Instant Pot Country Steak - Dump and Go Dinner

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Instant Pot Country Steak - Dump and Go Dinner

The Cook
4 Servings
10 Ingredients

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


  • 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



  • Labels

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?

  1. Cut the steak into equal portions according to the indicated number of servings.
  2. Pat the flour onto both sides of the steak.
  3. Divide the remaining ingredients among the indicated number of freezer containers. Place coated steak on top.
  4. Label and freeze.

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.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place the frozen contents into the inner pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 30 minutes.
  6. Natural release for 10 minutes then quick release any remaining pressure.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Cut the steak into equal portions according to the indicated number of servings.
  3. Pat the flour onto both sides of the steak.
  4. Add the remaining ingredients to the inner pot. Place coated steak on top.
  5. Lock the lid in place and seal the steam nozzle.
  6. Cook on high pressure for 30 minutes.
  7. Natural release for 10 minutes then quick release any remaining pressure.


Join the discussion
    1. 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!

  1. 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!

    1. 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.

      1. 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

        1. 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 🙂

  2. 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.

  3. 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!!

  4. It keeps saying ‘burn’ and won’t build pressure… anyone else have this issue? I haven’t had it do this before this recipe

    1. 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

      1. 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.

  5. 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.

  6. 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!!!

  7. 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?

  8. 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.

    1. 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.

  9. 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.

  10. 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.

  11. 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.

  12. Do you brown the meat in a little oil after coating in flour or do you place the dredged steaks in without any browning?

    1. 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!

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