would have made an amazing stew. Maybe next time.
I made this for dinner and it was delicious! I used “better than bullion” to make the beef stock. After it was cooked I thickened the gravy using the sauté function with a bit of flour mixed with cold water. The whole family loved it.
Are we to leave those 3 garlic cloves whole or mi ce them? It doesn’t say so I’m assuming whole though I’m not used to seeing that in many recipes.
Hi, Yabut! You will leave these whole, but please feel free to mince if that is your preference! 🙂
Was fantastic!!!
Do you brown the meat in a little oil after coating in flour or do you place the dredged steaks in without any browning?
While the directions for this specific recipe don’t call for any browning, I don’t think it would hurt it at all if you wanted to do that. (If you, let us know how it turns out!). Just remember, if you brown it in oil, you may want to pressure cook for a little less time since it will be partially cooked already!
Mine kept burning. And I added extra liquid! Does it still cook when it says “burn”? I needed this to work tonight! I had exactly a half an hour. Now I’m not sure how long to cook it of when to put the potatoes in. I have only had luck with 1 instapot recipe so far!
So sorry for your frustrations! This recipe shouldn’t be giving you issues. Have you tried using the trivet in your Instant Pot recipes to keep the meals “lifted” off of the bottom of the pot to allow better air circulation and prevent it from burning? I also recommend checking out this blog post (Troubleshooting Instant Pot Recipes) for further help in your future Instant Pot recipes. Hope this helps!
This is a great basic recipe for being confined to the house. Use what you have and trust that the flour coated meat will cook properly. Not only is the round steak fork tender, but the gravy is perfect. This is a keeper!
many of the recipes I use in the instant turn out too tough when I follow the timelines on this website. does anyone else experience this? It’s like I have to cut the time by 10 mins at least for the meat to not turn out tough
Hi Melanie! What instructions are you following?
Wow!! 5 stars ++! I used just barely over 1 lb. of bottom round steak. I added celery seed instead of celery and increased the onion. I added 1/2 of a chipotle seasoning packet intended for dips. Delicious and so very tender.
I’m confused, it doesn’t say to brown the meat. Was i suppose to?
Hi Joan! No, you don’t need to brown the meat. We had this as a step originally and while it worked for some there were complaints of the burn notice, so we removed this step.
The recipe doesn’t say to brown the floured meat. Do you brown it first?
No, it isn’t necessary.