Beef Tips & Gravy
By :Chop Secrets
Print Recipe
Votes: 11
Rating: 4.73
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Beef Stock, Butter, Mushrooms, Potatoes, Red Wine, Sour Cream
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 - 6 servings
Ingredients
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 1 lb well-marbled sirloin steak cut into 1 inch pieces
  • 1 cup red wine
  • 2 cups beef broth warmed
  • 16 oz baby bella or crimini mushrooms sliced
  • 1 1/2 lbs potatoes cut into 1 inch cubes
  • 2 tbsp butter
  • 2 tbsp sour cream
  • 1 tsp salt
  • 3 tbsp cornstarch
  • 1 tbsp Worcestershire sauce or Kitchen Bouquet/Gravymaster
  • Chopped italian parsley for garnish optional
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Beef Stock, Butter, Mushrooms, Potatoes, Red Wine, Sour Cream
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 - 6 servings
Ingredients
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 1 lb well-marbled sirloin steak cut into 1 inch pieces
  • 1 cup red wine
  • 2 cups beef broth warmed
  • 16 oz baby bella or crimini mushrooms sliced
  • 1 1/2 lbs potatoes cut into 1 inch cubes
  • 2 tbsp butter
  • 2 tbsp sour cream
  • 1 tsp salt
  • 3 tbsp cornstarch
  • 1 tbsp Worcestershire sauce or Kitchen Bouquet/Gravymaster
  • Chopped italian parsley for garnish optional
Votes: 11
Rating: 4.73
Rate this recipe!
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add meat and onions. Brown the meat on all sides, 4-5 minutes.
  3. 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.
  4. 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,)
  5. Place potato cubes into a steamer basket and place basket on the steam rack or riser.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  8. When the time is up, quick-release the pressure.
  9. Carefully remove the potatoes to a bowl. Add butter, sour cream and salt and mash to desired consistency.
  10. Remove steam rack or riser and stir in worcestershire.
  11. 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.
  12. Serve beef and mushrooms over mashed potatoes. Garnish with chopped italian parsley (optional)
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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9 replies
  1. Angie Luck
    Angie Luck says:

    Has potential. We cut potatoes too small so there were some in cooking liquid, so our mash was soggy. Next time we’ll cut bigger potato chunks, and use a bit less sour cream. The meat was very tender, the sauce has great flavor with the beef bouillon , wine, shrooms, but we needed to thicken it more, so we’ll add a bit more corn starch, maybe decrease broth to 1-1 1/2 c vs 2.

  5. threegmgs
    threegmgs says:

    I’m new, so I became very confused as to if I was supposed to leave the beef tips in the pot or remove them after browning. I also didn’t have a steamer bowl, so I used foil instead.

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