Yield: 12 servings
Preparation Time: 20 minutes
Cooking Time: 1 hour 7 minutes
Ingredients:
- 3 ½ pounds grass-fed sirloin tip roast, trimmed and cubed
- ½ teaspoon crushed dried rosemary
- ½ teaspoon crushed dried thyme
- ½ teaspoon onion powder
- Salt and freshly ground white pepper, to taste
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 3 cups fresh mushrooms, sliced
- 3 garlic cloves, minced
- 3 cups homemade beef broth
- 16 ounces sour cream
Directions:
1. In a bowl, add the beef, herbs, onion powder, salt, and white pepper and toss to coat well.
2. Place the butter in the Instant Pot and select “Sauté.” Then add the beef in batches and cook for about 4-5 minutes or until browned.
3. Transfer the beef into a bowl.
4. Now add the onion and sauté for about 3-4 minutes.
5. Add the mushrooms and sauté for about 4-5 minutes.
6. Add garlic and sauté for about 1 minute.
7. Select “Cancel” and stir in the cooked beef and broth.
8. Secure the lid and place the pressure valve to the “Seal” position.
9. Select “Manual” and cook under “High Pressure” for about 20 minutes.
10. Select “Cancel” and carefully do a “Natural” release.
11. Remove the lid and transfer about ½ cup of cooking liquid into a bowl.
12. Add the sour cream and stir until cream becomes warm enough.
13. Add the cream and required amount of salt and black pepper in the pot and stir to combine.
14. Serve hot.
Nutrition Information per Serving:
Calories: 366
Fat: 22.2 grams
Carbohydrates: 3.7 grams
Protein: 38 grams
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