In a mixing bowl combine meat, smoked paprika, salt and pepper, dried parsley and thyme, and steak seasoning. Toss to coat.
In your Instant Pot add: beef stock (and chicken if using), Worcestershire, mustard, onion and 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.
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): stir in 3 tbsp sour cream just prior to serving.
Slow cooker instructions: Follow steps 1-2 above. Cook on low for 6-8 hours or until the meat is fall apart tender.Remove 1 cup hot broth from the slow cooker and transfer it to a small saucepan.Combine 3 tbsp corn starch and 1/4 cup of hot broth in a small bowl. Whisk into the sauce pan and bring to a slow rolling boil. Stir constantly for ~2 minutes.Add to the slow cooker and cook on high for an additional 15 minutes.To make this dish Whole30 compliant and paleo-friendly - replace the cornstarch with arrowroot powder. Leave out the Worcestershire sauce, and serve over compliant mashed potatoes or with veggies.
Instant Pot Beef Tips and Gravy
Amount Per Serving (0.5 cup)
Calories 189Calories from Fat 45
% Daily Value*
Saturated Fat 2g13%
Vitamin A 65IU1%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Beef Tips and Gravy - https://www.sustainablecooks.com/instant-pot-beef-tips/