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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 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
This was a huge hit for Sunday’s dinner, yesterday, The flavor is seriously out of this world and I’m definitely saving this recipe to make again.
This recipe is excellent, thanks Sandy! 5 stars!
So so good! I didn’t have beef consume next time I’ll make sure to have some. It’s been even with low salt beef broth It was excellent!
I’m trying to give it five stars but I guess that part is broken?!
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.
Thank you so much for answering this question! I am a relatively new IP user & have been using frozen meats. I read the recipe a couple of times trying to see where the meat was described and whether frozen or fresh Beef … finally I just kept scrolling and reading questions and answer’s. I’m going to make this tonight for my husband and I. I thankfully am a modest but accomplished cook so I will be able to substitute the items I don’t have in my pantry. I will be picking up the missing item’s for the next time. BTW I am using London broil for the meat & going to use purple potatoes and yams to make as mashed for the Steak tips, mushrooms and gravy
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.