Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper.

Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture.

Tenderize the meat using a meat mallet, until each slice is 1/4-inch thick.

Dredge the slices on both sides once more and set aside.

Add about 2 tablespoons of the oil to just cover the bottom of a skillet. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd them. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Set IP to Saute add a drop or two of oil, add the onions, and garlic saute for about 1 minute add peppers to the pot and saute a minute more.

(Add a splash of the beef broth to deglaze the pot, if necessary scraping up all brown bits from the bottom of the pan.)

Add the tomato paste and stir to combine and then add tomatoes, smoked paprika, oregano, Worcestershire sauce, and beef broth and stir to combine. Return the meat to the pot and submerge it in the liquid.

Set IP for Manual for 15 minutes and then natural pressure release for 15 minutes.

Serve the steaks on top of mashed potatoes with the liquid/gravy over the top.