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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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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!!
can you make a half of recipe 3 qt ?
yes
What type of wine exactly?
I has red sangria on hand.
Sangria is pretty sweet. I’d use a red blend, cabernet, merlot, etc.
Would like to make this without the flour if possible, could I use cornstarch instead? My son has a gluten allergy… this is something that is definitely my family would love!
You can make it without breading the meat. Then thicken with a corn starch slurry after pressure cooking.
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!