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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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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?
Instant pot recommends not filling it past 2/3 capacity for food that doesn’t expand (i.e. rice). If the food expands, its typically not recommended to fill it past 1/2 capacity. (Just looked at my owner’s manual yesterday going thru my junk drawer!)
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