• Pat ribeye steaks dry with a paper towel. Trim away the fatty edge and cut into 1 1/2 cubes. Combine flour, salt, pepper, onion powder, paprika and ground mustard in a large ziplock bag and add steak. Shake to coat.
  
• Add olive oil into Instant Pot and turn on sauté mode. Once oil is hot, add beef tips and brown on all sides (about 1 - 2 minutes per side). Sear in a single layer, so you can sear them in batches if necessary. Be careful not to cook through. Set aside.
  
• Deglaze the pot and add onion. Sauté onion until soft translucent. Add minced garlic and sauté until aromatic. Pour wine, beef stock and Worcestershire sauce into the pressure cooker and simmer until the wine mixture is reduced by about half. Turn off sauté and add the seared beef tips back into the pot. Set the instant pot to high pressure for 20 minutes. It will take about 10 minutes for the instant pot to reach high pressure before the cooking begins. Once the timer beeps, turn the knob to release. Remove the beef tips and place in a large bowl and tent with foil.
  

Gravy

• Turn on sauté mode on the Instant Pot . Mix cornstarch with water and pour in small amounts and stir continuously until gravy thickens. Turn sauté mode off and return the beef tips to the pot.
  

Roasted Garlic for Mashed Potatoes

• Rub the outside of the heads of garlic to remove the majority of the white paper-like skin. Cut the tops off of the heads of garlic and drizzle with olive oil and season liberally with kosher salt.
  
• Roast for 30 minutes or until the tops of the cloves are golden brown and they feel soft. Allow to cool until they can be handled.
  
• Squeeze the roasted garlic out of the cloves and mix into mashed potatoes with an electric mixer.