This post may contain affiliate links. Please read our disclosure policy.
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.
Instant Pot Beef and Noodles
Instant Pot Salisbury Steaks
Instant Pot Balsamic Pork Loin Roast
30+ Instant Pot Ground Beef Recipes
Pin This Instant Pot Beef Tips Recipe
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
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
I doubled the garlic & steak seasoning but, these were phenomenal! It was my very first time making beef tips and because of the recipe, it is a new family favorite!
Made this today, it was terrific!! Used a red blend wine and beef stock in place of the consume. We put it over potatoes for the majority of us and brown rice for my wife. Sautéed some portabellas and added them to the finished product. Bam!!! Fabulous!!! Not sure if I like this or those beer and cheese sloppy Joe’s better? They are both spectacular! Sandy you’ve done it again!!!!
This recipe is SO GOOD. My husband is a fantastic cook so I usually don’t have to do much heavy lifting in the kitchen, but I made this to give him the night off. He took one bite and asked for the recipe. I used 4 beef top sirloin filets from the grocery store and Hahn Pinot Noir for the red wine. I had to use some of the wine and consomme to deglaze the Instant Pot after searing the beef (it was really cooked on) but it all cooked off perfectly into the sauce with nothing stuck to the bottom. I added a little cornstarch at the end to thicken up the gravy. I served it with white rice and I can’t WAIT to dig into the leftovers tomorrow
Delicious! Thank you so much for the wonderful easy recipe!
I didn’t have an onion on hand and so used a packet of onion soup mix when coating the meat and I added a can of cream of mushroom into the sauce before pressure cooking, but did everything else the recipe called for and this turned out amazing!
Made this tonight and will definitely make it again. I usually make beef tips in a slow cooker but had a busy day and decided that I would look for a instant pot recipe. The meat is super tender and the gravy is yummy if a bit thin. It worked for me because my husband doesn’t LOVE gravy. I served it with rice and the gravy was fine for me. I usually need to add salt to everything but this is very flavorful. And the instant pot made it super easy!
Made this last night. It was SO good! I had never bought that cut of beef before and am an IP newbie so I was a bit nervous! I have not had the best of luck with recipes in that they either weren’t tasty or I just made a mistake. So I was really hoping for a winner last night!. I halved the recipe and cut the meat smaller, didn’t have wine so used broth, and wow! It was so so good and tender. I am big fan of chuck roasts because of how tasty and tender they become after all day braising but they are so fatty. This was a very lean piece of meat and the pressure cooker made it very tender. Thx so much! I need more recipes especially for 3 qt/2 person meals. I will be looking for more of your recipes!
Susan, package leftovers of regular sized recipes into ready-to-heat meals in sealed glass dishes, stack in freezer. Thaw and pop in the oven to reheat. Minimizes dishes, time and waste!
Can I double the recipe in an 8 quart instant pot?
Yes you can!
If I double the recipe for an instant pot, how much time do I need to increase for cooking?
Normally you shouldn’t have to increase the cook time.
Made this last weekend at a friends house. Simply fabulous! Will make again for sure.
Made as directed and was DELICIOUS! Thank you for the detailed Instant Pot directions – I am new to the Instant Pot and it helped immensely. I added chopped carrots and sliced mushrooms to the pot for steaming and they worked very well. Really tasty served over rice.
So yummy! A hit for the whole family! Picky kids from the age of 3 to 18 loved this recipe. We will definitely have this again. Thank you