Instant Pot Beef Tips
This quick and easy instant pot beef tips recipe with gravy takes only an hour to make fork-tender chunks of beef and a savory sauve for the ultimate comfort meal!
Servings: 6 people
Calories: 299kcal
Equipment
- Instant Pot 6 quart model
Ingredients
- 2 Tablespoons butter, unsalted
- 4 garlic cloves, minces
- 1 small onion, finely chopped
- 2 lbs beef stew meat or cubed chuck roast
- 2 cups beef broth
- 1½ cup fresh mushrooms, sliced
- 1 envelope dry onion soup mix,
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground thyme
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 bay leaf
- ¼ cup water
- 2 Tablespoons cornstarch
Instructions
- Turn the instant pot on sauté and melt the butter.
- Add the 4 cloves of minced garlic and 1 chopped onion. Sauté for 2-3 minutes.
- Add 2 lbs. of beef stew meat to the garlic and onion mixture. Sear the meat for 3-5 minutes, stirring until all sides are browned.
- Add in 2 cups of beef broth, 1½ cups of sliced mushrooms, packet of dry onion soup mix, 1 Tablespoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon ground thyme, ¼ teaspoon onion powder, ¼ teaspoon paprika, and the bay leaf. Mix until well combined.
- Put the lid on and set it to seal. Set the instant pot to manual mode on high pressure for 30 minutes.
- When the cook time has finished, let it rest for 10 minute before releasing the pressure.
- After 10 minutes, turn the steam release knob to vent and release the remaining pressure.
- Set the instant pot back to sauté mode.
- Mix ¼ cup of water and 2 Tablespoons of cornstarch in a bowl until well combined.
- Using a whisk, slowly pour in the slurry mixture whisking until the sauce begins to thicken.
- Turn the instant pot off and serve over rice, mashed potatoes, or egg noddles.
Notes
- Beef Substitutes: For the most tender and flavorful results, I recommend using a beef chuck roast and cutting it into cubes yourself. It’s a well-marbled cut that becomes melt-in-your-mouth tender when pressure cooked. If you’re short on time, pre-cut beef stew meat from the butcher counter is a convenient alternative. For a leaner option, sirloin tips or even filet mignon also work really well.
- Vegetables: If you want to add some veggies, add diced carrots and celery to the Instant Pot before pressure cooking. They’ll soften and bring a little extra depth to the savory beef and mushroom gravy.
- Thickening The Gravy: it's totally optional, but it does create a richer, silkier texture that pairs really well with starches like egg noodles, mashed potatoes, or rice. A simple cornstarch slurry works well, but for a grain-free alternative, use arrowroot powder (use the same amount as you would cornstarch).
- Broil for a Caramelized Finish: For a finishing touch, add the beef tips to a cast iron skillet to broil on high for 5 minutes until the top is caramelized.This isn't necessary, but it adds an extra depth of flavor that's amazing if you have the time!
- Leftovers & Reheating: Store any leftovers in a container with a lid in the refrigerator for 2-3 days. Reheating in a saucepan on the stove top is best, but you can also reheat in the microwave for 45 seconds to 1 minute until warm.
Nutrition
Calories: 299kcal | Carbohydrates: 11g | Protein: 36g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 1375mg | Potassium: 747mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 4mg