INSTANT POT® BEEF TIPS
These super tender and delicious sirloin tips are braised and pressure-cooked in a rich gravy. Serve over mashed potatoes, rice, or cauliflower rice.
Provided by WCFranck
Time 1h20m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 11.7 g, Cholesterol 93.3 mg, Fat 20.7 g, Fiber 1.1 g, Protein 43.6 g, SaturatedFat 7.7 g, Sodium 1584.4 mg, Sugar 2.4 g
INSTANT POT® BEEF TIPS WITH MUSHROOM GRAVY
Beef tips take hours of slow cooking to get tender so I decided to put my multi-functional pressure cooker to the test. The result was the most tender beef tips I've ever had and done in just over an hour. Serve over rice, egg noodles, or mashed potatoes.
Provided by Soup Loving Nicole
Categories Everyday Cooking
Time 1h15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 12.1 g, Cholesterol 48.9 mg, Fat 14.5 g, Fiber 0.7 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 802.7 mg, Sugar 2.9 g
INSTANT POT - PRESSURE COOKER BEEF TIPS RECIPE
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.
Provided by donna k.
Categories Meat
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- 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. Yield: 4 servings.
Nutrition Facts : Calories 100.9, Fat 3.9, SaturatedFat 0.6, Sodium 786.4, Carbohydrate 10.8, Fiber 1.1, Sugar 2.7, Protein 2.8
INSTANT POT BEEF TIPS
True comfort food in flash. Serve with baby carrots and mashed potatoes. if not using wine add 2 tablespoon balsamic vinegar to your broth 1/3 cup. Tip: If you have leftover sauce; the next day add a bit of cream and serve on pasta. Cook time is only when the pressure is on; it would probably take 45 minutes in all..
Provided by Sageca
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 or broth and balsamic to cooker, stirring to loosen browned bits.
- Return beef to cooker on Sauté; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed.
- Select Pressure 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. Yield: 4 servings.
INSTANT POT BEEF TIPS WITH GRAVY (USING ONION SOUP MIX) | GET ON MY PLATE
These tender, juicy Instant Pot Beef Tips with Gravy are cooked with a few simple ingredients (including onion soup mix!) in the Instant Pot.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Set Instant Pot to Sauté (high heat) and allow to come to temperature for a few minutes.
- Meanwhile, place meat in a medium bowl. Season with salt, pepper and seasoned salt. Then toss with flour until evenly coated.
- Add 1 tbsp of olive oil to Instant Pot then add beef in an even layer (you may have to do two batches depending on the size of your pot). Cook on one side for 3-4 minutes until a nice brown "crust" has formed on one side. Then flip the meat and cook another 3-4 minutes on the other side. Remove beef from pot, cover and set aside.
- Add remaining 1 tbsp of olive oil to the Instant Pot. Add onion and wine and cook for 2-3 minutes making sure you scrape the bottom of the pot with a wooden spoon to get all the browned bits ((THIS IS VERY IMPORTANT so you don't get a BURN warning on your Instant Pot)).
- Turn Instant Pot OFF. Add beef (and all juices) back into the Instant Pot, along with dry onion soup mix, beef stock, Worcestershire sauce, and thyme sprigs.
- Cover and set Instant Pot to "Pressure Cook" and cook on high pressure for 25-30 minutes (see Note 2). Allow AT LEAST 10 minutes of natural pressure release. After 10 minutes, you can manually release the rest of the pressure.
- Optional, to thicken the gravy: Turn Instant Pot to Sauté (high heat). Mix 2 tablespoons of corn starch with 1/2 cup of COLD water or beef stock. Mix until smooth, then add to Instant Pot. Give everything a big stir. Gravy should thicken up in 2-3 minutes!
~ HEARTY INSTANT POT BEEF TIPS ~ SO TENDER
I love using my instant pot for quick, tasty meals. Saves so much time for a working woman, yet still able to serve delicious meals in half the time! These tips are a family favorite...hope you'll give them a try.
Provided by Cassie * @1lovetocook1x
Categories Beef
Number Of Ingredients 15
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!
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