In a large bowl, add the steak tips and massage with 1 tablespoon of oil. Sprinkle in flower, onion soup powder, salt, and pepper, and toss until everything is evenly coated.

Turn 6-8 quart instant pot to “sauté” mode.. Add in 1 tablespoon of oil and butter. Once butter is melted add in the steak bites and brown on all sides (4 min).

Add in onions and mushroom and cook until tender (4 min). Add garlic and cook for 1 min. Pour in red wine and use a wood spoon to scrape up the brown bits from the bottom of the pan. Stir in the remaining ingredients: beef broth, worcestershire sauce, brown sugar, thyme, rosemary and bay leaf and bring to a simmer. Hit cancel to stop “saute” mode.

Seal the instant pot lid on top and turn the vent to ”sealing”. Select the “manual” or “pressure cook” function and cook on high for 30 minutes. Once the timer goes off, allow it to naturally release for 15 minutes, then carefully release any remaining pressure.

Stir to remove bay leaves and herb sprigs. Serve beef tips and gravy over warm rice.