Instant Pot Swiss Steak – Savory Tooth

diet swiss miss

Instant Pot Swiss Steak

Published Jun 19, 2018 By Julia 12 Comments This post may contain affiliate links.

Instant Pot Swiss Steak with mushrooms and a richly flavorful tomato sauce. Low carb, keto, and gluten free.

Stovetop vs pressure cooker

I recently posted a stovetop recipe for Swiss Steak, and while I love its sharp flavors, the two hours of simmering required were too time-consuming for weeknight dinners. I wanted a faster version of the same dish, so it wasn’t hard to convince myself to make it in the Instant Pot.

The only downside with using a pressure cooker is just my usual complaint that there’s too much liquid. In the past, I have used corn starch or xanthan gum to thicken sauces and stews (like Instant Pot Chicken Marsala or Instant Pot Beef Bourguignon) but recently I’ve preferred to just boil it down. This means more intense flavors and one less ingredient. In this recipe, you need to boil for quite a while to get the sauce to thicken, about 20 minutes. Even so, it still takes far less time to cook than the stovetop version.

To learn more about Swiss steak, such as where its name comes from (and no, it doesn’t originate from Switzerland) and how I’ve adapted from the traditional version, read this post for stovetop Swiss Steak.

Common cooking questions

Why isn’t there any liquid added to the Instant Pot so that it can pressurize? There is plenty of liquid exuded by the vegetables and beef as it starts to cook, and it’s more than enough to pressurize your pot. The canned diced tomatoes also contain liquid that aids in pressurizing.

How do I store and reheat leftovers? Cover and store leftovers in the refrigerator up to a few days. They reheat well in the microwave.

How many beef slices should I brown at a time? It’s important not to crowd the beef slices as they brown. Don’t brown more than 3 pieces at a time, or 2 if they’re very large. It usually takes me about 3 batches total to brown them all. When done correctly, you should see lots of nice browning action on the beef as well as glorious flavorful brown bits stuck to the bottom of the pot (these will get automatically scraped up as you deglaze with the diced tomatoes).

Simple tip to reduce carbs

Each serving has 9.5g net carbs, which is a bit on the high side. I usually try to keep my dinner recipes under 10g net carbs per serving so that they’re suitable for a keto diet. The majority of the carbs come from the vegetables, especially the tomatoes, carrots, and mushrooms.

The tomatoes and carrots are essential to the flavor of the resulting sauce, so the mushrooms are the most dispensable. To make this dish without mushrooms, skip the instruction where you add the mushrooms and reduce the simmering time at the end of the recipe by about 5 minutes.

By removing the mushrooms, this reduces each serving to 7.5g net carbs without a significant loss in flavor. I’ve made this dish both ways, and I like them both!

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