I grew up eating minute steak, fried in a flour coating on the stove top. T did not and he does not love it, so I’m always trying new recipes to find something he likes. We always have several packages each year when we have a cow butchered, so I need to find ways to get rid of it! For those of you who don’t have a lot of excess beef sitting around, minute steak is a very affordable way to get some iron into your diet! However, if not cooked properly, minute steak can be incredibly tough!
We’ve had our Instant pot for about 2 months now and I’m still taking it slow and getting used to cooking with it. I’ve made roast, chicken, chicken Alfredo, and hard boiled eggs in it! While I love using it for a fast meal at night after work, I would be doing you an injustice if I didn’t tell you that making hard boiled eggs in the instant pot is where it is at! This process of cooking eggs has literally changed my life!
But anyway…I digress and we must get back to the minute steak! I love using more than one function on my instant pot and for this recipe, we’re going to use both the saute and the manual cook!
- 1lb minute steak
- 1-2 cups beef broth
- 1 package brown gravy mix
- 1 can cream of chicken soup
- olive oil
- Cut minute steak into bite size pieces
- In a plastic bag combine pepper and flour
- Add minute steak pieces to the bag and coat thoroughly with flour.
- Set Instant Pot to saute and add 2 T oil
- Brown each piece in the Instant Pot
- Remove the meat and deglaze the pot with the beef broth!
- Add the gravy mix and cream of chicken soup, stir thorougly
- Place trivet in bottom of pot and add meat
- Cook on manual for 10min with a natural release
A couple of cooks notes:
- Don’t overcrowd your Instant Pot when browning the flour coated meat. I did mine in about 3 groupings.
- You may need to add more oil in between each batch of browning depending on how bad it’s sticking!
- Before deglazing your pot, you can saute a little diced onion if you choose (I did this the first time!)
- The amount of broth you use is completely up to you! I used 2 cups the first time and only 1 the second. It depends on how thick you want your gravy! We preferred using the 2 cups of broth!
- Serve over noodles, rice, or mashed potatoes!
The minute steak gets so tender that the meat pretty much melts in your mouth, which is a huge accomplishment if you’ve ever had this cut of meat! We hope you enjoy this dish as much as we do! If you try it, let me know what you think!