Beef Tips And Gravy is one of my favourite cheap family meals, especially when cooked in the Instant Pot Pressure Cooker.
Beef tips that are pressure cooked in its own onion gravy and served over lump free Instant Pot Mashed Potatoes.
Beef Tips And Gravy is a must on your MUST TRY list when you get an Instant Pot Pressure Cooker.
You can put the wow factor into mash with beef gravy by using a small amount of beef tips between you and your family.
You can also use a real cheap cut of beef because the Instant Pot does a fantastic job of tenderising it as it cooks.
If you want to use just a small amount of meat to feed everyone then this is it.
I made our beef tips and gravy recipe during our war week when we had to stick to the rations that were set during 1945 Britain.
This included a small amount of meat that was allowed and often it was hard to get hold of meat at all.
As part of the meat rations you could have meat to a certain monetary value which on today’s money is just over 10€.
So that meant we had to pick and choose what meat we had for the week. Beef tips was perfect for that as I could get one small slice and it would feed the 5 of us when loaded up with mashed potatoes and its own gravy.
Because I am British and have an audience that is British, American, Canadian and Australian, there is often a lot of cultural differences that you learn as you run a food blog.
I feel like over the last 3 years that I have run RecipeThis.com that I have earned a qualification in American cookery language and that it differs quite a lot to my own upbringing.
Beef is a good example of this.
We would call for beef scraps, beef stroganoff, beef frying steak, cheap beef slices, rather than giving it an official name.
Any one of these phrases when in America would be considered to be beef tips.
Beef tips is just the cheap cut of beef normally found at the top of many famous beef cuts. One of the most famous being beef sirloin tips.
Or it can also be considered as the small bite sized pieces that you can buy from the butchers such as beef stroganoff.
Print Recipe
Instant Pot Beef Tips And Gravy Over Mashed Potatoes
Delicious Instant Pot Beef Tips with onion gravy served over lump free mashed potatoes. A delicious hearty cheap family meal that is cooked fast in the Instant Pot Pressure Cooker.
Peel and dice the potatoes into bite sized cubes and place them in the Instant Pot. Add 1 cup (250ml) of cold water and place the lid on the Instant Pot. Set the valve to sealing and cook for 10 minutes. Manually release pressure when it beeps, drain and put the potatoes to one side.
While the potatoes are cooking, slice up the beef tips so that they resemble classic beef stroganoff slices. Peel and thinly slice the onion.
Add the onion and beef to the Instant Pot Pressure Cooker and place it on the sauté setting. Sauté with a little olive oil for a couple of minutes or until the onions start to soften. Add 250ml of beef stock to the Instant Pot, cancel sauté and place the lid on the Instant Pot. Set the valve to sealing and cook for 6 minutes on manual pressure.
While the beef and onion are cooking mash the potatoes and place the mash into medium sized bowls ready for serving.
When the Instant Pot beeps manually release pressure. Use a gravy thickener to make a thicker gravy from the beef juices and stir for a minute or two on sauté. Once thick pour the onion and beef gravy over the mashed potatoes and serve.
Notes
The beef tips we bought was one medium slice of sirloin beef tips. We then sliced it into small pieces so that it was enough to feed the five of us. When making mash I always add lots of salt and pepper and a little skimmed milk.
But you can also add butter to it for the ultimate creamy taste. For the stock we used this one. It gives so much more flavour compared to a cheap stock cube. Though you can use either.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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The pressure cooker makes that all-day flavor attainable in a fraction of the time. The veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.
Add in the beef and bay leaf. To thicken the gravy, remove 1 cup of broth from the pan and place in a bowl. Add the cornstarch to the bowl and stir until smooth. Pour the broth-cornstarch mixture back into the pan and stir.
For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef. If you must use frozen beef, assume 30 minutes per pound.
Additionally stew meat tends to have more tough gristle, which will never get tender. Using a large piece of boneless chuck allows you to easily trim off all the unwanted parts first, then cut the beef into uniform 1 1/2-inch pieces that will cook more evenly in the pressure cooker.
Pressure cooked food doesn't brown so it's worth doing this at the start of cooking before adding liquid and putting the lid on. Meat looks and tastes more appetising with a little browning. Onions, garlic and spices also benefit in the flavour stakes from pre-cooking.
Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.
Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.
Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings. When the veggies are sufficiently sautéed, stir in your jarred gravy and simmer on low.
Making a roux with flour and butter “boosts flavor and gives the gravy a silky texture and rich flavor,” she says. Flour also gives the gravy a traditional opaque look, she adds, whereas cornstarch will make the gravy shiny and clear.
Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.
While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.
You can cook any cut in a multi-cooker, but we recommend those from the chuck and round. These beef cuts typically take hours to prepare using braising and roasting methods.
Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.
Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes. Be sure to follow instructions carefully; at this speed, it's easy to overcook things in mere minutes.
Your beef will be tough if you don't cook it enough and it will be tough if you cook it too much. It's just science, take it from us! We recommend doing a taste test or two throughout the cooking process to gauge the progress.
Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes.
The pressure cooker can tenderize the most stubborn cut of meat and turn tough chewy fibers into gelatin, but a few wrong moves can turn meat into a shriveled tasteless lump.
This technique also forces moisture into the food quickly. That's why things like meaty stews and curries are so perfect in a pressure cooker — all of the moisture makes for saucy, extra-tender, succulent results.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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