Instant Pot - PRESSURE COOKER BEEF TIPS RECIPE

To be used with your instant pot or pressure cooker - Test Kitchen tips The next day, stir a little heavy cream or sour cream into leftover sauce and serve over pasta. We use the saute feature to brown the beef for added flavor.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 3  teaspoons olive oil
• 1  beef  top sirloin steak, cubed (1 pound)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄3 cup dry red wine or 1⁄3 cup beef broth
• 1⁄2 lb  sliced baby portabella mushroom
• 1  small onion, halved and sliced
• 2  cups beef broth
• 1  tablespoon Worcestershire sauce
• 3 -4  tablespoons cornstarch
• 1⁄4 cup cold water
•  hot cooked mashed potatoes

Directions

1. Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. Add wine to cooker, stirring to loosen browned bits. Return beef to cooker; add mushrooms, onion, broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
2. Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.