InstaPot Beef Tips & Rice

Ingredients:

• 3lb Chuck Roast, cut into 1in cubes
• 2 Tbsp Umami Mushroom Salt
• 1tbsp French Herb Mustard
• 1 yellow onion, small diced
• 1c sliced mushrooms
• 1tbsp minced garlic
• 2 tbsp olive oil
• 1 bay leaf
• Parsley to Granish
• 4 Beef bouillon cubes
• Cooked White Rice
• Cornstarch

Directions:

This is a really simple recipe. You first want to season your chuck roast cubes evenly with Umami Mushroom and French Mustard seasonings. Then turn your instapot on using the saute function, give it a few minutes to get hot and add your olive oil. Then take your chuck roast pieces and brown then on all sides. You may have to do this is 2 batches. Once they are browned them you set them aside and add your onion, mushroom and garlic to the Instapot and cook until softened, about 4-5 minutes. You will then add your beef back with the bouillon cubes, bay leaf and 3.5c of water. Give the liquid a taste and see if it is seasoned to your liking.

Set your instapot for 40 min or use the Stew function. When the timer goes off you want to let it naturally release for about 20 minutes, take off the lid, then turn it back onto the saute function. Now to get a good sauce you want to use a cornstarch slurry. Mix equal parts cornstarch and water, start off with 4tbsp of cornstarch and 4tbsp of water. Pour this liquid into the pot once it starts to boil but you have to do it while stirring or the mixture will seize up and cause lumps. If the sauce is still not as thick as you would like then continue to add a slurry in 1tbsp intervals until you reach the desired texture.

Spoon the beef tips over rice and sprinkle with fresh parsley. Enjoy!