Best 2 Instant Pot Beef Tips Recipes
**Beef tips**, also known as beef tenderloin tips, are a flavorful and versatile cut of meat that can be cooked in a variety of ways. They are typically cut from the sirloin or tenderloin and are known for their tenderness and juicy flavor. This article will provide three delicious recipes for cooking beef tips in an Instant Pot: **Classic Instant Pot Beef Tips**, **Instant Pot Beef Tips and Gravy**, and **Instant Pot Asian Beef Tips**.
The **Classic Instant Pot Beef Tips** recipe is a simple and straightforward dish that lets the natural flavors of the beef shine through. The beef tips are simply seasoned with salt and pepper, then cooked in the Instant Pot with a bit of beef broth and Worcestershire sauce. The result is a tender and juicy dish that can be served over rice, mashed potatoes, or your favorite side dish.
The **Instant Pot Beef Tips and Gravy** recipe takes the classic dish one step further by adding a rich and flavorful gravy. The beef tips are first browned in the Instant Pot, then cooked with beef broth, Worcestershire sauce, and a variety of spices. Once the beef tips are tender, a cornstarch slurry is added to thicken the gravy. The result is a hearty and satisfying dish that is perfect for a cold winter night.
The **Instant Pot Asian Beef Tips** recipe adds an Asian flair to the classic dish. The beef tips are marinated in a mixture of soy sauce, rice vinegar, garlic, and ginger, then cooked in the Instant Pot with beef broth and a variety of Asian spices. The result is a flavorful and aromatic dish that is sure to please everyone at the table.
No matter which recipe you choose, you're sure to enjoy these delicious and easy Instant Pot beef tips. So gather your ingredients and get cooking!
INSTANT POT® BEEF TIPS
These super tender and delicious sirloin tips are braised and pressure-cooked in a rich gravy. Serve over mashed potatoes, rice, or cauliflower rice.
Provided by WCFranck
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Mix flour, steak seasoning, garlic powder, onion powder, kosher salt, and pepper together in a 1-gallon zip-top bag. Add sirloin strips and shake until evenly coated.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add the oil. Then add 1/2 of the steak in one layer. Brown both sides, about 5 minutes, but don't cook through, and remove to a plate. Repeat with the remaining meat.
- Add butter, then onion to the pot. Stir and scrape the bottom of the pot, scraping up all of the browned bits. Add the garlic; stir. Cook for about 20 seconds, then add the red wine. Add consomme, Worcestershire sauce, beef bouillon, and thyme leaves. Mix well to dissolve the bouillon. Cancel the Saute setting. Add the beef tips back into the pot. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir, taste gravy, and adjust salt if necessary.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 11.7 g, Cholesterol 93.3 mg, Fat 20.7 g, Fiber 1.1 g, Protein 43.6 g, SaturatedFat 7.7 g, Sodium 1584.4 mg, Sugar 2.4 g
INSTANT POT BEEF TIPS
True comfort food in flash. Serve with baby carrots and mashed potatoes. if not using wine add 2 tablespoon balsamic vinegar to your broth 1/3 cup. Tip: If you have leftover sauce; the next day add a bit of cream and serve on pasta. Cook time is only when the pressure is on; it would probably take 45 minutes in all..
Provided by Sageca
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 Sauté; 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.
Tips:
- Choose the right cut of beef: Chuck roast, round steak, and flank steak are all good choices for beef tips.
- Tenderize the beef: You can tenderize the beef by marinating it in a mixture of soy sauce, Worcestershire sauce, and garlic powder for at least 30 minutes.
- Brown the beef: Browning the beef in a hot pan before adding it to the Instant Pot will help to develop flavor.
- Use a good quality beef broth: The beef broth you use will make a big difference in the flavor of the dish. Look for a broth that is low in sodium and has a rich flavor.
- Add vegetables: Vegetables such as carrots, celery, and onions can be added to the Instant Pot along with the beef. This will help to create a more flavorful and nutritious dish.
- Cook on high pressure for 30 minutes: This is the recommended cook time for beef tips in the Instant Pot. However, you can adjust the cooking time depending on how tender you want the beef to be.
- Serve over rice or noodles: Beef tips can be served over rice, noodles, or mashed potatoes. You can also serve them with a side of vegetables.
Conclusion:
Instant Pot beef tips are a quick and easy meal that is perfect for busy weeknights. The beef tips are tender and flavorful, and the sauce is rich and savory. This dish is sure to please the whole family. So next time you're looking for a quick and easy meal, give Instant Pot beef tips a try.
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