Best Hearty Instant Pot Beef Tips So Tender Recipes

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.

INSTANT POT BEEF TIPS

Steps:

• Add 2 Tbsp. oil to pot and turn to "Sauté" setting (high).
• Season 2 pounds beef with salt and pepper. Add half the beef and brown on both sides. Remove and repeat with remaining meat. Set aside.
• Add remaining 1 Tbsp. oil and 1 diced onion. Scrape the bottom of the pot as they cook until tender (~5 minutes). Add 4 cloves minced garlic and cook until fragrant (~30 seconds).
• Add 2 c. broth and simmer while scraping the bottom of the pan until nothing is stuck to the bottom.
• Add in the browned beef, 2 Tbsp. Worcestershire sauce, 1 bay leaf, 1 teaspoon Italian seasoning, and 1 sprig fresh thyme (OR 1 tsp. dried).
• Top with lid, close pressure valve, and cook on HIGH pressure for 25 minutes followed by a 10 minute natural release.
• Carefully turn release valve and open lid once float valve has dropped.
• Set pot to "sauté" function. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and until dissolved and then add to pot. Cook until thickened (2-3 minutes).
• Serve over mashed potatoes, rice, or egg noodles.

~ HEARTY INSTANT POT BEEF TIPS ~ SO TENDER

Steps:

• In instantpot on saute, heat a couple tbsp olive oil. Meanwhile mix dry seasonings and flour in a baggie. Add meat and coat well. Start browning meat once oil is hot, don't overcrowd - do in a couple batches, removing to a plate as it browns...do not cook through. Once all meat is browned add 2 tbsp butter, then add onion, cooking a few minutes then add garlic toss a few seconds. Now, add broth, scraping all brown bits from bottom of pot. Add french onion soup, boullion and Worcestershire sauce. Stirring well. Add meat back to pot. Place lid on pot and seal. Place on highest pressure setting, cook 25 minutes. Let pressure release naturally for 15 min, then release remaining pressure. Forgot pics!
• Now turn back to saute and mix 2 tbsp corn starch and 2 tbsp water. Once broth is boiling whisk in corn starch mix stirring well and once thickened turn off pot.
• Serve over noodles, mashed potatoes, whatever you prefer. I served over egg noodles with a side of corn. So very delicious!

SLOW-COOKER EASY POT ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.