Instant Pot Swiss Steak

Prep Time 20 minutes
Cook Time 1 hour
Natural Release 10 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Instant Pot Swiss Steak with mushrooms and a rich tomato sauce -- perfect if you're looking for comforting low carb and keto beef dinners.


  • 2 pounds beef eye of round, bottom round, or top round
  • 1/2 cup diced onions (1/4-1/2 onion)
  • 1/2 cup diced carrots (1-2 carrots)
  • 1/2 cup diced celery (1-2 stalks)
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) package cremini mushrooms sliced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon chopped fresh parsley

Dry seasonings:


  • Trim the beef of any excess fat, and cut into 8 to 10 slices about 1/2 inch thick. Pat dry with paper towels. In a small bowl, combine all dry seasonings and stir to mix well. Add sliced beef and all seasonings to a resealable bag. Toss until the beef is well-coated.
  • Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. When the display reads HOT, working in multiple batches, add beef in a single layer and brown for about a minute, flip to brown the other side for another minute, then transfer to a large bowl.
  • Add onions, carrots, celery, and garlic to the pot. Cook for a few minutes to soften, stirring frequently. Turn off the saute mode.
  • Add diced tomatoes (including liquid in the can) and Worcestershire sauce. Stir together until well-mixed, scraping up flavorful brown bits stuck to the pot. Return the beef slices sans drippings to the pot, snugly arranging the beef on top of the vegetables. Evenly distribute mushrooms on top.
  • Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 10 minute natural release. Manually release remaining pressure.
  • Uncover and transfer only the beef slices onto serving plates. Turn on the saute mode. Boil for about 20 minutes or until the remaining liquid thickens into a sauce, stirring occasionally. Turn off the saute mode.
  • Pour the sauce over the beef slices. Top with parsley and serve.


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  
Total Carb 11.5g 4%
   Dietary Fiber 2g 9%
   Sugars 5.5g  
Protein 52g  
Vitamin A 94% · Vitamin C 33% · Calcium 12% · Iron 33%