Online Recipe Database Direct Access

RSS Feeds
This recipe is liked by 0 person(s).

Instant Pot Beef Tips

Instant Pot Beef Tips Categories: Instant Pot|Beef Main Dishes|Main dishes
Nb persons: 4
Preparation time:
Total time: 50 min
Source: Author: Sandy Clifton

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:
    3 Tbsp  Flour
    2 tsp  Steak Seasoning
    2 tsp  Garlic Powder
    1 tsp  Onion Powder
    1 1/4 tsp  Kosher Salt
    1/2 tsp  Pepper
To Brown the Beef
    2 lbs  Beef Sirloin Roast, cut in 2" cubes
    2 Tbsp  Olive Oil
    2 Tbsp  Butter
    1  Onion, chopped
    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.

Recipe Notes
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

Recipe uploaded with Shop'NCook recipe organizer software.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact