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Super easy and incredibly tender these Instant Pot Beef Tips and gravy are cozy comfort food that your family will love! No pressure cooker? Don’t worry, I have slow cooker instructions for you too!
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 – prepare to be a dinnertime hero in your house.
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.) and are considered tougher cuts of meat. Those cuts are better used in Whole30 Beef Stew or Instant Pot Chuck Roast.
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.
Ingredients for Instant Pot Beef Tips
This recipe is rocking:
- Beef tips
- Flavor squad – onion and garlic
- Liquids – beef and chicken stock, Worcestershire sauce, and yellow mustard
- Spices – salt, pepper, smoked paprika, parsley, thyme, and Montreal Steak seasoning
- (optional) cornstarch and sour cream
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.
How to Make Beef Tips
I’ll walk you through it with some tips and tricks and photos, and you’ll find a printable recipe card at the bottom of the post with exact measurements and cooking times.
You’ll start by tossing the beef tips with all the dry spices in a medium mixing bowl.
Add the beef and chicken stock, Worcestershire sauce, mustard, chopped onions, and garlic to the Instant Pot. Put the lid on the Instant Pot and set it to manual high pressure for 20 minutes.
After it has finished cooking, let it sit in the Instant Pot for 10 minutes, and then flip the steam release to remove the remaining pressure.
And now, we make the brown gravy! In a small bowl, combine the cornstarch and some of the broth from the Instant Pot and whisk until smooth.
Add the cornstarch mixture back to the mixture in the Instant Pot and turn the Instant Pot to saute. Stir the beef tips and brown gravy for ~5 minutes or until the gravy has thickened.
What to Serve With Instant Pot Beef Tips
This dish is great over rice (I used Garlic Butter Rice) like Instant Pot Brown Jasmine Rice, Instant Pot Basmati Rice, Instant Pot Jasmine Rice, mashed potatoes (related: Cream Cheese Mashed Potatoes or Creamy Whole30 Mashed Potatoes), or egg noodles.
To balance everything out, add a big side of veggies. Try Roasted Frozen Broccoli, Air Fryer Brussels Sprouts, Instant Pot Steamed Broccoli, Spicy Green Beans, Blistered Shishito Peppers, or Air Fryer Cauliflower.
How to Store and Reheat
Allow the beef tips to cool and store them in an air-tight container in the fridge for 3-4 days. We love these Snapware glass spill-proof containers.
This dish reheats very well, especially with the gravy. Cook in the microwave for 90 seconds, or reheat on the stovetop over medium-low heat for ~5 minutes.
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 add the sour cream, mix it with a bit of the hot gravy in a small bowl before adding it to the Instant Pot. This will keep it from curdling.
Instant Pot Beef Tips Recipe
Ingredients
- 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 dried thyme
- 1 tsp dried parsley
- 1 tsp Montreal Steak Seasoning
- 1.5 cups beef stock
- 3/4 cup chicken stock {or additional beef stock}
- 2 tbsp Worcestershire sauce
- 1 tsp yellow mustard {optional}
- 3 tbsp sour cream {optional}
- 3 tbsp cornstarch
Instructions
- In a mixing bowl combine meat, smoked paprika, salt and pepper, dried parsley and thyme, and steak seasoning. Toss to coat.2 lbs beef tips, 1/4 tsp smoked paprika, 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/4 tsp dried thyme, 1 tsp dried parsley, 1 tsp Montreal Steak Seasoning
- In your Instant Pot add: beef stock (and chicken stock if using), Worcestershire, mustard, onion and garlic.1 cup onion, 1.5 cups beef stock, 3/4 cup chicken stock, 2 tbsp Worcestershire sauce, 1 tsp yellow mustard, 2 cloves 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.
Making the Gravy
- 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.3 tbsp cornstarch
- 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): in a small bowl, stir in 3 tbsp of sour cream with a bit of the hot gravy and add to the Instant Pot. Stir to combine.3 tbsp sour cream
Notes
- 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 cornstarch and 1/4 cup of hot broth in a small bowl. Whisk into the saucepan 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this as written and it was delicious. I added sautéed mushrooms on top when serving just because I had to use them up. I also really appreciate that you put the measurement right in the directions. It makes it so much easier when using a phone and iPad!
I’m so glad you liked them, Jo-Ann! It’s my friend’s recipe that I converted for the Instant Pot and it’s always a winner in our house.
Thank you for taking the time to leave a review.
I keep forgetting to leave a review! I have made this probably 6 times now! It’s a favorite with my hubby and boys! Usually have to tweak it hear and there, but always get rave reviews! Try this it’s wonderful!
Thank you for posting the recipe!
I’m so thrilled to hear you all like it so much, Laurie!
This was amazing- thank you for sharing
I’m so glad you enjoyed it, Nicole! Thanks for taking the time to leave a review.
Made today, along with IP mashed potatoes. Used trip-tip steaks from Costco, and they were so tender. We don’t like Montreal Steak seasoning, so I used Primal Palate Meat and Potatoes seasoning. Did not have beef broth, so I used all chicken broth. This is a great recipe that will be in my rotation, and it is easily adaptable to ingredients you have on hand. Well done Sarah!
I love how you made it your own, and I’m thrilled you all enjoyed it so much! 🙂
Made this tonight, I had to improvise with onion mix, didn’t have a few ingredients but turned out great with mash potatoes.
I’m so glad you enjoyed it, Dwaine!
Making it tonight in my XL Power Pressure Cooker for lunch at work tomorrow and of course with mashed potoes. Thanks for positng this.
Kathi, I read that as you were making it in your pressure cooker AT work, and I thought you probably had the coolest job ever! 🙂
I get beef tips in my Butcher Box every month and have struggled to cook them in a way that doesn’t leave the meat tough. Not anymore! This is the perfect solution for my dry, tough beef tips problem! I make them using this recipe every time now and they always come out perfectly! THANK YOU!!!!!!!!
Can you do the beeftips frozen in the instant pot?
Kathleen, I haven’t tried. But, from what I understand about frozen meat in the IP is that you keep the cooking time the same, but it takes longer to come up to pressure.
And because you won’t be able to season the beef directly, you’ll just have to add that portion to the broth.
How can I do it in a Dutch oven?
I don’t have dutch oven instructions, but you will find slow cooker options in the recipe card notes.
This. This was fantastic! Thank you!
I’m so glad you liked it so much! 🙂
First words out my husband’s mouth was, “ooh, that’s good!” After his first bite. Definitely will be added to our family recipes. thnks so much!!
Awwww, I’m so glad to hear that! We’re big fans of this dish and I love sharing it with others.
This was a great recipe! Easy to prepare, ingredients that are usually in any kitchen, and delicious. My only disappointment is that there aren’t any left overs!
Ah yes, those missing leftovers! 🙂
So glad you enjoyed it, Carie. Thanks for taking the time to leave a review.
I have some deer tips given to us by a neighbor…and I have no idea what to do with them! Could I sub deer for the beef in this recipe? Any changes you think I’d need to make?
It *should* work, but with the caveat that I have never cooked deer before. If you try it out, please let me know!
This will work with venison! I have cooked this fish several times and only used deer meat! It turns outs juicy, tender and simply amazing!
Dish not fish!!
Thank you!!! We’ll be making it tomorrow!
Can this be made with frozen meat also?
It would be fine as long as the meat was already cubed. I would not cook it in one big piece.
This recipe is amazing! I had stew beef to use and thought I’d give this recipe a try. I am blown away by how easy and delicious this was. My husband was so impressed and said we’re adding this to the meal rotation! Also, I made your IP garlic parmesan rice with this (also terrific!!) – and I highly recommend the two together for sure!!
Stephanie, so glad you both liked it and that it will be a new standard in your house!! Thanks for taking the time to leave a review. 🙂
Absolutely delicious and super easy!! The meat is incredibly tender. I had sirloin tips from my butcher box and was actually looking for a beef stroganoff recipe but stumbled across this one instead, and so glad I did! I made mine with egg noodles and rice just to see which would taste better, and it was a toss up! Although I think next time I’ll try it with roasted veggies. Thanks for the recipe!
So glad you liked it Kayla! And I agree, the tenderness of the meat is such a delight.
This recipe looks delicious, but it doesn’t seem like enough seasoning. Only 1/4 tsp paprika, salt and thyme? And 1/8 tsp of pepper? I’d just like to clarify before making. Thank you!
Hi Julie, the seasoning is correct. But like all recipes, I encourage you to adapt to your own tastes/preferences. You can always make it as stated and season to taste after cooking.
I’m a smoked paprika FREAK and still find 1/4 tsp is the way to go!
Hey there. I have to admit I don’t know my meat cuts very well but I got a really big tri tip roast I cut into smaller ones. Do you think one if those cut up would work well for this? ????
Yep, that should be fine! Tri tip is bottom sirloin which is essentially what I used in this recipe. It is a slightly tougher cut of sirloin, so I would increase the cooking time by 1 minute.
Hi I was wondering if it would still taste fine if I used a chuck roast meat and sliced it myself into bite size pieces? Would the meat not be as tender or what’s the difference? I’m still new to learning the different types of meat and which ones you use for different recipes. Thank you!
Hi Ibris, it would be fine, but I would add 3 minutes to the cook time. Chuck is a tougher cut of beef and needs a bit longer in the IP to break down the fibers to create a tender texture.
Okay thank you so much! I’m excited to give this recipe a try ????????????
Can’t wait to hear how you like it!
We couldn’t get enough. This will get added into the regular rotation. Thanks for a great recipe!!
So glad to hear you liked it, Katie! We’re actually having it for dinner tonight too. 🙂
Thanks for taking the time to leave a rating and review.
Has anyone used xamthan gum istead of cornstarch? Looks delicious but want to avoid the starch.
You can use arrowroot powder instead of cornstarch.
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. 🙂