Instant Pot Beef Tips in Onion Gravy
Servings: 6 servings
Calories: 335kcal
Equipment
- 1 Pressure Cooker
- 1 Cutting Board
- 1 Measuring Cup sizes needed – 1/4c, 1/3c, 1c
- 1 Measuring Spoon sizes needed – 1/2 tsp, 1 tsp, 1/2 tbsp, 1 tbsp
- 1 Knife
- 1 Serving Spoon
Ingredients
- 1 tbsp Minced garlic
- 1/2 Yellow onion chopped
- 1 tbsp Vegetable oil
- 1.5 lb Chuck Roast cubed
- 1 tbsp Garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp Montreal steak
- 1/2 tbsp Onion powder
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Ground pepper
- 1 cup White mushrooms sliced
- 1/3 cup Worcestershire
- 1 tbsp Red wine vinegar
- 4 cup Beef broth
- 1/4 cup Cold water
- 3 tbsp Corn starch
Instructions
- Turn instant pot to sauté and add oil, chopped onion, and minced garlic. Cook until onion is translucent.
- Add chuck roast, cubed to 1-inch pieces, and lightly brown for about 2 minutes.
- Add mushrooms, garlic powder, Italian, montreal steak, onion powder, paprika, salt, and pepper, then stir until combined.
- Add Worcestershire, red wine vinegar, and beef broth, lightly stir.
- Set instant pot to pressure cook at 35 minutes, close lid.
- When it's safe to open the lid, set instant pot to soup and bring to boil. Add cornstarch to water and mix, making cornstarch slurry. Add to boiling instant pot.
- Stir constantly for approx. 2-3 minutes or until desired thickness.
- Serve over mashed potatoes or rice.
Notes
Cost per serving: $2.74
Cost per meal: $16.44
Cost to purchase all ingredients: approx. $36
· Estimated cost based on average grocery prices in the Charlotte, NC area. Actual cost may vary by location, brand, and season.
Estimated Nutrition (per serving):
- Calories: 335
- Carbohydrates: 10g
- Protein: 30g
- Fat: 19g
- Saturated Fat: 6.5g
- Trans Fat: 0.7g
- Cholesterol: 92mg
- Sodium: 980mg
- Potassium: 790mg
- Fiber: 1g
- Sugar: 2g
- Iron: 4.1mg
- Calcium: 42mg
- Vitamin A: 4% DV
- Vitamin C: 6% DV
- Vitamin D: 0% DV
- Vitamin B6: 30% DV
- Vitamin B12: 68% DV
