Season the sliced round steak on both sides with salt and pepper.

Place the corn starch and the granulated garlic into a shallow bowl; dredge the round steak pieces on both sides in the cornstarch mixture.

Using the sauté setting on the Instant Pot, add the oil. When the oil is hot and sizzling, add the prepared pieces of beef, a few at a time.

Quickly brown the beef on both sides, working in batches, removing each browned piece of steak to a platter as you work.

Continuing to use the sauté setting, add the onions and bell peppers to the drippings in the Instant Pot, cooking for a minute or so. Add some of the beef broth, stirring to deglaze the pot and to release any particles on the bottom of the pot.

Turn the Instant Pot off, then return the browned round steak pieces to the pot. Pour the remaining broth over then beef, then top everything with the crushed tomatoes and juice. DO NOT STIR!!

Lock the Instant Pot lid into place. Choose high pressure, setting the cook time to 30 minutes, bringing the Instant Pot to full pressure.

When the timer sounds, use a natural pressure release for 20 minutes. At that time, if any pressure remains, perform a quick release to remove all the pressure from the Instant Pot.

Unlock and remove the Instant Pot lid. Using tongs, gently remove the steak to a platter.

Turn the Instant Pot to the sauté setting once again; simmer the sauce in the pot until it is reduced and slightly thickened.

To serve, place the Swiss steak over a bed of mashed potatoes, then top with the tomato gravy.