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If you need a quick and delicious dinner, look no further than our Instant Pot beef tips! I love that this recipe is delicious enough for Sunday dinner, but easy enough that you could throw it together on a busy weeknight as well.
Recipe Ingredient Notes
To make our Instant Pot beef tips, you need the following ingredients:
- Beef tips (or stew meat cut into cubes)
- Salt and pepper
- Garlic powder
- Olive oil
- Onion
- Mushrooms
- Beef broth
- Worcestershire sauce
- Ketchup
- Red wine vinegar
- Italian seasoning
- Cornstarch
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Instant Pot Beef Tips
- Season beef with salt, pepper, and garlic powder on all sides.
- Press the SAUTE button the Instant Pot and let it heat up. Once it’s hot, add olive oil to pot.
- Add half of the beef tips to the hot pot and saute for about 1 minute (just to sear the outside). Flip over and saute for one more minute. Remove beef tips from Instant Pot.
- Repeat with other half of beef tips, adding more olive oil if needed.
- Dump all beef tips back into Instant Pot and place onions and mushrooms on top. Stir and scrape the bottom of the pot, loosening up all the browned bits so that you don’t get the “BURN” message on your pot (and getting maximum flavor in your dish!).
- In a mixing bowl, mix together beef broth, Worcestershire sauce, ketchup, red wine vinegar and Italian seasoning. Pour on top of beef tips, onion, and mushrooms.
- Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 30 minutes.
- When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the beef sit in there for a couple hours to make sure it is super tender).
- Remove the lid and press the SAUTE button.
- In a separate small bowl, mix cornstarch together with water in a separate bowl. Pour cornstarch mixture into Instant Pot and mix well. Cook on SAUTE for a few minutes or until the liquid starts to thicken and turns into a gravy.
- Serve over mashed potatoes, rice, or hot noodles.
Recipe Notes
- Sear in Batches: Searing the beef tips before pressure cooking adds deep, savory flavor through the Maillard reaction. Don’t overcrowd the Instant Pot; sear the meat in two batches so it browned rather than steams.
- All a Full Natural Pressure Release: Quick-releasing pressure causes rapid boiling inside the pot, which forces moisture out of the meat fibers, making stew meat tough and chewy.
Freezer Meal Modification
Place beef tips, salt, pepper, garlic powder, onions, mushrooms, Worcestershire sauce, ketchup, red wine vinegar, and Italian seasoning into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food. We are going to skip all the SAUTEING and just go right for the cooking.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 60 minutes (or 30 minutes per pound of your beef tips). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Enjoy More Delicious Beef Main Dishes
The possibilities for delicious beef main dishes are endless, from cuts of meat like steak or roast, to family-friendly ground beef dishes, explore our comprehensive collection of beef recipes.
- Instant Pot Beef and Broccoli
- Instant Pot Beef Pot Roast
- Instant Pot Beef Tips and Gravy
- Instant Pot Chili Beef Burritos
- Instant Pot Chipotle Barbacoa
- Instant Pot Corned Beef and Cabbage
- Instant Pot Ground Beef Burrito Bowls
- Instant Pot Italian Beef Roast
- Instant Pot Korean Beef and Rice
- Instant Pot Mama’s Pot Roast
- Instant Pot Pepper Steak
- Instant Pot Steak Fajitas
- Mississippi Pot Roast
- Mongolian Beef
- Texas Roadhouse Beef Pot Roast
Instant Pot Beef Tips and Gravy
These tender, flavorful Instant Pot beef tips simmer in a savory mushroom gravy for an easy weeknight meal.
Serving servings
Ingredients
- 3 pounds beef tips, or beef stew cubes or beef roast cut into pieces
- salt, pepper, and garlic powder, to taste
- 2 Tablespoons olive oil, or more as needed
- 1 onion, diced
- 1 cup fresh mushrooms
- 15 ounces beef broth
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons ketchup
- 2 Tablespoons red wine vinegar
- ½ teaspoon Italian seasoning
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- Season beef with salt, pepper, and garlic powder on all sides.
- Press the SAUTE button the Instant Pot and let it heat up. Once it’s hot, add olive oil to pot.
- Add half of the beef tips to the hot pot and saute for about 1 minute (just to sear the outside). Flip over and saute for one more minute. Remove beef tips from Instant Pot.
- Repeat with other half of beef tips, adding more olive oil if needed.
- Dump all beef tips back into Instant Pot and place onions and mushrooms on top. Stir and scrape the bottom of the pot, loosening up all the browned bits so that you don’t get the “BURN” message on your pot (and getting maximum flavor in your dish!).
- In a mixing bowl, mix together beef broth, Worcestershire sauce, ketchup, red wine vinegar and Italian seasoning. Pour on top of beef tips, onion, and mushrooms.
- Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 30 minutes.
- When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the beef sit in there for a couple hours to make sure it is super tender).
- Remove the lid and press the SAUTE button.
- In a separate small bowl, mix cornstarch together with water in a separate bowl. Pour cornstarch mixture into Instant Pot and mix well. Cook on SAUTE for a few minutes or until the liquid starts to thicken and turns into a gravy.
- Serve over mashed potatoes, rice, or hot noodles.
Notes
Sear in Batches: Searing the beef tips before pressure cooking adds deep, savory flavor through the Maillard reaction. Don’t overcrowd the Instant Pot; sear the meat in two batches so it browned rather than steams.
All a Full Natural Pressure Release: Quick-releasing pressure causes rapid boiling inside the pot, which forces moisture out of the meat fibers, making stew meat tough and chewy.
Nutrition
Calories: 297 kcal · Carbohydrates: 5 g · Protein: 39 g · Fat: 12 g · Saturated Fat: 3 g · Cholesterol: 105 mg · Sodium: 371 mg · Potassium: 716 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 25 IU · Vitamin C: 2 mg · Calcium: 47 mg · Iron: 4 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I made this for dinner tonight. I love this recipe. It was so tender and delicious!
This first 2 times I made this, following the video short cut with the flour on top and no searing, it came out great. The last 3 times, I get the burn food error. I’ve done nothing different! Any ideas?
My first thought was did you clean the pot good after searing? Stir and scrape the bottom of the pot, loosening up all the browned bits so that you don’t get the “BURN” message on your pot (and getting maximum flavor in your dish!). Or maybe cut back on the flour and add more liquid.
When you use the manual pressure setting, is it set to low, med or high?
It defaults to High.
Came out so tender and yummy!! Thank you Sisters!
This is such a delicious dish!! I’ve made it many times and it turns out great! It definitely makes it taste even more amazing when you sear the beef tips first like you recommend in the recipe. Plus I love the option of cooking it from frozen too. Tried every cooking method for this and every one is delish! Thanks for sharing this!!
Delicious. Very easy. My whole family enjoyed it. Will absolutely put this in the rotation!
Delicious! Served over baked potatoes
I have this in the instant pot right now. I just saw that you leave it in for 2 hours after cook time. Is that necessary? Will it be tender if I only do the natural release? I guess I’ll find out, since I don’t have 2 hours to wait tonight.
Let us know how it turns out!