Name: Instant Pot Beef Tips
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon oil; 1 yellow onion, chopped; 2 teaspoons minced garlic; 2 pounds 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 ¼ teaspoon ground pepper); 3 tablespoons cornstarch; ¼ cup cold water; Rice, mashed potatoes, or egg noodles for serving

Method

Select sauté mode. Heat oil, then cook onion and garlic until the onion softens and garlic becomes fragrant, about 2–3 minutes.
Add beef pieces and sear for about 1 minute. Stir in broth, Worcestershire sauce, mushrooms, Italian seasoning, salt, and pepper.
Lock the lid, set valve to seal, and cook on high pressure for 35 minutes.
After cooking, allow pressure to release naturally for 10 minutes, then turn valve to vent for quick release. Once the float valve drops, remove the lid and switch to sauté mode.
Bring the liquid to a boil. Whisk cornstarch and cold water together until smooth, then stir the slurry into the pot.
Simmer until the gravy thickens. Taste and adjust salt and pepper as needed. Serve over rice, mashed potatoes, or egg noodles.

Notes

For a thicker gravy, increase cornstarch to 4 tablespoons; for thinner, reduce to 2 tablespoons.

Stew meat or chuck roast will yield more tender results than sirloin.

This dish reheats well; refrigerate up to 4 days or freeze up to 3 months.

Calories: 566 kcal · Carbs: 40 g · Protein: 60 g · Fat: 17 g · Sodium: 2362 mg · Fiber: 2 g · Sugar: 4 g

Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Beef Tips

Ingredients

Method

Notes

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