Beef Tips and Gravy

In a large bowl, combine the beef stew meat with the flour, salt, and pepper. Toss until the meat is evenly coated.

Set a pressure cooker to the 'sauté' function. Once hot, add the avocado oil.

Add the thinly sliced onions and sliced mushrooms to the pot. Sauté until they begin to soften and sweat down.

Push the vegetables to the sides to create a well in the center, and add the flour-coated beef.

Allow the beef to sear, stirring occasionally to brown on all sides.

Add the crushed garlic cloves, beefy onion soup mix, 2 cups of water, Worcestershire sauce, and tomato paste.

Stir everything together, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.

Pour the remaining 2/3 cup of water around the edge of the pot to ensure there's enough liquid and prevent a burn notice.

Secure the lid on the pressure cooker, set it to seal, and cook on high pressure for 30 minutes.

Once the cooking time is complete, let the pressure naturally release for 10 minutes, then perform a quick release for any remaining pressure.

Carefully remove the lid, stir the beef tips and gravy, and serve hot over cooked egg noodles.