Swiss Steak with Mushroom Gravy – Instant Pot

Swiss Steak with Mushroom Gravy Instant Pot

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



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.


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

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