Pressure Cooker Round Steak and Vegetables

Pressure Cooker Round Steak and Vegetables

The Spruce 

Ratings (53)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
426 Calories
13g Fat
29g Carbs
47g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 426
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 22%
Cholesterol 118mg 39%
Sodium 1123mg 49%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 14%
Protein 47g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A pressure cooker is a home cook's  secret weapon when it comes to long-cooking cuts of meat and limited time to prepare them. It cooks by trapped steam pressure, so cooking time is greatly reduced and the pressurized steam forces any liquid into the food. The result is melt-in-your-mouth tender meat. These days the Instant Pot and similar electric pressure cookers rule.

A round steak is a lean cut from the rear of the animal, and because it lacks the fat present in most steaks, it tends to become dry and tough when cooked without moisture. This recipe for round steak includes potatoes and onions, along with some bacon for flavor. Feel free to add a cup of sliced carrots to the pot along with the potatoes and onions. 

Ingredients

  • 2 pounds round steak
  • 2 tablespoons shortening (or vegetable oil)
  • 2 strips bacon (diced)
  • 3/4 cup beef stock (low sodium or unsalted)
  • 1/2 cup dry white wine (or more beef stock)
  • 2 (4-ounce) cans mushrooms (drained)
  • 6 small white onions (or about 1 cup of sliced onions)
  • 6 medium potatoes (peeled and halved)
  • 1 tablespoon parsley (chopped)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • Optional: 1 tablespoon flour

Steps to Make It

  1. Gather the ingredients.

    Round Steak and Vegetables recipe
     The Spruce
  2. Heat the pressure cooker and add the shortening and bacon. Cook until the bacon is almost crisp. Remove the bacon pieces to paper towels with a slotted spoon.

    Round Steak and Vegetables recipe
     The Spruce
  3. Cut the steak into cubes or serving-size pieces. Brown the beef in the hot shortening and bacon drippings. 

    Round Steak and Vegetables recipe
     The Spruce
  4. Add the beef stock and wine and seal the cooker. Place the pressure regulator on the vent pipe. 

    Round Steak and Vegetables recipe
     The Spruce
  5. Cook the steak on high pressure for 8 minutes. 

    Round Steak and Vegetables recipe
    The Spruce 
  6. Add the reserved bacon, mushrooms, onions, potatoes, parsley, salt, pepper, and bay leaf. 

    Round Steak and Vegetables recipe
     The Spruce
  7. Seal the cooker again and cook for 8 more minutes; let the pressure drop of its own accord.

    Round Steak and Vegetables recipe
     The Spruce
  8. Discard the bay leaf.

  9. Remove the meat and the vegetables to a warm serving platter to keep warm.

    Round Steak and Vegetables recipe
     The Spruce
  10. If desired, combine 1 tablespoon of flour with 2 tablespoons of water; stir until smooth.

    Round Steak and Vegetables recipe
     The Spruce
  11. Add the flour paste to the liquids and simmer the sauce until thickened, stirring constantly.

    Round Steak and Vegetables recipe
     The Spruce
  12. Serve the round steak and vegetables with the thickened gravy. 

    Round Steak and Vegetables recipe
    The Spruce 

    Some Tips for Using a Pressure Cooker

  13. Pressure cooker recipes don't require as much liquid as standard recipes, and that's why this recipe calls for only 1/2 cup of wine plus the mushroom juices. You can always add more liquid if you like—it won't hurt anything—but never use less than 1 cup. You need enough to build up trapped steam inside the cooker. 

  14. For uniform cooking, make sure your steak is cut into pieces as close in size as possible. 

  15. Steam can be affected by altitude. If you live a high elevation, increase the cooking time by 5 percent for every 1,000 feet over 2,000 feet above sea level.

  16. Pressure cookers can be either stove-top or electric. If you've never used one before, consider starting out with an electric cooker. It will provide you with easy, clear-cut directions and take a lot of the guesswork out of cooking.