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
Directions
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.