Cuban Bistec en Cazuela (Steak and Potatoes)

Recipe below! Instapot link: https://amzn.to/4yoBD3s  2 pounds top round steaks (about 4-5 steaks) ¼ inch thin, tenderized, and cut in half  4 tablespoons vegetable oil, more if needed  1 yellow onion, sliced thin  ¼ slice green pepper, seedless  1 bay leaf  1 teaspoon salt  ½ teaspoon black pepper  3 cloves garlic, minced  2 teaspoons dried oregano  1 teaspoon ground cumin  8 ounces tomato sauce  ½ cup red cooking wine  ¼ white cooking wine  2 cups beef broth  4 gold potatoes, peeled, cut in 2-inch cubes  2 ½ teaspoons kosher salt 1. Heat 1 tablespoon of vegetable oil in a sauté pan on medium high heat. Dry the steaks with paper towels. When the oil is hot, in batches in single layers, sear steaks until browned on one side for 15 to 20 seconds, then turn and brown the other side. Add vegetable oil as needed to continue searing the rest of the steaks. Add the steaks to the pot of the pressure cooker. Continue searing until all the steaks are seared. 2. Reduce the heat to medium. Add 2 tablespoons of oil. Add onions, green pepper, bay leaf, and 1 teaspoon of salt and ½ teaspoon black pepper. Stir occasionally for 2 minutes. Add garlic and cook for 30 seconds. Make an empty space in the middle of the pan and add oregano and cumin. Toast the spices for 15 seconds and then mix everything together. 3. To deglaze the pan, add tomato sauce, red cooking wine, white cooking wine, beef broth and 2 ½ teaspoons of salt. Scrape all of the bits from the bottom of the pan and simmer for 2 minutes. Add potatoes to the pressure cooker then add the sauce on top. Set the pressure cooker to cook for 15 minutes until the beef and potatoes are tender. Allow the pressure to release. Serve with white rice.