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4 Servings
Recipe By: Mel
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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.

Save Recipe

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