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Instant Pot Beef Tips and Gravy

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Cubes of beef chuck browned and pressure cooked in a broth seasoned with Worcestershire, soy sauce, garlic and thyme, finished with a cornstarch-thickened gravy.

Ingredients

Scale
  • 1 1/2 lbs beef chuck, cut into cubes
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 garlic cloves, minced
  • 2 tbsp cornstarch
  • 2 tablespoons water
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp olive oil
  • Fresh parsley, chopped (optional for garnish)

Instructions

  1. Set the Instant Pot to sauté and heat the olive oil. Brown the beef on all sides in batches, setting each batch aside.
  2. Pour in the beef broth and scrape up the browned bits from the bottom with a wooden spoon.
  3. Return the beef to the pot and add the Worcestershire sauce, soy sauce, garlic, thyme, bay leaf, salt and pepper.
  4. Close the lid and set the valve to sealing. Cook on high pressure for 25 minutes, then let the pressure release naturally for 10 minutes before quick-releasing the rest.
  5. Remove the bay leaf and set the pot to sauté again. Stir the cornstarch into the water to make a slurry, add it to the pot and simmer until thickened.
  6. Serve hot, sprinkled with parsley if you like.

Notes

A splash of red wine when you deglaze makes a richer sauce. Sliced onions browned along with the beef add sweetness.

Find it online: https://www.receipster.com/instant-pot-beef-tips/