Cube Steak, Mashed Potatoes, and Gravy in Your Pressure Cooker with Rim-O cover and spatula, Gluten Free Option

I live in Montana where it's easy to find local, grass fed, humanely raised meat. We buy a quarter cow from a friend who raises a few steer each year and end up with some cuts I wasn't sure what to do with. I remember my mom liked cube steak but I didn't know how to cook it. Before coming to Montana I hadn't cooked beef very often. Cube steak, sometimes called cubed steak, is a tough cut, such as top round, that has been tenderized and flattened through a process called "cubing". The result is a flat steak with little indentations all over it. Pressure cooking this cut makes it tender and flavorful, somewhat similar to Salisbury steak. Here is a quick, easy, and delicious recipe for cube steak with potatoes and gravy. I now always make it gluten free but this recipe will work equally as well with wheat flour. 

Cube Steak, Mashed Potatoes, and Gravy

4 cube steaks

4 to 8 oz sliced sauteed mushrooms (optional)

3/4 cup flour (wheat or your favorite gluten free blend)

1 tsp paprika

2  tsp garlic powder

1/2 tsp ground black pepper

1 tsp salt

2 tbsp butter or other fat for sauteing

1 cup broth

2 cups homemade cream of mushroom soup (recipe coming soon) - or - 1 can or small carton of cream of mushroom soup (Health Valley works well and tastes delicious in this recipe. They offer a gluten free variety.)

2 pounds medium yellow potatoes (plus butter / milk if desired if you will be mashing them)

Dredge the steaks in a mixture of flour, paprika, garlic powder, ground pepper, and salt. 

Press "Saute".

When display reads "HOT" add 1 tablespoon + of butter.

Add steaks one layer at a time.

Lightly brown steaks on each side.

Remove steaks and deglaze pan with 1 cup of broth. Make sure the bottom of  the pan is scraped clean.

Add steaks back to pot and pour cream of mushroom soup on top. Place a trivet or steam basket over the steaks. Add potatoes to trivet or basket. Medium sized potatoes can be left whole. Large potatoes should be halved or quartered.

Cook on Manual for 25 minutes.

 Let pressure release naturally, about 25 more minutes. Remove potatoes. Keep warm or mash as desired with butter and or milk.

Remove steaks. Press Saute and whisk to thicken the gravy. Cook until you reach your desired gravy thickness. Serve the potatoes with steaks and gravy on top.

 I like to serve with a cooked green vegetable such as asparagus. What do you like to serve with such a hearty main dish? Please comment with the type of cream of mushroom soup you used so we can see which ones work well in this recipe. I will follow up with a homemade cream of mushroom soup to use here or on its own.