You really can’t get much easier than this! Serve these beef tips over mashed potatoes, egg noodles or rice. And the great thing about cooking it in the Instant Pot is that you can put all the ingredients in and walk away. In fact, that’s what I did tonight. I got it all set up and was able to take my girls outside to enjoy the nice weather while it cooked. Dinner was prepped and done in a little under an hour. The beef comes out super tender, like it had been cooking all day. You will not be disappointed with this recipe.
-Slice onions and mushrooms
-Set the Instant Pot on to Sauté and allow to warm up until the screen says HOT. Pour 2 tbsp of olive oil into the pot.
-Add the mushrooms and onions to the pot and sauté until both become soft.
-Add stew meat and sauté to brown. Add Montreal steak seasoning and beef stock.
-Press Cancel on the Instant Pot to take it out of Sauté mode. Place the lid on and close the valve. Select the meat/stew button and set the timer for 22 minutes.
-Once the timer goes off, allow to natural release for 10 minutes. Then do a quick release to release any remaining pressure.
-Take the lid off. Mix 2 tbsp of cornstarch with 3 tbsp of water in a separate bowl, then add to the meat. Stir until the sauce starts to thicken. Add more or less depending on how thick you would like the sauce.
Ingredients
- 1 1/2 lbs stew meat
- 1 large onion
- 16 oz mushrooms (I used a combo of baby bellas and white button mushrooms)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp Montreal Steak Seasoning
- 1 1/2 c beef broth
Instructions
- Slice onions and mushrooms
- Set the Instant Pot on to Sauté and allow to warm up until the screen says HOT. Pour 2 tbsp of olive oil into the pot.
- Add the mushrooms and onions to the pot and sauté until both become soft.
- Add stew meat and sauté to brown. Add Montreal steak seasoning and beef stock.
- Press Cancel on the Instant Pot to take it out of Sauté mode. Place the lid on and close the valve. Select the meat/stew button and set the timer for 22 minutes.
- Once the timer goes off, allow to natural release for 10 minutes. Then do a quick release to release any remaining pressure.
- Take the lid off. Mix 2 tbsp of cornstarch with 3 tbsp of water in a separate bowl, then add to the meat. Stir until the sauce starts to thicken. Add more or less depending on how thick you would like the sauce.
