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Instant Pot® Swiss Steak

Rated as 5 out of 5 Stars

"Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough, lean cut of beef will work. Serve over noodles or rice to soak up all of that great sauce."
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1 h 25 m servings 337
Original recipe yields 4 servings


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  1. Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and pepper.
  2. Place flour into a shallow bowl. Dredge steak pieces in flour, shaking off excess.
  3. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Once the pot is hot, add 1 tablespoon avocado oil. Brown the steak in batches, so you don't crowd the pot, 2 minutes per side. Transfer browned meat to a warm plate and set aside.
  4. Add 1 tablespoon of avocado oil to the pot and cook onion, carrot, celery, and bell pepper until onions are soft and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Deglaze the pot with Merlot. Mix in tomatoes, Worcestershire sauce, 1 teaspoon salt, oregano, and paprika. Return steak to the pot and push down into the tomato mixture.
  5. Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  6. Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Nutrition Facts

Per Serving: 337 calories; 13.9 19.7 28.1 74 982 Full nutrition

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Best flavored Swiss Steak since I was a kid.

Yes. I used beef broth in place of merlot. It turned out GREAT! I will be making this again.

I added another 15 minutes pressure time to tenderize the meat a little more. I also added a half cup of beef stock and used smoked paprika instead of plain. It turned out great! (for my taste ...