Try this Beef Tips & Gravy recipe, or contribute your own.
- 1 tsp salt
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup red wine
- 3 tbsp cornstarch
- 2 tbsp sour cream
- 1 onion (finely diced)
- 1 lb well-marbled sirloin steak (cut into 1 inch piece
- 2 cups beef broth (warmed)
- 16 oz baby bella or crimini mushrooms (sliced)
- 1 1/2 lbs potatoes (cut into 1 inch cubes)
- 1 tbsp worcestershire sauce (or kitchen bouquet/gravymas
- chopped italian parsley for garnish (optional)
- Carbohydrate 6.05215854543739 g
- Cholesterol 17.3539062565405 mg
- Fat 7.24640896116325 g
- Fiber 0.0314166659629896 g
- Protein 0.310726250098792 g
- Saturated Fat 4.16353552244607 g
- Serving Size 1 1 - 6 serving (531g)
- Sodium 48.0683646049553 mg
- Sugar 6.0207418794744 g
- Trans Fat 0.458969271015862 g
- Calories 177 calories
Step-by-step
- 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)
Working Within a Single Pot
Utilizing a multi-cooker reduces electricity consumption and cleanup while concentrating flavors efficiently. When browning the 1 lb of sirloin, maintain high heat for four to five minutes to develop the fond necessary for a deep savory base. Scraping those browned bits during the deglazing phase incorporates essential soluble proteins into the surrounding liquid.
Preventing Mushy Starches
Pressure cooking potatoes directly in the main liquid often yields waterlogged, disintegrating tubers. Elevating the 1.5 lbs of cubed potatoes on a steam rack above the mushrooms and broth allows them to steam independently. This physical separation guarantees the correct dry, starchy environment required for smooth mashing with butter and sour cream.
Thickening Without Lumps
Starch granules must be hydrated properly to thicken liquids without chalky pockets. Whisking 3 tbsp of cornstarch with warm pot liquid before returning it to the heating element ensures even distribution. Simmering the mixture activates the gelling properties fully, transforming the broth and wine reduction into a glossy coating for the meat.
