Beef Round Steak in Pressure Cooker

This easy Swiss Steak recipe is made correct in your instant pot or ninja foodi and is ready in less than 1 hr. Information technology uses very economical ingredients and you tin can make your mashed potatoes and carrots at the same fourth dimension!

Swiss Steak is a classic comfort food that never goes out of style! Tender circular steak smothered in a rich, perfectly spiced tomato gravy. It'due south a meal the whole family will love!

Especially when you lot tin can add a side of garlic smashed potatoes and some perfectly cooked carrots AND go information technology all washed in under an 60 minutes. That makes this succulent Swiss steak recipe a bully choice for any day of the week.

Frequently Asked Questions

What is the departure between Swiss Steak and Salisbury Steak?

Swiss steak is ordinarily fabricated with round steak and information technology is in a tomato sauce, while Salisbury steak is made with basis beefiness patties and is in a brown gravy.

What cuts of meat can I use to brand Swiss Steak?

Round steak is about common and since information technology is an cheap cut of meat, information technology's a great choice for this economical meal. However, yous can use other cuts of meat, like a chuck roast, if you lot prefer. Merely make certain to cut the chuck roast into 2" pieces if you lot desire it to cook in the time stated in this recipe. Beef cube steak would exist another alternative cutting of beef to use.

What do yous serve with Swiss Steak?

Swiss Steak is the ultimate comfort food and goes really well with egg noodles or mashed potatoes. My favorite way to serve is over a bed of garlic smashed potatoes with a side of carrots. In this recipe, I used an electrical pressure cooker to cook everything in one pot for a super easy meal.

You tin also serve your Swiss Steak over rice.

Ingredients & Substitutions

Round Steak

Round steak is what is typically used when making Swiss Steak, but you tin use whatever cut of beef you like. If you want to make Swiss Steak with a more tender cut of beefiness, like a ribeye or even a filet, y'all absolutely tin can. You can cut the pressure cooking time back to just 2-3 minutes since the steak doesn't need to exist tenderized through longer force per unit area cooking fourth dimension.

You can besides utilise a tougher cut of meat, similar a bottom round or a chuck roast cut into strips and PC 10-15 minutes, depending on the size of your strips.

Fire Roasted Tomatoes

I dearest the added flavor of fire roasted tomatoes and really encourage you to use them (they aren't spicy), but you can apply regular diced canned tomatoes too. If y'all wanted to use regular tomato sauce instead, yous would need to increase your thin liquid (beef broth) to avoid getting the water notice when using thicker tomato sauce. I would propose increasing the beef broth to ½ cup.

Seasonings & Thin Liquids

I used a combination of Worcestershire sauce, ruby-red vino vinegar, and beefiness goop for the thin liquid in this recipe. The Worcestershire sauce is for depth of flavor, the red wine vinegar is to help with tenderizing the meat as well equally providing balance in the dish, and the beef broth is for added thin liquid. Feel free to alter any of these ingredients to your liking, just try to accept at least ¼ loving cup of thin liquid total. If yous omit the Worcestershire sauce, you may detect that you lot demand to add more table salt to adequately season the dish.

The seasonings I used are fine grind ocean salt, black pepper, onion powder, and garlic powder. This basic blend of spices can be adapted to your liking.

Carrots, Potatoes, & Garlic

The carrots and potatoes are completely optional. I wanted to create a type of ane-pot or 360 repast and the best choices I found to do that with is carrots and potatoes. I add the carrots in stages so I have some that are very soft and assistance to flavor the tomato gravy and then some added later that aren't as soft that I employ as a side vegetable.

The potatoes I used are a combination of Russet and Yukon gold, just yous tin use any type of potatoes that you like. I leave the skin on them, but if yous want to peel them, and then I would add together them during the second pressure cooking time to avoid them falling autonomously and dropping into the gravy.

These potatoes are mesomorphic, so if you want a smooth and creamy texture, y'all might want to follow this recipe: Creamy Mashed Potatoes

The bulb of garlic is very mild in the potatoes because of the long cooking fourth dimension. Information technology'south similar to a seedling of roasted garlic in flavor, only is totally optional.

How Can I Thicken the Swiss Steak Tomato Gravy?

There are several ways to thicken your tomato gravy, any of these suggestions will work just fine.

You can make upwards a roux ahead of time and mix it in later the pressure cooking fourth dimension. A roux is made from equal parts of a fat and flour. I ordinarily use butter and flour and and so cook it over medium rut until information technology is a pale color and the flour is cooked.

You can besides utilise a cornstarch slurry, which is combining cold water (beefiness stock or broth is okay every bit well) with cornstarch. I would first with two-3 Tbsp of cold liquid mixed with one tablespoon cornstarch. Stir it in the tomato gravy AFTER pressure cooking and and so use sear/sauté to bring to a simmer which will thicken the sauce.

The mode I thicken the Swiss Steak gravy, is with tomato paste. Starting time with 2 Tablespoons of tomato paste added later the pressure level cook fourth dimension and add more love apple paste until it is thickened to your liking. I as well will employ sear/sauté.

Can I make Swiss steak without a pressure level cooker?

Yep, absolutely. You can make the recipe in a dull cooker, stovetop, or a slow braise in the oven.

Here are my suggestions based on the cooking method you chose.

Wearisome Cooker Instructions

Flour and sear the circular steak in a skillet and place them on the bottom of your slow cooker pot. Add in the carrots, tomatoes, onion slices, red wine vinegar, and worcheshire sauce.

Set the slow cooker on high for half-dozen-8 hours or until the round steak is fork tender. If your sauce is getting too thick, add some beefiness broth. If it is too sparse at the end, thicken with one of the methods mentioned higher up.

Stovetop Instructions

The recipe is basically the same, except you lot will want a large skillet or pot and instead of pressure level cooking, y'all will simmer at a lower temperature for a long time. You will too have more evaporation, and so you will want to add in more than liquid than when pressure cooking.

Flour and sear the round steak per recipe instructions. Deglaze with 1-2 cups of beefiness broth. Add remaining ingredients (except potatoes and garlic and actress carrots) and embrace. Reduce the rut to medium or medium low so the liquid is simmering.

Simmer for 45 minutes and check for tenderness. If the meat is fork tender, then remove the lid and simmer until it is the consistency yous desire.

Oven Instructions

I recommend flouring and searing the round steaks and so lining a goulash dish or a dutch oven with the steak. Comprehend in diced tomatoes, onions, and carrots. Add about ane-2 cups of beef broth, enough so the steaks are completely covered.

Bake on 350℉ for iii-4 hours or until the circular steak is fork tender.

How to Make Swiss Steak in your Pressure Cooker with Garlic Smashed Potatoes & Carrots

If you want to make Swiss Steak in your electric pressure level cooker and want to skip the potatoes and actress carrots, simply follow the directions and after adding in the onions and 2 carrots, put the pressure hat on and PC for 25 minutes. When the pressure is upwardly, allow for a natural release for ten minutes and then manually release any remaining force per unit area. Serve and Enjoy.

For the full recipe with Garlic Smashed Potatoes & Extra Carrots, here are the detailed steps.

Prepping

I always recommend getting your ingredients measured out ahead of fourth dimension so that you can seamlessly move through the recipe and thankfully, there is on a tiny of bit of prep in this recipe.

In a shallow container or plastic handbag, mix the flour with the salt, pepper, onion pulverization, and garlic powder.

The ideal thickness of circular steak for this recipe is between ¼" and ½" thick and it is customary to pound out or "Swiss" the steak before cooking. Force per unit area cooking does such a bang-up job of tenderizing the tougher cuts of meat that yous tin skip this step as long every bit your steak is less than ½" thick.

For thicker steaks, I do recommend pounding them thinner before dredging in the flour.

Coat both sides of the steaks with the flour and seasoning blend. Set aside.

Peel and cutting the ends off of the carrots. Slice the onion into strips.

Cut the top off of the bulb of garlic

Wash the potatoes, just leave them whole with the skin on them. If you prefer to pare your potatoes, then I would either peel them after the PC time or peel them and only pressure cook them during second pressure level cooking time then they don't fall apart.

Searing

Plow the Ninja Foodi or Instant Pot on high sear/sauté and add together 1-2 Tablespoons of olive oil or oil of choice. When the oil is hot add together the steak in a unmarried layer in the bottom of the inner pot. Sear for three minutes and flip and so sear the other side for ii minutes.

If you have more than 4 round steaks, then you may have to sear in batches.

Deglazing

Once the circular steaks are seared on both sides, you tin can either get out them in the inner pot or remove them while you deglaze the pot.

To deglaze, which ways to loosen any brown $.25 that might be stuck on the bottom, just add together the beef goop and scrape forth the lesser of the pan with a wooden spoon or something else that is rubber for non-stick surfaces if using the Ninja Foodi ceramic pot.

Add in the tomatoes, worcestershire sauce, and red wine vinegar. If you aren't going to proceed with layering right away, plough the pressure cooker off to avoid burning off the liquid needed for pressure cooking.

Layering

Proceed the rounds steak on the bottom and covered with liquid and tomatoes. Add the onions on acme, forth with two whole carrots.

Place the reversible rack in the depression position or whatever trivet in the pot. You may have to motility some food around to get the rack nestled in the pot correctly. If the handles stick upwardly slightly over the lip of the pot that is fine, the pressure level lid will nevertheless keep. Just make sure to motion the rack handles and so they are not obstructing the pressure level release valve or pivot in the back.

Add the bulb of garlic and whole potatoes on the rack.

Pressure Cooking

One time all the ingredients are in the inner pot and on the rack, put the pressure level lid on and pressure level melt on high for thirteen minutes.

When the time is up, exercise an immediate release. Yous don't have to worry about the meat drying out because it will exist submerged in liquid and we are only adding in the carrots.

Add the carrots on the rack and close the pressure level lid. Plough the valve to seal and pressure cook on loftier for 5-7 minutes (v minutes for firmer carrots and 7 minutes for softer.) When the time is upwards, naturally release the pressure for 10 minutes and then manually release any remaining pressure.

Open the chapeau and remove the garlic seedling, potatoes, and carrots from the rack. Remove the rack and set aside.

Finishing Touches

Garlic Smashed Potatoes

Identify the potatoes in a basin for smashing. Add together 3 Tablespoons of butter to the potatoes and squeeze out the cloves from the bulb of garlic. Mash the potatoes and add some foam if desired. Salt and pepper to taste.

Buttered Carrots

Add together some butter and salt to the carrots and wrap in foil to go along warm until serving.

Thickening the Sauce

Add in near ¼ cup of lycopersicon esculentum paste and you lot can turn on the sear/sauté on high or medium high to simmer the sauce until information technology reaches the consistency you similar.

Serving

Place the round steak in a serving dish and spoon over some of the tomato gravy. Add the carrots and the smashed garlic potatoes to the side. Serve with a bowl of tomato gravy for extra sauce.

Enjoy!

Swiss Steak with Mashed Potatoes & Carrots

Tender round steak in a tomato gravy served with smashed garlic potatoes and carrots is the perfect comfort repast that is set in under 1 hour.

Add together to My Favorites Saved! Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time xx mins

Time to Pressure level & Natural Release Fourth dimension 25 mins

Total Time 55 mins

Course Dinner

Cuisine American

Servings half-dozen

Calories 491 kcal

• Pressure Cooker

I'yard cooking! Turn this on when cooking to foreclose your screen from going night

Swiss Steak

• 2 Tablespoon olive oil
• 2-three pounds round steak About six ½" round steaks
• ¼ cup all purpose flour
• 1 teaspoon fine grind bounding main salt
• ½ teaspoon black pepper
• ½ teaspoon onion pulverization
• ½ teaspoon garlic powder
• ¼ cup beefiness broth
• xiv.v ounces Fire Roasted Tomatoes
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon red wine vinegar
• ane Onion whatever kind
• 2 carrots
• ¼ cup tomato paste

Smashed Garlic Potatoes

• ane½ pounds potatoes combination of Russet and Yukon gold, whole and not peeled.
• one bulb garlic
• iii Tablespoon butter
• 1-2 Tablespoons heavy cream
• salt and pepper to gustatory modality

Carrots

• 6-eight carrots
• salt and pepper to taste

Swiss Steak

• Pound or tenderize the round steak if desired. This is not necessary when using the pressure cooker. Combine flour, salt, black pepper, onion & garlic powder. Dredge the steak

• Prepare and mensurate all the other ingredients.

• Turn the Ninja Foodi or Instant Pot on sear/sauté on high. Add 2 Tablespoons of olive oil or oil of choice.

• When the oil is hot, add 3-4 of the flour coated round steak to the lesser to sear. Let it cook well-nigh iii minutes and flip and cook an additional 2 minutes. If y'all are making 3 pounds of round steak you may need to cook in batches.

• Deglaze the inner pot with the beefiness goop and make sure to scrape the lesser to loosen any brown bits that may be stuck on the bottom. Add the can of fire roasted tomatoes with the juice, the Worcestershire sauce and blood-red wine vinegar. Add together the steak back in if you lot removed it. Add the onion and 2 carrots. If you are just cooking the Swiss steak without potatoes and additional carrots, put the force per unit area lid on and prepare the time to 25 minutes. When the fourth dimension is upward, permit the pot to natural release for 10 minutes and then release the remaining pressure and remove the hat. Thicken the sauce with love apple paste if desired. Serve & Enjoy!

  If you are making the potatoes and actress carrots proceed to the next step.

Garlic Smashed Potatoes & Extra Carrots

• Identify the reversible rack on low or your trivet on top of the steak. Place the whole and unpeeled potatoes on the rack. Cut the top off of a bulb of garlic and set information technology on the rack. Put the pressure lid on and turn the valve to seal. Prepare the pressure on high for thirteen minutes. When the time is up do an immediate release.

• Open the chapeau and add in the extra carrots. Put the pressure hat on and turn the valve to seal. Gear up the pressure on high for 5-7 minutes. seven minutes will be a softer carrot. When the time is upward, allow the pot to natural release for ten minutes. Release the remaining force per unit area and open up the chapeau.

• Remove the whole potatoes and place them in a bowl for mashing. Remove the garlic and carrots and set aside. Remove the rack and add in the tomato paste for thickening. Plough the sear/sauté on high if needed to reduce the sauce.

• Squeeze the garlic cloves out of the bulb of garlic into the bowl of potatoes. Add together the butter. Nail them and add foam if desired. Table salt and pepper to taste.

• Salt and pepper the carrots. Serve & Enjoy!

Calories: 491 kcal Carbohydrates: 40 yard Poly peptide: 39 thou Fat: nineteen g Saturated Fatty: 7 g Polyunsaturated Fatty: 1 g Monounsaturated Fat: 8 1000 Trans Fat: 1 g Cholesterol: 114 mg Sodium: 740 mg Potassium: 1453 mg Fiber: half-dozen g Sugar: ix grand Vitamin A: 13972 IU Vitamin C: 31 mg Calcium: 89 mg Iron: 5 mg

Allow us know how information technology was!

Nearly THE RECIPE AUTHOR, LOUISE LONG

Louise is a full-fourth dimension recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to web log full-time.

Louise has several very agile Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.

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Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are piece of cake for the dwelling cook to follow and provide pace-past-step instructions.

Louise is also a YouTube creator and you tin can detect most of her recipes in video format on The Salted Pepper YouTube channel.

She is very responsive to letters and eager to help in any manner she can.

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