Pressure-Cooker Beef Tips

• 3 teaspoons olive oil
• 1 beef top sirloin steak (1 pound), cubed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup dry red wine or beef broth
• 1/2 pound sliced baby portobello mushrooms
• 1 small onion, halved and sliced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 3 to 4 tablespoons cornstarch
• 1/4 cup cold water
• Hot cooked mashed potatoes

1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl.
2. Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.
3. Select saute setting and adjust for low 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.

olive oil, beef, salt, pepper, red wine, baby portobello mushrooms, onion, beef broth, worcestershire sauce, cornstarch, cold water, potatoes

Taken from www.tasteofhome.com/recipes/pressure-cooker-beef-tips/ (may not work)