Pressure Cooker Smoky Swiss Steak
Cuisine: American
Author: Michael Rushlow
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Fire roasted tomatoes and smoked paprika give a slightly smoky twist to this classic
  • 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
  1. Tenderize steaks with spiky side of mallet and season with a little salt and pepper
  2. Heat oil in pressure cooker pot over medium-high heat
  3. Brown meat lightly on both sides and set aside on plate
  4. Sauté onions and peppers until slightly soft (add a little more oil if necessary)
  5. Add the garlic and continue to sauté for another minute
  6. Add a splash of red wine to deglaze the pan, scraping any brown bits off the bottom of the pan
  7. Add the fire-roasted tomatoes and tomato paste
  8. Add the Worcestershire sauce, brown sugar, paprika, thyme and salt and pepper
  9. Stir, then add meat back to pan
  10. Toss a couple bay leaves on top
  11. Lock the lid on the pressure cooker and bring to high pressure
  12. When high pressure is reached, adjust heat to maintain high pressure and set time for 20 minutes
  13. When time is up, remove from heat and let pressure come down on its own for ten minutes, then do a quick release
  14. Serve meat and sauce with rice, egg noodles or potatoes.
Recipe by Pressure Cooker Convert at