Instructions

• Pour 1 cup beef broth into the Instant Pot insert to provide liquid in the bottom of the pot.
• Pat the 4–6 cube steaks dry with paper towels if desired. Evenly sprinkle ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon cayenne pepper over both sides of all the steaks.
• Arrange the seasoned cube steaks in the Instant Pot in a single layer or slightly overlapping.
• Add 1 pound halved baby potatoes, 8 ounces thickly sliced cremini mushrooms, and 1 medium yellow onion sliced into half-moons on top of and around the steaks.
• Secure the lid and set the vent to SEALING. Select MANUAL or PRESSURE COOK on HIGH and set the time to 20 minutes. The pot will take about 10 minutes to come to pressure before the cooking time starts.
• When the cook cycle ends, perform a quick release of the pressure (carefully move the vent to VENTING and keep hands/facings away from the steam).
• Open the lid and use tongs or a slotted spoon to transfer the cube steaks and vegetables to a serving platter, leaving the cooking liquid in the pot.
• To make a gravy with the remaining liquid, press SAUTÉ on the Instant Pot and simmer the liquid, stirring occasionally, until reduced to your desired consistency.
• Spoon the reduced pan juices over the steaks and vegetables and serve.