Instant Pot Swiss Steak – Instant Pot Eats

Recipe for swiss steak in pressure cooker

Video Recipe for swiss steak in pressure cooker

This Instant Pot Swiss Steak recipe is easy and delicious, and uses an inexpensive cut of beef cooked in a tasty tomato-based sauce. Enjoy this tender braised meat that melts and melts in the mouth over mashed potatoes, noodles or rice.

What is Swiss Steak?

Despite its name, this dish has nothing to do with Switzerland. The name refers to the “swiss” technique for tenderizing meat. You can soften hard cuts of meat with a kitchen mullet, which gives the fillet cube-shaped crevices. This allows the meat to cook faster and more tender.

Once tenderized, the steaks are usually browned and then braised in a deep, rich sauce made with onions, celery, carrots, tomatoes, spices and Worcestershire sauce. It’s deliciously tasty and the meat is ultra tender.

What cuts of meat can I use for Swiss Steak?

Swiss steak is usually made with beef and is perfect for harder cuts like chuck steak, top or bottom round, or sirloin.

Instant Pot is ideal for making Swiss steak. The meat can be browned directly in the pot using the Sauté function and then stewed using the pressure cooking function. You can use the Sauté function again to reduce the sauce to its preferred thickness. It’s quick, easy and perfect for a weekday dinner.

What to serve with

Swiss steak?

The best side dishes for Swiss steak are those that can absorb all that delicious sauce. It is usually served with mashed potatoes and vegetables, such as green beans or broccoli, but will go well with rice, quinoa, couscous, or pasta noodles.

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Swiss Steak Instant Pot Recipe

Here are the key ingredients you’ll need to make this dish. See the recipe card below for the complete list and quantities.

  • Beef: You can use chuck or top/bottom roast cut, which usually comes as a large piece of meat, which you then have to cut into palm-sized steaks. You can also buy pre-cut steaks. Sometimes, you might see a Swiss steak where the meat has already been tenderized.
  • Onions, celery, and carrots: This is a classic trio base for most braised sauces and works superbly for Swiss steak
  • .

  • Seasoning: Garlic, the essential flavor enhancer of any sauce, as well as smoked or regular paprika, rosemary or thyme and Worcestershire sauce, giving it a deep, slightly spicy flavor. You can use soy sauce instead.
  • Tomatoes: Both crushed canned tomatoes and tomato paste are used in the recipe and we recommend that you use both. The pasta will give you a stronger and richer tomato flavor.
  • Meat broth or broth

  • – Chicken or vegetable broth will also work.
Swiss Steak Ingredients

You will find the complete recipe with ingredients and nutritional breakdown on the recipe card below


There are three parts to making Swiss steak in the pressure cooker. The first part is to sauté or seal the fillets sprinkled with flour. The second part is to cook the steaks and vegetables in a tasty tomato sauce. The final part is to reduce the sauce to your liking.

Let’s break it down with photos and videos step by step. You can use a 6- or 8-quart Instant Pot.

Step 1. Use a meat tenderizing mallet to crush the steaks on each side (also known as making holes in each slice of steak on both sides). You can also do it with a matching fork or knife.

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Step 2. Season the meat slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of meat well into the flour and shake off the excess.

<img src="" alt="

Softening the fillet with a red mullet

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Sprinkle steak on flour

Step 3. Heat 2 tablespoons of olive oil in the instant pot in Sauté (High) mode. Add the fillets sprinkled with flour and seal for 1-2 minutes on each side. Do this in batches if needed and with more oil. Set aside on a plate.

<img src="" alt="

Using stir-fry, seal the fillets

” />

Scorching steaks before cooking

Step 4. Deglaze the pot. Add the meat broth to the instant pot and stir by scraping the bottom of the pot to remove the stuck chunks after burning the steaks. It is important to scrape as much as possible to avoid the recording error. Press Cancel to stop the skipping process.

Step 5. Add onions, celery, carrots, garlic, paprika and rosemary or thyme, and Worcestershire sauce. Stir, then nest the pre-scorched fillets in the broth, overlapping them if necessary. Spread canned diced tomatoes and tomato paste over the tops of the fillets, but do not stir.

<img src="" alt="

Deglaze the pot with the broth

” /><img src="" alt="

Add seasoning and spices” /><img src

=”” alt=”Place fillets Swiss on

top” />

Spread tomatoes on top of the fillets

Step 6. Secure the lid and set it to Pressure Cook/Manual for 25 minutes in HIGH. Once the time is done, allow for a complete natural release.

Step 7. Open the lid and remove the fillets. Turn the stir-fry setting back on and cook the sauce for 5-6 minutes to reduce slightly. If you like thicker, add a little flour grout (1 tablespoon of whipped flour with 3 tablespoons of water).

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Step 8. Taste the seasoning and add salt and pepper if necessary. Garnish with parsley and serve the steaks with the sauce over the top.

<img src="" alt="

Rice turkey pot cooked under pressure

” /><img src="” alt=”Remove fillets after cooking” /> <img

src=”” alt=”Reduce Swiss meat sauce in the stir-fry function” />

Serve the fillets on mashed potatoes with the sauce on top
Instant Swiss steaks in mashed potatoes

Recipe tips

Be sure to tender the meat! This is a key step in making Swiss steak and getting that super tender meat texture. It also allows the sauce to penetrate the meat. If you don’t have a mullet softening tool, you can hit the meat with a rolling pin or heavy can, then use a peeling knife to make a few holes in the steak.

Sprinkling the fillets with flour will help thicken the sauce and the scorching helps block the juices. You can use gluten-free flour or something like tapioca or cassava flour for a grain-free version.

How to store leftovers

Refrigerator: Store in an air conditioning container for 3-4 days


Reheating: You can use a microwave or a skillet over medium heat. Stir occasionally and, if necessary, add a splash of water or broth to dilute the sauce.

Freezing: Leftover Swiss steak is ideal for freezing for 2-3 months. Defrost overnight in the fridge before reheating.


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