Pressure Cooker Beef Tips on Rice
Tender beef cubes braised in a savory consomme-based sauce made in a pressure cooker. Beef sirloin is coated in a seasoned flour mixture, browned, then simmered with caramelized onions and garlic. The pressure cooking renders the meat exceptionally tender in 25 minutes. Finished with a rich pan sauce and served over rice.
Ingredients
- 3 tablespoon all-purpose flourcornstarchequalneutralgluten-freegluten-free
thickens more quickly
- 2 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon mustard powder
- 2 lb top sirloin steaks, cut into cubeschuck roastequalneutral
fattier, more traditional for braising
- 2 tablespoon vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 10 ½ ounce beef consomme, cannedbeef brothequalneutral
less concentrated, may need reduction
- 4 cup rice, cooked
Instructions
- 1
Combine flour, salt, black pepper, paprika, and mustard powder in a zip-top bag and shake to distribute evenly.
- 2
Add beef cubes to the bag and shake until completely coated with the flour mixture.
- 3
Heat vegetable oil in the pressure cooker over medium heat and brown the coated beef in batches.
- 4
Add chopped onions and minced garlic to the cooker and saute while deglazing the bottom of the pan.
- 5
Cook until onions turn translucent, then add the beef consomme and stir to combine.
- 6
Place the lid on the cooker and bring to pressure over medium heat.
- 7
Cook at pressure for 25 minutes and remove from heat.
- 8
Allow pressure to subside naturally, then open the lid and simmer until reaching the desired consistency.
- 9
Serve over cooked rice.
Good to Know
Refrigerate in an airtight container for up to 3 days. Freeze the beef and sauce separately from the rice for up to 2 months.
Brown the beef and prepare the flour mixture up to 1 day ahead. Complete cooking just before serving for best texture.
Ladle beef and sauce over warm cooked rice. Garnish with fresh parsley if desired.
Common Mistakes
Do not skip browning the meat to avoid a pale, unappetizing appearance and underdeveloped flavor.
Do not add the consomme before the onions are translucent to avoid a thin, underseasoned sauce.
Do not rush the pressure cooker release to avoid splattering hot liquid and losing heat that aids final simmering.