Instant Pot Beef Tips

Ingredients

• 1/4 cup salted butter
• 1 small white or yellow onion (finely diced)
• 3 to 4 cloves garlic (finely minced)
• 2 pounds beef chuck roast or stew meat (cubed into bite-sized pieces or thinly sliced)
• 1 1/2 cups fresh mushroom (sliced thin (I use a combo of baby 1/2 Portobello and white button mushrooms)* See Notes)
• 1/2 cup pepperoncini peppers (optional but recommended)
• 4 cups beef broth (I use reduced sodium See Notes)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 cup cold water
• 1/4 cup corn starch

Instructions

1. 1

   Melt: Turn a 6-quart Instant Pot or similar pressure cooker appliance to saute and melt the butter.* (See Notes)

2. 2

   Sauté: Add the onions and saute for about 3 minutes; stir frequently.

3. 3

   Sauté: Add the garlic and saute for about 1 minute, or until fragrant; stir constantly.

4. 4

   Brown: Add the beef and brown all sides of the meat, stirring and flipping as necessary to sear it properly.

5. 5

   Cook: Add all remaining ingredients (minus the water and corn starch), cover with the lid and seal it, and set the Instant Pot to High and cook for 30 minutes.

6. 6

   Release: When the time has finished, do a quick release, using caution since the steam that escapes can burn you.

7. 7

   Sauté: Turn the Instant Pot back onto saute mode; set aside.

8. 8

   Stir: In a small bowl, add the cold water, corn starch, and stir until dissolved.

9. 9

   Thicken: Slowly and while whisking, add your corn starch slurry to the beef and gravy inside the pot. Continue whisking until it thickens; which shouldn't take more than a couple minutes.

10. 10

    Serve: Turn off the machine and serve the beef tips and gravy* (See Notes) over mashed potatoes, rice, or noodles. Extra beef tips and gravy will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.