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Instant Pot Swiss Steak

Updated Feb 25, 2021Published Jun 19, 2018 By Julia 21 CommentsThis post may contain affiliate links.

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.

Instant Pot Swiss Steak

4.9 from 11 votes
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Prep: 20 mins
Cook: 1 hr
Natural Release: 10 mins
Yield: 4 servings

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.
  • Reduce Liquid: Uncover and transfer only beef slices onto serving plates. Turn on sauté mode. Boil for about 20 minutes or until remaining liquid thickens into sauce (Note 4), stirring occasionally. Turn off sauté mode. Pour sauce over beef slices. Top with parsley and serve (Note 5).

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  
Vitamin A 94% · Vitamin C 33% · Calcium 12% · Iron 33%

PHOTOS


NOTES & TIPS

(1) Pressure Cooker Equipment. I use a 6-quart Instant Pot. Larger sizes (like 8 quarts) should also work. All ingredients need to be able to fit within the maximum capacity line.
(2) Multiple Batches. Avoid crowding the beef slices as they brown. Don’t brown more than 3 pieces at a time, or 2 if they’re very large. It usually takes me about 3 batches total to brown them all. When done correctly, you should see lots of nice browning action on the beef as well as flavorful brown bits stuck to the bottom of the pot (these will get automatically scraped up as you deglaze with the diced tomatoes).
(3) Pressure Cooking. There is no water added to the Instant Pot to aid in pressurization. The vegetables and beef will exude liquid as they begin to cook, which is sufficient to pressurize the pot.
(4) Thickening Liquid. One of the downsides with using a pressure cooker is that there’s usually too much liquid in the pot after cooking. You can use a thickener like cornstarch or xanthan gum to thicken it, but for this recipe I prefer to boil it down, resulting in more intense flavors.
(5) Serving / Leftovers. Serve warm, alongside mashed cauliflower or mashed turnips. Leftover Swiss steak should be stored in an airtight container in the refrigerator for up to 3 days, and reheated using the microwave.
(6) Lower Carb Option. Each serving has 9.5g net carbs, which is mainly coming from the tomatoes, carrots, and mushrooms. To reduce the carbs to 7.5g per serving, skip the mushrooms but keep the tomatoes and carrots, which are essential to the flavor of the resulting sauce. By skipping the mushrooms, the simmering time at the end of the recipe should be reduced by 5 minutes.
(7) Stovetop Cooking Option. If you don’t have a pressure cooker, check out the stovetop Swiss steak recipe, which is equally good but takes longer to cook.

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Filed Under: Low Carb, Mains: Beef, Per Serving: 5-10g Net Carbs Tagged With: carrot, celery, garlic, gluten free, instant pot, more10ingredients, more60min, mushrooms, onion, oregano, paprika, tomatoes

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Denise

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!

Vote Up5Vote Down  Reply
4 years ago
Paula Wood

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!

Vote Up2Vote Down  Reply
2 years ago
Lara

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.

Vote Up2Vote Down  Reply
3 years ago
Julia

I agree, the Instant Pot would be another way to reheat leftovers. I simply prefer the convenience of using a microwave.

Vote Up2Vote Down  Reply
3 years ago
Eileen Jude Kay

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!!!

Vote Up1Vote Down  Reply
4 years ago
Julia

I’m glad it turned out so well for you, especially when you had company! Thanks for sharing your feedback 🙂

Vote Up0Vote Down  Reply
4 years ago
Deb

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.

Vote Up0Vote Down  Reply
8 months ago
Kristi

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.

Vote Up0Vote Down  Reply
2 years ago
Kari

“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.

Vote Up0Vote Down  Reply
2 years ago
Deanna

Do you think I could make this with frozen meat? And skip browning the meat?

Vote Up0Vote Down  Reply
2 years ago
Karen

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.

Vote Up0Vote Down  Reply
3 years ago
Missml

Made this last night but without the mushrooms…..soooo good & super easy!! My kind of recipe!

Vote Up0Vote Down  Reply
3 years ago
Kneadles

No pounding of the meat? Gonna try tonight

Vote Up0Vote Down  Reply
3 years ago
Julia

No pounding; they’re sliced 1/2 inch thick.

Vote Up0Vote Down  Reply
3 years ago
Eileen Jude Kay

I also made the pumpkin cheesecake…BIG HIT!!!

Vote Up0Vote Down  Reply
4 years ago
Pat

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!

Vote Up0Vote Down  Reply
4 years ago
Julia

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 🙂

Vote Up0Vote Down  Reply
4 years ago
Tina

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!

Vote Up0Vote Down  Reply
4 years ago
Julia

Fantastic! Thanks for sharing your tips and I’m so glad you enjoyed the recipe 🙂

Vote Up0Vote Down  Reply
4 years ago
Marianne

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.

Vote Up-1Vote Down  Reply
1 year ago
Julia

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.

Vote Up0Vote Down  Reply
1 year ago

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