Peep's Instant Pot "Potted" Beef

[lilbopeep]

Peep's Instant Pot "Potted" Beef

≈2 lb. London broil or chuck steak; cut in half
1 lg. onion - chopped fine
10 oz. fresh mushrooms (white button/baby bella) - washed and sliced
1 (10 oz.) can beef broth (or 10 oz. water + 1 1/4 tsp. beef bouillon)
1/2 broth can (5 oz.) Burgundy wine
Oil of choice
Butter
Salt
Fresh ground black pepper (I use a 5 corn blend)
Your favorite spices for beef
Gravy master - optional
1 (10 1/2 oz.) can condensed cream of mushroom soup

Cut meat in half. Place meat on tray/board; coat meat with thin layer of oil and season on both sides.

Select Sauté mode and adjust to "More".
Allow to heat.
When display says Hot add 1 TBSP. oil and 1 TBSP. butter to inner pot and brown meat on both sides, 1 piece at a time; remove browned meat to tray.

In drippings place enough butter to sauté your onions and mushrooms (and additional seasoning to taste); cook until tender.

Add water, wine, broth and gravy master to inner pot and scrap to loosen any brown bits from bottom of pot.

Add meat back to inner pot.

Lock lid then set valve to sealing.

Select Meat/Stew mode, High Pressure and adjust (+/-) to 60 minutes or 1 Hr. (depending on model). (Took ≈ 10 minutes to come to pressure)

When cycle is done (beep sounds) allow 10 minute natural pressure release (NPR). Then quick release (QR).
When pin drops remove lid.

Select Cancel button.

Remove meat carefully to serving platter.

Stir undiluted soup into mushroom & onion mixture and stir well.

Select Sauté mode adjust to "More".

And heat to boiling, stirring constantly. Boil and stir 1 minute or till soup is heated.
Adjust seasoning if needed.

Select Cancel button.

Serve liquid as au jus type gravy - or thicken it with 1/4 C. water 2 TBSP. cornstarch slurry. Cook on sauté mode stirring till thickened to taste.

Serve with mashed potatoes or buttered pappardelle and steamed veggies.