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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
Ingredients
Seasoning Rub
- 3 Tablespoons Flour
- 2 teaspoons Steak Seasoning (such as Montreal Steak Seasoning®)
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 ¼ teaspoons Kosher Salt
- ½ teaspoon Black Pepper
To Brown the Beef
- 2 lbs Beef Sirloin Roast, cut in 2" cubes
- 2 Tablespoons Olive Oil
Gravy
- 2 Tablespoons Butter
- 1 Onion, chopped
- 2 lg cloves Garlic, minced
- ⅓ cup Red Wine (or use beef broth)
- 1 teaspoon Beef Bouillon
- 1 (10.5) oz can Beef Consommé
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Thyme Leaves (not ground)
Instructions
Make the Seasoning Rub
- In a gallon sized baggie, mix together the seasoning ingredients. Set aside.
Brown the Meat
- 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.
Make the Gravy
- 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.
Cook the Beef Tips
- 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, noodles, or cauliflower rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE this recipe and more
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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!!
This is exactly what I’m going to try tomorrow. I have several venison roasts & I think this recipe would be great. Cutting roast into 2″ pieces, adding plenty of beef granules, will follow the recipe the same. Glad to hear that someone actually did try venison. Thank you both.
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!
Really easy to make. First time using my Instapot for anything but hard boiled eggs.
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.
Made this tonight and made a couple of changes. Did not add any salt, added mushrooms, dont use any bullion because of salt cpntent. Great receipe and will nake again. We served it over rice.