Peel and dice the potatoes into bite sized cubes and place them in the Instant Pot. Add 1 cup (250ml) of cold water and place the lid on the Instant Pot. Set the valve to sealing and cook for 10 minutes. Manually release pressure when it beeps, drain and put the potatoes to one side.

While the potatoes are cooking, slice up the beef tips so that they resemble classic beef stroganoff slices. Peel and thinly slice the onion.

Add the onion and beef to the Instant Pot Pressure Cooker and place it on the sauté setting. Sauté with a little olive oil for a couple of minutes or until the onions start to soften. Add 250ml of beef stock to the Instant Pot, cancel sauté and place the lid on the Instant Pot. Set the valve to sealing and cook for 6 minutes on manual pressure.

While the beef and onion are cooking mash the potatoes and place the mash into medium sized bowls ready for serving.

When the Instant Pot beeps manually release pressure. Use a gravy thickener to make a thicker gravy from the beef juices and stir for a minute or two on sauté. Once thick pour the onion and beef gravy over the mashed potatoes and serve.