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)
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In a gallon sized baggie, mix together the seasoning ingredients. Set aside.
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Turn on the pot's Sauté setting (high temperature).
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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.
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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.
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Add the butter and onion to the pot. Stir and scrape the bottom of the pot, getting up all of the browned bits.
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Add the garlic, stir. Cook about 20 seconds, then add the red wine.
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Add the bouillon, consommé, Worcestershire sauce, and thyme leaves. Mix well to dissolve the bouillon.
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Cancel the Sauté setting.
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Add the beef tips back into the pot. Close the lid and seal it.
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Set the cook time for 25 minutes. High pressure.
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When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release.
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Turn the steam release knob to Venting and release the remaining pressure.
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Stir, taste the gravy and adjust salt, if necessary.
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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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Without a doubt the BEST beef tips I have ever made! The meat was melt in your mouth tender and so flavorful. The leftovers the next day were as good as the day it was made. I will definitely be keeping this recipe in the dinner rotation. Served with mashed potatoes and yeast rolls. Thank you so much!
This recipe is SO GOOD. My husband is a fantastic cook so I usually don’t have to do much heavy lifting in the kitchen, but I made this to give him the night off. He took one bite and asked for the recipe. I used 4 beef top sirloin filets from the grocery store and Hahn Pinot Noir for the red wine. I had to use some of the wine and consomme to deglaze the Instant Pot after searing the beef (it was really cooked on) but it all cooked off perfectly into the sauce with nothing stuck to the bottom. I added a little cornstarch at the end to thicken up the gravy. I served it with white rice and I can’t WAIT to dig into the leftovers tomorrow
Delicious! Thank you so much for the wonderful easy recipe!
I didn’t have an onion on hand and so used a packet of onion soup mix when coating the meat and I added a can of cream of mushroom into the sauce before pressure cooking, but did everything else the recipe called for and this turned out amazing!
Made this last night. It was SO good! I had never bought that cut of beef before and am an IP newbie so I was a bit nervous! I have not had the best of luck with recipes in that they either weren’t tasty or I just made a mistake. So I was really hoping for a winner last night!. I halved the recipe and cut the meat smaller, didn’t have wine so used broth, and wow! It was so so good and tender. I am big fan of chuck roasts because of how tasty and tender they become after all day braising but they are so fatty. This was a very lean piece of meat and the pressure cooker made it very tender. Thx so much! I need more recipes especially for 3 qt/2 person meals. I will be looking for more of your recipes!
Made this last weekend at a friends house. Simply fabulous! Will make again for sure.
Made as directed and was DELICIOUS! Thank you for the detailed Instant Pot directions – I am new to the Instant Pot and it helped immensely. I added chopped carrots and sliced mushrooms to the pot for steaming and they worked very well. Really tasty served over rice.
So yummy! A hit for the whole family! Picky kids from the age of 3 to 18 loved this recipe. We will definitely have this again. Thank you
I’m planning on making this for dinner tonight. Just a quick question, is there a particular red wine you would recommend? Thanks!
Any red wine you enjoy drinking. I like cabernet, merlot, and the full bodied, not too sour wines.
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!”
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
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
I appreciate that you took the time to comment! Thank you. So happy to know that you and your daughter enjoyed this recipe!
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
Chuck roast is nice, though it does get soft. I love the flavor.
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!
Just made this tonight with a sirloin tip roast cut into chunks…..absolutely delicious!!! It will be made again!
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!
Delicious and easy!
I’m making tonight but only have 1 lb meat. Does the cooking time stay the same?
Yes
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.
This s great! I doubled it added mushrooms and some Pepperoncini. Served over egg noodles with garlic bread!
When you doubled it did you need to add more time? Thanks!
You shouldn’t need to add more time as all of the meat pieces are the same size.
That should have been “doesn’t taste homemade”.
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.
Haha! Now that wins the prize for the most interesting compliment! I’ll take it! So glad you all enjoyed it!
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.
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.
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.
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!!
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!!
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!
I also used a cornstarch slurry at the end. Amazing!
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.
Absolutely fantastic!
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.
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!
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
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’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?
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.
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!
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.
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.
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.
Wow! Great recipe. Everyone loved it.
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.
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!
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.
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⭐️⭐️⭐️⭐️⭐️👍👍
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.
Just want to make sure I understand you used beef tenderloin and NY steak and it was too tender?
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.
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.
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.
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
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.
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.
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!
Is the tsp of beef bouillion the jarred Better Than bouillion?
You can use BTB, or a powdered bouillon.
I like making this out of venison. Yum!!
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
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!
We love this recipe! The meat is so tender and flavorful. My husband wants it on the rotation!
When does the wine get added?
After the garlic.
Can this recipe be made in the 3 quart Mini “as is” or should it be adjusted?
Yes, no adjustments needed.