Ingredients
1½ lbs bottom round steak, 1-inch thick and trimmed of fat
salt and freshly ground black pepper, to taste
¼ cup all-purpose flour
2 tbsp avocado oil, divided, or as needed
1 onion, medium, chopped
½ cup carrot, chopped
½ cup celery, chopped
1 green bell pepper, chopped, optional
2 cloves garlic, finely chopped
¼ cup Merlot wine
2¾ cups tomatoes in juice, Italian-style, canned, chopped
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp oregano
1 tsp paprika
Preparation
Dry steak well with paper towels and cut into 4 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 for 2 minutes per side. Transfer browned meat to a warm plate and set aside.
Add remaining avocado oil to the pot and cook onion, carrot, celery, and bell pepper for 3 to 4 minutes until onions are soft and translucent. Stir in garlic and cook for about 1 minute until fragrant. Deglaze the pot with Merlot.
Mix in tomatoes, Worcestershire sauce, 1 teaspoon of 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.
Serve and enjoy.
