This Instant Pot Swiss steak recipe is made with a bottom round and a few kitchen staples for pure comfort food. When the leaves start to fall and the temperatures drop, it’s time for something hearty. I’ve used a bottom round, but any tough, lean cut of beef will work. Serve over noodles or rice to soak up all of that great sauce.
Ingredients
- 1 ½ pounds bottom round steak, 1 inch thick and trimmed of fat
- salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- 2 tablespoons avocado oil, divided, or as needed
- 1 green bell pepper, chopped (Optional)
- 1 medium onion, chopped
- ½ cup carrot, chopped
- ½ cup chopped celery
- 2 cloves garlic, finely chopped
- ¼ cup Merlot wine
- 2 ¾ cups canned chopped Italian-style tomatoes in juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon paprika
Directions
Step 1
Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and black pepper.
Step 2
Place flour into a shallow bowl. Dredge steak in flour, shaking off excess.
Step 3
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saut? function. Heat 1 tablespoon avocado oil in the pot. Working in batches, cook steak in hot oil until browned, about 2 minutes per side. Transfer browned steak to a warm plate and set aside.
Step 4
Add remaining 1 tablespoon avocado oil to the pot. Cook and stir bell pepper, onion, carrot, and celery in hot oil until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine to deglaze the pot. Mix in tomatoes, Worcestershire sauce, 1 teaspoon salt, oregano, and paprika. Return steak to the pot and push down into tomato mixture.
Step 5
Close and lock the lid. Select manual pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Step 6
Allow pressure to release naturally according to manufacturer's instructions, about 5 minutes. Carefully open the valve to release remaining pressure, about 5 minutes more. Unlock and remove the lid.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 337 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat3g | 16% |
Cholesterol74mg | 25% |
Sodium982mg | 43% |
Total Carbohydrate20g | 7% |
Dietary Fiber4g | 13% |
Total Sugars8g | |
Protein28g | |
Vitamin C41mg | 207% |
Calcium98mg | 8% |
Iron7mg | 39% |
Potassium677mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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