Instant Pot Pressure Cooker Beef Tips Food

INSTANT POT - PRESSURE COOKER BEEF TIPS RECIPE

Steps:

• 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 to cooker, stirring to loosen browned bits. Return beef to cooker; add mushrooms, onion, broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select manual 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.

INSTANT POT® BEEF TIPS

Steps:

• Mix flour, steak seasoning, garlic powder, onion powder, kosher salt, and pepper together in a 1-gallon zip-top bag. Add sirloin strips and shake until evenly coated.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add the oil. Then add 1/2 of the steak in one layer. Brown both sides, about 5 minutes, but don't cook through, and remove to a plate. Repeat with the remaining meat.
• Add butter, then onion to the pot. Stir and scrape the bottom of the pot, scraping up all of the browned bits. Add the garlic; stir. Cook for about 20 seconds, then add the red wine. Add consomme, Worcestershire sauce, beef bouillon, and thyme leaves. Mix well to dissolve the bouillon. Cancel the Saute setting. Add the beef tips back into the pot. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir, taste gravy, and adjust salt if necessary.

PRESSURE-COOKER BEEF TIPS

Steps:

• 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.

BEEF TIPS ON RICE - PRESSURE COOKER

Steps:

• Place first five ingredients in a zip top bag and shake well to distribute. Add the beef cubes to the bag and shake until all are well covered. In a pressure cooker, brown the meat in the vegetable oil over medium heat.
• Once the meat is browned, add the onions and the garlic to the the cooker and saute the onions while deglazing the pan. Once the onions turn translucent add the can of beef consommé and stir to combine.
• Place the lid on the cooker and bring to pressure over medium heat. Cook 25 minutes and remove from heat. Once the pressure subsides open the lid and simmer until the proper consistency.
• Serve over rice.

INSTANT POT® BEEF TIPS WITH MUSHROOM GRAVY

Steps:

• Place beef tips in a bowl and season with salt and pepper. Add flour and stir to coat.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let it get hot. Add beef tips and saute until browned, about 3 minutes; transfer to a bowl. Add onion and mushrooms and saute for 1 minute. Add broth, wine, and Worcestershire sauce; cook for 1 minute while scraping off the brown bits with a wooden spoon.
• Return beef tips to the pot and stir until everything is evenly combined. Pour condensed soup over top; do not stir.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let sit until gravy has thickened, about 10 minutes.

INSTANT POT BEEF TIPS AND GRAVY

Steps:

• Season beef with salt, pepper, and garlic powder on all sides.
• Press the SAUTE button the Instant Pot and let it heat up. Once it's hot, add olive oil to pot.
• Add half of the beef tips to the hot pot and saute for about 1 minute (just to sear the outside). Flip over and saute for one more minute. Remove beef tips from Instant Pot.
• Repeat with other half of beef tips, adding more olive oil if needed.
• Dump all beef tips back into Instant Pot and place onions and mushrooms on top. Stir and scrape the bottom of the pot, loosening up all the browned bits so that you don't get the "BURN" message on your pot (and getting maximum flavor in your dish!).
• In a mixing bowl, mix together beef broth, Worcestershire sauce, ketchup, red wine vinegar and Italian seasoning. Pour on top of beef tips, onion, and mushrooms.
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 30 minutes.
• When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the beef sit in there for a couple hours to make sure it is super tender).
• Remove the lid and press the SAUTE button.
• In a separate small bowl, mix cornstarch together with water in a separate bowl. Pour cornstarch mixture into Instant Pot and mix well. Cook on SAUTE for a few minutes or until the liquid starts to thicken and turns into a gravy.
• Serve over mashed potatoes, rice, or hot noodles.