Cut the beef tips into smaller pieces, about 2x2 inches. Season it with salt and black pepper.

Set Instant Pot to Sauté on high heat by pressing “sauté” button twice. Sauté beef tips in two batches for about 5-7 minutes, until browned. After the meats are done, scoop them out to a different bowl.

Add diced onion and carrots to the pot and sauté for about 5 minutes until the onion gets a nice golden color and carrots soften. Turn off the sauté function, by pressing the button “cancel”.

Add the meat to the pot and mix it together with vegetables. Add rinsed short grain brown rice on top, DO NOT STIR!

Cut off the bottom of the garlic head and press it into the rice. Add chicken stock, and season with a little bit more salt and pepper.

Cover with a lid and cook on Manual high pressure for 35 minutes. Make sure that the venting knob is turned to “Sealing”!

When it is done, let it naturally release the pressure for 10 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!

After you open the lid, remove the garlic head. Mix the meat and rice.

Enjoy!