Beef Tips & Gravy


  • 1 tbsp olive oil
  • 1 onion
  • 1 lb well-marbled sirloin steak
  • 1 cup red wine
  • 2 cups beef broth
  • 16 oz baby bella or crimini mushrooms
  • 1 1/2 lbs potatoes
  • 2 tbsp butter
  • 2 tbsp sour cream
  • 1 tsp salt
  • 3 tbsp cornstarch
  • 1 tbsp Worcestershire sauce
  • Chopped italian parsley for garnish
  • 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)
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