Instant Pot Swiss Steak is an easy, updated version of the classic pepper steak with tomato gravy.
This instant pot steak with tomato gravy is an old-fashioned favorite that is juicy, flavorful, comforting and so easy to make. You are going to love this Instant Pot Swiss steak.
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Swiss Steak is a timeless recipe that has been passed down for generations because it’s frugal and incredibly tasty.
Most of us can recall the sound of our mothers or grandmothers pounding steak into thin pieces before simmering them in a zesty tomato sauce in an electric skillet on the kitchen counter.
The heavenly smell as it simmered away was mouthwatering, but waiting two or three hours while the beef cooked to tender perfection was torture!
Technology doesn’t always make things better, but in this Instant Pot Swiss Steak recipe, I think we’ve hit the jackpot. Enjoy nostalgic flavor in an hour rather than three!
More Tasty Instant Pot Dinner Recipes to Try:
- Instant Pot Sausage and Peppers
- Instant Pot Salisbury Steak
- Cheesy Instant Pot Ground Beef and Potatoes
- Dolly Parton’s 5 Layer Dinner (in the Instant Pot)
What Cut of Meat is a Swiss Steak?
Instant Pot Swiss steak is made from round steak that has been trimmed of fat and cut into thin pieces.
Round steak is generally a tougher cut of meat, and the steak was often pounded thin and cooked low in slow in a sauce for several hours to make it tender.
The name Swiss steak is a bit misleading. Many believe the recipe originated in Switzerland, but it is actually an English recipe.
The Swiss in Swiss steak comes from a process called “swissing,” a method of tenderizing tougher cuts of beef to make them easier to eat.
I use round steak but I don’t pound it out, because the Instant Pot does the work of tenderizing the beef, so you don’t have to go through that trouble when you make pressure cooker Swiss steak. You can also use tenderized cube steak.
What’s the Difference Between Salisbury Steak and Swiss Steak?
Both Swiss steak and Salisbury steak are budget-friendly and flavorful, old-fashioned meals that likely bring back memories of your childhood. Both dishes are made with beef and a tasty sauce, but they aren’t quite the same.
Salisbury steak is made with ground beef that is formed into patties and simmered in flavorful beef gravy.
Swiss steak is made from thin slices of steak that are simmered in a peppery tomato sauce.
What to Serve with Instant Pot Swiss Steak
Pressure cooker Swiss steak is perfect for serving over mashed potatoes, but it also goes well with rice or pasta.
I also like to serve homemade dinner rolls or french bread on the side because it’s a tasty way to sop up the flavorful sauce.
If you are trying to limit your carb intake, you can simply serve this as a sort of stew, with some vegetables on the side.
Either way, you’re going to love this Instant Pot pepper steak with tomatoes.
How to Make Instant Pot Swiss Steak
It’s really easy to make this Swiss Steak in the Instant Pot. No tenderizing required!
Ingredients You’ll Need:
- Olive oil
- Beef round steak
- All-purpose flour
- Beef broth
- Sweet onion
- Red bell pepper
- Crushed tomatoes
- Black pepper
- Garlic powder
- Worcestershire sauce
- Cornstarch and water (optional)
How to Make It:
(Full printable recipe is available below)
Prepare the Steak. First, you’ll slice the steak into strips, then dredge it in flour on all sides. Shake off the excess and add to pre-heated oil in the Instant Pot. Brown about 2 minutes per side, then remove the beef to a plate and cancel the saute setting.
Deglaze the Pan. Next, you’ll add the broth and use a spatula to scrape up any bits on the bottom before returning the beef to the pot. Please don’t skip this step, as it will help prevent you from getting a BURN error.
Add the Veggies. Next, you’ll add the onions, bell peppers, crushed tomatoes, salt, pepper, garlic powder, paprika, and Worcestershire sauce. Stir everything before closing and sealing the lid.
Cook and Serve. Last, you’ll cook on high for 30 minutes, followed by a natural pressure release. If you prefer a thicker sauce, add the cornstarch slurry to the sauce while it’s hot so it can thicken up a bit before serving.
Notes and Adaptations:
- To make a larger batch, double the meat but keep the remaining ingredients the same. You will need to brown the meat in batches to avoid crowding the pot.
- Cooking time does not include the time it takes to come up to pressure or for the pressure to release naturally.
- Instant Pot (I have the DUO60 model) or other electric pressure cooker
- Chef’s knife and cutting board
Instant Pot Swiss Steak
Tender beef, peppers, onions, and a savory tomato gravy come together quickly and easily in this Instant Pot Swiss steak recipe! Serve over mashed potatoes, rice, or noodles for a comforting meal.
- 2 TBSP olive oil
- 1 1/2 lbs beef round steak, trimmed and cut into strips/pieces (roughly 2 inches by 2 inches, and 1/2 inch thickness)
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1 medium sweet onion, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 3/4 cup crushed tomatoes
- 1 tsp salt
- 3/4 tsp black pepper
- 2 tsp garlic powder
- 1/2 tsp paprika
- 1 TBSP Worcestershire sauce
- Optional (for thickening): 1 TBSP cornstarch + 1 TBSP water
- Add olive oil to the insert pot of the Instant Pot. Press the Saute button and allow the pot to heat up.
- Place the flour in a shallow dish and dredge the pieces of beef in the flour, turning to coat all sides. Tap to shake off excess.
- Place the pieces of beef into the hot oil, allowing the beef to brown, about 2 minutes. Turn the beef and brown the other side for a couple of minutes.
- Press Cancel to turn off the Saute function and remove beef to a plate.
- Add broth to the hot pot, using a spatula or wooden spoon to deglaze the pot, scraping up any browned bits that were stuck to the bottom (this is important in order to avoid getting a BURN error on your Instant Pot).
- Return the beef to the pot, along with the onions, bell peppers, crushed tomatoes, salt, pepper, garlic powder, paprika, and Worcestershire sauce. Stir gently to combine.
- Close the lid and set the vent to the sealed position. Select a cook time of 30 minutes at high pressure.
- Once the cook time is complete, allow a natural release of pressure.
- After the pressure has released and the valve has dropped, carefully open the lid. If desired, stir in a slurry of cornstarch and water to thicken the sauce slightly. Alternatively, you can use the Saute function to simmer the liquid, allowing some to evaporate. Or, you can simply serve it as-is!
- If you want to make a larger batch of this recipe to serve 6 or 8 people, you can double the meat and keep the remaining ingredients the same, as this recipe makes plenty of sauce. If doubling the beef, you will need to brown it in batches to avoid overcrowding.
- Serve over mashed potatoes, egg noodles, or rice if desired.
Amount Per Serving: Calories: 689Total Fat: 43gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 167mgSodium: 804mgCarbohydrates: 21gFiber: 2gSugar: 7gProtein: 54g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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Can I use beef stew meat to make swiss steak
Chrysti Benner says
Hi Shirley! I think that would work just fine. I’d recommend increasing the cook time to 35 minutes just to be sure it gets good and tender. Enjoy! 🙂