Cooking a Whole Beef Tenderloin in an Instant Pot

Instant Pot Beef Tips are super tender delicious tips of beefiness, braised and pressure cooked in a rich gravy. Serve these astonishing pressure cooker beef tips over mashed potatoes or rice for an excellent meal!

Instant Pot Beef Tips

I accept been asked for this recipe for beef tips in the Instant Pot for a long time. I had it in the works and now I'thousand sharing with y'all! This is a delicious, piece of cake recipe.

Which cut of beef is best for Beef Tips?

You can utilise whatever cut of beef for beef tips – tenderloin, sirloin or fifty-fifty chuck roast. If you utilise the stew meat that is pre-cut from the grocery store, it would be practiced to buy a chuck roast and cut it yourself (more economical, and you can cutting larger chunks).

I almost often use sirloin tip roast, and cut the pieces from that, ordinarily in two inch chunks. Sirloin isn't equally expensive as steak tenderloin, and works well in this recipe.

The cook fourth dimension is key to tender beefiness tips. The cartilage/fat needs time to break down and make the meat tender. So 20 to 30 minutes is platonic, depending on how large you cut the steak cubes.

The gravy that this pressure level cooker beef tips recipe makes is rich and delicious. The blood-red wine adds a lot of season, however you can use more beef goop if yous don't want to apply the wine.

This gravy is then expert over mashed potatoes! You could also serve it over rice, cauliflower rice or mashed cauliflower, or over biscuits.

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Instant Pot Beefiness Tips are super tender and delicious tips of beef braised and pressure cooked in a rich gravy. Serve these amazing pressure cooker beef tips over mashed potatoes or rice.

Course: Dinner

Cuisine: American

Keyword: pressure cooker beef tips recipe

Servings: 4

Calories: 442 kcal

Seasoning Rub

• 3 Tbsp Flour
• ii tsp Steak Seasoning
• 2 tsp Garlic Powder
• one tsp Onion Powder
• 1 1/iv tsp Kosher Salt
• 1/2 tsp Pepper

To Brown the Beef

• two lbs Beef Sirloin Roast, cut in ii" cubes
• 2 Tbsp Olive Oil

Gravy

• 2 Tbsp Butter
• 1 Onion, chopped
• two lg cloves Garlic, minced
• one/3 cup Cherry Wine (or utilise beefiness goop)
• 1 tsp Beef Bouillon
• 1 (10.5) oz can Beef Consommé
• 1 Tbsp Worcestershire Sauce
• i tsp Thyme Leaves (not basis)

Brand the Seasoning Rub

1. In a gallon sized baggie, mix together the seasoning ingredients. Set up aside.

Brown the Meat

1. Turn on the pot'due south Sauté setting (high temperature).

2. Cut the roast into 2 inch cubes and put them into the baggie with the seasoning mixture. Shake the baggie to coat all of the meat with the seasoning.

3. When the pot is hot, add the oil. Then add one-half of the steak cubes in i layer. Brown both sides, but don't cook through, and remove to a plate. Repeat with the 2nd one-half of the meat.

Make the Gravy

1. Add the butter and onion to the pot. Stir and scrape the bottom of the pot, getting up all of the browned bits.

2. Add the garlic, stir. Cook about twenty seconds, and then add the red wine.

3. Add the bouillon, consommé, Worcestershire sauce, and thyme leaves. Mix well to dissolve the bouillon.

4. Cancel the Sauté setting.

Cook the Beef Tips

1. Add together the beef tips back into the pot. Close the lid and seal it.

2. Set the cook fourth dimension for 25 minutes. High pressure.

3. When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release.

4. Plough the steam release knob to Venting and release the remaining pressure.

5. Stir, sense of taste the gravy and adjust salt, if necessary.

6. Serve over mashed potatoes, rice, or cauliflower rice.

If the gravy is not as thick equally you want, in a loving cup, whisk together 2 Tbsp of cornstarch and two Tbsp of common cold water until dissolved.  Plow on sauté again and when the sauce simmers, stir in the cornstarch slurry. Stir until thickened, then turn off the pot.

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Source: https://www.simplyhappyfoodie.com/instant-pot-beef-tips/

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