**Ingredients:**
– 3 tablespoons butter
– 2 lbs sirloin beef tips
– 2 tablespoons all-purpose flour
– 1 white onion, diced
– 8 oz cremini mushrooms, sliced
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 beef bouillon cube
– 1 tablespoon Worcestershire sauce
– 1 bay leaf
– 1/2 cup sliced pepperoncinis
– 1 1/2 to 2 cups beef stock
– 2 tablespoons cornstarch
– Kosher salt and freshly ground black pepper, to taste
**Instructions:**
**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.