Instant Pot Beef Tips

• 3 teaspoons olive oil
• 1 lb top sirloin steak, steak cubed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup dry red wine or 1/3 cup beef broth
• 1/2 lb sliced baby portabella mushroom
• 1 small onion, halved and sliced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 3 -4 tablespoons cornstarch
• 1/4 cup cold water

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 Saute; 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.

olive oil, sirloin steak, salt, pepper, red wine, baby portabella mushroom, onion, beef broth, worcestershire sauce, cold water

Taken from www.food.com/recipe/instant-pot-beef-tips-534864 (may not work)