Our Paleo Family

Swiss Steak in the Instant Pot (Paleo and Whole30)

Swiss Steak is one of those throw-back recipes that I’m just kicking myself for putting on the shelf for so many years.

I guess this is something my grandmother used to make, because the only times I’ve made it (until recently) were when my dad asked for it. My grandmother was one of those cooks who loved to read cookbooks and recipes and would try new recipes, but on a daily basis, she cooked by instinct only. The result? All my dad’s favorites are just in his memory. He would give me as many details as possible and I would try to recreate the recipes as best as I could, but this is a hard way to go!

Recently, he had a beef roast in his freezer and he wanted to make Swiss Steak and he asked me how to do it. I did a little research, gave him some pointers and he got to work. He invited my family over to share in the feast and we all thought it was great, but it wasn’t exactly what he remembered.

Of course, my thought was, “This would be great in the Instant Pot!” So I set to work, with dad’s recipe as a guide. I just made a few tweaks and voila! Swiss Steak! Now, I will admit that this is very similar to Pot Roast in the Instant Pot, but in my opinion, it is soooooo much better! There’s a lot more flavor in this recipe and I would take it any day over pot roast. My husband does not agree because he is a pot roast lover through and through. Why don’t you give them both a try and see which you prefer? Bonus: My husband and kids all agreed that this was even better leftover the next day!!

YouTube video of the prep coming soon!

Swiss Steak in the Instant Pot (Paleo and Whole30)
Print Recipe
Just like grandma used to make - but so much faster with the Instant Pot!
Servings Prep Time
4-6 Servings 15 minutes
Cook Time Passive Time
60 minutes 20 minutes
Servings Prep Time
4-6 Servings 15 minutes
Cook Time Passive Time
60 minutes 20 minutes
Swiss Steak in the Instant Pot (Paleo and Whole30)
Print Recipe
Just like grandma used to make - but so much faster with the Instant Pot!
Servings Prep Time
4-6 Servings 15 minutes
Cook Time Passive Time
60 minutes 20 minutes
Servings Prep Time
4-6 Servings 15 minutes
Cook Time Passive Time
60 minutes 20 minutes
Ingredients
Servings: Servings
Instructions
  1. Turn on Instant Pot to Saute More and add 1 Tbsp. oil.
  2. Slice roast against the grain into 1/2 inch slices.
  3. Place arrowroot, salt and pepper in a shallow dish. Lay a slice of meat in the arrowroot mixture and with a meat mallet, pound meat a few times on each side with the spiked side of the mallet.
  4. Repeat with every slice of meat.
  5. Once oil is hot, add a couple slices to the IP at a time and allow to brown on each side. Once browned, remove to a separate plate.
  6. Continue browning each piece of meat. Add more oil if needed.
  7. While the meat is browning, chop vegetables into small pieces and mince garlic.
  8. Once all meat is browned, add vegetables and garlic and stir. Continue cooking and stir occasionally until vegetables begin to wilt. This takes 5-8 minutes.
  9. Once veggies are ready, add broth and scrape the browned bits from the bottom of the pan. Now add the tomatoes and stir all this together.
  10. Add the meat and any accumulated juices to this broth mixture and stir gently so that all pieces of meat are covered in the broth.
  11. Turn IP off and secure lid. Set valve to sealing. Turn IP on to Manual High Pressure, 60 minutes.
  12. When cooking time is over, quick release the pressure and serve! Your broth should be perfectly thickened at this time, but if it is not as thick as you would like, you can make a slurry of 1 Tbsp. water and 1 tsp. arrowroot and stir this into the simmering broth. (turn IP back on to Sauté More if you need to thicken.)
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