Swiss Steak modify to beef stew

    2 pounds bottom round steak, trimmed and sliced into large squares
    2 teaspoons garlic powder
    1 teaspoon sea salt
    1 teaspoon ground black pepper
    2 tablespoons corn starch
    2 tablespoons vegetable oil
    1 medium white or yellow onion, peeled and diced
    2 bell peppers, seeded and diced
    1 cup low sodium beef broth
    1/2 cup crushed tomatoes


1   Season the sliced round steak on both sides with garlic powder, 
    sea salt and black pepper
2   Lightly dredge the meat on both sides with the corn starch 
3   Press SAUTE on the Instant Pot, and when it reads Hot, add the oil. 
    Working in batches, brown the round steak on both sides, then place on a 
    plate, and cover with foil until all of the steak in browned
4   Add the diced onions and peppers to the pot, and cook until slightly soft, 
    stirring frequently
5   Add some of the beef broth, and stir with spatula or wooden spoon to deglaze 
    the pot and release any browned bits on the bottom of the pot
6   Hit CANCEL, then add the round steak back to the pot. Pour remaining beef 
    broth over and around steak, and top with the crushed tomatoes. Don't stir!
7   Place lid on pot, turn valve to Sealing position, and hit PRESSURE COOK for 
    30 minutes. After 30 minute cook time, allow a 10 minute natural release, 
    then hit CANCEL and turn valve to Venting position to release remaining pressure
8   When pin drops, open lid, and remove steak to a large casserole dish or platter. 
    For thicker gravy, hit SAUTE and boil to reduce sauce. Or, mix 1 tablespoon corn 
    starch with 1 tablespoon cold water until smooth, then stir boiling sauce to thicken 
    even more
9   Pour sauce over steak, and serve