Description
Drooling over these delicious Instant Pot Beef Tips? Now it’s your turn! Grab your Instant Pot and let’s get cooking.
Ingredients
Units
Scale
- 2 teaspoons minced garlic
- 1 yellow onion, chopped
- 1 tablespoon oil
- 1kg goulash
- 4 cups beef stock
- 1/4 cup Worcestershire sauce
- 1 tbsp. dark soy sauce
- 1 cup sliced mushrooms (optional)
- 1 tsp Italian blend seasoning
- 1 tsp chili flakes
- 2 tsp salt, or to taste.
- 1 tsp cracked black pepper.
- 1/4 cup cold water mixed with
- 3 tbsp. cornstarch
Instructions
- Set your pressure cooker to SAUTE.
- Add the oil, onions, and garlic and stir until onions are translucent and garlic is fragrant, 2-3 minutes.
- Add beef chunks, sear for 1 minute or so.
- Add beef stock, Worcestershire, soy sauce, mushrooms, Italian seasoning, salt, and pepper and stir to combine.
- Cover and set to PRESSURE COOK turn the valve to the SEAL position and set the time for 35 minutes.
- When the time is up, let the pressure naturally release for 10 minutes.
- Then, quick release. Once float valve has dropped, remove the lid, and set the pot to sauté.
- When it starts to boil, stir together water and corn starch, then stir corn starch slurry into the pot.
- Once the gravy thickens, taste it add salt and pepper to taste if needed.
- Served with microwaved baked potatoes.
Original source: Crème de la Crumb but adapted to own taste with some additional ingredients.
Notes
Prepared, tried, and tested Melanie from SA Tasty Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 363
- Sugar: 3.7 g
- Sodium: 1865.2 mg
- Fat: 14.6 g
- Saturated Fat: 3.7 g
- Trans Fat: 0.7 g
- Carbohydrates: 13.2 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 148 mg
