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Instant Pot Beef Tips

December 10, 2019 by Sandy 72 Comments

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Instant Pot Beef Tips

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!

Beef Tips with mashed potatoes in a black bowl

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.

Instant Pot Beef Tips and mashed potatoes in a black bowl in front of pressure cooker

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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Instant Pot Beef Tips with mashed potatoes in a black bowl as well as title and Simply Happy Foodie.com logo

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!

4.95 from 39 votes
Beef Tips with mashed potatoes in a black bowl
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Instant Pot Beef Tips
Prep Time
25 mins
Cook Time
25 mins
Resting/NPR
15 mins
Total Time
50 mins
 

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.

Course: Dinner
Cuisine: American
Keyword: pressure cooker beef tips recipe
Servings: 4
Calories: 442 kcal
Author: Sandy Clifton
Ingredients
Seasoning Rub
  • 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
To Brown the Beef
  • 2 lbs Beef Sirloin Roast, cut in 2" cubes
  • 2 Tbsp Olive Oil
Gravy
  • 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)
Instructions
Make the Seasoning Rub
  1. In a gallon sized baggie, mix together the seasoning ingredients. Set aside.

Brown the Meat
  1. Turn on the pot's Sauté setting (high temperature).

  2. 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.

  3. 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.

Make the Gravy
  1. Add the butter and onion to the pot. Stir and scrape the bottom of the pot, getting up all of the browned bits.

  2. Add the garlic, stir. Cook about 20 seconds, then add the red wine.

  3. Add the bouillon, consommé, Worcestershire sauce, and thyme leaves. Mix well to dissolve the bouillon.

  4. Cancel the Sauté setting.

Cook the Beef Tips
  1. Add the beef tips back into the pot. Close the lid and seal it.

  2. Set the cook time for 25 minutes. High pressure.

  3. When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release.

  4. Turn the steam release knob to Venting and release the remaining pressure.

  5. Stir, taste the gravy and adjust salt, if necessary.

  6. Serve over mashed potatoes, rice, or cauliflower rice.

Recipe Notes

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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Filed Under: Dinner, Instant Pot, Recipes

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Comments

  1. Karen

    January 20, 2021 at 7:34 am

    I’m planning on making this for dinner tonight. Just a quick question, is there a particular red wine you would recommend? Thanks!

    Reply
    • Sandy

      January 25, 2021 at 8:08 am

      Any red wine you enjoy drinking. I like cabernet, merlot, and the full bodied, not too sour wines.

      Reply
  2. Alisha Gerrard

    January 15, 2021 at 7:56 pm

    Wow. I’m absolutely speechless! Made this tonight and my husband has now claimed this as the favorite dish I’ve ever made. Talk about melt in your mouth meat!! I like my sauce thicker so I added corn starch at the end and put it on sauté for a few minutes. I love the recipe variations people have posted! I’m definitely trying them next time! I served with mashed potatoes and steamed veggies. Such a hit!!! I like to call this “Sunday Roast leveled-up!”

    Reply
  3. Chris

    January 7, 2021 at 7:07 pm

    Made it for the first time I used the insta pot! My whole family loved it! I’m making it again tonight. I did it over mashed potatoes the first time I’m gonna try it over broad noodles tonight

    Reply
  4. Brittani

    January 4, 2021 at 7:17 pm

    I never comment on recipes but… This was delicious !!! It came out perfect! I halved the recipe because I only had one pound of meat, and the meat was tender and flavorful. Made it for my picky daughter and myself. She loved it!!! Great recipe

    Reply
    • Sandy

      January 5, 2021 at 8:12 pm

      I appreciate that you took the time to comment! Thank you. So happy to know that you and your daughter enjoyed this recipe!

      Reply
  5. Elise

    January 3, 2021 at 5:43 am

    Sandy,

    I want to make this recipe but a sirloin roast is out of my budget.
    Are there any other cuts of meat I could substitute and get similar results?

    Thank you,

    Elise

    Reply
    • Sandy

      January 4, 2021 at 12:13 am

      Chuck roast is nice, though it does get soft. I love the flavor.

      Reply
  6. Meagan

    December 29, 2020 at 5:27 pm

    I absolutely love this! I don’t cook much because I could burn water, but this was very easy to make! I added 1 tsp of cayenne pepper and a 1/2 tsp of all spice. I only put about half an onion instead of a full one. I didn’t have any steak seasoning, so I substituted it with “kick’n chicken” seasoning. I did thicken the gravy at the end with some corn starch. As much as I wanted to eat all of it myself, I made myself save some for my sister, and I can’t wait for her to try it! I can’t wait to make it again and maybe add some potatoes!

    Reply
  7. Brett Gullicks

    December 9, 2020 at 5:41 pm

    Just made this tonight with a sirloin tip roast cut into chunks…..absolutely delicious!!! It will be made again!

    Reply
  8. Michelle Lemke

    November 20, 2020 at 9:36 pm

    This was so delicious! I substituted gluten free all purpose flour. And I just used beef stock instead of the consomme and bouillon. My daughter loved it!

    Reply
  9. Terry

    November 16, 2020 at 3:05 pm

    Delicious and easy!

    Reply
  10. Terry

    November 16, 2020 at 10:41 am

    I’m making tonight but only have 1 lb meat. Does the cooking time stay the same?

    Reply
    • Sandy

      November 25, 2020 at 10:09 pm

      Yes

      Reply
  11. Joyce Ellis

    November 15, 2020 at 6:12 pm

    This was fantastic. I used better than bullion. Would add mushrooms next time. You will not be disappointed! Will def make this again and froze leftover gravy.

    Reply
  12. Joan

    November 3, 2020 at 10:31 am

    This s great! I doubled it added mushrooms and some Pepperoncini. Served over egg noodles with garlic bread!

    Reply
  13. Rich

    November 1, 2020 at 1:45 pm

    That should have been “doesn’t taste homemade”.

    Reply
    • Rich

      November 5, 2020 at 10:31 am

      My wife says it doesn’t taste homemade which to me was the ultimate compliment to your recipe! She likes fresh sliced baby ‘bellas – 6-8 ozs. and I add 2cups of half cooked farfalle (bow tie) pasta. I pressure cook for 18 minutes then depressurize and add the pasta, mushrooms, and 1 tablespoon flour along with 1/2 cup water. Pressure cook for 7 more minutes with natural release for 10 minutes then quick release for the remainder. Wait a few minutes for the gray to thicken. I also recommend a small dollop of sour cream if it suits one. The coup de grâce is using a warm crescent roll to clean the plate. My compliments to you for presenting this recipe.

      Reply
      • Sandy

        November 25, 2020 at 10:42 pm

        Haha! Now that wins the prize for the most interesting compliment! I’ll take it! So glad you all enjoyed it!

        Reply
  14. Grace Tutt

    October 24, 2020 at 6:19 pm

    Awesome recipe!! I will definitely be keeping this in the rotation. My grandkids and husband loved it. It’s definitely a company worthy dish. Thank you for sharing your recipe.

    Reply
  15. Susan

    September 24, 2020 at 6:18 pm

    I made this for the first time tonight. I made it exactly like the recipe. It was so delicious. My husband raved about it. It was easy to make. Directions were easy to follow. Definitely a favorite.

    Reply
  16. Lacy Webb

    September 14, 2020 at 3:49 pm

    I made it tonight with my 10 quart Instapot. I didn’t have beef broth or wine or several ingredients. I did have enough stuff that I could substitute in place of yours, and it turned out great. I used potatoes due to them needing to used before they went bad. My whole family loved it.

    Reply
  17. Gail

    September 4, 2020 at 11:30 pm

    Made this last night…WOW!!! Love it! I used stew meat and omitted the wine and used beef broth instead. It was the best beef tips I have ever had!! Yum!!

    Reply
  18. Jaimee L Gabriel

    July 31, 2020 at 4:34 pm

    Absolutely amazing! Came out a little salty for my taste but next time I’ll just let the red wine salt it. Other than that, I’m delighted in the results!!

    Reply
  19. Denise

    July 9, 2020 at 6:53 am

    Wow this is exactly the recipe I was craving. Made it per the instructions. Didn’t have consommé on hand but used 10 oz of water with 2 teaspoons of beef Better than Bouillon. We also prefer the thickener at the end. Thank you for a great recipe!

    Reply
    • Joyce Ellis

      November 15, 2020 at 6:13 pm

      I also used a cornstarch slurry at the end. Amazing!

      Reply
  20. Meranda

    May 29, 2020 at 1:28 pm

    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?

    Reply
    • Sandy

      May 30, 2020 at 8:03 am

      If you are not using the wine or consommé, you can use beef broth in the same amount.

      Reply
  21. Carol Hutchings

    May 28, 2020 at 3:45 pm

    Absolutely fantastic!

    Reply
  22. Deb

    May 25, 2020 at 4:50 pm

    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.

    Reply
  23. Jody L. Neuenschwander

    May 19, 2020 at 3:52 pm

    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!

    Reply
  24. judith smith

    April 27, 2020 at 7:56 am

    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.

    Reply
    • Sandy

      April 28, 2020 at 3:12 pm

      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

      Reply
  25. Tee

    April 13, 2020 at 5:16 pm

    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.**

    Reply
  26. Susan

    April 12, 2020 at 5:07 am

    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?

    Reply
    • Sandy

      April 16, 2020 at 10:06 am

      Did you see the note about how to thicken the gravy with a corn starch slurry?

      Reply
  27. Katie

    March 31, 2020 at 12:10 pm

    Have you ever made this with frozen beef?

    Reply
    • Sandy

      March 31, 2020 at 1:18 pm

      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.

      Reply
  28. Lisa

    March 30, 2020 at 5:56 pm

    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!

    Reply
  29. Cheryl Friske

    March 29, 2020 at 8:19 pm

    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.

    Reply
  30. Jeanne Clayton

    March 29, 2020 at 10:25 am

    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.

    Reply
  31. Virginia

    March 12, 2020 at 1:38 pm

    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.

    Reply
  32. HoneyBunny20

    March 6, 2020 at 2:17 am

    Wow! Great recipe. Everyone loved it.

    Reply
  33. Lara

    March 5, 2020 at 2:20 pm

    What adjustments, if any, would I need to make if I wanted to add some fresh mushrooms in? Really looking forward to making this!

    Reply
    • Sandy

      March 16, 2020 at 1:30 pm

      Just add them into pressure cook in the liquid with the meat! You can sauté them first if you want to.

      Reply
  34. Niccole Marie

    February 29, 2020 at 10:59 am

    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!

    Reply
    • Sandy

      March 1, 2020 at 9:15 pm

      You can use beef broth. Enjoy!

      Reply
  35. Eileen

    February 22, 2020 at 6:19 pm

    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?

    Reply
    • Sandy

      February 25, 2020 at 4:03 pm

      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.

      Reply
  36. Amy Parker

    February 17, 2020 at 5:41 pm

    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⭐️⭐️⭐️⭐️⭐️👍👍

    Reply
  37. perry

    February 10, 2020 at 7:30 am

    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

    Reply
    • Sandy

      February 17, 2020 at 9:45 am

      Hmmm, I have not made that much at one time. You can for sure double it.

      Reply
      • Virginia

        March 10, 2020 at 4:34 pm

        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.

        Reply
  38. Julie

    February 7, 2020 at 4:34 pm

    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.

    Reply
  39. Ashley

    January 30, 2020 at 1:25 am

    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.

    Reply
  40. Nancy

    January 29, 2020 at 5:27 am

    Sounds so wonderful, but I would like to double the recipe. Is that possible?

    Reply
    • Sandy

      January 30, 2020 at 9:34 pm

      Yes. Just double the recipe, hold back some of the salt, just in case, and keep the cook time the same.

      Reply
  41. dale geraldson

    January 26, 2020 at 4:46 pm

    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

    Reply
  42. Laura

    January 26, 2020 at 6:25 am

    Probably a silly question, but I assume the “steak seasoning” called for in this recipe is a dry seasoning and not something like A1?

    Reply
    • Sandy

      January 26, 2020 at 11:33 am

      Yes, a dry seasoning such as Montreal.

      Reply
  43. Teresa

    January 23, 2020 at 4:50 pm

    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.

    Reply
  44. Caroline

    January 19, 2020 at 5:47 pm

    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!

    Reply
  45. Linda

    January 13, 2020 at 9:10 am

    Is the tsp of beef bouillion the jarred Better Than bouillion?

    Reply
    • Sandy

      January 13, 2020 at 12:17 pm

      You can use BTB, or a powdered bouillon.

      Reply
  46. Tricia

    January 13, 2020 at 8:22 am

    I like making this out of venison. Yum!!

    Reply
  47. Elizabeth

    January 4, 2020 at 11:49 am

    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

    Reply
  48. Laura

    December 27, 2019 at 5:36 pm

    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!

    Reply
  49. Lora

    December 22, 2019 at 1:01 am

    We love this recipe! The meat is so tender and flavorful. My husband wants it on the rotation!

    Reply
  50. Cara

    December 10, 2019 at 8:13 pm

    When does the wine get added?

    Reply
    • Sandy

      December 10, 2019 at 9:38 pm

      After the garlic.

      Reply
  51. Kaye M.

    December 10, 2019 at 7:36 pm

    Can this recipe be made in the 3 quart Mini “as is” or should it be adjusted?

    Reply
    • Sandy

      December 10, 2019 at 9:37 pm

      Yes, no adjustments needed.

      Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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