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Instant Pot Beef Tips
Nb persons: 4
Total time: 50 min
Source: Author: Sandy Clifton https://www.simplyhappyfoodie.com/instant-pot-beef-tips/
|Insant Pot Beef Tips are super tender and delicious tips of beef braised and pressure cooked in a rich gravy. Serve these amazing pressure cooker beef tips over mashed potatoes Ingredients Seasoning Rub:|
|2 tsp||Steak Seasoning|
|2 tsp||Garlic Powder|
|1 tsp||Onion Powder|
|1 1/4 tsp||Kosher Salt|
|To Brown the Beef|
|2 lbs||Beef Sirloin Roast, cut in 2" cubes|
|2 Tbsp||Olive Oil|
|2 lg cloves||Garlic, minced|
|1/3 cup||Red Wine, (or use beef broth)|
|1 tsp||Beef Bouillon|
|1 (10.5 oz) can||Beef Consomme or broth|
|1 Tbsp||Worcestershire Sauce|
|1 tsp||Thyme Leaves, (not ground)|
Make the Seasoning Rub
In a gallon sized baggie, mix together the seasoning ingredients. Set aside.
Brown the Meat
Turn on the pot's Sauté setting (high temperature).
Cut the roast into 2 inch cubes and put them into the baggie with the seasoning mixture. Shake the baggie to coat all of the meat with the seasoning.
When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through, and remove to a plate. Repeat with the second half of the meat.
Make the Gravy
Add the butter and onion to the pot. Stir and scrape the bottom of the pot, getting up all of the browned bits.
Add the garlic, stir. Cook about 20 seconds, then add the red wine.
Add the bouillon, consommé, Worcestershire sauce, and thyme leaves. Mix well to dissolve the bouillon.
Cancel the Sauté setting.
Cook the Beef Tips
Add the beef tips back into the pot. Close the lid and seal it.
Set the cook time for 25 minutes. High pressure.
When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release.
Turn the steam release knob to Venting and release the remaining pressure.
Stir, taste the gravy and adjust salt, if necessary.
Serve over mashed potatoes, rice, or cauliflower rice.
If the gravy is not as thick as you want, in a cup, whisk together 2 Tbsp of cornstarch and 2 Tbsp of cold water until dissolved. Turn on sauté again and when the sauce simmers, stir in the cornstarch slurry. Stir until thickened.
Calories: 442 kcal
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