Instant Pot Swiss Steak

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 fall-apart, melt-in-your-mouth tender braised beef over mashed potatoes, noodles or rice.

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What is Swiss Steak?

Despite its name, this dish has nothing to do with Switzerland. The name refers to the “swissing” technique for tenderizing meat. You can tenderize tough cuts of meat with a kitchen mullet, which gives the steak cube-shaped indentations. 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 savory 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 tougher cuts such as chuck steak, top or bottom round, or sirloin.

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

What To Serve With Swiss Steak?

The best side dishes for the Swiss steak are those that can soak up all that delicious sauce. It’s typically served with mashed potatoes and vegetables, such as green beans or broccoli, but it will go well with rice, quinoa, couscous or pasta noodles.

Here are the key ingredients you will need to make this dish. See the recipe card below for the full list and amounts.

• Beef –  You can use chuck or top/bottom roast cut, which usually comes as one big chunk of meat, which you then have to cut into palm-sized steaks. You can also purchase pre-cut steaks. Sometimes, you might see Swiss steak where 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.
• To flavor: Garlic, the essential flavor enhancer to any sauce, as well as smoked or regular paprika, rosemary or thyme and Worcestershire sauce, which gives it a deep, slightly spicy flavor. You can use soy sauce instead.
• Tomatoes – both crushed tinned tomatoes and tomato paste are used in the recipe and we recommend you use both! The paste will give it a stronger, richer tomato flavor.
• Beef broth or stock – Chicken or veggie stock will work as well. 

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below.

There are three parts to making Swiss steak in the pressure cooker. The first part is to Saute or sear the steaks dusted 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 step-by-step photos and video. You can use a 6-quart or 8-quart Instant Pot.

Step 1. Use a meat tenderizer mallet to pound the steaks on each side (aka poke holes into each slice of steak on both sides). You can also do it with a fork or pairing knife.

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

Step 3. Heat 2 tbsp of the olive oil in the Instant Pot on the Saute setting (High) mode. Add the flour-dusted steaks and sear for 1-2 minutes on each side. Do this in batches if needed and with more oil. Set aside on a plate.

Step 4. Deglaze the pot. Add the beef stock to the Instant Pot and stir by scraping the bottom of the pot to remove any stuck bits after searing the steaks. It’s important to scrape off as much as possible to avoid the Burn error. Press Cancel to stop the Saute process.

Step 5. Add the onions, celery, carrots, garlic, paprika and rosemary or thyme, and Worcestershire sauce. Stir through, then nestle the pre-seared steaks in the broth, overlapping if needed. Spread the diced canned tomatoes and tomato paste over the top of the steaks but don’t stir through.

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

Step 7.  Open the lid and remove the steaks. Turn the Saute setting back on and cook the sauce for 5-6 minutes to reduce slightly. If you like it thicker, stir in a little flour slurry (1 tablespoon of flour whisked with 3 tablespoons of water).

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

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Recipe Tips

Be sure to tenderize 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 into the meat. If you don’t have a tenderizing mullet tool, you can pound the meat with a rolling pin or a heavy can, then use a paring knife to poke a few holes in the steak.

Dusting the steaks with flour will help to thicken the sauce and the searing helps to lock in the juices. You could use gluten-free flour or something like tapioca or cassava flour for a grain-free version.

How To Store Leftovers

Fridge: Store in an airtiht container for 3-4 days.

Reheat: You can use a microwave or a skillet over medium heat. Stir occasionally, and if needed, add a splash of water or broth to thin out the sauce. 

Freeze: Leftover Swiss steak is great for freezing for 2-3 months. Thaw overnight in the fridge before reheating. 

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More Instant Pot Beef Recipes

• Instant Pot Ground Beef Stroganoff
• Instant Pot Roast Beef & Gravy
• Instant Pot Beef Cheeks (Served 4 Ways)
• Whole30 Beef Stew (Instant Pot & Stovetop Recipe)

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