These tender steak tips are made in the instant pot for a quick dinner. Smothered in a mushroom gravy, you can serve this beef gravy over mashed potatoes.
Course Main Dishes
Cuisine American
Keyword Beef and Mushroom Gravy, Instant Pot Gravy, Instant Pot Beef and Mushroom Gravy, Mushroom Gravy
Turn the instant pot on saute and melt the butter.
Add the meat and brown all sides of the beef. Remove the beef and keep warm.
Add the onions and garlic and saute for 3 minutes.
Add the meat back into the pan.Add the mushrooms, salt, pepper, thyme, bay leaf, Worcestershire sauce, pepperoncini peppers, and the beef broth. Stir to combine.
Place the lid on the pan and set it to seal. Turn the instant pot on high for 30 minutes.
When the time has finished, do a quick release. Then turn it back on saute.
Mix the cold water and cornstarch and whisk into the meat. Whisk until the sauce begins to thicken. Turn off instant pot and serve over rice, noodles or mashed potatoes.
Notes
Brown the meat to seal in the juice and keep it moist.
Store the leftovers in an airtight container in the refrigerator for up to five days.
Freeze this recipe in a freezer-safe container for up to three months. When ready to serve, thaw the beef and warm either in the microwave or on the stovetop.