Prep and Cook the Beef and Vegetables: Pat the meat with paper towels to remove any excess moisture. Toss the beef tips with the kosher salt and pepper. Press the Instant Pot sauté setting and add the olive oil. When the oil is hot, add the beef tips. Cook, stirring constantly for about 4 minutes, or until the meat is browned. Add the onions and garlic and cook for about 1 to 2 minutes longer.

Add the Liquids: Add the beef broth and red wine (or more beef broth). Continue stirring, scraping the bottom of the pot to remove any stuck on browned bits. Spoon the soup over the beef mixture—do not stir.

Pressure Cook: Lock the lid in place and make sure the venting knob is in the sealing position (this is automatic on some of the newer pots). Choose the pressure cook or manual setting, high pressure, and set the time for 20 minutes. It will take roughly 8 minutes to come to pressure. When the time is up, let the pressure release naturally for 15 minutes. Carefully do a quick release to release the remaining pressure. Stir to blend.

Finish the Dish: In a small bowl, combine the cornstarch and cold water; stir until smooth. Add to the beef and liquids and set the pot to sauté for about 1 minute, or the liquids are until thickened.Serve over rice, noodles, or mashed potatoes. Enjoy!