For classic comfort food, make this Instant Pot Swiss steak dish using a bottom round and a few other essentials. It’s time for something warming as the leaves begin to change color and the temperature drops. Although I chose a bottom round, any tough, lean beef cut will do. Serve with rice or noodles so that the delicious sauce may be soaked up.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
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
Instructions
- Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and black pepper.
- Place flour into a shallow bowl. Dredge steak in flour, shaking off excess.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté 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.
- 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.
- 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.
- 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
| Calories | 337 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 3 g |
| Sodium | 982 mg |
| Sugars | 8 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Great! I used Cube steaks and added some sliced peppers & mushrooms. DELISH!
This was delicious… I made a few modification Used beef broth instead of wine Drained the tomatoes ( too much liquid= Tough meat) Did not add the carrots nor celery. When finished cooking, I took out the steaks, put aside on plate and cover with foil. I poured the juices/tomatoes into a sauce pan and emulsified with a hand held (you can use a blender if you don’t have an emulsifier) Added about a reason of cornstarch dissolved in water and brought to a boil Cooked this tomato based gravy until my desired thickness… (not very thick) Salted to taste Not only was it delicious but it was very pretty!
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.
My husband loved it!
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.
First time made in instant pot. Turned out great and saved time.
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.
Great recipe! I followed the recipe exactly and my husband loaded up two platefuls. Thanks for the recipe, this will become a regular in my home!
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.
Yes. I used beef broth in place of merlot. It turned out GREAT! I will be making this again.
Best flavored Swiss Steak since I was a kid.
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).