This Instant Pot Swiss Steak is an old-school classic using a modern method, the Instant Pot. It’s chock full of veggies like tomato sauce and onions with tenderized steak.
Swiss steak is one of those old-school recipes. I remember my parents making it for an easy weeknight meal. Swiss steak doesn’t have origins in Switzerland – it is made from a tougher cut of meat, but is “swissed” or tenderized through pounding or rolling the steak. Cube steak is a great example of a “swissed” steak. I didn’t bother with either of these techniques to tenderize the steak. Instead, I used my Instant Pot to help tenderize the steak with a high-pressure setting. After the steak is tenderized, it’s typically braised in a tomato and onion sauce.
Ingredients
Steak: Cube steak is usually from top or bottom round and pre-tenderized or “swissed” – so it’s perfect for this recipe. You can also use steaks labeled either bottom round, top round, or round steak. These steaks are typically quite lean, which is why they’re on the tougher side if you were to try to straight-up grill them. Instead, these types of steaks benefit the most from braising or tenderizing the steak, which is precisely what this recipe does.
Flour: I used all-purpose, but you could use whatever type of flour you like. I dredged the steak through the flour for two reasons. One is that the four creates a dry surface for the steak that will sear better, locking in the juices. And two, because a light flour crust will help soak up more of the tomato sauce and provide more flavor.
Onions and garlic: This duo is a classic base to just about anything, especially when it comes to a tomato sauce.
Crushed canned tomatoes: My absolute favorite crushed canned tomatoes are San Marzano, but use what you like of course.
Smoked paprika: Adding smoked paprika makes this dish next level. Of course, you can use sweet paprika, but the smoked variety gives a lot of extra flavor.
Worcestershire sauce: This sauce gives a nice meaty, umami flavor to the tomato sauce.
Sage: Fresh is always best, but you can use dried. If you use dried, you’ll need to decrease the amount from 1 tbsp. to 1 tsp.
How to Make Instant Pot Swiss Steak
This method uses two Instant Pot functions – the sauté function and the manual pressure function. After the steak has been seasoned and dredged in flour, you’ll sear it in the Instant Pot with oil. If your Instant Pot is small, you may have to work in batches. After the steak is seared, you’ll sauté the onions and garlic in the oil until soft and fragrant.
Then you’ll add the rest of the ingredients and add the steak back to the Instant Pot. Using the high-pressure setting and cooking for about 12-15 minutes will tenderize the steak and marry all of the flavors together in the tomato sauce, making the perfect Instant Pot Swiss Steak.
How to Serve Instant Pot Swiss Steak
Swiss steak is great paired with all sorts of side dishes. Here are few that go well:
- Herbed Red Skin Mashed Potatoes
- Air Fryer Carrots with Parmesan and Dill
- Smoky and Savory Sweet Potato Casserole
- Crispy Green Beans with Prosciutto and Mustard Vinaigrette
📖 Recipe
Instant Pot Swiss Steak
Ingredients
- 2 lbs cube steak (bottom/top round, or round steak) cut into 4 equal pieces, trimmed of excess fat
- 2 tbsp. all-purpose flour
- Salt and pepper to taste
- 2 tbsp. oil divided
- 1 large onion chopped
- 2 cloves garlic minced
- 2 cups crushed canned tomatoes
- 1 ½ tsp. smoked paprika
- 1 ½ tbsp. Worcestershire sauce
- 1 tbsp. fresh sage chopped finely
Instructions
- Season flour with salt and pepper in a shallow dish. Dredge steak through the flour. Heat 1 tbsp. of oil in the pot of the Instant Pot using the sauté function and sear the steak just until it’s browned on each side (it does not have to be cooked through at this point). Put the steak on a separate plate and set aside.
- Add an additional 1 tbsp. oil to Instant Pot. Sauté onion for 4-5 minutes, then add garlic, tomatoes, paprika, Worcestershire sauce, and sage. Turn off the sauté function.
- Change function to manual on high pressure. Add steak back to the pot and cook on high pressure for 12-15 minutes (depending on thickness, use 15 minutes for thicker steaks). Use the quick-release valve to allow to depressurize. Serve with your favorite sides.
Debra Hayes
This recipe is delicious!! Loved to be able to use smoked paprika which is so flavorful in this dish. I used top round thin sliced steak and frozen crushed tomatoes from my last years’ garden, and garlic I had frozen months ago. Needed to use these to help make room in the freezer for this year’s crop. Thanks for this easy and delicious recipe 🎶🙌❤️
Shirley Cooper
Easy enough. Smells great!! I’m sure it will taste good. Made mashed potatoes and my favorite Le Sueur small young green peas. Yummy yummy yum!!!