Instant Pot Beef Tips
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 ⓘ
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 Saute; 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.
Nutrition & Diet Analysis (per serving)
418
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).