Instant Pot - Beef Tips
To be used with your instant pot or pressure cooker - Test Kitchen tips The next day, stir a little heavy cream or sour cream into leftover sauce and serve over pasta. We use the saute feature to brown the beef for added flavor. Author: Submitted by donna k. Recipe Type: Meat Total Time: PT35M
Prep time:
Cook time:
Serving size: 4
Calories per serving: 381
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 381
3 teaspoons olive oil
1 pound top sirloin steak beef sirloin steaks, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry red wine or beef broth
1/2 pound baby portabella mushroom mushrooms, sliced
1 small onion, halved and sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
3 - 4 tablespoons cornstarch
1/4 cup cold water
hot cooked mashed potato
Directions:
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.
Source: food.com
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.
Source: food.com