Instant Pot Beef Tips and Mushrooms
By Sue Lau | Palatable Pastime
Did I tell you I bought an Instant Pot on one of those Amazon specials some time ago? When I got it, it sat in the box for an indecent amount of time. Some of that time was spent wondering what to make in it. Some of it was trepidation about my aunt being burned from a pressure cooker accident back in the 1950’s or early 1960’s. But pressure cookers have come a long way since then.
The pot itself is really easy to use- just remember to lock the lid in place and make sure the valve is closed, and when opening the valve when it is done, I use a wooden spoon to tap it open since I don’t want my fingers anywhere near the steam that comes out (like a tea kettle).
I have to admit, the first time I used it, I left the room and half expected the thing to explode. I was hunkering down in the chair in the family room like I was in a war zone. And everything turned out just fine.
Now that I am more comfortable with it, the only concerns for me are discovering the right times to cook things. There seems to be varying degrees of opinion on how long to cook things. But I think the same discrepancies go for slow cooker recipes as well.
The instant pot is like a fast crockpot, but it doesn’t translate exactly 1:1. The instant pot does have a slow cooker setting, and I have used it, although it is not as big in the crock as my larger crockpot. So it’s not like you will be ditching your slow cooker when you have this. But then again, I have three crockpots- the normal size, the wide oval, and a small one that is great for keeping things like dips warm at parties, or using for caramel.
But I am finding things to make in the Instant Pot I wouldn’t have done in the slow cooker. Just last night I made mashed potatoes in it to go with my Swiss Steak (which was also going in the crockpot). That recipe (the Swiss Steak) will post on Sunday, October 8th (as part of Sunday Supper). The mashed I will squeeze in when I have a chance. I have lots coming up for Pumpkin Week, and Choctoberfest, plus various other posts already committed.
I hope you like this one though. To me, it is like boeuf bourguignon without all the extra crap. Just nice wine braised beef with mushrooms in gravy. The wine flavor is not overwhelming, so don’t worry about that.
Enjoy the nice autumn weather this weekend (I hope you are having as beautiful a day as we have here). We’re off to run for pizza for lunch- I found a new parlor that is really old school about how it does things. It makes me think of pizza back in the 1970’s. We might hit the Applefest later today, or drive past an orchard and go pick a few. Local orchards are advertising winesaps, my favorite. C’ya tomorrow! ~s
Instant Pot Beef Tips and Mushrooms
- 4 pound boneless beef sirloin tip roast, cut into 1-1/2″ chunks.
- 1-1/2 teaspoons black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 large onions
- 3 cloves garlic
- 1 tablespoon fresh rosemary
- 1 teaspoon dried Herbes de Provence
- 2 cup dry red wine (Burgundy or Bordeaux)
- 16 ounces whole white mushrooms
- 1/4 cup corn starch
- cooked egg noodles, rice or mashed potatoes
- Cut beef into chunks if you haven’t already.
- Season the beef and brown the beef in oil in batches in the skillet on the stove- the Instant Pot has a sear function but this is too much meat to do that in there without steaming it.
- After you brown the beef and pop it into the Instant Pot, brown the onions, garlic with the herbs, then add the wine while the skillet is away from the heat; return to the heat and let it boil one minute to vapor off the alcohol.
- Pour the wine and onions over the beef chunks in the Instant Pot and stir.
- Don’t add the mushrooms, cornstarch or noodles at this point.
- Place the lid on the pot and lock, turn the valve to seal.
- Set the pressure cooker for manual and dial down the minutes to 35.
- When the time is up use a wooden spoon to tap the valve open (don’t use your hand, it is very close to the steam), and let the steam dissipate until you can’t hear anything at all.
- Open the top and place the mushrooms on top, close the lid and lock it, set the valve to closed, and operate on manual for ten minutes more.
- Tap the valve open with the wooden spoon when the time is up and let the steam dissipate before opening.
- Remove the meats and mushrooms to a bowl with a slotted spoon.
- Whisk 1/4 cup corn starch with some cold water and stir that into the pan juices. Set the Instant Pot to sear and cook for a few minutes, stirring, while the sauce thickens up.
- Add the meat and mushrooms back to the sauce.
- Serve with cooked egg noodles, rice or mashed potatoes (whatever you like).
From the kitchen of palatablepastime.com
I’ll be getting together many more Instant Pot recipes by request for my friends and readers. If there is something you would like me to do a blog post on, let me know and I will see if I can work it into my menu.
The same goes for other recipes. I have lots that are done but not posted yet, and if I know someone is looking for it, I give it priority in the blogging schedule. Just drop me a comment below.