Can the Instant Pot turn a tough, inexpensive steak into beef so tender you don't even need a knife? This forgotten old-fashioned dinner might be one of the best ways to cook a cheaper cut of beef.
I'm making classic Swiss Steak with tenderised beef, onions, vegetables and a rich tomato gravy — but instead of braising it for hours, we're putting the Instant Pot to work. Serve it over creamy mashed potatoes and you've got proper old-fashioned comfort food.
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Ingredients
Beef
• Beef round/chuck/topside steak — 800 g / 1¾ lb
• Plain flour — 4 tbsp / 32 g / ¼ US cup / scant ¼ UK cup
• Salt — 1 tsp / 5 g
• Black pepper — ½ tsp / 2 g
Vegetables
• Large onion, sliced — 200 g / about 2 US cups / 2 UK cups
• Celery, sliced — 100 g / about 1 US cup / 1 UK cup
• Carrot, sliced fairly thickly — 100 g / about ¾ US cup / ¾ UK cup
• Garlic, minced — 2 cloves / 2 tsp
Gravy
• Beef stock — 250 ml / 1 US cup / ⅞ UK cup
• Chopped tomatoes — 400 g / 14 oz tin / about 1¾ cups
• Worcestershire sauce — 1 tbsp
• Tomato purée/paste — 2 tbsp / 30 g
• Brown sugar — 1 tsp / 4 g
• Bay leaves — 2
For browning
• Vegetable oil — 2 tbsp / 6 tsp / 30 ml
High Pressure for 40 minutes.
15-minute natural pressure release, then release any remaining pressure.
Oven: 2–2½ hours at 160°C fan / 180°C conventional / 350°F, covered tightly. Check at 2 hours; it's ready when a fork goes through the beef easily.
Stovetop: 1½–2 hours at a very gentle simmer, covered. Turn the steaks once or twice and check occasionally that the sauce isn't catching. Add a splash of stock or water only if it's getting too thick.
Pickled red cabbage https://youtu.be/kUtswpkNXbk
#backyardchef #swisssteak #instantpot #beefrecipe #comfortfood #oldfashionedcooking
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Дата на публикация: 6 август, 2026
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