Instructions

• Start by heating your vegetable or olive oil in your pressure cooker pot over medium heat. This little bit of fat helps brown the steak without sticking.
• Add the thinly sliced steak. Season it well with kosher salt, black pepper, and your steak seasoning. Stir and cook until meat browns nicely and you see that tender pull forming.
• Next, toss in the mushrooms, onion, and green bell pepper. Stir them around until they soften gently and the smell hits you in the good way.
• Add tomato paste, smoked paprika, and oregano or marjoram. Stir everything good so the flavors meld. This is when your broth depth really starts to build.
• Sprinkle over the flour. Stir it in and cook for 1-2 minutes to get rid of any raw flour taste. This thickens your soup later on.
• Slowly pour in the beef broth while stirring constantly to stop lumps. Add beef consommé and Worcestershire sauce. Lock the lid on, watch the float valve pop up, and cook under pressure for about 15 minutes.
• Let the pressure release naturally for about 10 minutes then quick release the rest so you catch the full flavors. Stir in the cream gently. Taste and add more salt or pepper if you need. Serve hot topped with shredded cheese and crushed croutons. Enjoy every bite!