Pressure Cooker Beef Tips

Serves 4 in about 50 minutes. The pot starts with steak seasoning, then thyme leaves.

Ingredients

• 3 tablespoons flour
• 2 teaspoons steak seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 ¼ teaspoons kosher salt
• ½ teaspoon black pepper
• 2 lbs beef sirloin roast, cut in 2" cubes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 2 lg cloves garlic, minced
• ⅓ cup red wine (or use beef broth)
• 1 teaspoon beef bouillon
• 1 (10.5) oz can beef consommé
• 1 tablespoon worcestershire sauce
• 1 teaspoon thyme leaves (not ground)

Method

1. In a gallon sized baggie, mix together the seasoning ingredients. keep it nearby.
2. Turn on the pot's Sauté setting (high temperature).
3. Cut the roast into 2-inch cubes and put them into the baggie with the seasoning mixture. Shake the baggie to coat all of the meat with the seasoning.
4. When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through, and remove to a plate. Repeat with the second half of the meat.
5. Stir in the butter and onion to the pot. Mix and scrape the bottom of the pot, getting up all of the browned bits.
6. Tip in the garlic, stir. Simmer about 20 seconds, then add the red wine.
7. Tip in the bouillon, consommé, Worcestershire sauce, and thyme leaves. Stir well to dissolve the bouillon.
8. Cancel the Sauté setting.
9. Stir in the beef tips back into the pot. Close the lid and seal it.
10. Set the cook time for 25 minutes. High pressure.
11. When the cook time finishes, let the pot sit undisturbed for a 10 instant natural release.
12. Turn the steam release knob to Venting and release the remaining pressure.
13. Stir, taste the gravy and adjust salt, if necessary.
14. Plate over mashed potatoes, rice, noodles, or cauliflower rice.

More instant pot ideas are in the instant pot collection.