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Tag: winter recipes
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The days are getting shorter….and colder! You know what that means right??? COMFORT FOOD!!! Pressure cooking used to be outside of my comfort zone, that is until Cosori sent me their 6-Quart Premium Pressure Cooker to try. Now with a dinner recipe under my belt I’m starting to feel like I’m becoming a real pro! Pressure Cooker Beef Tips are satisfying, filling and a cinch to make. Say goodbye to hours and hours of cooking time in the crockpot. Pressure Cooker Beef Tips are ready in under an hour (and that’s including pressurizing time too!). The beef cooks up melt in your mouth, tender and tasty, smothered in a rich mushroom gravy. I would just go ahead and double this one right now!
Here’s all you’ll need: olive oil, beef top sirloin steak, salt, pepper, beef broth, sliced mushrooms, onion, Worcestershire sauce, corn starch, and parsley to garnish.
First select the saute setting on your pressure cooker and adjust the temp to high heat (300 degrees should do the trick). Next add one tablespoons of olive oil right to the pan. The most comforting part of Pressure Cooker Beef Tips is that it’s prepared in just a single pot. And you can let this pot soak a little. I’m in no rush to do the dishes!
Chop up the beef into 1-inch chunks and season with salt and pepper. Pre chunked Beef Stew meat will make your life even easier! Just sayin.
Add the meat to the pressure cooker and brown (in batches if necessary). You can add a little more oil if you need to. Browning the beef gives this recipe even more added flavor. Remove the meat with a slotted spoon and set aside. Mix in 1/3 cup of beef broth or a dry red wine if you’re feeling fancy and stir to loosen the brown bits. You know you’re going to have a flavorful sauce when browned bits are involved! You can go ahead and turn off the heat too. We’ll be switching heat settings in a second.
Next return the beef to the pot. Add in the sliced mushrooms, onions, 2 cups beef broth and Worcestershire sauce. Toss to coat. The most important part of pressure cooking is the liquid. You always, Always, ALWAYS have to add liquid when pressure cooking because that’s what creates the pressure and steam. If you can remember that then you really can’t mess anything up. Secure the lid, making sure the pressure vent is closed. Now select the manual setting, adjust the pressure to high heat and set the timer for 15 minutes.
Meanwhile as the beef tips are cooking, we can go ahead and mix up our thickening agent for the gravy. 3 Tablespoons of cornstarch mixed with 1/4 cup of water should do the trick! Stir it up until its nice and smooth.
When cooking has finished, use the quick-release pressure valve and release pressure according to manufacturer’s directions. Select the saute setting once again and adjust the temperature to high heat. Bring the liquid to a boil, then pour in the cornstarch mixture. Cook and stir until the sauce has thickened. This will only take a minute or two.
For a hearty meal, serve Pressure Cooker Beef Tips over rice, egg noodles, or mashed potatoes and garnish with a little parsleyAnd if by some crazy chance you end up with any leftovers, stir a little heavy cream into the sauce and serve over pasta. It’s the meal that keeps on giving! And don’t forget to try our Pressure Cooker Cheddar Bacon Beer Dip too!
Pressure Cooker Beef Tips
- 1 tablespoon olive oil
- 1 beef top sirloin steak (1 pound), cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup dry red wine or beef broth
- 1/2 pound sliced mushrooms
- 1 small onion, sliced
- 2 cups beef broth
- 2 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- 1/4 cup cold water
- parsley to garnish
- Step 1 Select the saute setting on your pressure cooker and adjust the temp to high heat (about 300 degrees). Add 1 tablespoon of oil to the pot.
- Step 2 Chop up the beef into 1-inch chunks and season with salt and pepper. Add the meat to the pressure cooker and brown (in batches if necessary). You can add a little more oil if you need to.
- Step 3 Remove the meat with a slotted spoon and set aside. Mix in 1/3 cup of beef broth or a dry red wine and stir to loosen the brown bits.
- Step 4 Return the beef to the pot. Add in the sliced mushrooms, onions, 2 cups beef broth and Worcestershire sauce. Secure the lid, making sure the pressure vent is closed. Now select the manual setting, adjust the pressure to high heat and set the timer for 15 minutes. When cooking has finished, use the quick-release pressure valve and release pressure according to manufacturer’s directions.
- Step 5 Mix 3 tablespoons with 1/4 cup of water and stir until smooth. Select the saute setting once again and adjust the temperature to high heat. Bring the liquid to a boil, then pour in the cornstarch mixture. Cook and stir until the sauce has thickened.
- Step 6 Serve over rice, noodles, or mashed potatoes and garnish with parsley. Enjoy!
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There’s no better way to brave the cold Buffalo weather than with a little comfort food. I mean we’re talking negative temps people!! And don’t even get me started on that windchill. I’d love to stay tucked in bed under my flannel sheets and hibernate […]
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Hey there! Who’s ready for soup season? I sure am! We are finally getting some of that crisp Fall air blowing through Buffalo this week and I couldn’t be more excited about it. I loved grilling out this Summer, but I am SO ready to turn on the oven and make some comfort foods. What could be more comforting than a big bowl of tomato soup? In my house we are soup lovers!! We pretty much make a different soup every week from October through March with a couple of my favorites as repeats. Some soups are just too good to only make once a year. Am I right??? And of course Tomato Basil Soup is one of those repeats. It’s simple and delicious, but also super inexpensive to make! Grab some oyster crackers and pair with a grilled cheese sandwich, we’re about to warm your soul. This one is SOOOO good!!
Here’s all you’ll need: carrots, onion, chicken broth, evaporated milk, tomato puree, butter, basil, salt and white pepper.
Chop up the carrots and the onion into small pieces. Betcha didn’t know that Tomato Basil Soup had carrots hidden inside!
Add the carrots and onion to a Dutch oven and cook in butter over medium-low heat for about 30 minutes. Cover and stir occasionally.
Remove from the heat and cool slightly. Add the vegetables and 1 cup of chicken broth to a blender and process until well blended.
Yum! Look at all of those nice veggies that will act as our base. Return the mix back to the Dutch oven.
Next add in the tomato puree, Basil, sugar, salt, pepper and remaining broth. You can substitute black pepper in a pinch. It’ll still be really good! I promise. Bring to a boil. Reduce heat down to a low and simmer for 30 minutes longer.
Stir in the evaporated milk and leave on the stove until heated through. Do not boil.
Serve hot! Add soup crackers, croutons, parmesan cheese, or whatever you like. Oh my! Just looking at this mug full of Tomato Basil Soup almost makes me wish for Winter weather…….ALMOST!!! Not quite though. Does anyone else love to dip a nice grilled cheese sandwich in there? What’s your favorite soup? Best Ever Zuppa Toscana and Hearty Cheeseburger Soup are a few of mine!
Tomato Basil Soup
- 4 medium carrot, finely chopped
- 1 large onion, finely chopped
- 1/4 cup butter
- 49 oz reduced-sodium chicken broth
- 1 can (29 ounces) tomato puree
- 5 teaspoons dried basil
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 can (12 ounces) fat-free evaporated milk
- Step 1 Finely chop the carrots and onion. Add to a Dutch oven with butter and cook over medium-low heat for 30 minutes.
- Step 2 Cool slightly. Add vegetables and 1 cup chicken broth to a blended. Process until well blended. Return veggie mixture to Dutch oven.
- Step 3 Stir in tomato puree, basil sugar, salt, pepper and remaining broth. Bring to a boil. Reduce to a simmer and cook on low for 30 minutes.
- Step 4 Stir in evaporated milk. Cook on low until soup is heated through. Do not boil. Serve hot and enjoy!
We’d love to hear from you! Leave us your comments and love down below.
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