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.
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. Oh, and you can make your prep even easier by learning how to freeze garlic and how to freeze onions.
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. You can also use the same cuts for Instant Pot Teriyaki Beef and Instant Pot Beef Barley Soup.
What to Serve With Instant Pot Beef Tips
This dish is great over rice (I used Instant Pot Garlic Parmesan Rice) like Instant Pot Brown Jasmine Rice, Instant Pot Basmati Rice, Instant Pot Coconut Rice, Instant Pot Jasmine 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, Instant Pot Steamed Broccoli, 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 Dinners
- Instant Pot Chicken Pot Pie
- Instant Pot Orange Chicken
- Air Fryer Meatballs
- Instant Pot Chicken and Dumplings
- Instant Pot Tortellini
- 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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Instant Pot Beef Tips and Gravy
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 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
Equipment
Instructions
- 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.
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.
- 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.
Notes
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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. 🙂