Melt-In-Your-Mouth Beef Tips with

**1. Prepare the Beef:**

– Season the beef tips with salt and pepper, then toss them in the flour to coat.

**2. Sear the Beef:**

– In a large skillet over medium-high heat, or in the insert of your Instant Pot, melt the butter.

– Add the beef in batches and sear on all sides until brown and crusty. Remove to a plate and continue searing the remaining beef.

**3. Cook the Onions:**

– Add the diced onions to the skillet or Instant Pot and cook for about 2 minutes, scraping up bits from the bottom of the pan with a wooden spoon.

**To Make in the Slow Cooker:**

**4. Combine Ingredients:**

– Transfer the beef and onions to the slow cooker.

– Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 cups of beef stock.

**5. Slow Cook:**

– Cover and cook on high for 3-4 hours or on low for 6-7 hours.

**6. Thicken the Gravy:**

– 30 minutes before cooking time is over, whisk the cornstarch into 3 tablespoons of water and add it to the slow cooker.

– Cover and continue cooking for the remaining 30 minutes.

– Season to taste with salt and pepper, then serve.

**To Make in the Instant Pot:**

**4. Combine Ingredients:**

– Add the beef back to the Instant Pot (with onions).

– Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 cups of beef stock.

**5. Pressure Cook:**

– Cover and select the “Meat/Stew” setting. Cook on high pressure for 35 minutes.

– Once the cooking time is up, let the pressure release naturally for 10 minutes before switching the pressure release valve to “venting” to release any remaining pressure.

**6. Thicken the Gravy:**

– Turn on the “Sauté” setting.

– Stir the cornstarch into 3 tablespoons of water, then stir it into the cooking liquid in the Instant Pot.

– Let it simmer until the gravy thickens.

– Season to taste with salt and pepper, then serve.