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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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and pepper.

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  • Place flour into a shallow bowl. Dredge steak pieces in flour, shaking off excess.

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

  • 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.

  • 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.

  • Allow pressure to release naturally according to manufacturer's instructions for 5 minutes. Carefully open the valve to release the remaining pressure, about 5 minutes more. Unlock and remove the lid.

Nutrition Facts

337 calories; protein 28.1g; carbohydrates 19.7g; fat 13.9g; cholesterol 73.5mg; sodium 982mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
03/08/2020
Yes. I used beef broth in place of merlot. It turned out GREAT! I will be making this again. Read More
(1)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/27/2020
Best flavored Swiss Steak since I was a kid. Read More
(1)
Rating: 5 stars
03/08/2020
Yes. I used beef broth in place of merlot. It turned out GREAT! I will be making this again. Read More
(1)
Rating: 5 stars
08/24/2020
First time made in instant pot. Turned out great and saved time. Read More
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Rating: 5 stars
07/31/2020
7.30.20 My beef weighed 1.25 lbs, so I followed the recipe as written. I ended up with a lot of leftover tomato gravy, so I will reduce the amount of tomatoes next time. I didn’t read the instructions closely enough. I saw "atural-pressure release" in step #6 and stopped there. To me, that means don’t open the lid until the valve drops on its own. After waiting 30 minutes for the valve to drop, I just released the remaining pressure which was just about none. Meanwhile, my cooked potatoes were sitting on the stove in warm water waiting to be mashed…didn’t think it would take 30 minutes for the valve to drop. So warm mashed potatoes instead of hot, but that’s OK, just spooned on some of the hot tomato gravy. When I looked more closely at the recipe, it says to use the “natural-release method” for 5 minutes, and then release remaining pressure using the “quick-release method,” about 5 minutes. I think the recipe submitter intended for one to wait 5 minutes, and then use the quick-release method. I have to wonder if something was changed in the editing process, but in the future, I’ll wait for 5 minutes, and then release the pressure. Sorry, step #6 is just confusing to me. On the positive side, the beef was very tender, the tomato sauce/gravy (those Italian tomatoes are important) was tasty, and we really enjoyed this. Read More
Rating: 5 stars
02/27/2021
I made this with venison cutlets instead of beef and beef broth instead of wine just because I didn’t have an open bottle. Served over egg noodles and it was a hit at my house. Oh, I was out of bell peppers and I definitely missed those as a throwback to my Mom’s dish I was longing for but still give this 5 stars. Read More
Rating: 5 stars
12/18/2020
My husband loved it! Read More
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Rating: 5 stars
08/26/2020
It’s delicious and so easy. I used venison back strap instead of round steak. I had to add some extra liquid because I got a BURN signal. I did a quick pressure release, stirred it and poured in about a cup of water. It wasn’t burned. Then I put the lid back on and started again. I cooked it for 30 minutes and the venison was fork tender. The gravy is scrumptious. My 7 year old granddaughter tasted it and loved it. Definitely a keeper. Read More
Rating: 5 stars
07/02/2020
This is a great recipe with excellent instructions. I'm making it for the 4th time tonight. The only changes I made were omitting the celery & carrot and I was out of Worcestershire and oregano. So I added a bay leaf and more wine. I used plain tomatoes since I didn't have the Italian style. It's delicious even with the changes. Read More
Rating: 5 stars
01/08/2020
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 buds anyway). Read More