INSTANT POT® SWISS STEAK
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.
Provided by Bren
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 15
Steps:
- Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and pepper.
- 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 : Calories 337 calories, Carbohydrate 19.7 g, Cholesterol 73.5 mg, Fat 13.9 g, Fiber 3.6 g, Protein 28.1 g, SaturatedFat 3.2 g, Sodium 982 mg, Sugar 7.6 g
INSTANT POT GREAT STEAK SANDWICH
Round steak is cooked until tender in your Instant Pot and then served atop hoagie buns with melty provolone cheese.
Provided by 365 Days of Slow and Pressure Cooking
Categories Beef
Time 25m
Number Of Ingredients 11
Steps:
- Slice the top round steak across the grain into the thinnest pieces possible. I used a sharp serrated knife* and it helps if you throw the meat in the freezer for 10-20 minutes before slicing.
- Throw the meat into a bowl and stir in 1 Tbsp of olive oil, Worcestershire and seasoned salt. Set aside.
- Heat Instant Pot on the sauté setting. When display says HOT add in the remaining 1 Tbsp of oil and the onions. Sauté the onions for about 4-5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add the meat into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes on LOW pressure. When time is up let the pressure release naturally (mine was all released within 10 minutes). Remove the lid.
- In a bowl stir together the softened butter, garlic powder and dill. Spread the inside of the hoagies with the butter spread.
- Pile some meat on the bun and top with provolone cheese. You can also toast the buns, if you'd like. Add a couple slices of tomatoes, if desired. Eat and enjoy.
Nutrition Facts : Calories 712 calories, Sugar 4.3 g, Sodium 1561.1 mg, Fat 34.8 g, SaturatedFat 15.9 g, TransFat 0 g, Carbohydrate 43.4 g, Fiber 2.7 g, Protein 56.5 g, Cholesterol 153.8 mg
INSTANT POT SWISS STEAK
An easy vintage recipe made faster in the pressure cooker! Round steak is served with a smoky, peppery, tomato beef sauce.
Provided by 365 Days of Slow and Pressure Cooking
Categories Beef
Time 50m
Number Of Ingredients 14
Steps:
- Cut the meat into individual steak portions. Use a meat tenderizer hammer* to pound the meat to ½ inch thickness.
- Season each of the steaks with garlic powder, salt, pepper, smoked paprika and oregano. Press seasonings into the meat.
- Turn Instant Pot to sauté setting. When display says HOT add in the oil, celery and onion. Sauté for about 4-5 minutes. Add in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the steaks. Dump the tomato paste, Worcestershire and tomatoes on top of the meat.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up let pot sit for 15 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together cornstarch and water until smooth. Turn Instant Pot to sauté setting and stir in the slurry to thicken the sauce.
- Serve steaks covered in the sauce. Serve with rice or mashed potatoes.
- Cut the beef into individual steak portions. Use a meat tenderizer hammer* to pound the meat to ½ inch thickness.
- Season each of the steaks with garlic powder, salt, pepper, smoked paprika and oregano. Press seasonings into the meat.
- Add broth, onions, celery, tomato paste, Worcestershire and tomatoes into slow cooker. Stir well. Nestle the meat into the slow cooker.
- Cover and cook on low for 8-10 hours, or until tender.
- In a small bowl stir together cornstarch and water until smooth. Stir mixture into slow cooker and cook on high without the lid for 10-20 minutes until sauce has thickened.
- Serve steaks covered in the sauce. Serve with rice or mashed potatoes.
Nutrition Facts : Calories 340 calories, Sugar 6.2 g, Sodium 1188.3 mg, Fat 11.6 g, SaturatedFat 2.7 g, TransFat 0.2 g, Carbohydrate 18.5 g, Fiber 2.5 g, Protein 43 g, Cholesterol 107.1 mg
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