Instant Pot Beef Tips

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“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..”

Ingredients Nutrition


  1. 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.
  2. Transfer meat to a bowl. Add wine or broth and balsamic to cooker, stirring to loosen browned bits.
  3. 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.
  4. Select Pressure setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  5. 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.

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