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Instant Pot Beef Tips
Ingredients
- 3 teaspoons olive oil
- 1 beef top sirloin steak (1 pound), cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup dry red wine or beef broth
- 1/2 pound sliced baby portobello mushrooms
- 1 small onion, halved and sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 to 4 tablespoons cornstarch
- 1/4 cup cold water
- Hot cooked mashed potatoes
Directions
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat.
- Add 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. Press cancel.
- Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce.
- Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes.
- Quick-release pressure.
- Select saute setting and adjust for low 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.
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