Instant Pot Beef Tips - cooking recipe

Ingredients

3 teaspoons olive oil
1 lb top sirloin steak, steak cubed
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

Preparation

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 or broth and balsamic to cooker, stirring to loosen browned bits.
Return beef to cooker on Saute; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed.
Select Pressure 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.