• In a mixing bowl, combine beef tips, smoked paprika, salt and pepper, dried parsley and thyme, and steak seasoning. Toss to coat.
  2 lbs beef tips, 1/4 tsp smoked paprika, 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/4 tsp dried thyme, 1 tsp dried parsley, 1 tsp Montreal Steak Seasoning
• In your Instant Pot add: beef stock (and chicken stock if using), Worcestershire, mustard, onion and garlic.
  1 cup onion, 1.5 cups beef stock, 3/4 cup chicken stock, 2 tbsp Worcestershire sauce, 1 tsp yellow mustard, 2 cloves garlic
• Add the seasoned meat and lock the lid into place and set the steam release handle to “Sealing”. Press Manual>High Pressure>20 minutes.
• When it has finished cooking, allow the pressure cooker to sit for 10 minutes. Then, carefully flip the steam release handle to “venting” and allow any additional pressure to be released. Remove the lid. 

Making the Gravy

• For the gravy: combine cornstarch and 1/4 cup broth from the instant pot in a small bowl (this creates a "slurry"). Whisk really well.
  3 tbsp cornstarch
• Turn the Instant Pot to Saute and add the cornstarch slurry to the broth and gently stir it in.
• Stirring often, allow the mixture to cook for 5 minutes or until thickened to your preference.
• (optional): in a small bowl, stir in 3 tbsp of sour cream with a bit of the hot gravy and add to the Instant Pot. Stir to combine.
  3 tbsp sour cream