Set your Instant Pot to saute, and add the olive oil, Beefless Tips, and onion. Cook for a few minutes, stirring, until the onions soften.
Add the remaining ingredients to the pot, cover, and lock the lid. Cook at high pressure for 5 minutes, then do a 10 minute natural release.
In a soup pot or Dutch oven, heat the oil over medium-high heat. Add the Beefless Tips and onion. Cook for a few minutes, stirring, until the onions soften.
Add the remaining ingredients to the pot, cover, and simmer for 20 minutes, stirring occasionally. You can add up to 1 cup of extra water, as needed.
If you can't find the Beefless Tips (or don't want to use them), you can use 1 ½ cups of beef-style seitan or any vegan beef that comes in chunks (rather than slices or grounds). You can also use 2 cups of portobello mushrooms cut into 1" pieces, if you prefer. Follow the same directions using any of these substitutes.If you can't find Edward & Sons Not-Beef cubes, Better than Bouillon also makes a great beefless bouillon option. It comes as a paste, rather than cubes. Use one teaspoon of their paste per cup of water. Mushroom bouillon would also work well. In a pinch, you can use vegetable bouillon, but it won't have as "beefy" a flavor that way.This recipe makes three servings on its own. You can stretch it to four servings, if you serve with a side dish.