Instant Pot Beef Tips Recipe
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..
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
Instructions
- 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 or broth and balsamic to cooker, stirring to loosen browned bits.
- 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.
- Select Pressure setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- 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.
Add Your Own Notes
Nutrition
Serving: 356gCalories: 100.9kcalCarbohydrates: 10.8gProtein: 2.8gFat: 3.9gSaturated Fat: 0.6gSodium: 786.4mgFiber: 1.1gSugar: 2.7g
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