Prepare the Instant Pot:
Add the seared beef and onions back to the Instant Pot.
Add mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 cups of beef stock.
Pressure Cook:
Cover and select the “Meat/Stew” setting. Cook on high pressure for 35 minutes.
Once cooking time is up, let the pressure release naturally for 10 minutes before switching the pressure release valve to “venting” to release any remaining pressure.
Thicken the Gravy:
Turn on the “Sauté” setting. Stir cornstarch into 3 tablespoons of water, then stir into the cooking liquid in the Instant Pot.
Let simmer until the gravy thickens. Season to taste with salt and pepper before serving.
Variations and Substitutions:
Meat Alternatives: You can substitute the sirloin beef tips with chuck roast or stew meat for a different texture and flavor profile.
Vegetarian Option: Replace the beef with large portobello mushroom chunks or a plant-based meat substitute for a vegetarian version.
Gluten-Free: Use gluten-free flour for coating the beef and ensure your beef stock and Worcestershire sauce are gluten-free.
Extra Veggies: Add carrots, potatoes, or bell peppers to the mix for more vegetables and a heartier meal.
Herb Variations: Experiment with fresh herbs like parsley or sage for a different aromatic experience.
Conclusion
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