Pressure Cooker Round Steak and Vegetables Recipe

If you’ve ever bought round steak because it was on sale and then wondered
why it chews like a leather wallet, this recipe is your new best friend.
The pressure cooker (or Instant Pot) turns this lean, tough cut into fork-tender
comfort food in about an hour veggies, gravy, and all with almost no babysitting.

In this pressure cooker round steak and vegetables recipe, you’ll sear the beef,
build a rich brown gravy, tuck in hearty vegetables, and let pressure do the hard
work. The result is a complete one-pot dinner that tastes like it simmered all day,
but it’s totally weeknight-friendly.

Why Round Steak Loves the Pressure Cooker

Round steak comes from the rear leg of the cow, which means it’s lean, economical,
and packed with flavor but also full of connective tissue. Traditional methods
often require long braises in the oven or slow cooker to break everything down.

A pressure cooker speeds this process up dramatically by cooking at a higher
temperature than boiling water. Instead of three hours in the oven, you’re
looking at roughly 25–30 minutes at high pressure plus some resting time.
That’s the magic: lots of flavor, way less waiting.

Benefits of Using a Pressure Cooker or Instant Pot

  • Time saver: Tenderizes tough cuts in a fraction of the time.
  • Flavor booster: Sealed environment concentrates flavors in the sauce and vegetables.
  • Hands-off cooking: Once it’s at pressure, you can walk away.
  • One-pot meal: Meat, vegetables, and gravy cook together for easy clean-up.

Ingredients for Pressure Cooker Round Steak and Vegetables

This recipe serves about 4–6 people, depending on appetites and side dishes.
You can easily scale it up or down as long as you don’t exceed your cooker’s
maximum fill line.

Main Ingredients

  • 2 to 2 1/2 pounds round steak (top or bottom round), cut into large pieces
  • 1 1/2 teaspoons kosher salt, divided (plus more to taste)
  • 1 teaspoon freshly ground black pepper, divided
  • 2 tablespoons all-purpose flour (for dredging)
  • 2 tablespoons vegetable oil or canola oil
  • 1 medium yellow onion, sliced or diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 3–4 small potatoes, cut into 1 1/2-inch chunks (Yukon gold or red potatoes work well)
  • 1 cup beef broth (low-sodium preferred)
  • 1/2 cup crushed tomatoes or tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried rosemary, crushed (optional but tasty)
  • 1 bay leaf

Optional Add-Ins and Variations

  • 1 cup sliced mushrooms (fresh or canned, drained)
  • 1 cup trimmed green beans, cut in half
  • 1 bell pepper, sliced (for more color and sweetness)
  • 1 tablespoon tomato paste (for a richer, thicker sauce)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry to thicken at the end)
  • Fresh parsley, chopped, for garnish

Step-by-Step: How to Make Pressure Cooker Round Steak and Vegetables

1. Prep the Beef

  1. Pat the round steak dry with paper towels. Dry meat browns better.
  2. Season both sides with about 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
    Sprinkle flour over the steak and lightly dredge to coat, shaking off the excess.
    (This helps create a nice crust and slightly thickens the sauce later.)

2. Sear the Steak

  1. Set your pressure cooker or Instant Pot to Sauté (high heat if there’s an option).
  2. Add the oil and heat until shimmering. Brown the steak pieces in batches so you
    don’t crowd the pan. Let each side sear for 2–3 minutes until nicely golden.
  3. Transfer browned steak to a plate and set aside.

Don’t skip the browning step those browned bits on the bottom are flavor gold
and will help build a rich gravy.

3. Build the Flavor Base

  1. Add the sliced onion to the pot and sauté for 3–4 minutes, scraping up any browned bits.
  2. Add the garlic and cook for about 30 seconds until fragrant (don’t let it burn).
  3. Pour in the beef broth and use a wooden spoon to deglaze the bottom,
    scraping well to ensure nothing is stuck (this helps prevent a burn warning
    in electric pressure cookers).
  4. Stir in the crushed tomatoes, Worcestershire sauce, thyme, rosemary, and the remaining salt and pepper.

4. Add Vegetables and Beef

  1. Place the carrots and potatoes on top of the sauce in an even layer.
  2. If using, add mushrooms, green beans, or bell pepper on top. Try not to overfill beyond
    the pressure cooker’s recommended limit.
  3. Return the browned steak with any accumulated juices to the pot, nestling the pieces into the sauce and vegetables.
  4. Add the bay leaf on top.

5. Pressure Cook

  1. Lock the lid and set the valve to Sealing (for electric pressure cookers).
  2. Cook on High Pressure for 25–30 minutes.
    Tip: 25 minutes yields tender but sliceable steak, while 30 minutes tends to give more
    shred-able, “fall-apart” meat.
  3. When the cooking time ends, let the pressure release naturally for 10–15 minutes,
    then carefully switch the valve to Venting to release any remaining steam.

6. Check Doneness and Thicken the Sauce (Optional)

  1. Open the lid away from your face to avoid steam.
  2. Check the steak: it should be very tender when pierced with a fork.
    If it’s not quite there, re-seal and cook on high pressure for another 5 minutes,
    followed by a quick release.
  3. Remove the bay leaf. If you prefer a thicker gravy, set the cooker back to Sauté.
    Stir in the cornstarch slurry and simmer for 2–3 minutes, stirring, until the sauce thickens.

Serving Suggestions

Your round steak and vegetables are now swimming in a savory, tomato-beef gravy
that begs for something starchy to soak it all up. Try serving it:

  • Over buttery mashed potatoes or cauliflower mash
  • On top of buttered egg noodles
  • With crusty bread for dunking
  • Alongside a crisp green salad or simple steamed green beans

Garnish with chopped fresh parsley to add color and a little freshness to this rich dish.

Tips for the Best Pressure Cooker Round Steak

Choose the Right Cut

Look for round steak labeled top round or bottom round. These cuts are lean and affordable,
and pressure cooking helps transform their tough fibers into silky strands. Trim any large
pockets of surface fat, but don’t obsess over every bit of marbling a little fat equals flavor.

Brown in Batches

Overcrowding the pot steams your meat instead of searing it. Brown 2–3 pieces at a time,
adding more oil if the pot looks dry. It’s a small time investment that delivers big taste.

Cut Vegetables to the Right Size

Potatoes cut too small can dissolve into the gravy, which is not a tragedy, but maybe not what
you were going for. Aim for chunky pieces (around 1 1/2 inches) so they hold their shape under pressure.

Don’t Forget to Deglaze

All the browned bits on the bottom of the pot are pure umami. Pour in the broth and scrape thoroughly.
This not only boosts flavor but also keeps your pressure cooker from throwing a “burn” warning.

Adjusting Cooking Time

  • Thicker steak pieces (1–1 1/2 inches): Stick closer to 30 minutes.
  • Thinner slices (1/2–3/4 inch): 20–25 minutes is often enough.
  • Extra tender, shreddable texture: Add an extra 5 minutes if desired and allow a full natural
    release for the softest results.

Make-Ahead, Storage, and Reheating

This round steak and vegetables recipe actually tastes even better the next day as the flavors mingle.

Refrigeration

  • Cool leftovers and store in an airtight container.
  • Refrigerate for up to 3–4 days.

Freezing

  • Portion the steak, vegetables, and sauce into freezer-safe containers or bags.
    Label with the date.
  • Freeze for up to 2–3 months for best quality.

Reheating Tips

  • Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
  • In the microwave, cover loosely and heat in 60-second bursts, stirring between intervals.

Frequently Asked Questions

Can I use frozen round steak?

You can, but you won’t be able to sear it first, which means less flavor in the final dish.
If you must cook from frozen, skip the browning step and add about 5–10 extra minutes to the
pressure cooking time. Expect a slightly lighter flavor and thinner sauce.

Can I make this recipe without tomatoes?

Yes. Replace the crushed tomatoes with extra beef broth and add 1–2 teaspoons of steak seasoning
or a splash of red wine for depth. You’ll get more of a classic brown-gravy style dish, similar to
traditional Swiss steak without the heavy tomato base.

Can I swap the vegetables?

Absolutely. Use parsnips instead of carrots, baby potatoes instead of large ones, or leave out
the potatoes and serve everything over rice. Just keep in mind that very delicate vegetables
(zucchini, peas, spinach) should be added after pressure cooking and simmered briefly on sauté
to avoid turning mushy.

SEO Summary for Publishers

sapo:
Pressure cooker round steak and vegetables is the kind of cozy, stick-to-your-ribs dinner that usually takes hours in the oven, but this version is ready in about an hour and all made in one pot. Lean round steak gets seared for flavor, then pressure cooked with potatoes, carrots, onions, and a savory tomato-beef gravy until fork-tender and incredibly juicy. In this step-by-step guide, you’ll learn which cut of round steak to buy, how to layer your ingredients for perfectly cooked vegetables, and easy tricks to thicken the sauce, store leftovers, and customize the recipe with your favorite add-ins.

Real-Life Experiences and Extra Tips for Pressure Cooker Round Steak

Round steak in the pressure cooker is one of those recipes that proves a point:
great dinners don’t have to be fancy, they just have to be smart. Over time,
home cooks have discovered little tweaks that make this dish even more foolproof
and flexible, and those small changes can completely turn around how your meal
turns out.

One of the biggest “aha” moments people have is realizing just how forgiving
round steak becomes once you add pressure. On the stovetop, it’s easy to wander
from the kitchen, let the liquid evaporate, and end up with something that
resembles beef jerky. In a pressure cooker, as long as you start with enough
liquid and remember to deglaze, you get consistent results almost every time.
That’s why this recipe is a favorite for busy weeknights: you can handle kids’
homework, throw in a load of laundry, or scroll your phone guilt-free while the
cooker hums along.

Another real-world lesson: vegetables are more flexible than they seem.
If your family loves super-soft, stew-like potatoes and carrots that nearly melt
into the gravy, cut them a bit smaller and don’t worry if they sit on the bottom.
If you prefer firmer veggies, cut them into larger chunks and layer them on top
of the meat so they’re slightly shielded from the most intense heat. Some cooks
even pressure cook the steak first and then add vegetables for a shorter second
round of cooking, especially when using very starchy potatoes that tend to fall apart.

Flavor customization is where things get fun. A spoonful of tomato paste and a dash
of smoked paprika give the sauce a rich, almost barbecue-ish depth. Swapping part
of the broth for red wine nudges the dish toward a French beef stew vibe. Stirring
in a small splash of heavy cream at the end softens the acidity of the tomatoes and
makes the sauce silky. If you like a little heat, a pinch of red pepper flakes or a
chopped mild chili pepper cooked with the onions can wake up the entire pot without
making it “spicy” in a scary way.

Leftovers also deserve a shout-out. Next-day round steak and vegetables can be shredded
and turned into an entirely new meal. Think open-faced sandwiches over toasted bread,
topped with shredded cheese and broiled until bubbly. Or chop the leftovers and use
them as a filling for savory hand pies or empanadas. If you’re into meal prep, cooking
a double batch on the weekend gives you several mix-and-match options throughout the
week without feeling like you’re eating the exact same thing every night.

Finally, don’t underestimate the “wow” factor for something this humble. When you bring
a big bowl of tender round steak, colorful vegetables, and glossy gravy to the table,
it looks and smells like you worked on it all day. Only you and your pressure cooker
know the truth. That combination of affordability, flavor, and convenience is exactly
why pressure cooker round steak and vegetables has become a staple in so many American
kitchens it’s classic comfort food, updated for real life.

By SPORT