TO MAKE IN THE INSTANT POT:
Add beef back to Instant Pot (with onions) and add mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 cups beef stock.
Cover and select “Meat/Stew” setting. Cook on high pressure for 35 minutes. Once cooking time is up, let pressure release naturally for 10 minutes before switching the pressure release valve to “venting” to release any remaining pressure.
Turn on “Sauté” setting. Stir cornstarch into 3 tablespoons water, then stir into cooking liquid in Instant Pot.
Let simmer until gravy thickens, then season to taste with salt and pepper. Enjoy!
Samoa Bundt Cake
Banana, Honey, and Water Mix: A Natural Remedy to Relieve Cough and Bronchitis
Twice Baked Potatoes
This is a favorite for weeknight meals with my husband and a crowd-pleaser at our parties
These are eaten and I get a crumb; they never survive a minute out of the oven.
Savoring Tradition: Mastering the Art of Potato and Onion Delight
Sheet Pan Pancakes
How To Get Disgusting Yellow Stains Out Of Your Mattress
Entitled Woman Lets Her Dog Poop on The Airport Floor & Rudely Orders Staff to Clean It – So I Taught Her an Unforgettable Lesson