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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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Hi! What can I substitute for the butter, as I don’t like mixing dairy and meat together?
Maybe try a vegan butter?
You can also use the same proportion of vegetable oil. There just has to be a fat to bind with the flour before adding the liquid.
O my goodness, this was AAAA+++++. My son hates onions so I added sofrito. Which onions are in there, but he doesn’t know that.
Thank you so much.
What do you do with the grease that cooks out of the beef when you’re making the gravy at the same time?
The beef is pretty lean, so there isn’t that much.
Very Good!
This was an incredible meal! There were no leftovers. It was a fav with my family and super easy. I went with the xtra lean stew meat already cut up to make it easier to put together after work. I’m highly recommending to my fam and friends. Cheers!
I followed the recipe almost exactly except switch the time to allow for smaller pre cut pieces. I did 20 mins and 15minutes until the natural release. I believe 10 would have been better for the size and amount.
I added carrots also. This came out fantastic and it was easy. It was not even to close to salty as some commented. I added some smoked salt and smoked paprika in the end. I put it over garlic and onion mashed potatoes with corn on the corn on the side. My husband said it was the best stew I ever made. Had to give credit where credit was due. Thank you.
I kept getting the burn message. I emptied the pot and cleaned the insert but it kept happening. Not sure what went wrong
That is frustrating. Without knowing more details, I can suggest that you scrape up all of the browned bits after browning the meat. You may need to use more thin liquid like broth or water. I suspect that your pot has very sensitive sensors. You can also try not browning the meat.
OMG! This was so amazing! I originally thought it was too salty, but it had to sit while I was on a zoom meeting and it mellowed out. I served over garlic & onion mashed potatoes. The only thing I would do next time would be to add baby carrots. I will be adding this to our meal rotation FOR SURE!
My family loves this recipe!!!! I’ve made it several times with moose!!! It’s easy and everyone loves it!!!! Huge hit, thank you!!
I’m a salt lover and this recipe came out too salty. What kind of steak seasoning do you use?
I use something like Montreal. I also use Kosher salt, not table salt. Sorry this was too salty for you, I know some ingredients have more sodium in them.
Followed recipe-beef tender and did thicken gravy. Was plate scraping delicious!