Instant Pot Beef Tips With Mushroom Gravy Recipes

INSTANT POT BEEF TIPS RECIPE

Steps:

• Set your pressure cooker to SAUTE. Add the oil, onions, and garlic and stir until onions are translucent and garlic is fragrant, 2-3 minutes.
• Add beef chunks, sear for 1 minute or so. Add beef broth, worcestershire, mushrooms, Italian seasoning, and salt and pepper and stir to combine.
• Cover and set to PRESSURE COOK or MANUAL, turn the valve to the SEAL position. and set the time for 35 minutes.
• When the time is up, let the pressure naturally release (do nothing) for 10 minutes. Then, quick release (turn the valve to VENT). Once float valve has dropped, remove the lid and set the pot to SOUP.
• When it starts to boil, stir together water and corn starch, then stir corn starch slurry into the pot.
• Once the gravy thickens, taste it add salt and pepper to taste if needed. Serve over mashed potatoes, rice, or egg noodles.

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.

RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY

Steps:

• SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
• SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
• OR INSTANT POT: Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the 'sauté' setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

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

Steps:

• Cut steak into small bite size pieces, the smaller the more tender they will be.
• Add olive oil to pot and set to saute. Put beef into pot and sear outsides, then take out and put into a bowl if you do not have a non stick pot so you can deglaze your pot with your 1/3 c broth (with non stick pots this isn't necessary).
• Pour 1/3 c broth into pot if you didn't already in last step. Put beef back into pot if you removed it with onions on top, followed by halved mushrooms and worcestershire sauce.
• Close lid and steam valve and set to high pressure for 15 minutes. Allow to naturally release steam for 5 minutes when done, then release rest of steam.
• Lift lid and set to saute again. In a bowl whisk together remaining 1/3 c broth and packet of dry gravy mix until smooth.
• When contents are bubbling add this gravy into your pot and allow to bubble for 1-2 minutes stirring intermittently so it thickens. Turn pot off.
• Serve over mashed potatoes or butter noodles.

BEEF TIPS & GRAVY

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add meat and onions. Brown the meat on all sides, 4-5 minutes.
• Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add mushrooms and stir to combine. Add a steam rack or riser on top of the mushrooms. (Use the one that came with your pot,)
• Place potato cubes into a steamer basket and place basket on the steam rack or riser.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, quick-release the pressure.
• Carefully remove the potatoes to a bowl. Add butter, sour cream and salt and mash to desired consistency.
• Remove steam rack or riser and stir in worcestershire.
• In a small bowl, mix together 1/2 cup of pot liquid and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
• Serve beef and mushrooms over mashed potatoes. Garnish with chopped italian parsley (optional)

INSTANT POT BEEF TIPS

Steps:

• 1. Sprinkle pepper on your beef tips. Set aside. In a large bowl, whisk together beef broth and gravy packets. Set aside. 2. Set Instant Pot to sauté mode and add oil. Add beef tips and sauté until browned on all sides, about 3-5 minutes. Add onion, sauté for 3-4 minutes with beef. Add garlic, sautéing for 30 seconds, then turn off sauté mode. 3. Add Worcestershire sauce and onion soup mix to the instant pot, then pour in the gravy/beef broth mixture. Spread mushrooms on top of the beef tips. Then spread cream of mushroom soup in as even of a layer as you can on top of the mushrooms. 4. Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. Don't forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down. 5. When the cook time finishes, let the pot sit undisturbed for a 20 minute natural release (meaning do not touch the instant pot for 20 minutes after it says it's done cooking). Then turn the steam release knob to Venting to release any remaining pressure and open the lid. 6. Stir the beef tips and the gravy. If you are happy with the thickness, you can serve it immediately. If you prefer a thicker gravy like me, use the cornstarch to make a slurry. 7. How to make a slurry: Place cornstarch in a small bowl. Add 2 tablespoons of broth/gravy from the instant pot into the cornstarch and stir. Continue adding gravy 1 tablespoon at a time until the slurry is smooth and a good consistency. Then stir the slurry into the instant pot, and stir really well. Let beef tips rest for 5 minutes and the gravy will thicken! 8. Serve as desired over mashed potatoes or egg noodles! Don't forget the buttered rolls to soak up the extra gravy!

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.