Pressure Cooker Swiss Steak Meal

If you prefer a thick gravy, thicken the pan juices with a roux or cornstarch. Remember that you should never fill a pressure cooker more than two-thirds full. When in doubt about cooking times or other issues, check with the instruction manual that came with your cooker.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 6


  • 2 1⁄2 lbs. beef round steak, 1 inch thick
  • 1 Tbsp. vegetable oil
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. freshly ground black pepper
  • 1 medium yellow onion, peeled and diced
  • 2 stalks celery, diced
  • 1 large red pepper, seeded and diced
  • 1 can (14.5 oz.) crushed tomatoes
  • 1 cup tomato juice
  • 1 cup beef broth
  • 1 bay leaf
  • 4 tsp. butter


  • Cut the round steak into 6 serving-size pieces. Add the oil and bring it to temperature over medium heat. Season the meat on both sides with salt and pepper.
  • Add 3 pieces of the meat and fry for 3 minutes on each side to brown them. Move to a platter and repeat with the other 3 pieces of meat. Leave the last 3 pieces of browned meat in the cooker; add the onion, celery, and red pepper on top of them. Lay in the other 3 pieces of meat and pour the crushed tomato, tomato juice, and broth over them. Add the bay leaf.
  • Lock the lid into place; bring to high pressure and maintain the pressure for 17 minutes. Remove from the heat and allow pressure to release naturally. Once pressure has dropped, open the cooker and move meat to a serving platter. Cover and keep warm.
  • Skim any fat from the juices remaining in the pan. Set the uncovered cooker over medium heat and simmer the juices for 5 minutes. Whisk in the butter, 1 teaspoon at a time.