2 pounds beef roast, cut into bite-sized pieces

2 tablespoons good olive oil

1 onion, largely diced

1 green bell pepper, largely diced

1 cup diced carrots

2 cloves of garlic, peeled and minced

Splash of red wine

1 can diced tomatoes (I used tomatoes seasoned with basil and garlic)

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon salt (or to taste), plus more for seasoning beef

1/2 teaspoon black pepper, plus more for seasoning beef

1 bay leaf

Add the olive oil to the pressure cooker pot, and select the sauté function. When the oil is hot, add the cubed beef, and sauté until the beef is lightly browned. Remove beef cubes with a slotted spoon, and set aside.

Add the onion, green pepper, and carrots to the cooking pot, and sauté for a few minutes until the veggies are slightly softened. Add the diced garlic, and cook for another minute or so until it starts to soften. Add a splash of red wine to deglaze the pot, stirring to loosen any browned bits at the bottom.

Add the diced tomatoes and the tomato paste. Add the Worcestershire sauce, paprika, thyme, salt, and pepper. Add the browned beef back to the pot, and stir to combine everything. Add the bay leaf to the cooking pot.

Lock the lid in place, and select the manual setting. Cook on high pressure for 20 minutes. When the pressure cooker beeps, turn off the cooker, and let the cooker naturally release the pressure. While you’re waiting for the pressure to reduce, mash your cooked potatoes or make some rice or egg noodles to serve with the Swiss steak.

When your potatoes, rice, or noodles are ready, release any remaining pressure (if any). Remove the lid, and serve.

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