Easy Instant Pot Swiss Steak

🧂 Ingredients

• 2 lbs Bottom Round, sliced into cubes
• 1 tablespoon Minced Garlic
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper, ground
• 2 tablespoon All Purpose Flour
• 2 tablespoon Corn Starch
• 2 tablespoon Olive Oil
• 1 Medium Yellow Onion, diced
• 2 Red Bell Peppers, diced
• 8 Oz White Mushrooms, sliced
• ½ Cup Beef Stock
• 14.5 Oz Fire Roasted Tomatoes - canned
• 14.5 Oz Condensed Tomato Soup - canned
• 14.5 Oz Green Beans - canned, drained
• ⅔ Cup All Purpose Flour
• 1 Cup Warm water
• ⅓ Cup Instant Potato Flakes

Instructions

• 1 First, begin by dicing the onion and red bell peppers setting them aside in a
  separate bowl.
• 2 Next, with a sharp knife, slice the beef into cubes or thick strips, however
  you'd like to present them.
• 3 In a large mixing bowl mix the flour, corn starch, salt, and pepper. Dredge the
  beef cubes/slices in the flour mixture.
• 4 Now, turn the Instant pot to Sauté on high for 20 minutes and add the olive oil
  allowing the pressure cooker to heat up.
• 5 Add the dredged beef to the instant pot in two batches browning each side. Once
  all the beef is browned remove it from the Instant pot and set aside.
• 6 Next, pour the beef broth into the Instant Pot and using a stiff spoon or
  spatula, deglaze the pot.
• 7 Sauté the diced onion, bell peppers, and mushrooms for about 6-8 minutes in
  Instant Pot or until they've began to soften and the onions are turning
  translucent.
• 8 Add in the garlic, stir to incorporate and sauté for about two more minutes or
  until the garlic is fragrant.
• 9 Pour the canned tomatoes, condensed tomato soup, and drained green beans into
  the pot giving it a good couple of stirs to mix it all up.
• 10 Secure the lid and set the Instant Pot to Pressure Cook, High, for 30 minutes
  and allow for a 10 minute natural release, releasing the remaining pressure
  manually.
• 11 Stir in your chosen thickener and allow it to thicken for about 10 minutes.
• 12 Serve over and enjoy!

Nutrition Info