Instant Pot Sirloin Tip Shredded Beef Food

INSTANT POT SHREDDED BEEF RECIPE

Steps:

• Turn Instant pot to "Saute"mode and heat oil.
• Add roast and sear one side until golden brown. Then, flip it over and sear the other side.
• Sear and brown the sides of the roast too.
• Add broth, salt, pepper, oregano, garlic powder, onion powder, paprika powder, chili powder, vinegar, red chili flakes and mix to combine everything together.
• Put the lid on and turn the the valve to "Sealing."
• Select "Manual" mode and set the timer for 60 minutes.
• When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
• Open the lid and shred beef with 2 forks.
• Select the "Saute" mode and cook until liquid is reduced to your desired consistency. I like the sauce to be thick and really coating the beef and thus, I reduce a lot. Enjoy!

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.