Pressure Cooker Beef, Bell Pepper, and Olive Stew

Ingredients:

• 700 g of boneless beef shoulder blade
• 2 tsp dried oregano
• 2 tsp ground cumin
• 3 tablespoons extra-virgin olive oil
• 1 can (400 g) of canned whole tomatoes
• 2 carrots, cut into 2.5cm pieces.
• 1 large onion, cut into half rings
• 3 tablespoons tomato paste
• 4 cloves garlic; 2 crushed, 2 minced
• 1 bay leaf
• 1 green bell pepper, cut into strips
• 1 red or yellow bell pepper, cut into strips
• 1/2 cup halved green olives with pimento pepper
• 0.5 cup chopped fresh parsley
• Crustless bread, for serving

Preparation:

1. Pat the meat dry with paper towels, then sprinkle with oregano, cumin, and generously season with salt and pepper.
2. In a 6-quart pressure cooker, heat 2 tablespoons of olive oil over medium-high heat. Add the meat and brown on all sides, about 5 minutes. Add the tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf, and 1 1/4 cups of water. Close the lid and increase the pressure to high. Reduce the heat to maintain high pressure and cook for 18 minutes. Remove from heat and open the valve according to the manufacturer's instructions to release the pressure.
3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the bell pepper, season with salt and pepper, and cook until softened, about 10 minutes. Carefully remove the lid. Remove the bay leaf, then transfer the meat and sauce to a bowl and flake with a fork. Add the pepper, olives, parsley, and minced garlic. Season with salt and pepper to taste. Serve with bread.