Weight Cooker Beef
2 pounds sirloin meat tips
2 to 4 tbsp olive oil
3 tbsp flour
1/2 tbsp garlic salt
1/2 tsp dark pepper
1/4 container onions, diced
1 container hamburger stock
1/2 container red wine (sub more hamburger stock on the off chance that you incline toward not to utilize wine)
1 10.5 ounce can cream of mushroom soup
Season sirloin hamburger tips with garlic salt, pepper and residue or coat with flour (I do this on a paper plate).
Set the IP to saute element. Add oil and let IP to get warm. Spot in the sirloin meat tips and saute until sautéed. This should be possible in two clusters to not stuff the pot. Evacuate to plate.
Include the onion and saute around 1 minute.
At that point include the wine and meat stock (At this point rub off any darker bits or flour off the base of the skillet). At that point include the Beef Tips and squeezes once again into the Instant Pot. Give it a blend. Next include the cream of mushroom top.
Close the cover and ensure the weight valve is shut. Utilize the Manual setting on High Pressure for 25 minutes. It will take around 10 or so minutes to come to weight. When done give it a chance to discharge normally. This took around 20 minutes.
When done let weight normally discharge normally for 20 minutes. You can then physically discharge by opening the valve to give remaining weight a chance to discharge.
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