Instant Pot Beef Tips and Gravy
Super easy and incredibly tender Instant Pot Beef Tips and Gravy is cozy comfort food that your family will love! This is also a perfect meal prep dinner for busy weeknight meals. No pressure cooker? Don’t worry, I have slow cooker instructions for you too!
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Looking for another super easy recipe to add to your weeknight meal routine? Of course, you are! Let me introduce you to this cozy and comforting bowl of Instant Pot Beef Tips!
Just like our Whole30 Pot Roast, this recipe is a one-pot wonder that your family will love. Even better, it’s incredibly simple to make and is easily adaptable to fit paleo or Whole30 lifestyles.
Prepare to be a dinner hero in your house.
Ironically I am not a gravy fan, but I found this recipe so dang good that I made an exception. It’s that delicious and was even loved by my picky kiddos.
Sirloin Tips Ingredients
You will NOT find any “cream of whatever” soup in this dinner! Oh no my friends, we’re going for 100% real food ingredients. This recipe is rocking:
- Beef tips (see notes below for ideas for cuts)
- Stock – I used both beef and chicken stock, but feel free to just use one or the other (related: where to buy bone broth and how to make chicken bone broth)
- Flavor squad – smoked paprika, Worcestershire sauce, Montreal Steak Seasoning, dried parsley, dried thyme, yellow mustard (optional), and salt and pepper
- Little bit of sour cream (optional)
- Garlic and onion
- Cornstarch (you can also use arrowroot powder)
If you need to keep things really simple or your spice cabinet is looking a little sparse at the moment, the smoked paprika, steak seasoning, and thyme are entirely optional. I do love the flavor they add but they aren’t essential.
What cut of beef is used for beef tips?
In most cases, meat sold as “beef tips” is sliced sirloin or tenderloin. Whereas “stew meat” is generally a mixture that may be from various cuts (chuck, rump, top round, etc.). Related: Whole30 Beef Stew.
I used sirloin beef tips from Butcher Box in this recipe. You can also purchase your own sirloin/tenderloin and cut into bite-sized pieces.
How long should I pressure cook meat?
For this Instant Pot steak bites recipe, I cooked the sirloin for 20 minutes at high pressure and allowed for a 10-minute natural release.
That does not take into account the amount of time it took getting up to pressure or the natural release time after it was done cooking.
I used an 8 quart Instant Pot and it took 13 minutes for this to get up to pressure. This recipe calls for a 10-minute natural release and then a quick release. If you prefer a 100% natural release, my Instant Pot took 22 minutes to fully depressurize.
If you are cooking a different amount of meat or in a smaller pressure cooker, the cook time will remain the same.
How to Make Instant Pot Beef Tips and Gravy
*You’ll find a detailed and printable version of this recipe at the bottom of the post.
In a mixing bowl (this is the one I used) combine meat, smoked paprika, salt and pepper, dried parsley and thyme, and steak seasoning. Toss to coat.
In your Instant Pot add: beef stock (and chicken if using), Worcestershire, mustard, onion and garlic. Add the seasoned meat and lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>20 minutes. (If you have any questions about those terms, check out this post on recipes for Instant Pot beginners.)
When it has finished cooking, allow the pressure cooker to sit for 10 minutes. Then, carefully flip the steam release handle to “venting” and allow any additional pressure to be released. Remove the lid.
For the gravy: combine 3 tbsp of cornstarch and 1/4 cup of broth from the instant pot in a small bowl (this creates a “slurry”). Whisk really well.
Turn the Instant Pot to Saute and add the cornstarch slurry to the broth and gently stir it in. Allow the mixture to cook for 5 minutes, stirring often or until thickened to your preference. If you’d like, add 3 tbsp of sour cream to the gravy just prior to serving.
What to Serve With Instant Pot Beef Tips
This dish is great over rice (I used Instant Pot Garlic Parmesan Rice), mashed potatoes (related: Fluffy Mashed Potatoes or Creamy Whole30 Mashed Potatoes), or egg noodles. This Easy Carrot Mash is a delicious pairing too!
To balance everything out, add a big side of veggies. Try Roasted Frozen Broccoli, Air Fryer Brussels Sprouts, Spicy Green Beans, Blistered Shishito Peppers, or Air Fryer Cauliflower.
This dish keeps really well and actually improves the next day, making it a perfect part of your easy healthy meal prep routine.
Pro Tips/Recipe Notes
- If you’re pressed for time and perform a “quick release”, the meat will likely become tough. The quick-release option increases the temperature inside the Instant Pot to above boiling. As it can take ~12 minutes to depressurize the pot manually, you’re essentially boiling the meat for that time. Boiling = tough meat.
- If you really want to sear the meat prior to cooking, use the Saute function on the Instant Pot. Add 2-3 tbsp of oil to the inner pot and add the seasoned meat. Allow it to sear for ~2 minutes before flipping the pieces.
- To make this dish Whole30 compliant and paleo-friendly – replace the cornstarch with arrowroot powder. Leave out the Worcestershire sauce, and serve over compliant mashed potatoes or with veggies.
More Easy Instant Pot Dinners
- Instant Pot Orange Chicken
- Instant Pot Chicken and Dumplings
- Pressure Cooker Chicken Tacos
- BBQ Chicken Instant Pot Mac and Cheese
- Instant Pot Paleo Beef and Broccoli
- Instant Pot Lentil Soup
- Chicken Gyro Instant Pot Sweet Potatoes
WEIGHT WATCHERS POINTS
One serving has 3 WW Freestyle Smart Points (does not include the rice and optional sour cream)
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Easy and incredibly tender Instant Pot Beef Tips and Gravy is comfort food that your family will love!
- 2 lbs beef tips
- 1 cup onion (diced)
- 2 cloves garlic (minced)
- 1/4 tsp smoked paprika
- 1/4 tsp kosher salt
- 1/8 tsp black pepper (ground)
- 1/4 tsp thyme (dried)
- 1 tsp parsley (dried)
- 1 tsp Montreal Steak Seasoning
- 1.5 cups beef stock
- 1 cup chicken stock (or additional 1 cup of beef stock)
- 2 tbsp Worcestershire sauce
- 1 tsp yellow mustard (optional)
- 3 tbsp sour cream (optional)
- 3 tbsp cornstarch
In a mixing bowl combine meat, smoked paprika, salt and pepper, dried parsley and thyme, and steak seasoning. Toss to coat.
In your Instant Pot add: beef stock (and chicken if using), Worcestershire, mustard, onion and garlic.
Add the seasoned meat and lock the lid into place and set the steam release handle to “Sealing”. Press Manual>High Pressure>20 minutes.
When it has finished cooking, allow the pressure cooker to sit for 10 minutes. Then, carefully flip the steam release handle to “venting” and allow any additional pressure to be released. Remove the lid.
For the gravy: combine cornstarch and 1/4 cup broth from the instant pot in a small bowl (this creates a "slurry"). Whisk really well.
Turn the Instant Pot to Saute and add the cornstarch slurry to the broth and gently stir it in. Stirring often, allow the mixture to cook for 5 minutes or until thickened to your preference.
(optional): stir in 3 tbsp sour cream just prior to serving.
Slow cooker instructions: Follow steps 1-2 above. Cook on low for 6-8 hours or until the meat is fall apart tender.
Remove 1 cup hot broth from the slow cooker and transfer it to a small saucepan.
Combine 3 tbsp corn starch and 1/4 cup of hot broth in a small bowl. Whisk into the sauce pan and bring to a slow rolling boil. Stir constantly for ~2 minutes.
Add to the slow cooker and cook on high for an additional 15 minutes.
To make this dish Whole30 compliant and paleo-friendly - replace the cornstarch with arrowroot powder. Leave out the Worcestershire sauce, and serve over compliant mashed potatoes or with veggies.
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This is such an yummy recipe to make for the winter time! Bonus points because I was able to make it on a school night! 🙌🏻🙌🏻 The meat is so tender coming out of the instant pot and the gravy is delish!! Nice work putting this one together!!!
So glad you enjoyed it Angela, and I agree the recipe is great. It was handed down to me by a great friend. 🙂