Round Roast Steaks in Gravy, Instant Pot

 

 

For some reason, I have really been craving old fashioned American meals. 

 

Meat and Potatoes!

 

My mind immediately drifts to my grandmother, who was the breadwinner for the family when my mom was growing up. She would come home from work and pull out her pressure cooker and make the most amazing meals. The meat was always tender and juicy and the flavors were rich and bold. I tried very hard to learn how to use her pressure cooker, but alas was unable to duplicate her craft.

 

 

The instant pot changed this for me! Suddenly, I was able to make meals from my childhood. They immediately sent me back to her kitchen; the smells and flavors are all there. 

 

Along with nostalgia, the Instant Pot has allowed me to make meals on the go as well.  I can set the delayed time setting and have a meal ready when we get home from soccer practice or doctors appointments after school. No fuss or worry.

 

This is definitely one of those meals.  I wanted beef and gravy with mashed potatoes, and this recipe delivers. You will not regret throwing this one together, and maybe you’ll have a flashback to grandmas kitchen too. 

 

 

I have done this recipe with round roast steaks and stew meat, which both come out soft and juicy. Eye of Round steaks work as well, but that cut has less marbling and doesn’t fall apart the same; the flavor is still there though. Honestly, I usually shop for a sale cut at the grocery store and that’s what we’re having.

 

 

IP Round Roast Steaks in Gravy

 

 

4-6 slices round roast (1 ½ lbs stew meat)

1 Tbs EVOO

1 pouch dried onion soup

1 ¼ c hot water

½ medium yellow onion

2 cloves garlic, minced

½ c water

2 Tbs corn starch

 

 

Set your instant pot to sauté. Once warmed, add EVOO and allow it to heat up, slightly smoking. Place half the meat in the pot to sear. After a few minutes, flip it to the other side. Remove and set aside in a bowl, then follow the steps for the rest of the meat. This will take a couple of batches so juices don’t build up and stop the searing process. Once all the meat is seared, heat the pot up again and brown the onion. After a few minutes, add the garlic and cook for just one more minute.

 

Turn off the sauté setting and place the meat back in the pot. Sprinkle the dried onion soup on the meat and then pour the water over it all. Give it a little stir to make sure the seasonings are dissolving in the water.

 

Place the lid on the instant pot and turn on the pressure cook function. Set it to high pressure for 20 minutes. Allow the pressure to slow release for at least 5-10 minutes before using the quick release. This allows the meat a bit more time to soften, so it’s optional.

 

After releasing all the pressure, remove the lid and turn off the pressure cook function. Turn the sauté function on again and let the gravy come to a simmer, just a couple minutes. Mix the ½ c water and corn starch together and add it to the gravy to thicken. Let it simmer while you stir for just a minute more. Turn off and serve with your favorite potatoes or noodles.