Easy Instant Pot Swiss Steak Recipe with Tender Gravy

Instant Pot Swiss steak is beef round steak cooked under pressure with tomatoes, onion, and peppers until tender, then served with a savory, spoonable gravy. The familiar American comfort-food dish is simple to make in one pot, and pressure cooking shortens the time needed to soften a traditionally tougher cut.

Ingredients

1½ lb (680 g) beef round steak, about ½ inch (1.3 cm) thick, trimmed and cut into 4 portions
⅓ cup (42 g) all-purpose flour, for dredging
1 tsp (5 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) neutral cooking oil, such as canola or avocado oil
1 medium yellow onion, about 1 cup sliced (150 g)
1 medium green bell pepper, about 1 cup sliced (150 g)
2 cloves garlic, minced (about 6 g)
1 tbsp (16 g) tomato paste
1 cup (240 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
1 can crushed tomatoes, 14½ oz (411 g)
1 tsp (1 g) dried thyme
1 tbsp (8 g) cornstarch
1 tbsp (15 ml) cold water
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the steak and vegetables. Pat the steak dry with paper towels. If it is thicker than ½ inch (1.3 cm), gently pound it to an even thickness with a meat mallet; this helps it cook evenly. Slice the onion and pepper, mince the garlic, and measure the remaining ingredients. In a shallow dish, combine the flour, salt, and black pepper. Dredge each steak portion lightly, then shake off excess flour. A thin coating is plenty; a thick layer can scorch on the pot’s base.
Sear the steak. Set a 6-quart or larger Instant Pot to Sauté on high. Add the oil. When it shimmers, brown the steak in batches, about 2 minutes per side. Avoid crowding the pot, since packed pieces steam instead of browning. Transfer the browned portions to a plate. They do not need to be cooked through at this stage.
Soften the vegetables and deglaze. Add the onion and bell pepper to the pot and cook for about 3 minutes, stirring. Add the garlic and tomato paste and stir for 30 seconds. Pour in the beef broth and Worcestershire sauce. Scrape the bottom thoroughly with a wooden spoon until no browned bits are stuck; this reduces the chance of a burn warning. Press Cancel to turn off Sauté.
Layer the sauce and steak. Stir the dried thyme into the broth. Arrange the steak in the pot, overlapping pieces only as needed. Pour the crushed tomatoes over the top and spread them gently, but do not stir them down to the bottom. Keeping the thicker tomato mixture above the broth helps prevent scorching while the pot comes to pressure.
Pressure-cook. Lock the lid and set the valve to Sealing. Select Pressure Cook or Manual on High for 25 minutes. Allow about 10 minutes for the cooker to come to pressure; the actual time depends on the appliance and the temperature of the ingredients. When the cooking time ends, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure. Keep your hands and face away from the steam.
Check the beef and make the gravy. Open the lid away from you. Check the center of the thickest steak with a food thermometer. USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for whole cuts of beef, followed by a 3-minute rest; confirm the temperature and let the steak rest at least 3 minutes before serving. The pressure-cooked beef will usually be well beyond that point and tender. If it is not fork-tender, return it to the pot and cook at High Pressure for 5 more minutes, followed by a 5-minute natural release. For a thicker gravy, remove the steak to a plate. Whisk the cornstarch with the cold water until smooth, turn Sauté to low, and stir the slurry into the sauce. Simmer for 1 to 2 minutes, stirring, until glossy and thickened. Taste and add salt or pepper as needed.
Serve. Spoon the tomato gravy and vegetables over the steak. Scatter parsley on top if you like. Serve while hot, with extra sauce at the table.

Tips

Choose a suitable cut. Round steak is a lean, economical choice, but it benefits from pressure cooking. Top round, bottom round, or an inexpensive shoulder steak can work. If your steak is especially thick, pound it evenly rather than simply adding a great deal of cooking time; thickness affects how quickly the center heats.
Brown in batches and scrape well. Browning builds flavor, but a crowded pot will not brown properly. After adding the broth, loosen every browned bit from the bottom before pressure cooking. If the pot gives a burn warning, switch it off, release pressure according to the appliance instructions, and check for stuck food before continuing.
Keep the tomato layer on top. The broth supplies the thin liquid needed to build pressure. Crushed tomatoes are thicker, so spreading them over the steak without stirring them into the bottom helps avoid scorching. Do not reduce the broth to make a thicker sauce before cooking; use the cornstarch slurry after pressure cooking instead.
Adjust the finish, not the pressure time at random. If the meat is safe to eat but still chewy, it needs more time to soften. Add 5 minutes at High Pressure and a short natural release, then check again. If the steak is tender but the sauce is thin, thicken the sauce separately with slurry rather than cooking the beef longer.

Serving Suggestions

Swiss steak is especially good over mashed potatoes, which catch the tomato gravy, but it also pairs well with buttered egg noodles, rice, or soft polenta. For a low-effort plate, spoon the steak and sauce over baked potatoes or split boiled potatoes. Choose a side that is fairly mild so it does not compete with the peppery, tomato-rich gravy.

Add a green vegetable for contrast: steamed green beans, peas, broccoli, or a simple salad all work. A slice of crusty bread is useful for the sauce, while a light cucumber salad can balance a richer meal. If serving four, put the steak on a platter and spoon the vegetables and gravy over it, or serve individual portions directly from the pot. Finish with parsley just before bringing it to the table so it stays bright.

Variations

Use a different pepper or onion. Red or yellow bell pepper can replace the green pepper for a sweeter flavor. A large shallot or two small onions can stand in for the yellow onion, though the sauce will taste a little milder. Keep the total amount of vegetables close to the recipe so they do not crowd the pot.

Add mushrooms. Slice 8 oz (225 g) of cremini or white mushrooms and sauté them with the onion and pepper. They release moisture and add a savory flavor. For more browned flavor, cook them in a separate batch before adding the broth; do not pack them into the pot with the steak.

Make it gluten-free. Skip the flour dredge and use a gluten-free Worcestershire sauce if needed. The steak may brown a little less, but the dish will still work. Thicken the finished gravy with the cornstarch and water listed above, checking that the cornstarch is labeled gluten-free if that matters for your meal.

Change the herbs or heat. Replace the thyme with 1 tsp (1 g) dried oregano, or add ¼ tsp (0.5 g) crushed red pepper flakes with the garlic for gentle heat. A bay leaf can simmer in the sauce during pressure cooking; remove it before serving. These are flexible flavor changes, not requirements for the dish.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store the steak and gravy together in a covered, airtight container for 3 to 4 days. The sauce may thicken as it chills; that is normal. For longer storage, freeze cooled portions in freezer-safe containers for up to 3 months for best quality. Leave a little space at the top of each container, thaw overnight in the refrigerator, and use the thawed leftovers within 3 to 4 days.

Reheat a portion gently in a covered saucepan over medium-low heat, stirring the gravy occasionally and adding a splash of broth or water if it is too thick. You can also microwave it in a covered, microwave-safe dish, turning or stirring halfway through so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the whole batch; warm only the portions you plan to eat.

Frequently Asked Questions

Why is my Instant Pot Swiss steak tough?

Round steak can remain chewy if it has not cooked long enough to soften, even after it reaches a safe temperature. Return it to High Pressure for 5 minutes and let pressure release naturally for 5 minutes before checking again. Also make sure the pieces are not unusually thick; pounding them evenly helps them cook at a consistent rate.

Can I use frozen steak?

For the best browning and more predictable timing, thaw the steak completely in the refrigerator before cooking. Frozen pieces cannot be dredged or seared properly, and they may freeze together in the pot. If using frozen beef, follow your pressure cooker’s guidance for frozen meat and expect a longer time to come to pressure; do not count on the recipe’s stated total time.

Can I skip browning the steak?

Yes, but the finished sauce will have less of the deep, roasted flavor that comes from searing. If skipping it, still sauté the onion, pepper, and garlic, then deglaze the pot with the broth before adding the steak and tomatoes. The pressure-cooking stage remains the same, but use a food thermometer to confirm the beef reaches the safe minimum temperature.

Can I make the gravy thicker without cornstarch?

After cooking, remove the steak and simmer the uncovered sauce on Sauté until some liquid evaporates. Stir often so it does not stick, and keep the meat on a plate so it does not overcook. You can also mash a few of the softened vegetables into the sauce for a little body, though it will be less smooth than gravy thickened with cornstarch.

What if I have an 8-quart Instant Pot?

The recipe works in an 8-quart model as long as the pot’s minimum-liquid requirement is met; the 1 cup (240 ml) of broth provides the thin cooking liquid here. Because a larger pot can take longer to come to pressure, the overall time may increase. Keep the same pressure-cook time, avoid filling above the appliance’s maximum line, and use the manufacturer’s instructions for operating and releasing pressure.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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