Combine mushrooms, soup, beef consommé, and onion in a bowl; set aside.

Place flour with garlic powder, salt and pepper in a shallow bowl. Dip cube steak in the flour mixture to cover both sides. (save leftover flour)

Set Instant Pot to Sauté and add oil.

Add a couple steaks to hot oil and brown both sides. Remove and repeat with remaining steaks.

Splash a little water or broth in the pot and scrape up the browned bits on the bottom, then return steaks to the pot.

Pour the soup and mushroom mixture over the steak.

Cover and seal. Cook on high pressure for 20 minutes, then allow to naturally depressurize.

Remove steaks from Instant pot and check the sauce. If it seems too thin, add some water to the remaining flour from step 1 to make a slurry. Set Instant Pot to Sauté to heat the sauce. Once bubbling, stir and drizzle in flour slurry a little at a time until desired thickness is reached.

Serve with rice, potatoes or noodles.