INSTAPOT for 1 hour with 30 minute release and serve with pasta and eggs
1# tri-tip, leftover from grill
150 g onions, chopped
150 g peppers, diced
75 g celery, diced
75 g carrots, diced
4 cloves garlic, crushed
1/2 t thyme
S&P
3/4 cup red wine
3 cup stock
1 T tamari
1/2 T worcestershire sauce
1/2 T sriracha
2 t Creole seasoning
1/2 T black pepper
3 T ketchup
FINISH
120 g spaghetti
2 soft boiled eggs
2 scallions, sliced