Summary:
This low carb Swiss Steak is brimming with flavors, from the rich tomato sauce to the juicy mushrooms to the tender savory meat. The Instant Pot quickly transforms a relatively tough cut of beef into a delicious meal.
INGREDIENTS
- 2 pounds beef eye of round, bottom round, or top round
- 1/2 cup diced onions (1/4 to 1/2 onion)
- 1/2 cup diced carrots (1 to 2 carrots)
- 1/2 cup diced celery (1 to 2 stalks)
- 14.5-ounce can diced tomatoes
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons
olive oil - 1 tablespoon
worcestershire sauce - 1 tablespoon chopped fresh parsley
Dry Seasonings:
- 1.5 teaspoons table salt
- 1 teaspoon ground black pepper
- 1 teaspoon
smoked paprika - 1 teaspoon
dried oregano
INSTRUCTIONS
- Prep Beef: Trim any excess fat from beef, and cut into 8 to 10 slices about 1/2 inch thick. Pat dry with paper towels. Stir together all dry seasonings in small bowl until well-mixed. Add sliced beef and dry seasonings to resealable bag, and toss until beef is well-coated.
- Brown Beef: Select sauté mode on
pressure cooker (Note 1) for medium heat. Add olive oil to coat bottom of pot. When display reads HOT, working in multiple batches (Note 2), add beef in single layer and brown for one minute, flip to brown other side for another minute, then transfer to large bowl. - Add Vegetables: Add onions, carrots, celery, and garlic to now-empty pot. Cook for a few minutes to soften, stirring frequently. Turn off sauté mode. Add diced tomatoes, including liquid in can, and Worcestershire sauce. Stir together until well-mixed, loosening flavorful brown bits stuck to pot. Return beef slices sans drippings to pot, snugly arranging beef on top of vegetables. Evenly distribute mushrooms on top.
- Pressure Cook (Note 3): Secure and seal lid. Cook for 30 minutes at high pressure, followed by 10 minute natural release. Manually release remaining pressure.
NUTRITION
| Makes 4 Servings |
| Amount Per Serving: |
| Calories 400 (33% from fat) | |
| Total Fat 14g | 22% |
| Saturated Fat 3g | 17% |
| Cholesterol 150mg | 50% |
| Sodium 1120mg | 47% |
| Net Carb 9.5g (Note 6) | |
| Total Carb 11.5g | 4% |
| Dietary Fiber 2g | 9% |
| Sugars 5.5g | |
| Protein 52g |
PHOTOS
I coated my meat with self rising flour before browning, this allowed the sauce to thicken without cornstarch or boiling for 20 minutes. This is a very tasty recipe. Thanks so much!
Best Swiss steak recipe ever! I couldn’t help myself and added some bell peppers I needed to use up. And I did add a little cornstarch at end to thicken gravy but oh my goodness!
Hello and thanks for the recipe. Just curious about your comment that any leftovers reheat well in the microwave. Why not the IP? I use the pot-in-pot method and set on Steam for around 5 minutes.
I agree, the Instant Pot would be another way to reheat leftovers. I simply prefer the convenience of using a microwave.
I made this for family and friends last night. Although I am reluctant to try new recipes out on company I committed myself so had to do so…IT WAS EXCELLENT!!! The only thing I did different was to sear my beef in a cast iron pan and then sauteed the veggies in it to get the brown bits up. I also added ten minutes to the pressure cook time. Will be making this again and again!!!
I’m glad it turned out so well for you, especially when you had company! Thanks for sharing your feedback 🙂
Oh my wow! This is fabulous!!! We made it tonight with cube steak from our home grown beef and it was amazing. Tender, flavorful and everyone loved it. Will definitely put this on the regular menu rotation.
We love this recipe! I try to prep all of the chopping first and then it goes together pretty quickly as long as you allow for enough cook time (as with any Instant Pot recipe). I’m not a huge fan of swiss steak normally, but this one I like and we’ve been making it regularly for about a year now.
“Delicious!” Said my 2 year old. That’s review enough for me! Loved this recipe, I added a green pepper too since I had one on hand. Served over mashed potatoes, added cheese on top. I will definitely be making again.
Do you think I could make this with frozen meat? And skip browning the meat?
Thank you for sharing this recipe with us. Made this for dinner and my husband and I loved it! I added 20 minutes to the cook time.(I like the meat to fall apart) I’m sure we will be having this again.
Made this last night but without the mushrooms…..soooo good & super easy!! My kind of recipe!
No pounding of the meat? Gonna try tonight
No pounding; they’re sliced 1/2 inch thick.
I also made the pumpkin cheesecake…BIG HIT!!!
Thank you Julia! I just started using my Instant Pot, and was quite intimidated by it, and then I saw your website… because I love Swiss Steak so much, I just had to try this recipe. Because I loved the results so much, I am no longer in fear of using or learning new tricks with the Instant Pot, and can’t wait to try more of your yummy recipes. (I have already made this recipe twice in the last 2 months!)
I doubt if I will ever find a recipe that I will prefer over this one, the taste is amazing, and the results actually made me feel like a real cook!
Hi Pat! Thanks for sharing your feedback on this recipe, and I’m so glad to hear that you’re no longer intimidated by your IP. Swiss steak has such fantastic flavors and the IP does a great job of bringing them out. Let me know if you get a chance to try more IP recipes 🙂
I made this last night and really enjoyed it! Quite tasty and easy. I used about 3lbs of meat and didn’t need to adjust the time at all, very tender. I followed the recipe until the end – I did not remove the meat and boil liquid/veggies for 20 minutes. Instead, I just added a cornstarch slurry to the whole pot, turned out great and saved a good 20 minutes. Thanks for a great recipe!
Fantastic! Thanks for sharing your tips and I’m so glad you enjoyed the recipe 🙂
If I use a regular pressure cooker, do I have to make any adjustments? I feel like it might burn with so little liquid. Thank you.
By “regular” pressure cooker, you mean that yours is not an electric pressure cooker? This recipe is designed for electric ones and you will likely need to make adjustments if you’re using a different kind of pressure cooker.