- 2 pounds sirloin roast, cut into individual sized pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil
- 1 medium green pepper, diced
- 1 medium onion, diced
- 2 (16 ounce) cans diced tomatoes
- 8 ounces water
- 1 teaspoon salt
- 1 teaspoon black pepper
- Combine flour, salt & pepper and dredge meat pieces to get a nice coating of the flour mixture on each piece of meat.
- Turn IP to sauté. When it is HOT add oil and a couple of pieces of meat. (Too many pieces of meat at once and it won’t brown) Brown on both sides and remove from IP. Continue until all of the meat has been browned. Turn the IP off.
- Combine green pepper onion, tomatoes, water, salt and pepper in a bowl.
- Return all of the meat to the bottom of the IP and cover with the tomato mixture (gravy/sauce).
- Place the lid on the IP, ensuring that the pressure relief valve is set to sealing.
- Set the IP to Meat/Stew or high pressure; set timer for 30 minutes.
- Once timer goes off let the pressure release naturally for about 15 minutes; after 15 minutes manually release any remaining pressure.
Swiss Steak
Kelly's Kitchen 
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