Instant Pot Beef Tips and Gravy is tender, saucy, and flavorful! It makes for a great main dish that you can serve quickly – perfect for busy weeknights!
If your pressure cooker has been gathering dust in your kitchen, then, it is time to take it out and prepare this dish with it! I do have a lot of similar recipes that you can try to cook using the IP like these: Cheeseburger Soup, Refried Beans, and Pumpkin Soup!
Pressure Cooker Beef Tips and Gravy
Instant Pot Beef Tips and Gravy has been part of our regular menu rotation for years because of three primary reasons. It is easy to make, inexpensive, and packed with melt-in-your-mouth meaty goodness!
Cooking the meat in the IP yields to tender meat that will leave you wanting for more! When I last prepared this dish, I made a bigger batch of mashed potatoes than I normally would to go with it.
And guess what, my family devoured everything. With this recipe, you get to have restaurant-quality food right at the comfort of your home using affordable cuts of meat.
Yes, the IP can tenderize even the toughest cuts! Achieve all of these in under 30 minutes. Try it now and see for yourself!
What are beef tips?
They are trimmings from the more premium cuts of beef. They are cut into small cubes that are great for stewing or braising. These flaps are very lean which makes them quite tough to cook.
What do you need to make Instant Pot Beef Tips and Gravy
You only need a few common ingredients such as:
- cubed beef
- canola oil
- aromatics such as garlic and onions
- baby Bella mushrooms
- low-sodium beef broth
- Sauces such as Worcestershire sauce and soy sauce
- herbs like dried rosemary and thyme
- salt and pepper
- gravy ingredients: all-purpose flour, butter
How to make Instant Pot Beef Tips and Gravy
- Sauté: First, season the meat with salt and pepper, then, heat some oil. Then, use the sauté function of the IP to brown the meat. Add the onions, too. Then, remove everything and set aside on a plate and cover.
- Add the rest: Add some broth in the pot to deglaze it. Then, add in the rest of the liquids and other seasonings along with the mushrooms.
- Cook: Set the IP to manual and cook for about 15 minutes. Once done, do a quick release. Adjust the taste if needed.
- Thicken: To thicken the sauce, add the roux. Prepare it by melting butter and whisking in flour in it. This roux will thicken the sauce of the dish.
- Serve: Once desired consistency is achieved, garnish with your favorite fresh herb and serve.
What beef cut is best to use?
While stew meat is a good candidate, you can never go wrong with tenderloin or sirloin tip.
What to serve with Beef Tips
Can you make Instant Pot Beef Tips and Gravy in advance?
Yes! It can be stored in an airtight container in the fridge for up to two days. So, you can plan and consider this.
This also makes for a great freezer meal. Store it in individual freezer bags so that thawing and reheating are easy. It can keep well in the freezer for as long as 3 months or even beyond that.
- Use cream of mushroom soup in place of everything else aside from the cubes.
- You can also cook the mashed potatoes with the dish at the same time. Just make use of the steam rack, then, mash it when already soft. Then, mix with dairy and seasonings.
- Aside from baby Bella, you can use cremini mushrooms.
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins
- 2 pounds stew meat (cubed)
- 4 tablespoons canola oil
- 1 onion (diced)
- 2 cups baby Bella Mushrooms (cleaned and sliced)
- 4 cloves garlic (minced)
- 1/4 cup red wine
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups beef broth (more if needed)
- Salt and pepper to taste
- Select Saute on the Instant Pot and adjust to Hot.
- Season the beef cubes with salt and pepper.
- Add two tablespoons of oil to the heated IP, once shimmering add beef in one layer and brown on all sides, refrain from stirring the meat, except when needed to turn the beef for even browning. You will have to do this in batches.
- Once browned, remove the beef to a plate and cover with foil.
- Deglaze the pot with 1/4 cup of red wine, scraping well the bottom of the pot with a wooden spoon to remove the burnt bits of beef. Transfer the liquid to a cup and set aside.
- Add the remaining 2 tablespoons of oil to the inner pot and heat until shimmering, then add diced onion. Cook until onion is soft and slightly begins to brown, at that point add the sliced mushrooms. Saute until mushrooms are tender, for about 10 minutes.
- Add minced garlic, dried thyme, and rosemary, and cook 1 minute longer.
- Add the liquid from deglazing the pot and stir to combine.
- Add back the browned beef, the Worcestershire sauce, Soy sauce, and the beef broth.
- Cancel Saute function. Cover and lock the lid and point the valve to seal.
- Pressure cook on high for 20 minutes. Followed by a 15 minutes Natural Pressure Release. Release manually the remaining pressure.
- Open the lid.
Prepare the Gravy:
- Once done, using a slotted spoon remove the beef and veggies into another bowl, cover to keep it warm.
- Select Saute on Medium, in a bowl, combine the butter and flour until you can form a ball. Add the butter/flour ball to the pot. Stir to combine.
- If the gravy needs more liquid, use the 2 cups of liquid beef broth as needed. Continue to whisk as the liquid is added.
- Cook the gravy on medium-low heat until it begins to thicken, then add salt and pepper to taste.
- Return the beef and mushrooms mixture to the pot and combine it with the gravy.
- Serve beef tips and gravy over mashed potatoes or egg noodles.