Ingredients
2 lbs Beef Sirloin Roast, cut in 2" cubes
2 Tbsp Butter
1 Onion, chopped or 1/4 c. minced onion
2 cloves Garlic, minced
2 tsp Beef Bouillon base or 2 beef boullions
1 cup hot water
1 tsp Kinder's Premium Quality Master Salt
2 TBSP or a package of McCormick Brown Gravy Seasoning Mix
Instructions
Turn on the pot's Sauté setting (high temperature).
Cut the roast into 2 inch cubes.
When the pot is hot, add the butter to the bottom and add the steak cubes in the bottom of the pot and saute until browned but not burned.
Add the onion and garlic to the to the pot. Stir and scrape the bottom of the pot, getting up all of the browned bits.
Meanwhile, mix the beef boullions and hot water into a container until dissolved and pour into the pot with the beef tips. It will be hot and bubbling on saute, but you want it hot to make the gravy.
In a separate bowl/dish add 1 cup cold water and whisk in the Gravy Seasoning mix until smooth and dissolved. Slowly pour the gravy mix over the beef tips and let it "boil" heat up.
Close the lid and seal it.
Set the cook time for manual high pressure or meat setting for 30 minutes.
When the cook time finishes, let the pot sit undisturbed for a natural release until the pin drops.
Turn the steam release knob to Venting and release the remaining pressure and stir. If you want to keep it for later in the day, click the slow cook option and quickly close the lid and reseal.
After the slow cook time is finished, open the seal and vent if necessary then stir and put the pot back on saute for 1-2 min to ensure the meat is heated through.
Serve with rice and black eyed peas or over mashed potatoes.
If the gravy mix is too thin, keep on saute for 5-7 more minutes stirring until it thickens. If the gravy mix is too thick, add water and stir on saute until it thins and is heated throughout.
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