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Instant Pot Beef Tips – Tender juicy beef tips smothered in loads of savory mushroom gravy! So much hearty flavor and just PERFECT for piling over mashed potatoes or noodles! An EASY family-favorite comfort food recipe made entirely in your Instant Pot in about 30 minutes!
Instant Pot Beef Tips Recipe
These tender juicy beef tips with savory mushroom gravy are going to be a new family favorite comfort food recipe.
What can be better than succulent beef smothered in tons of rich and flavorful mushroom gravy and served over a bed of mashed potatoes, rice, or noodles.
The beef tips are made in an Instant Pot which allows you to have them ready in about 30 minutes!
No searing, transferring, or starting the recipe on the stove necessary. These beef tips with mushroom gravy are. made entirely in your Instant Pot.
I’m telling you this is a perfect weeknight family-friendly dinner for those times you need to get dinner on the table fast.
Not to mention, there’s hardly any dishes to do thanks to this one-pot meal.
Ingredients in Instant Pot Beef Tips
For these flavorful beef tips make in your pressure cooker, you’ll need the following common fridge and pantry ingredients including:
- Salted butter
- White or yellow onion
- Garlic
- Beef chuck roast or stew meat
- Mushrooms
- Pepperoncini peppers, optional but recommended
- Beef broth
- Worcestershire sauce
- Salt
- Pepper
- Dried thyme
- Bay leaf
- Cold water
- Corn starch
How to Make Beef Tips in the Instant Pot
It doesn’t get any easier than making beef tips in your Instant Pot. Just follow these quick and easy steps:
Step 1: Melt the butter in the Instant Pot, saute the onion, and then add the garlic.
Step 2: Add the beef, and sear and brown on all sides.
Step 3: Add all the remaining ingredients, minus the water and corn starch.
Step 4: Place the lid on the pot, turn to seal, and set it to High for 30 minutes.
Step 5: When the time has finished, do a quick release. Then turn it back on saute.
Step 6: Separately mix together the water and corn starch to form a slurry.
Step 7: Whisk the slurry into the mushroom gravy until it begins to thicken, turn off the Instant Pot, and dig in!
What Kind of Beef is Best for Making Beef Tips?
When you’re making beef tips in an Instant Pot, look for chuck roast or stew meat.
Generally speaking, these are inexpensive cuts of meat that are on the tougher side.
However, for Instant Pot beef tips, you’re using the pressure of the Instant Pot to quickly tenderize the meat since cooking at a higher pressure reduces cooking time so you don’t have to for example braise or slow cook the beef all day.
You can either cube the beef in bite-sized pieces or slice it thinly before adding it to the Instant Pot.
Do I Have to Use Mushrooms to Make Beef Tips in the Instant Pot?
Mushrooms are frequently stars of the show in gravy, especially for a comfort food recipe like these beef tips made in the Instant Pot.
They add a hearty, earthy flavor to the gravy which drenches every bite of tender meat.
My suggestion is to use the mushrooms.
I recommend white button mushrooms combined with baby Portobello mushrooms.
However, if you are a mushroom hater, you can omit them.
Take Note: If you do omit the mushrooms, the gravy won’t have as much body and thickness. Nor will the overall dish be as flavorful.
How to Reduce the Volume or Thicken the Gravy
This recipes makes a lot of gravy and my family adores it especially when they can sop it up with a mound of mashed potatoes, noodles, or rice.
However, if you don’t want quite as much, you can scale back the amount of beef broth from 4 cups to 3 cups.
If you want thicker gravy, after you add the corn starch slurry, keep on whisking for additional time.
The longer you whisk, the thicker it gets.
Also, gravy thickens up when it’s not piping hot so while it may look a little thin in the Instant Pot, as it cools, it’ll thicken up.
Can I Make Beef Tips Without an Instant Pot?
Of course you can make beef tips without an Instant Pot.
I have a great recipe for Teriyaki Steak Tips that I make in a skillet on the stovetop.
If you want to make beef tips without an Instant Pot, I suggest following the overall outline of the recipe for the Teriyaki Beef Tips.
In place of the teriyaki sauce, use the spices and seasonings called for in this version, cut back the beef broth, and add the corn starch and water slurry at the end.
Of course, you’ll have to experiment and there’ll be a bit of trial and error.
Tips: Do not use stew meat or chuck roast because they won’t get tender enough in a fast-cooking skillet recipe.
Instead, I recommend sirloin or other more tender cuts of meat such as flank, ribeye, or tenderloin based on your preferences.
Serving and Storage Suggestions for Instant Pot Beef Tips
These juicy beef tips and the mushroom gravy are fabulous served over a bed of mashed potatoes, noodles, or rice.
Instant Pot beef tips will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Tips for the Best Instant Pot Beef Tips
I recommend a 6-quart Instant Pot for your Instant Pot beef tips. There are lots of models out there now. I have one of the earlier models that doesn’t have quite as many functions but you don’t need anything fancy here.
The pressure from the pot is what is required to tenderize the beef and cook it quickly.
Other brands of pressure cookers are fine, too. The labels or names of what they call the functions may vary a bit but this is a very straightforward pressure cooker recipe and you shouldn’t have a hard time converting the recipe for another brand of pressure cooker.
The pepperoncini peppers are optional, but they make the dish extra good.
I prefer mild, but if you like things spicy, fell free to use medium or hot peppers.
The purpose of the corn starch and water mixture (a slurry) at the end is to thicken the gravy.
Make sure you whisk constantly when slowly drizzling it in. Whisk until the gravy thickens up. It won’t take very long. Always use cold water when making a slurry.
Ingredients
- 1/4 cup salted butter
- 1 small white or yellow onion, finely diced
- 3 to 4 cloves garlic, finely minced
- 2 pounds beef chuck roast or stew meat, cubed into bite-sized pieces or thinly sliced
- 1 1/2 cups fresh mushroom, sliced thin (I use a combo of baby 1/2 Portobello and white button mushrooms)* See Notes
- 1/2 cup pepperoncini peppers, optional but recommended
- 4 cups beef broth (I use reduced sodium)** See Notes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup cold water
- 1/4 cup corn starch
Instructions
- Turn a 6-quart Instant Pot or similar pressure cooker appliance to saute and melt the butter.*** (See Notes)
- Add the onions and saute for about 3 minutes; stir frequently.
- Add the garlic and saute for about 1 minute, or until fragrant; stir constantly.
- Add the beef and brown all sides of the meat, stirring and flipping as necessary to sear it properly.
- Add all remaining ingredients (minus the water and corn starch), cover with the lid and seal it, and set the Instant Pot to High and cook for 30 minutes.
- When the time has finished, do a quick release, using caution since the steam that escapes can burn you.
- Turn the Instant Pot back onto saute mode; set aside.
- In a small bowl, add the cold water, corn starch, and stir until dissolved.
- Slowly and while whisking, add your corn starch slurry to the beef and gravy inside the pot. Continue whisking until it thickens; which shouldn’t take more than a couple minutes.
- Turn off the machine and serve the beef tips and gravy*** (See Notes) over mashed potatoes, rice, or noodles. Extra beef tips and gravy will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
*Mushrooms add a hearty, earthy flavor to the gravy which drenches every bite of tender meat. I recommend a combination of white button mushrooms combined with baby Portobello mushrooms.
However, if you are a mushroom hater, you can omit them. Take Note: If you do omit the mushrooms, the gravy won’t have as much body and thickness. Nor will the overall dish be as flavorful.
**This recipes makes a lot of gravy and my family adores it especially when they can sop it up with a mound of mashed potatoes, noodles, or rice. However, if you don’t want quite as much, you can scale back the amount of beef broth from 4 cups to 3 cups.
If you want thicker gravy, after you add the corn starch slurry, keep on whisking for additional time. The longer you whisk, the thicker it gets.
Also, gravy thickens up when it’s not piping hot so while it may look a little thin in the Instant Pot, as it cools, it’ll thicken up.
***You can make beef tips without an Instant Pot. I have a great recipe for Teriyaki Steak Tips that I make in a skillet on the stovetop. If you want to make beef tips without an Instant Pot, I suggest following the overall outline of the recipe for the Teriyaki Beef Tips. In place of the teriyaki sauce, use the spices and seasonings called for in this version, cut back the beef broth, and add the corn starch and water slurry at the end.
Of course, you’ll have to experiment and there’ll be a bit of trial and error.
Tips: Do not use stew meat or chuck roast because they won’t get tender enough in a fast-cooking skillet recipe. Instead, I recommend sirloin or other more tender cuts of meat such as flank, ribeye, or tenderloin based on your preferences.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 515Total Fat: 32gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 160mgSodium: 1325mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 45g
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