1) Set Instant Pot to the saute setting. Once warm, add olive oil, beef tips, and onion. Stir and saut for 5 minutes or until meat starts to brown.

2) Add water, Dales, and cream of mushroom soup, and garlic powder. Stir to mix well, and then cover with lid.

3) Cook on Manual Setting on High Pressure for 25 minutes. It will take a few minutes to come to pressure.

4) Once done, allow to naturally release for 20 minutes.

5) Serve over rice (or sub noodles or mashed potatoes) and serve with french bread to sop up the gravy.