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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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I’ve made this twice in my Instant Pot. It turned out so wonderful! My daughter asked for the recipe:)
I love to hear from happy cooks! How nice that your daughter likes your cooking enough to ask for the recipe! You did good!
I’ve made these several times and family love them. Has anyone done these a day ahead and then served? What was your reheating method to preserve the best flavor?
I’ve made this recipe countless times over the past few years and it is always a hit. One change I made to make this a little more budget friendly is to replace the red wine and consomme called for in the gravy with 14 oz of water that has 2 bouillon cubes or 2 tsp bouillon powder stirred into it. This is one of my go to pantry staple recipes because I always have these ingredients on hand.
I’m so glad you like it. Those are great swaps!
Meat cooked too long. It was dry.
Sorry to hear that. It sounds like maybe the beef pieces were on the small side. If this is the case, just reduce the cook time, as I’m sure you figured out. It’s worth a second try!
I’m not familiar with Beef Consommé. It would be something I would have to fine and buy extra. Can I use beef bone broth instead?
Yes you can.
I have made this recipe at least half a dozen times and it comes out perfect every time. It is beyond flavorful, and ridiculously tender. This is undoubtedly my husband’s favorite recipe and he’s hard to wow. The “liquid” is not thick, but I’ve never tried to thicken it afterward as described. I’m usually too anxious to eat! Highly recommend!
So glad I came across this recipe. So tasty and easy to follow. A real hit with everyone. Definitely adding to my favourite list of meals. I didn’t have bouillon on consommé so used red wine and beef stockpot and miso. Absolutely stunning
This is a delicious recipe and we eat it very often. My family doesn’t like Worcestershire sauce and so I leave that out. We use Emeril’s “Original Essence” seasoning in place of steak seasoning. Also, we substitute organic beef broth for the red wine and the beef consomme can. Very tasty – our favorite recipe. Thank you so much!
Delicious. I’ve fixed this several times and followed exactly as written. My hubby and I both love it over rice.
Outstanding.
I was shy on the 2lbs of beef so I added whole baby Bella mushrooms. Delicious and easy to put together after work!