Two hours before cooking load the livers into a bowl with milk and soak. This will help with the taste and texture. Then drain the liver from the milk.

Peel and thinly slice lengthways the onions and place into the instant pot with olive oil and sauté until the onions have softened.

Pat dry, the livers to remove excess milk and season generously with salt and pepper. Then trim into strips.

Add the livers to the onions in the instant pot and brown the liver on all sides. If it’s sticking too much add extra olive oil.

Once browned, press cancel and deglaze with the beef stock and add in the puree, garlic, and the seasonings. Mix well and make sure the beef livers are covered in stock.

Add in the tall trivet and the expandable steamer. Peel and dice the potatoes and load into the steamer and season with extra salt and pepper. Place the lid on the instant pot, set the valve to sealing and pressure cook for 45 minutes followed by a 15 minute natural pressure release.

After releasing the pressure, transfer the potatoes to a bowl and mash with butter and salt and pepper. Remove the beef slice and load into bowls. Then add a little extra mash to the contents of the instant pot, stir and sauté if not hot enough and this will create a thick beef liver gravy.

Now dish up your liver and onions with gravy recipe.