Instant Pot Beef Tips Recipe

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

2 teaspoons minced garlic

1 yellow onion (chopped)

1 tablespoon oil

2 pounds chopped beef ( (stew meat or top sirloin cut into 1-inch pieces)

4 cups beef broth

¼ cup worcestershire sauce

1 cup sliced mushrooms (optional)

1 teaspoon Italian blend seasoning

2-3 teaspoons salt (or to taste)

½ teaspoon cracked black pepper (or 1/4 teaspoon ground pepper)

¼ cup cold water

3 tablespoons corn starch

4 cups cooked white or brown rice OR mashed potatoes OR cooked egg noodles

Instructions

Set your pressure cooker to SAUTE. Add the oil, onions, and garlic and stir until onions are translucent and garlic is fragrant, 2-3 minutes.

Add beef chunks, sear for 1 minute or so. Add beef broth, worcestershire, mushrooms, Italian seasoning, and salt and pepper and stir to combine.

Cover and set to PRESSURE COOK or MANUAL, turn the valve to the SEAL position. and set the time for 35 minutes.

When the time is up, let the pressure naturally release (do nothing) for 10 minutes. Then, quick release (turn the valve to VENT). Once float valve has dropped, remove the lid and set the pot to SOUP.

When it starts to boil, stir together water and corn starch, then stir corn starch slurry into the pot.

Once the gravy thickens, taste it add salt and pepper to taste if needed. Serve over mashed potatoes, rice, or egg noodles.

Nutrition

• Calories: 566 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 1 g
• Cholestérol: 173 mg
• Sodium: 2362 mg
• Glucides Totaux: 40 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 60 g