{"id":1374,"date":"2018-04-24T16:40:30","date_gmt":"2018-04-24T23:40:30","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1374"},"modified":"2023-10-16T16:41:45","modified_gmt":"2023-10-16T16:41:45","slug":"swiss-steak-instant-pot","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/04\/24\/swiss-steak-instant-pot\/","title":{"rendered":"Swiss Steak (IP)"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<p>I&#8217;ve never found tri-tip steak to be tender.\u00a0 Now I&#8217;ve found the solution.\u00a0 This is a basic braise that turns out flavorful and fork tender tri-tip.\u00a0 No knife needed to cut and eat this dish. To Swiss a piece of meat means to pound it thinner, just like a cutlet or schnitzel. Swiss Steak recipes can feature either a tomato base or a mushroom brown gravy base.<\/p>\n<p><strong>For the Steak<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">lb tri-tip steak, sliced into 4 pieces (substitute any tough steak such as round)<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt &amp; black pepper<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup all-purpose flour<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS oil<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS wine, water or stock<\/span><\/li>\n<\/ul>\n<p><strong>For the Sauce<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large or 2 small green bell peppers, coarsely chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large yellow onion, chopped<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">cloves garlic, minced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">(14-16 oz) can diced tomatoes<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt &amp;\u00a0black pepper<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPound meat<\/strong> to \u00bc to 3\/8\u201d thickness. Season the <strong>meat<\/strong> generously on both sides with <strong>salt<\/strong> and <strong>pepper;<\/strong> sprinkle <strong>flour<\/strong> on both sides and pat in.<\/p>\n<p class=\"Body\">Set a 6-qt Instant Pot to the <b>SAUT\u00c9<\/b> <b>HIGH<\/b> setting. Add <strong>oil<\/strong> and heat until shimmering.<\/p>\n<p>Add\u00a0 two pieces of <strong>meat<\/strong> to the Instant Pot (if you crowd the <strong>meat<\/strong> it will not brown). Brown on both sides, remove from pot and place on a plate. Repeat with the remaining pieces of <strong>meat.<\/strong><\/p>\n<p>Once all the <strong>meat<\/strong> has been browned, de-glaze Instant Pot with <strong>wine, water<\/strong> or <strong>stock<\/strong> and add <strong>onion, pepper, diced tomatoes<\/strong> and <strong>meat<\/strong> to Instant Pot. Mix all ingredients.<\/p>\n<p>Seal Instant Pot and set to <strong>MANUAL HIGH<\/strong> for 20 minutes with the pressure valve closed.<\/p>\n<p>Once timer goes off let the pressure release naturally for 10 minutes. After 10 minutes, twist valve for quick release to remove the remaining pressure.<\/p>\n<p>When all the pressure has been released, remove lid, taste and adjust <strong>seasoning.<\/strong><\/p>\n<p>Serve with <strong>noodles.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Scott Nowell I&#8217;ve never found tri-tip steak to be tender.\u00a0 Now I&#8217;ve found the solution.\u00a0 This is a basic braise that turns out flavorful and fork tender tri-tip.\u00a0 No knife needed to cut and eat this dish. To Swiss a piece of meat means to pound it thinner, just like a cutlet or schnitzel. Swiss Steak recipes can feature either a tomato base or a mushroom brown gravy base. For the Steak 2lb tri-tip steak, sliced into&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/04\/24\/swiss-steak-instant-pot\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[163,178,240],"class_list":["post-1374","post","type-post","status-publish","format-standard","hentry","category-general","tag-onion","tag-pepper","tag-tri-tip-steak"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1374"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1374\/revisions"}],"predecessor-version":[{"id":52917,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1374\/revisions\/52917"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}