Ingredients

• 1.5 pounds bottom round steak , 1 inch thick and trimmed of fat
• salt and freshly ground black pepper to taste
• 0.25 cups all-purpose flour
• 2 tablespoons avocado oil , divided, or as needed
• 1 green bell pepper , Optional
• 1 medium onion , chopped
• 0.5 cups carrot , chopped
• 0.5 cups chopped celery
• 2 cloves garlic , finely chopped
• 0.25 cups Merlot wine
• 2.75 cups canned chopped Italian-style tomatoes in juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon paprika

Instructions

1. 1 Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and black pepper.
2. 2 Place flour into a shallow bowl. Dredge steak in flour, shaking off excess.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.

Nutrition per serving