Instant Pot Beef Tips are super tender delicious tips of beef, braised and pressure cooked in a rich gravy. Serve these amazing pressure cooker beef tips over mashed potatoes or rice for an excellent meal!
Instant Pot Beef Tips
I have been asked for this recipe for beef tips in the Instant Pot for a long time. I had it in the works and now I’m sharing with you! This is a delicious, easy recipe.
Which cut of beef is best for Beef Tips?
You can use any cut of beef for beef tips – tenderloin, sirloin or even chuck roast. If you use the stew meat that is pre-cut from the grocery store, it would be good to buy a chuck roast and cut it yourself (more economical, and you can cut larger chunks).
I most often use sirloin tip roast, and cut the pieces from that, usually in 2 inch chunks. Sirloin isn’t as expensive as steak tenderloin, and works well in this recipe.
The cook time is key to tender beef tips. The cartilage/fat needs time to break down and make the meat tender. So 20 to 30 minutes is ideal, depending on how large you cut the steak cubes.
The gravy that this pressure cooker beef tips recipe makes is rich and delicious. The red wine adds a lot of flavor, however you can use more beef broth if you don’t want to use the wine.
This gravy is so good over mashed potatoes! You could also serve it over rice, cauliflower rice or mashed cauliflower, or over biscuits.
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If you make this delicious pressure cooker beef tips recipe, please leave a comment and a star rating below. I’d like to know how you like it!
Instant Pot Beef Tips are super tender and delicious tips of beef braised and pressure cooked in a rich gravy. Serve these amazing pressure cooker beef tips over mashed potatoes or rice.
- 3 Tbsp Flour
- 2 tsp Steak Seasoning
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 1/4 tsp Kosher Salt
- 1/2 tsp Pepper
- 2 lbs Beef Sirloin Roast, cut in 2" cubes
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Onion, chopped
- 2 lg cloves Garlic, minced
- 1/3 cup Red Wine (or use beef broth)
- 1 tsp Beef Bouillon
- 1 (10.5) oz can Beef Consommé
- 1 Tbsp Worcestershire Sauce
- 1 tsp Thyme Leaves (not ground)
In a gallon sized baggie, mix together the seasoning ingredients. Set aside.
Turn on the pot's Sauté setting (high temperature).
Cut the roast into 2 inch cubes and put them into the baggie with the seasoning mixture. Shake the baggie to coat all of the meat with the seasoning.
When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through, and remove to a plate. Repeat with the second half of the meat.
Add the butter and onion to the pot. Stir and scrape the bottom of the pot, getting up all of the browned bits.
Add the garlic, stir. Cook about 20 seconds, then add the red wine.
Add the bouillon, consommé, Worcestershire sauce, and thyme leaves. Mix well to dissolve the bouillon.
Cancel the Sauté setting.
Add the beef tips back into the pot. Close the lid and seal it.
Set the cook time for 25 minutes. High pressure.
When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release.
Turn the steam release knob to Venting and release the remaining pressure.
Stir, taste the gravy and adjust salt, if necessary.
Serve over mashed potatoes, rice, or cauliflower rice.
If the gravy is not as thick as you want, in a cup, whisk together 2 Tbsp of cornstarch and 2 Tbsp of cold water until dissolved. Turn on sauté again and when the sauce simmers, stir in the cornstarch slurry. Stir until thickened, then turn off the pot.
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Can this recipe be made in the 3 quart Mini “as is” or should it be adjusted?
Yes, no adjustments needed.
When does the wine get added?
After the garlic.
We love this recipe! The meat is so tender and flavorful. My husband wants it on the rotation!
First recipe I made in the IP my daughter bought me for Christmas. DELICIOUS and super easy! I’ve looked at numerous sites for recipes but yours by far were the easiest to follow. Thank you, my daughter loved it and I’ve bookmarked several other recipes I’ll be trying soon!
I have enjoyed using your instant pot recipes. You provide a good variety of foods and your recipes are easy to follow. Keep up the great work.
Thanks
I like making this out of venison. Yum!!
Is the tsp of beef bouillion the jarred Better Than bouillion?
You can use BTB, or a powdered bouillon.
This was my first beef recipe made in my instant pot and it receives five stars from everyone in my household! Beef was so tender and flavorful! Absolutely delicious over a bed of mashed potatoes!
I made this in about an hour when it would normally take 3 hours. I used half the wine because my husband is not a fan of wine taste in his food. I also found mushroom broth and subbed this for beef still using beef bouillon and I wanted extra gravy so a little extra broth thickening it at the end with the corn starch. It was amazingly simple and awesomely delicious. My husband didn’t even taste the wine he loved it.
Probably a silly question, but I assume the “steak seasoning” called for in this recipe is a dry seasoning and not something like A1?
Yes, a dry seasoning such as Montreal.
With a few adjustments this is a great low carb low sodium meal It is hard to believe something this good can be healthy Thank you
Sounds so wonderful, but I would like to double the recipe. Is that possible?
Yes. Just double the recipe, hold back some of the salt, just in case, and keep the cook time the same.
This recipe was so good! The gravy was perfect! I didn’t use beef consomme though, I useed ‘Better than Bullion’ paste mixed with the red wine and some water. But other than that everything was the same and this is definitely going to be made again and again! Posted the recipe to a FB IP community, hope you don’t mind.
My first instapot recipe! Delicious! My gravy had a little kick to it which I was totally fine with! I’m not a cook so could have been something I used. Very tender and GOOD! Will make again.
would like to know how many pounds of stew meat for beef tips can i use in 6 qt instapot without overfilling it. would like to make beef tips and gravy to its capacity. Thank You
Hmmm, I have not made that much at one time. You can for sure double it.
5 stars is not enough I thawed a 6 lb beef tenderloin and didn’t know what to do with half of It. The other were the tenderest New York 🥩 help can’t post stars or comment. I found the Recipe by googling beef tenderloin and it looked good so I decided to make it. There were some ingredients that were not my standard and I wasn’t quite sure if it was going to taste good but I thought I’d follow the recipe at least once and then see Howard a hard time leaving a comment. Woul it goes. I used cooking sherry because in Utah we don’t have wines in the grocery store. I use beef broth from the carton and better than bouillon for the Boullion . This came out much better than expected. So delicious. The gravy is to die for. Definitely making this again. My only issue was the beef was too tender. Like butter. Next time I’ll use chuck or top sirloin becuz it was too tender. Love it.
Hi Sandy!
I just made this delicious recipe for my family…only three of us so I’ll have DELICIOUS leftovers tomorrow night! I can never get the thickening part right, no matter how hard I try, but it’s still so dang good! I served atop mashed potatoes tonight and with the leftovers, I’ll try noodles tomorrow night!
You have a fan and follower for life! Five stars and two thumbs up⭐️⭐️⭐️⭐️⭐️👍👍
I made this for the first time tonight, and the gravy was fantastic!!! I made it in my 7 quart Instant Pot, and I got a “burn” warning twice. Would it help to put the meat on the trivet?
I think deglazing the pot (scraping up all of the browned bits), and making sure there is enough liquid will help with that. Just add an additional 1/4 cup of broth or water.
I want to try this recipe, but I do not have the beef consomme. Is this ingredient crucial to making the gravy? Is there anything else I could use? I’m new to cooking and new to the IP world, so just curious! This recipe looks amazing!
You can use beef broth. Enjoy!
What adjustments, if any, would I need to make if I wanted to add some fresh mushrooms in? Really looking forward to making this!
Just add them into pressure cook in the liquid with the meat! You can sauté them first if you want to.
Wow! Great recipe. Everyone loved it.
Just delicious. I used beef tenderloin it was a little too soft. I’ll use top sirloin. I used Sherry for wine. Followed recipe and the gravy is to die for.
I was so surprised at how tender the meat was. I did have to make a slurry and set it to saute to make the gravy. This was my first try with the instant pot. Using only 1 pot for the dinner was a game changer.
I made this recipe exactly as shown, and the results were amazing. I was trying to replicate a dish that I have had several times at Texas Roadhouse, and this definitely fits the bill. I will be making this again and again. I really recommend that you follow the recipe because the consomme, the wine, etc. give this dish an amazing depth of flavor. And the instant pot is magical when it comes to tenderizing tougher cuts of meat. Thank you kindly for sharing.
WOW, beyond delicious! I used stew meat and added fresh mushrooms that I had on hand, but everything else was exactly as noted (with a bit less salt). I made mashed cauliflower and a side salad and seriously, one of the best meals I’ve ever made!
Thanks to others comments, I switched over to my 3qt for the meat and the 6 qt to steam the cauliflower.
I’m new to “the pots”, so still learning. The timing was perfect for the size/cut of meat. Used the cauliflower rice recipe out of your new cookbook. Thanks Sandy, you’re an inspiration and an amazing cook!
Have you ever made this with frozen beef?
You will need to do a dump and start method as you won’t be able to brown the beef. If you can get the seasoning to stick to the beef, that would be good so you get some of that flavor in there. Increase the cook time 10 minutes.
I’d only give this 3 stars. The beef turned out very tender, but the sauce was like a soup instead of a gravy. How long should the onions be sautés for? Also when adding the broth etc do I let it come back up to a boil
Before adding the beef and closing the lid?
Did you see the note about how to thicken the gravy with a corn starch slurry?
5 Starts! This was an amazing recipe! I didn’t have Worcestire or thyme, but I added green peppers and it was so yummy! I love using the instant pot and had been looking for recipes and this was perfect. I also ordered your book! Can’t wait to try out some more of your food. Thank you so much! **Note: Some reason the recipe rating button isn’t letting me choose anything.**
I love your website, I only wish you could specify in the recipe the size of IP that is best for that recipe. I am new to IP and for the beef tips I had to read all the reviews to find that making in a 3 quart IP) would be ok. I am a widow, and only have a 3 quart IP so I do not need to make a family size meal. Thank you for all your great recipes.
Thank you, Judith. I had posted many of my recipes before the 3 qt size ever came out. I do try and post if it will work in a size other than the 6 qt. Check out my 3 qt recipes here: 3 qt Mini Recipes
I made this last evening. Absolutely wonderful! Super easy, very flavorful and definitely a keeper. Paired it with mashed potatoes and had green beans and a salad. Thank you Sandy for all of the great recipes! You are awesome!
Made this for dinner tonight for three hungry men. Wasn’t a drop left. It was great! I think that next time I’ll leave out the black pepper as the gravy had a bit too much kick for me. I reduced the salt to a scant 1 tsp. because I used beef broth made with powdered boullion.I left out the beef boullion and used Chinese cooking wine. Served it with egg noodles.
Absolutely fantastic!
I’m new to this but if I’m not using the wine or Beef Consommé would I still add been broth for both? Is that to much broth?
If you are not using the wine or consommé, you can use beef broth in the same amount.