INSTANT POT SWISS STEAK

Instant Pot Swiss steak is a comforting, old-fashioned dish reinvented for modern convenience. Traditionally, Swiss steak was a slow-cooked meal prepared in the oven or on the stovetop. Inexpensive cuts of beef, usually round steak, were tenderized and braised in a tomato-rich sauce. It would melt-in-your-mouth soft. The Instant Pot version captures all the same hearty flavors and textures. However, it is done in a fraction of the time. This makes it an ideal weeknight dinner that still feels like Sunday supper.

PREPARATION

To make Instant Pot Swiss steak, thick slices of beef round are first seasoned with salt, pepper, and sometimes dredged lightly in flour. This step helps create a slight crust and gives the sauce body later. The pieces are seared in a bit of oil directly in the Instant Pot until browned on both sides. This browning step is key to deep, savory flavor. Once the beef is removed, onions, bell peppers, and garlic are sautéed in the same pot. Thus, it absorbs all the browned bits from the meat.

The sauce typically includes crushed or diced tomatoes, a splash of beef broth, and sometimes Worcestershire sauce or tomato paste for extra depth. Some cooks add a touch of smoked paprika or red wine for nuance. After everything is combined, the beef is nestled back into the pot. The dish is then pressure-cooked for about 25 minutes with a natural release. What emerges is beef so tender it can be cut with a fork and a sauce that’s rich and deeply comforting.

Served over mashed potatoes, rice, or buttered noodles, Instant Pot Swiss steak is the definition of homestyle comfort food. It’s a perfect marriage of thrift and flavor. It transforms a tough, budget-friendly cut into a dish worthy of seconds.

ORIGINS & HISTORY

Despite its name, Swiss steak doesn’t actually come from Switzerland. The “Swiss” in the name refers to a cooking technique rather than a place of origin. The term comes from the Old English usage of “swissing,” which means to tenderize meat by pounding or rolling it. This is a method designed to make tough cuts of beef more palatable. So, Swiss steak is essentially “swissed steak,” or steak that has been tenderized before cooking.

The dish likely emerged in the late 19th to early 20th century as part of a movement toward economical, homestyle cooking. During that period, households looked for ways to transform inexpensive cuts of beef into tender, flavorful meals. Swiss steak became a staple in American home kitchens and dinner menus.

By the mid-20th century, Swiss steak had become a beloved comfort food in the United States, appearing in community cookbooks, church potlucks, and even U.S. Army field manuals. Its classic preparation involved dredging tenderized beef in seasoned flour, browning it, and then braising it slowly in a tomato-based sauce with onions, celery, and bell peppers. The result was a tender, flavorful dish that could be served over mashed potatoes or rice, hearty, inexpensive, and deeply satisfying.

Culturally, Swiss steak represents a quintessential Midwestern and Southern home-cooking tradition, passed down through generations. It bridges old-world thrift with new-world ingenuity, a dish that maximizes flavor through patience and technique rather than luxury ingredients.

Today, the Instant Pot and slow cooker versions keep that heritage alive, preserving the dish’s nostalgic appeal while adapting it for modern kitchens and busy schedules. Swiss steak endures as a symbol of resourceful, heartwarming American cooking.