Step 1

Brown Chuck Roast Steak: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT” (~8 mins).Pat dry chuck roast with paper towel. Then, generously season one side of chuck roast with kosher salt and ground black pepper.Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Place seasoned side of chuck roast in Instant Pot, then season the other side of chuck roast with more kosher salt and ground black pepper.Let chuck roast brown for 8 minutes per side to develop some deep flavors. Don’t need to constantly flip the chuck roast. When the chuck roast is nice and browned, remove it and set aside.

Step 2

Optional - Sauté Mushrooms: Add 1 to 2 tbsp (14g - 28g) unsalted butter or olive oil in Instant Pot. Add in sliced cremini mushrooms. Stir to evenly coat the mushrooms with butter. Mushrooms will begin to release their moisture. Let the moisture evaporate, then stir occasionally until the mushrooms are slightly crisped and browned.Amy + Jacky's Notes: This optional flavor-enhancing step will take roughly 7 to 12 minutes. It’ll greatly enhance the gravy’s flavors! If skipping this step, add mushrooms with minced garlic in the next step.

Step 3

Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp dried thyme, ¼ tsp dried rosemary, then saute for another minute.

Step 4

Deglaze Instant Pot: Pour in ¼ cup (63ml) Cabernet Sauvignon, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the wine to let some of the alcohol evaporate.Amy + Jacky's Notes: If you’re not using Cabernet Sauvignon, use the 1 cup (250ml) unsalted stock in this step to deglaze.

Step 5

Pressure Cook Beef Cubes: Turn off Instant Pot. Cut the browned chuck steak into 1¼ inch thick cubes.Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix.Add beef cubes in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the beef’s meat juice!Optional PIP Mashed Potatoes: Layer a stainless-steel bowl filled with quartered potatoes on top.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 28 minutes, then Natural Release for 12 minutes. Remove the lid carefully.

Step 6

Optional - Make Mashed Potatoes: Drain and transfer cooked potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml - 150ml whole milk and 1 - 2 tbsp (14g - 28g) unsalted butter. Season to taste with salt & pepper.

Step 7

Thicken & Season Beef Tips: Heat up Instant Pot by pressing the Saute button. Mix 3 tbsp all-purpose flour with ½ cup (125ml) heavy cream. Mix it really well. When it’s simmering, stir the flour mixture into the beef sauce one-third at a time until desired thickness.Amy + Jacky’s Tip: If your 'flour and heavy cream' mixture is too thick to pour, add some of the beef sauce into the mixture.Taste gravy, then season it with salt and ground black pepper if necessary.

Step 8

Serve: Serve Beef Tips with mashed potatoes or your favorite side dishes. Enjoy~