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Savory Beef Tips in Red Wine Sauce Instant Pot Recipe

Cooking with Spirits Test Kitchen
5 from 1 vote

Ingredients
  

  • 3 teaspoons olive oil
  • 1 beef top sirloin steak 1 pound, cubed
  • 2 Cloves of garlic crushed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • cup dry red wine or beef broth
  • ½ pound sliced baby portobello mushrooms
  • 1 small onion halved and sliced
  • 2 cups beef broth
  • 2 tablespoon Worcestershire sauce
  • 3 to 4 tablespoons cornstarch
  • ¼ cup cold water

Instructions
 

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 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 the cooker, stirring to loosen browned bits. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.
  • Select saute setting and adjust for low heat; bring the 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 or egg noodles