Instant Pot Beef Tips

Submitted by Sageca

"True comfort food in flash. Serve with baby carrots and mashed potatoes. if not using wine add 2 tablespoon balsamic vinegar to your broth 1/3 cup. Tip: If you have leftover sauce; the next day add a bit of cream and serve on pasta. Cook time is only when the pressure is on; it would probably take 45 minutes in all.."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 teaspoons olive oil
• 1 lb top sirloin steak, steak cubed
• 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

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.
2. Transfer meat to a bowl. Add wine or broth and balsamic to cooker, stirring to loosen browned bits.
3. Return beef to cooker on Sauté; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed.
4. Select Pressure setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
5. 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.

Reviews

[Annie D.]

Yum!