For Steak:
2 pounds sirloin roast, sliced into 5 pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons oil

For the Sauce:
1 medium green bell pepper, chopped
1 medium white onion, chopped
2 (16ounce) cans diced tomatoes
1 teaspoon salt
1 teaspoon black pepper

1. Season cut meat on both sides with salt and pepper; sprinkle flour on both sides and pat in.
2. Turn pot to sauté, wait until the pot registers hot.
3. Add oil and two pieces of meat (if you crowd the meat it will not brown); brown on both sides, remove from pot and place on a plate. Continue with the remaining pieces of meat.
4. Once all the meat has been browned; return to the pot and pour sauce over the meat.
5. Secure the lid.
6. Reset pot to Meat/Stew or high pressure; set timer for 30 minutes with the pressure valve closed.
7. Once timer goes off let the pressure release naturally for 10 minutes; twist valve for quick release to remove the remaining pressure.
8. When all the pressure is released; transport the meat to a platter with sauce.

For Sauce:
9. Mix together the bell pepper, onion, tomatoes, salt and pepper in a medium bowl.

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