Pressure Cooker Smoky Swiss Steak

• Gluten free

• Meat

  • 1 1/2 lbs Round or chuck steak

• Produce

  • 2 Bay leaves
  • 2 cloves Garlic
  • 1 Green bell pepper, large
  • 2 Small or one large sweet onion
  • 1 tsp Thyme, dried
  • 1 can Tomatoes, fire-roasted

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Brown sugar
  • 1 tsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Beer, Wine & Liquor

  • 1 splash Red wine

Found on pressurecookerconvert.com

Description

Ingredients

• 2 tablespoons coconut oil, or other cooking oil
• 1-1/2 to 2 pounds round or chuck steak, cut into individual portions
• 2 small or one large sweet onion, thinly sliced
• 1 large green bell pepper, sliced into thin strips
• 2-3 cloves garlic, pressed
• 1 splash red wine
• 1 can fire-roasted tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt (or to taste), more for seasoning meat
• ½ teaspoon black pepper (or to taste), more for seasoning meat
• 2 bay leaves

Directions

• Tenderize steaks with spiky side of mallet and season with a little salt and pepper
• Heat oil in pressure cooker pot over medium-high heat
• Brown meat lightly on both sides and set aside on plate
• Sauté onions and peppers until slightly soft (add a little more oil if necessary)
• Add the garlic and continue to sauté for another minute
• Add a splash of red wine to deglaze the pan, scraping any brown bits off the bottom of the pan
• Add the fire-roasted tomatoes and tomato paste
• Add the Worcestershire sauce, brown sugar, paprika, thyme and salt and pepper
• Stir, then add meat back to pan
• Toss a couple bay leaves on top
• Lock the lid on the pressure cooker and bring to high pressure
• When high pressure is reached, adjust heat to maintain high pressure and set time for 20 minutes
• When time is up, remove from heat and let pressure come down on its own for ten minutes, then do a quick release
• Serve meat and sauce with rice, egg noodles or potatoes.