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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’m planning on making this for dinner tonight. Just a quick question, is there a particular red wine you would recommend? Thanks!
Any red wine you enjoy drinking. I like cabernet, merlot, and the full bodied, not too sour wines.
Wow. I’m absolutely speechless! Made this tonight and my husband has now claimed this as the favorite dish I’ve ever made. Talk about melt in your mouth meat!! I like my sauce thicker so I added corn starch at the end and put it on sauté for a few minutes. I love the recipe variations people have posted! I’m definitely trying them next time! I served with mashed potatoes and steamed veggies. Such a hit!!! I like to call this “Sunday Roast leveled-up!”
I received my instant pot for Christmas from my grandchildren. I am loving using it. I found your Beef Tips and Rice recipe on Pinterest. I made it last night for dinner. My family loved it . I will make it again. thank you for sharing via Pinterest. I will be making more of your recipes that you share via Pinterest.
This was outstanding. Tender tender tender. Great flavors even though I didn’t use red wine. Will make again.
Made it for the first time I used the insta pot! My whole family loved it! I’m making it again tonight. I did it over mashed potatoes the first time I’m gonna try it over broad noodles tonight
I never comment on recipes but… This was delicious !!! It came out perfect! I halved the recipe because I only had one pound of meat, and the meat was tender and flavorful. Made it for my picky daughter and myself. She loved it!!! Great recipe
I appreciate that you took the time to comment! Thank you. So happy to know that you and your daughter enjoyed this recipe!
Sandy,
I want to make this recipe but a sirloin roast is out of my budget.
Are there any other cuts of meat I could substitute and get similar results?
Thank you,
Elise
Chuck roast is nice, though it does get soft. I love the flavor.
I used a chuck roast that I bought for $2.99 a pound. It was very tender and delicious.
I absolutely love this! I don’t cook much because I could burn water, but this was very easy to make! I added 1 tsp of cayenne pepper and a 1/2 tsp of all spice. I only put about half an onion instead of a full one. I didn’t have any steak seasoning, so I substituted it with “kick’n chicken” seasoning. I did thicken the gravy at the end with some corn starch. As much as I wanted to eat all of it myself, I made myself save some for my sister, and I can’t wait for her to try it! I can’t wait to make it again and maybe add some potatoes!
Just made this tonight with a sirloin tip roast cut into chunks…..absolutely delicious!!! It will be made again!
I made this last night. Everyone loved it and it was so tender. My only issue is when I released the pressure, after letting it NR
for 10 minutes, so much liquid spit out of the release valve and went everywhere. Did I possibly have too much liquid?
Maybe let it sit 5 more minutes next time. Then let the pressure out a little slower by opening and closing the valve in bursts until you are sure no sauce will spew out with the steam.