Suzie The Foodie

Food Writer, Photographer and Product Reviewer

Follow Suzie the Foodie

Facebooktwitterpinterestinstagramby feather
  • Home
  • Contact
  • Recipes
  • Product Reviews
  • Older Posts
  • Instant Pot
You are here: Home / Instant Pot / Instant Pot Old School Swiss Steak with Mushroom Gravy

Instant Pot Old School Swiss Steak with Mushroom Gravy

June 15, 2016 by Suzie the Foodie 8 Comments

Instant Pot Old School Swiss Steak with Mushroom Gravy

I tried out another recipe from Bruce Weinstein and Mark Scarbrough’s cookbook The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric. They inspire me so much by their online class Make The Most Of Your Pressure Cooker at Craftsy, I wanted to make dinner in my Instant Pot!

The Recipe

Instant Pot Old School Swiss Steak with Mushroom Gravy

You are going to need a 2 1/2 lbs eye of round roast which is pricey, I know, but it is worth it! Normally this would take all day in a slow cooker to make all soft and tender but with the pressure cooker? Less than two hours!

Instant Pot Old School Swiss Steak with Mushroom Gravy

The recipe calls for 8 oz of mushrooms. I had no idea how many mushrooms it would take to get around 8 oz so there you go! Six large mushrooms should do.

Instant Pot Old School Swiss Steak with Mushroom Gravy

Clean, trim and slice them up.

Instant Pot Old School Swiss Steak with Mushroom Gravy

I have noticed that their recipes never call for seasoning with salt but I say, go for it! Big time. And do so before you sear the meat. It makes such a difference.

Instant Pot Old School Swiss Steak with Mushroom Gravy

Heat 2 tbsp of oil in the pressure cooker and sear meat. I also decided to remove the butcher’s twine before searing but if you want “steaks” then keep it on.

Instant Pot Old School Swiss Steak with Mushroom Gravy

Whisk together 1 1/2 cups beef broth, 2 tbsp Worcestershire sauce…

Instant Pot Old School Swiss Steak with Mushroom Gravy

2 tbsp flour and 1/2 tsp ground black pepper.

Instant Pot Old School Swiss Steak with Mushroom Gravy

You will also need 8 thinly sliced medium scallions.

Instant Pot Old School Swiss Steak with Mushroom Gravy

Sear meat on all sides, then remove from pressure cooker.

Instant Pot Old School Swiss Steak with Mushroom Gravy

Add mushrooms and scallions and sauté, stirring often until softened, around 4 minutes.

Instant Pot Old School Swiss Steak with Mushroom Gravy

Whisk the broth mixture and pour into cooker. Stir until bubbling and slightly thickened. Scrape up those brown bits!

Instant Pot Old School Swiss Steak with Mushroom Gravy

Return meat to pressure cooker.

Instant Pot Old School Swiss Steak with Mushroom Gravy

Lock lid and set machine to 75 minutes on the meat setting.

Instant Pot Old School Swiss Steak with Mushroom Gravy

Unplug machine and let pressure normalize and sit for 18-22 minutes.

Foodie Results

Instant Pot Old School Swiss Steak with Mushroom Gravy

The meat was perfection! Totally broken down and tender in under 2 hours. I could not believe it!

The benefit to keeping the string on is you should be able to slice it into 1/2″ rounds but that was not important to me. I wanted the beefy goodness.

Instant Pot Old School Swiss Steak with Mushroom Gravy

The sauce was a bit of a different story. It was so thin! And full of the fat from the beef. As a result I used an oil separator and then made a thicker gravy with a cornstarch slurry on the stove. It was STILL quite thin!

This was a very delicious dinner but honestly, the sauce needed a lot of work. The next day I added sour cream and paprika to make my own beef stroganoff and it was so good!

Personally, I think this recipe is a good stepping-off point for working with a large piece of tough beef in a pressure cooker. I urge you to make it your own!

I give this recipe three and a half out of five wooden spoons.

Print Friendly, PDF & Email
Share

Filed Under: beef, Instant Pot, recipe Tagged With: gravy, Instant Pot, mushroom, pressure cooker, steak, Suzie the Foodie

Comments

  1. Jamie says

    June 16, 2016 at 12:34 pm

    You are seriously making me want an Instant Pot, Suzie! And wow, Mom would have loved this one 🙂

    Reply
    • Suzie the Foodie says

      June 18, 2016 at 1:49 pm

      I hope Auntie Laima shares hers with you Jamie! And yes, Mom would have loved the Instant Pot AND this recipe!

      Reply
  2. wayner says

    June 17, 2016 at 1:55 pm

    I think the problem of the ‘thin’ gravy is inherent with a pressure cooker . Really very little moisture escapes and the fat also adds to the problem,. I’d be tempted to cut down the beef broth to a bare minimum. Your note about treating the broth is spot on .
    A great blog and a neat recipe to point out how to use this ‘modern’ cooking convenience to prepare ‘old time’ foods !!

    Reply
    • Suzie the Foodie says

      June 18, 2016 at 1:50 pm

      That could be true Wayne, because it holds all the released liquid. Interesting, reducing the beef broth would a good idea. Thanks Wayne! I always appreciate your comments and support.

      Reply
  3. The Happy Whisk says

    June 19, 2016 at 10:37 pm

    Looking good, girl. Sorry about the sauce but at the same time, what a great way to learn and sour cream and paprika, I was raised on both.

    Reply
    • Suzie the Foodie says

      June 21, 2016 at 1:55 am

      Is there anything better than sour cream and paprika?! LOL. Although in my house it was sour cream and dill which is also fabulous of course.

      Reply
  4. Kevin says

    March 28, 2017 at 6:04 pm

    “The sauce was a bit of a different story. It was so thin! And full of the fat from the beef.”

    I recently did a pulled pork recipe in the Instant Pot that uses the left over liquid where you remove the meat then use the saute setting for fifteen minutes or so to boil off liquid and at the same time skimming off the fat that floats to the top. I would think you could use this method for this recipe and maybe even add the sour cream, paprika and/or slurry and not have to use another pot. Thanks for the recipe.

    Reply
    • Suzie the Foodie says

      March 28, 2017 at 6:30 pm

      Oh that sounds so delicious Kevin! And very smart idea, using the sauté setting to reduce the sauce. Thank you for that idea!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Sweet! First 2022 Holiday President's Choice Insider's Report product review is up! Olives and cheese? Yes please!

Search Suzie the Foodie

I Am Alive!

I Am Alive!

It has been over a decade and my time as Suzie The Foodie is over! Thanks for all the love and support and remember, do not NOT feed the trolls. ~ Suzie The Foodie

Save $25 On A Magical Butter Kit!

Save $25 On A Magical Butter Kit!

Not only can you save $25 on a Magical Butter Kit with this coupon you help support me and my site when you purchase one!

Want a big discount on your purchase? Use the coupon code "SUZIE” when you check out!

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Super fast and delicious soup made in the Instant Pot and saved my bacon!

My WordPress Guru

Special thanks to my WordPress Guru and long-time friend Mike D. Without your help, this website would not have been possible.

Copyright © 2023 · Metro Pro Theme on Genesis Framework · WordPress · Log in