Instant Pot Beef Tips with Rice
Servings: 8
Calories: 219kcal
Equipment
Ingredients
- 1 pound beef stew meat
- ½ cup diced onion
- 1 tablespoon garlic
- 14.5 ounce tomatoes canned-I used garlic and olive oil petite diced
- 8 ounce mushrooms sliced
- 10.5 ounce can beef gravy
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 cup white rice uncooked
Instructions
- Turn Instant Pot on sauté-high
- Once the pot is hot, add oil
- Add beef and season with salt and pepper
- Saute beef until browned on all sides
- Move the beef over to half of the pot and add onions to the other half of the pot
- Saute onions until tender- a little browning will add some great flavor!
- Stir beef and onions together and add garlic
- Add tomatoes, mushrooms, beef broth and canned gravy
- Stir and close lid
- Cook on high pressure with valve set to "seal" for 20 minutes
- Once timer beeps, let pressure release naturally for 10 minutes
- Quick release remaining pressure and then open lid and stir
- Pour in uncooked white rice
- Close pressure cooking lid and move valve to “seal” position. Cook on high pressure for 4 minutes.
- When timer beeps, naturally release pressure for 5 minutes and then quick release any remaining pressure.
- Open lid and stir
Nutrition
Calories: 219kcal | Carbohydrates: 25g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 901mg | Potassium: 473mg | Fiber: 2g | Sugar: 3g | Vitamin A: 431IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 2mg