Experience the heavenly flavors of tender steak, rich tomato sauce, and robust vegetables with the help of your Instant Pot. Low on prep time and full of flavor, this savory Swiss steak is an excellent choice for busy weeknight dinners or cozy gatherings.
Thinly slice the bottom round steak and set aside.
2
Peel and chop the yellow onion, and set aside.
3
Mince the garlic cloves and set aside.
4
In a shallow dish, mix together the garlic powder, sea salt, ground black pepper, and paprika. Dredge the steak slices in the seasoning mixture, ensuring both sides are well coated.
5
Lightly coat the seasoned steak with 2 tablespoons of corn starch.
6
Set the Instant Pot to sauté and add 2 tablespoons of olive oil. Once hot, quickly sear the steak slices for one minute per side, then remove and set aside.
7
Layer the following ingredients in the Instant Pot with the steak on the bottom: unsalted beef broth, fire-roasted tomatoes, jarred roasted red peppers, chopped onion, and minced garlic.
8
Secure the lid of the Instant Pot, and set to cook on high pressure for 30 minutes.
9
After cooking, allow the pressure to release naturally for about 10 minutes. Then, carefully release any remaining pressure.
10
Remove the cooked steak from the Instant Pot and arrange on a serving platter.
11
In a small bowl, mix 1 tablespoon of corn starch with ½ cup of the cooking liquid to thicken the sauce.
12
Set the Instant Pot to sauté again, and return the thickened sauce to the pot. Stir in the Worcestershire sauce.
13
Continue cooking for approximately 5 minutes, or until the sauce reaches the desired consistency.
14
Pour the thickened sauce over the steak and serve with your choice of mashed potatoes, cooked egg noodles, or rice.
15
Garnish with freshly chopped parsley, if desired.
Health Info
Macros
14g
CARBS
16g
FAT
35g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
FISH
Frequently Asked Questions
What is Swiss steak?
What type of beef should I use for Swiss steak?
How should I tenderize the beef for Swiss steak?
What other ingredients should I use for Swiss steak?
What cooking techniques should I use for Swiss steak?
Can I make any ingredient substitutions for Swiss steak?
How can I adjust the consistency or texture of the Swiss steak sauce?