Learn how to make an easy and delicious Instant Pot Swiss steak recipe. It uses an inexpensive cut of beef cooked in a tasty tomato-based sauce. Enjoy this all apart, melt-in-your-mouth tender braised beef over mashed potatoes, noodles or rice.
2lbchuck steaks or bottom round roast/steak cut into ½" thick slices, about palm size
1teaspoonsalt
1teaspoonpepper
½cupall-purpose flouror more if needed
2tablespoonolive oil or other cooking oil
1.5cupbeef stock or broth
1yellow onionsliced or chopped
2stalkscelerychopped into cubes
1carrotchopped into cubes
4clovesgarlicminced or diced
1tablespoonWorcestershire sauce
1teaspoonsmoked paprikaregular will also work
1teaspoondried rosemary or thyme
1 candiced tomatoes14.5-ounce can, about 1.5 cups
1tablespoontomato paste
2tablespoonparlseychopped
Instructions
Swiss the steak. Use a meat tenderizer mallet to pound the steaks on each side (aka poke holes into each slice of steak on both sides). You can also do it with a fork or pairing knife.
Dust with flour. Season the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour and shake off the excess.
Sear the steaks. Heat 2 tablespoon of the olive oil in the Instant Pot on the Saute setting (High) mode. Add the flour-dusted steaks and sear for 1-2 minutes on each side. Do this in batches if needed and with more oil. Set aside on a plate.
Deglaze the pot. Add the beef stock to the Instant Pot and stir by scraping the bottom of the pot to remove any stuck bits after searing the steaks. Make sure to scrape off as much as possible! Press Cancel to stop the Saute process.
Add the rest of the ingredients. Add the onions, celery, carrots, garlic, paprika and rosemary or thyme, and Worcestershire sauce. Stir through, then nestle the pre-seared steaks in the broth, overlapping if needed. Spread the diced canned tomatoes and tomato paste over the top of the steaks but don't stir through.
Pressure cook. Secure the lid and set it to Pressure Cook/Manual for 25 minutes on HIGH. Once time is done, allow a complete natural release.
Finish and serve. Open the lid and remove the steaks. If the sauce needs a little thickening, reduce it on Saute for 5 minutes and you can stir in a little flour slurry (1 tablespoon flour whisked with 3 tablespoons water).
Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve the steaks with the sauce scooped over the top.
Notes
Side dishes: mashed potatoes, rice or pasta noodles would all work here.