Instant Pot Recipes
Instant Pot - PRESSURE COOKER BEEF TIPS RECIPE
Description
"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."
Ingredients
- 3 teaspoons olive oil
- 1 beef top sirloin steak, cubed (1 pound)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup dry red wine or 1/3 cup beef broth
- 1⁄2 lb sliced baby portabella mushroom
- 1 small onion, halved and sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 -4 tablespoons cornstarch
- 1⁄4 cup cold water
- hot cooked mashed potatoes
Directions
- 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.
