Swiss Steak Mushroom Gravy Instant Pot

Swiss Steak with Mushroom Gravy Instant Pot

Swiss Steak with Mushroom Gravy Instant Pot Version. So it all started when I asked the folks what they wanted for dinner. That’s like usually like pulling teeth, but there we were in August: temperature 96 degrees. My Dad immediately said “Swiss Steak.”

Swiss Steak Mushroom Gravy Instant Pot

Swiss Steak with Mushroom Gravy


Thanks, Dad…I just love to make long, braised meals in 96-degree heat. But I’m not one to deny my fave octogenarian anything. Within reason, of course. So I thought rather than heat up the kitchen, I’d pull out the Instant Pot. Then Pat (my StepMom) stepped in and wanted to make Swiss Steak with Mushrooms. What? Mushrooms?

About Swiss Steak with Mushroom Gravy Instant Pot Version:

So I did some checking. It turns out Swiss Steak gets its name from the method of flouring, pounding and browning the meat. So technically, this is a “Swiss Steak” just not the traditional Old Fashioned Swiss Steak I grew up on. (Oh the sacrilege.) A lot of people, it seems, call this gorgeous beef done in a luscious mushroom gravy “Smothered Steak” which is how I’ve always known it. So call it what you will, Smothered Steak or Swiss Steak, just be sure to call me to the table if you make it!

But anyway, the folks loved Swiss Steak with Mushroom Gravy Instant Pot Version. So much they each had seconds and as we sat around chatting after dinner, they kept cutting small pieces off the platter (it is spoon tender) and continued eating. Long after we were all stuffed. We all agreed, Swiss Steak with Mushroom Gravy Instant Pot is one recipe we’ll be making over and over again. Yep, I was won over. Thanks, Pat for stepping in and suggesting mushrooms!

And of course, we served our Swiss Steak with Mushroom Gravy with mashed potatoes. I mean, really, how could we not with all of that beautiful brown gravy? Being from Iowa, even though it’s a state with a lot of German heritage (which might make you think a lot of noodles and dumplings might be served) I do have a deep and abiding love of meat and potatoes. I do think the Swiss Steak would actually go pretty well with egg noodles, too, though, if that’s your preference.

Swiss Steak Mushroom Gravy Instant Pot

Swiss Steak with Mushroom Gravy

Making Swiss Steak with Mushroom Gravy Instant Pot Version:

While a commercial “cube” steak can be used for this recipe, sometimes they’re uneven and fall apart. The best results and the method that is going to give you the hallmark texture of Swiss steak (spoon tender but not falling apart)is to use the method of flouring and pounding out your steak with a meat mallet (the pointy side) or the rim of a heavy plate. You can see photos of how this is done on my post for German Beef Rouladen with Mushroom Gravy.

The best beef for this or any Swiss steak is round steak. You can buy a round steak or pick up a round roast (usually that’s less expensive) and slice it yourself into steaks, then pound it out.

Although the Swiss Steak with Mushroom Gravy is a pretty easy, down-home recipe, there are a couple of things to look out for when you make this in the Instant Pot:

It’s very important in an Instant Pot to make sure all the residue or “fond” from cooking is scraped off the bottom or you may get the dreaded “burn” notice. That stops your Instant Pot, and unfortunately, it doesn’t give any indication of how much time has elapsed when the IP is stopped. You’ll need to remove the food, clean any residue off the bottom, return the food and restart the Instant Pot. And this time you’ll need to guess how long to cook it. So be careful if you want to avoid that burn notice.

It is also a bit difficult to regulate the saute function. Don’t let your browned bits burn during the saute process. If needed by, stop, deglaze and continue on. I put a note in the recipe.

Saving Money on Swiss Steak with Mushroom Gravy Instant Pot Version:

One of the things I love about the Instant Pot (and I could go on – oh Instant Pot, how do I love thee?) is that it can so easily, with so little effort, take a cheaper, tough cut of meat like the round steak and cook it till it’s fork-tender. That saves you money right there especially if you don’t want to heat up the oven or wait hours for a slow cooker for a long, slow braise. Do watch for specials, especially in the fall and around many of the major holidays. In fall, the beef goes to market and producers want to move it so it’s often at a low, and during many of the holidays, pricier cuts are in hgh demand; the cheaper cuts often go on sale.

Mushrooms are often on sale at my grocery for about 1/2 price, especially around holidays but are usually at Aldi all the time for around the same as the grocery store sales price. According to the World’s Healthiest Foods, the simple button mushroom has the same health benefits as it’s more expensive siblings which makes it a bargain. Go underdog! When you get your mushrooms home, poke several holes in the bottom of the package to help reduce condensation and store upside down. That usually buys you a day or two.


Swiss Steak Mushroom Gravy Instant Pot

Swiss Steak with Mushroom Gravy


Swiss Steak with Mushroom Gravy – Instant Pot

A classic Smothered Steak with Mushroom Gravy. You’ll need mashed potatoes with this recipe.

  • Author: mollie kirby
  • Total Time: 1 hour 15 min
  • Yield: 6-8 servings 1x
  • Category: Main Dish
  • Cuisine: American



To prepare the beef:

  • 2 1/4 pounds round steak (about 3/4″ thick)
  • heaping 1/2 cup flour
  • 3/4 teaspoon seasoning salt; Try this home-made Seasoning Salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

To cook the recipe:

  • oil as needed (3 to 5 tablespoons)
  • 1 large yellow onion, vertically sliced, about 3/8ths to 1/2 inch thick
  • 1/4 cup Sherry or Red Wine
  • 8 to 16 ounces mushrooms, sliced thickly
  • 1 3/4 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme
  • 3 tablespoons minced parsley (2 for the gravy, 1 for garnish)
  • 1 tablespoon cornstarch mixed with 1 1/2 tablespoons water


To prepare the beef:

Mix together flour, seasoning salt, salt, and pepper on large plate and set aside. Cut round steak into serving pieces. Dredge steak in flour mixture (really press in well), then use the edge of a sturdy plate to pound the meat. Repeat this pounding process on both sides until the steak is about 1/2 inch thick and noticeably more tender. Sprinkle on a bit more flour if the beef becomes sticky and the coating of flour disappears. A meat mallet may be used to pound, instead, the large pointed side.

To prepare the recipe:

Set the Instant Pot to Saute. Once hot, add a tablespoon or two of oil. Add meat, working in batches, adding oil as necessary, browning each side until golden, removing and setting on a large plate or platter. (If, as you are browning, the fond begins to get dark, see note.)

Add the mushrooms, onions, and wine and cook for several minutes, scraping up the fond on the bottom, until the wine has nearly evaporated. Add the broth, tomato paste, Dijon, salt, pepper, thyme and two tablespoons of the parsley & gently whisk to mix together.

Nestle the meat back into the Instant Pot, along with any juices, turning and covering as needed so as much meat as possible is submerged and all has some sauce on top.

Hit the Cancel button on the Instant Pot. Add lid and move valve to sealed position. Press the Meat function (35 minutes on medium pressure.) When the 35 minutes are up, allow the Instant Pot to go to the Warm function and leave for 10 minutes. Release any remaining pressure by turning the valve to the open setting. Remove meat to a platter.

Set Instant Pot back to the Saute function, Normal setting. Mix the cornstarch with the tablespoon and a half of cold water. When the gravy comes to a boil in the Instant Pot, stir in the cornstarch mixture and continue to cook, stirring, for a minute or so until thickened.

Using a large slotted spoon, remove some of the mushrooms and onions and place over the steak on the platter. Pour some of the gravy over the meat, sprinkle with parsley and serve the remaining gravy on the side.


  • This may not be your experience but I find the temperature of the Instant Pot a little difficult to regulate while browning. After the second batch, the fond began to darken. If this happens to you, stop browning, remove the beef and add the onions, mushrooms, and Sherry, stirring up the fond, and cooking until Sherry is nearly gone.
  • Dump into a bowl, add a little more oil and continue browning the beef. When steak is all browned, add the onion/mushroom mixture back in with the broth, tomato paste, Dijon, and seasonings and proceeded with the recipe.


  • Serving Size: 1/8
  • Calories: 356
  • Sugar: 1g
  • Sodium: 682mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 82mg

Keywords: Alcohol, Bargain Meal of the Week, Beef, Beef Stock, Instant Pot, mushrooms, Round Steak, sherry, Swiss Steak, Wine

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I’ll be bringing this recipe to Angie’s Fiesta Friday #187, hosted this week by Judi @ and Sadhna @ Herbs, Spices and Tradition. Pop by Fiesta Friday to see what everyone else is sharing and take a peek at our co-hosts blogs, too.

if you like Swiss Steak with Mushroom Gravy Instant Pot you might like

Super Easy Instant Pot Swiss Steak with Mushroom Gravy! This was a hit with everyone, so rich and tender! Make sure to serve with mashed potatoes for a classic combo! #InstantPotSwissSteak #InstantPotSwissSteakMushroomGravy #InstantPotSmotheredSteak

53 thoughts on “Swiss Steak with Mushroom Gravy Instant Pot

    • FrugalHausfrau

      Hi Diane I am so glad to hear you like it and thank you for stipping by and being so enthusiastic! You made my day!


    • FrugalHausfrau

      Hi Carrie. You could just use water and if you want to, Just for a little depth of flavor, Stir in a little jam. Like half a teaspoon of a grape or dark jelly or jam. If you go with plain water it wouldn’t hurt to add a little beef base. Hope that helps!


  1. Kevin Graves

    On the Swiss Steak, I have two big ribeyes. Do you think they’d work for that?
    Love this. I just subscribed.

    • FrugalHausfrau

      Hi Kevin thanks for Joining in and I appreciate your follow! I am guessing you could make this with a rib eye but I think would be a waste of a gorgeous steak! I think you’re better off sprinkling your ribeye with salt and pepper may be a little rub if you lean that way and either grilling or broiling it to perfection.

  2. This was my first attempt at cooking Swiss Steak in an Instapot. Wonderful, I used a meat tenderizer with all the little knives then dredged in 1/2 cup flour seasoned with all dry ingredients, extra garlic powder too. I added onions, celery, carrots and 1/2 pound mushrooms. Added extra gravy left from dredge to make a gravy and filled up to the meat. After 35 minutes, our family devoured the whole thing… delicious.

    • FrugalHausfrau

      Hi David, sounds wonderful! One caveat, and it sounds like it didn’t happen to you, but sometimes if the thickeners (like the flour) are added before the cook rather than after, you can get the dreaded burn notice. I think it may depend on how thick the mixture is, whether it is coating the bottom of the pot, and what type of IP you have. Honestly sometimes there seems to be no rhyme or reason – sometimes you’ll get the burn notice and sometimes not.

      Thanks for stopping back and giving your variations though! I have been wanting to make this now that I am my daughter’s house but some of the grands have strong feelings about mushrooms! The carrots would go a ways toward pacifying them!


    • FrugalHausfrau

      Oh my gosh Kate, you made my day! I’ll have to let my Stepmom Pat know, too. I know she’ll get a kick out of knowing you liked it!! 🙂

  3. Fern Slotman

    Oh my! This recipe is fantastic! We had homegrown beef. The round steak we had swissed. Made exactly as posted and served with hot noodles and a big bowl of salads and hot from the oven Italian bread. Best supper ever. This is a keeper as I have lots of swisher steak in the freezer.

    • FrugalHausfrau

      Hi Fern, thanks so much for checking in and letting me know how much you liked it! You made my day! I think my 90 yr old Stepmom has as much fun as I do cooking with the Instant Pot, and this is really a family favorite!

  4. Pingback: Swiss Steak with Mushroom Gravy – SEO

  5. You’re right Mollie– that gravy IS gorgeous!! nestled on those mashed potatoes– perfect! I’m just wondering how a poor instapot-less person like would adjust the recipe–?? In the oven?? for how long?? I’ll have to used your ingredients and find an old fashioned Swiss Steak recipe! No wonder it was so popular! Are you back in SD?? I’ve been picturing you home in Minn. You’re hard to keep track of girl!! take care! xo

    • Back in SD now, but home soon – the folks are moving into assisted living. So for the Swiss Steak – it’s gonna be a little different.

      I’d use a big oven proof skillet with a lid (or aluminum foil) and follow the recipe to where the meat is added back into the pan, and is turned and all covered with the sauce. The sauce should almost come up to the top of the steak, but not over. Bring to a simmer then cover, bake at 325 degrees F. for (educated guess) 1 1/2 hours or so.Maybe a little less, maybe a little more, until tender.

      • Got it Mollie– slow bake til tender. It is so mouthwatering on the plate! Want to give it a try soon! And– what a big change for your parents! Did they initiate the move? Will they still be in SD? Are they looking forward to it? Are you the packer and mover? Hope and pray it’s a happy transition for all of you and they settle in and find good people there! xox friend!

  6. Pingback: Swiss Steak with Mushroom Gravy – Instant Pot | My Meals are on Wheels

    • Hi Tracey. I have a regular stove top pressure cooker that I’ve used for years and when I went back to my house, used it. My Instant Pot was left at the folks. I couldn’t believe how much I like the Instant Pot – I went from buying it just basically to try it out to loving it. I just made dinner tonight with it. 🙂

  7. Never made Swiss steak and I’m not sure I even have eaten it. Looks and sounds good. Promised myself I would not buy any more kitchen appliances and make do with what I have – thus no Instapot. Happy FF and happy weekend.

    • I’m a little surprised, after all I think you’re included in the Midwest (although sometimes Michigan is and sometimes it isn’t? I can’t keep track) and I think this is a pretty down home meat & potatoes type of Midwestern meal.

      I promised myself the same thing, but am surprised at how much I DO like the Instant Pot – but then only time will tell. Sometimes there’s that infatuation phase and then something sits around for a decade or so, lol!!

      • I didn’t buy an Instant Pot until I saw that my friends that were raving about it last Christmas were still raving about it. I finally gave in and bought one because we have purchased an RV and I thought it would be great to have in it for cooking on hot days. I think I’ll have to buy a second one because this one is staying in the house!! I don’t use it every day but I probably use it at least once a week. Not only does it cook things wonderfully, it reheats wonderfully. I bought some stackable stainless steel insert pans so that I can cook/reheat two different things at the same time. It reheats foods more evenly than in the microwave, doesn’t dry out or change the texture, and although it takes time for the IP to come up to temperature I think it’s worth it for the end results. No stopping to stir every 2 minutes to move around the hot spots.

        By the way, I’m getting ready to try out your Swiss steak tonight. It’s one of my favorite foods. For leftovers I love to reheat it and then stir in some sour cream and serve over noodles like a stroganoff. Yummmmmm

        • Hi Shannon! I don’t have the inserts, yet! It’s on my plan of things to look for online after Thanksgiving! I haven’t used my Instant Pot for reheating but I can imagine how good it works. When I made the Instant Pot Gyros I steamed the pita in the IP and it tasted just like it came from a restaurant.

          I hope you love that Swiss Steak as much as we do – and can I say reheating it and making it into stroganoff is brilliant!! 🙂 Great tip, thanks!! 🙂


    • Yes, you absolutely could, and I thought about putting down basic instructions for those who maybe haven’t been cooking as long as we have (or maybe I should speak for myself) but didn’t want to until I tried it. I’m guessing a bit more liquid might be in order.

      • I’ve never made Swiss Steak in my life. It wasn’t something my mom ever made and I only learned of it as I grew older and talked to my Canadian school or work mates. But I love that picture of the dark mushroom gravy over the mashed potatoes … a picture IS worth a thousand words.

  8. Oh my Gooooood, I want this dish like now! The gravy over the meat looks so rich and comforting. This is my kind of food. Great job Mollie 😀

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