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5 from 1 vote

Pressure Cooker Sirloin Tips in Gravy

Cook Time15 minutes
Additional Time45 minutes
Total Time1 hour
Author: Barbara Schieving

Ingredients 

  • 5 lb. Sirloin Tip Roast cubed
  • 2 - 4 tablespoons vegetable oil
  • 1 Onion diced
  • 2 cups Beef Broth

Gravy:

  • ½ cup Flour
  • 1 ½ cup Water

Stew

  • 2 cups cubed round steak in gravy
  • 1 can crushed tomatoes in puree
  • 2 bay leafs
  • 1 T. dried parsley
  • 2 large potatoes diced
  • 2 carrots diced
  • 1 cup uncooked macaroni
  • 1 small bag frozen corn

Instructions

  • Sirloin Tips in Gravy
  • Add 1 tablespoon oil to the pressure cooker pot, select Browning. When oil is hot, brown the meat in small batches, do not crowd.
  • When all the meat is browned, put browned meat, onion and beef broth in pot, cover and lock lid in place.
  • Select High Pressure and 15 minutes cook time. (It will take about 15 minutes to pressure up and another 20 minutes for a Natural Pressure release.)
  • Gravy
  • Mix flour and water to make a slurry to thicken the broth. Add slurry to cooked meat and broth in pressure cooker pot.
  • Select Browning and bring to a boil. Boil for a few minutes until broth is thickened. Add salt and pepper to taste.
  • Stew
  • Heat sirloin tips in gravy, tomatoes, parsley and bay leafs until boiling over medium heat. Add diced potatoes and carrots.
  • Simmer until potato is almost tender stirring frequently. (Add water if necessary for desired broth consistency.)
  • Add macaroni. When the macaroni is almost done, add frozen corn. Serve when corn is heated through and potatoes and macaroni are tender. Remove bay leafs before serving.