Baked Cubed Steak

By: Sara Borgstede

Baked Cubed Steak
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, au jus mix, chicken soup, contributed, cook 20 min, cornstarch, cubed steaks, dinner, easy, french onion soup, main course, modern, prep 10 min, pressure cook, Sara Borgstede, water

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
6 Servings
Ingredients
  • 1 1/4 cups Water
  • 1 can french onion soup
  • 1 can chicken soup
  • 1 package Au Jus Mix
  • 6 Cubed Steaks
  • 1/4 cup Water
  • 3 tbsp cornstarch
Instructions
  • Combine 1 1/4 cups water, cream of chicken soup, Au Jus mix and French onion soup together in Instant pot. Mix well.
  • Add cubed steak to the pot.
  • Attach lid and turn valve to “Sealing” position. Set MANUAL or PRESSURE COOKto 20 mins.
  • Once it beeps (notifying you that it's ready) turn valve to “venting”. This is also known as the “quick release” The steam will be very hot so be careful when doing this. Do not remove lid until the steam has fully stopped.
  • Remove lid. Remove steak from the pan. Turn OFF the instant pot.
  • In a small bowl or cup, combine ¼ cup water and cornstarch to create a “slurry”. Pour mixture into grave mixture and whisk well.
  • Put steaks back into gravy mixture. Attach lid and leave the instant pot turned off. Keep warm until ready to serve.
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