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In a gallon sized baggie, mix together the seasoning ingredients. Set aside.
Turn on the pot's Sauté setting (high temperature).
Cut the roast into 2 inch cubes and put them into the baggie with the seasoning mixture. Shake the baggie to coat all of the meat with the seasoning.
When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through, and remove to a plate. Repeat with the second half of the meat.
Add the butter and onion to the pot. Stir and scrape the bottom of the pot, getting up all of the browned bits.
Add the garlic, stir. Cook about 20 seconds, then add the red wine.
Add the bouillon, consommé, Worcestershire sauce, and thyme leaves. Mix well to dissolve the bouillon.
Cancel the Sauté setting.
Add the beef tips back into the pot. Close the lid and seal it.
Set the cook time for 25 minutes. High pressure.
When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release.
Turn the steam release knob to Venting and release the remaining pressure.
Stir, taste the gravy and adjust salt, if necessary.
Serve over mashed potatoes, rice, or cauliflower rice.