Averie Cooks

-1 Turn a 6-quart Instant Pot or similar pressure cooker appliance to saute and melt the butter.*** (See Notes)
-1 Add the onions and saute for about 3 minutes; stir frequently.
-1 Add the garlic and saute for about 1 minute, or until fragrant; stir constantly.
-1 Add the beef and brown all sides of the meat, stirring and flipping as necessary to sear it properly.
-1 Add all remaining ingredients (minus the water and corn starch), cover with the lid and seal it, and set the Instant Pot to High and cook for 30 minutes.
-1 When the time has finished, do a quick release, using caution since the steam that escapes can burn you.
-1 Turn the Instant Pot back onto saute mode; set aside.
-1 In a small bowl, add the cold water, corn starch, and stir until dissolved.
-1 Slowly and while whisking, add your corn starch slurry to the beef and gravy inside the pot. Continue whisking until it thickens; which shouldn't take more than a couple minutes.
-1 Turn off the machine and serve the beef tips and gravy*** (See Notes) over mashed potatoes, rice, or noodles. Extra beef tips and gravy will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.