Instant Pot Beef Tips

Method

1. Choose the saute function on a 6-quart electric pressure cooker, and adjust the heat setting to medium. Add 2 teaspoons olive oil. Sprinkle your beef cubes with salt and pepper. Working in batches so you don't overcrowd the pan, brown the beef, adding more oil as needed. Transfer the meat to a bowl.
2. Working quickly, add the wine or broth to the cooker, and stir to loosen the browned bits stuck to the bottom (deglazing the pan). Press cancel to turn off the sauté setting. Editor's Tip: Those browned bits are called "fond," and they're super flavorful.
3. Return the beef to the cooker, and add the mushrooms, onion, broth and Worcestershire sauce. Lock the lid, close the pressure-release valve, and set the pot to cook on high pressure for 15 minutes. When finished, carefully quick-release the pressure, avoiding the stream of steam. Editor's Tip: Using an implement, such as tongs, is safer than using your fingers to open the pressure release valve.
4. Select the saute setting, and select low heat. Bring to a boil. Whisk the cold water into the cornstarch until smooth. Pouring slowly and whisking constantly, add the starch mixture to the simmering sauce. Cook, stirring continually, until the sauce is smooth and glossy, one to two minutes. Serve the beef tips and gravy with mashed potatoes.