Sauté meat in hot oil in a shallow pressure cooker pot for 2- 3 minutes on each side or until golden brown. Remove from the pot and set aside.
Cube half of the shallots, leave the other half whole, just make a crosswise cut. Sauté in the same pot for about 2 minutes, add garlic, sauté briefly for 1 minute.
Add wine and vinegar, stir and cook for 2 -3 minutes. Return the meat to the pot. Cover the steaks with chopped tomatoes, sprinkle with fresh herbs, cinnamon and pepper. Add the beef broth.
Cover and lock lid on pressure cooker. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally. Once the steam is gone, open the cooker carefully.