Instant Pot Beef Tips
Instant Pot Beef Tips are so tender and juicy. This toss & go pressure cooker dinner is so simple & always keeps them coming back for more. Delish!
Servings 4 people
- 2 pounds sirloin beef tips
- 10 ounces condensed cream of mushroom soup
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp minced onions
- 2 tbsp olive oil
- 1 tbsp granulated garlic
- 3 tsp salt
- 2 tsp pepper
Toss the beef tips, condensed soup, broth, wine, onions, olive oil, granulated garlic, salt & pepper in the pressure cooker pot insert.
Close the lid, set to sealing & set it to manually cook for 25 minutes. It will take about 10 minutes to come to pressure.
Once done, allow the pressure cooker to naturally release until the pressure pin drops. (about 20 minutes)
Remove the lid and serve over rice or noodles.
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.
**If you want the gravy to be thicker, combine 1/4 cup water & 2 tbsp cornstarch in a small bowl. Whisk to combine. Pour that slurry mixture into the pot & stir well to combine. The sauce will thicken as it sits.
**To make in the slow cooker, combine all of the ingredients in the cooker, cover & cook on low 8 hours or on high for 4 hours.