These instant pot beef tips are one of our favorite hearty dinners, fork tender beef in a rich, savory gravy, made fast and hands off in the pressure cooker. For us that kind of warm, satisfying comfort food is exactly what real food for real life is about. They are the kind of hearty, old fashioned comfort that usually takes hours on the stove, made fast and almost entirely hands off thanks to the pressure cooker.
Beef tips are seared, then pressure cooked with onion, garlic, beef broth, and Worcestershire until tender, before the juices are thickened into a glossy gravy. These instant pot beef tips deliver slow cooked flavor in a fraction of the time, perfect over mashed potatoes or noodles. Searing the beef first and then pressure cooking it with aromatics and broth means deep, slow cooked flavor in a fraction of the time, with a rich gravy to spoon over everything.
Fork tender beef in a rich, savory gravy makes these instant pot beef tips a hearty, comforting dinner over mashed potatoes.
Why You Will Love These Instant Pot Beef Tips
- Fast and tender. The pressure cooker makes beef fork tender in about an hour.
- Rich, savory gravy. Beef broth and Worcestershire create a deep, glossy gravy.
- Hands off cooking. Sear, set the pressure, and let it work.
- Hearty and comforting. Classic comfort food perfect for cool nights.
- Versatile. Serve over mashed potatoes, noodles, or polenta.
What Makes These Instant Pot Beef Tips So Good
Great instant pot beef tips start with a good sear. Browning the beef in batches builds deep, savory flavor and color before anything else goes in. Browning the beef in batches is worth the few extra minutes, since those caramelized, savory edges are the foundation of the deep flavor in the finished gravy.
Sauteing onion and garlic, then deglazing with broth lifts all the flavorful browned bits, and pressure cooking turns even tougher cuts meltingly tender. Deglazing the pot after sauteing the aromatics lifts all the flavorful browned bits into the liquid, and the high pressure then turns even economical cuts meltingly tender. Scraping the bottom of the pot well during the deglaze also prevents any stuck bits from triggering a scorch warning, so the pot comes up to pressure smoothly.
The key to these instant pot beef tips is the gravy. Whisking in a cornstarch slurry at the end thickens the rich cooking juices into a glossy, savory sauce that coats every bite. Whisking a cornstarch slurry into the cooking juices at the end transforms them into a glossy, savory gravy that clings to the beef and whatever you serve it over.
Optional Pro Tip: Sear in Batches
Brown the beef in batches without crowding the pot so it sears rather than steams, which builds the deepest flavor. For the best instant pot beef tips, deglaze well and thicken the gravy with a cornstarch slurry after pressure cooking. Giving the beef room in the pot so it sears rather than steams builds the deepest flavor, and a thorough deglaze ensures none of that savory goodness is left behind.
Tips for the Best Instant Pot Beef Tips
Pat the beef dry and sear it well so the instant pot beef tips have rich, savory depth, and avoid crowding the pot. Patting the beef dry before it hits the hot pot helps it brown rather than steam, and searing in batches keeps the temperature high for a better crust.
Deglaze thoroughly to lift the browned bits, then thicken the gravy at the end with a slurry. Season to taste before serving. A good deglaze lifts every browned bit into the sauce, and finishing with a slurry on the saute setting thickens the gravy to a rich, spoon coating consistency.
Variations and Add Ins
- Mushrooms. Add sliced mushrooms with the onions for an earthy gravy.
- Herb forward. Add extra thyme or a little rosemary.
- Heartier. Add carrots or potatoes to cook with the beef.
- Extra savory. Add a little more Worcestershire or a spoon of tomato paste.
- Creamy. Stir a splash of cream into the finished gravy.
How to Store and Make Ahead
Store leftover instant pot beef tips in an airtight container in the refrigerator for up to four days. The flavor deepens overnight. Stored airtight, the beef and gravy only taste better the next day as the flavors deepen, which makes this a great dish to cook ahead.
Reheat gently on the stove or in the microwave, adding a splash of broth if the gravy has thickened too much. A gentle reheat with a splash of broth loosens the gravy if it has thickened in the refrigerator, bringing it right back to that glossy, pourable texture.
Serving Suggestions for Instant Pot Beef Tips
Serve these hot over mashed potatoes, egg noodles, or polenta, spooning the rich gravy over the top, with a green vegetable on the side. It makes a comforting, satisfying meal. Spooned generously over mashed potatoes, egg noodles, or polenta, the rich gravy soaks in beautifully, and a simple green vegetable on the side keeps the plate balanced. A spoonful of the gravy over a side of buttered vegetables is a nice touch as well, letting that rich, savory sauce flavor the whole plate.
The sauce here is a classic gravy, a savory sauce made from meat juices thickened for body, as described in this overview of gravy. That rich, glossy gravy is what makes these instant pot beef tips so comforting.
Frequently Asked Questions
What cut of beef works best?
Stew meat or beef tips from chuck become very tender under pressure. Avoid lean cuts that dry out. Cuts like chuck or labeled stew meat have the connective tissue that breaks down under pressure into tender, succulent bites, so skip very lean cuts that can dry out.
Why sear the beef first?
Searing builds deep, savory flavor and color that carries through the whole dish. That initial sear is not just for color, since the browned surface adds a savory depth that carries all the way through the gravy and the finished dish.
How long do they cook?
About twenty five minutes at high pressure, plus time to come to pressure and release. A relatively short spell at high pressure does the tenderizing, with a little extra time for the pot to come up to and release pressure on either side.
How do I thicken the gravy?
Whisk a cornstarch slurry into the cooking juices on saute until it reaches a glossy, gravy texture. Whisking the slurry in gradually on the saute setting lets you control the thickness exactly, stopping when the gravy reaches that glossy, coating consistency you want.
Can I add vegetables?
Yes. Mushrooms, carrots, or potatoes all cook well with the beef. Mushrooms, carrots, or chunks of potato all cook happily alongside the beef, turning this into an even heartier, more complete one pot meal.
What do I serve them over?
Mashed potatoes, egg noodles, polenta, or rice all soak up the gravy beautifully. Mashed potatoes are the classic partner, but egg noodles, polenta, and rice all soak up the savory gravy just as beautifully.
Can I make them ahead?
Yes. They keep for up to four days and the flavor deepens. Reheat gently with a splash of broth. Because the flavor deepens overnight, leftovers are a treat, reheating gently with a splash of broth into a meal that tastes freshly made.
Can I freeze them?
Yes. Freeze the cooled beef and gravy for up to three months, then thaw and reheat. It freezes well too, so cool the beef and gravy, seal with a little headspace, and stash a batch for a comforting dinner on a busy night down the road.
Why is my beef tough?
It likely needs more time. Pressure cook a few minutes longer until fork tender. If a piece is still firm, it simply needs a little more time, so a few extra minutes under pressure will coax it to fork tender.
Can I make it creamy?
Yes. Stir a splash of cream into the finished gravy for a richer sauce. A splash of cream stirred into the finished gravy softens it into a richer, more velvety sauce, a lovely option when you want something extra indulgent.
Slow Cooked Flavor, Pressure Cooker Speed
These instant pot beef tips deliver fork tender beef in a rich, savory gravy in a fraction of the usual time, thanks to the pressure cooker. They taste like they simmered all day. They deliver the taste of an all day braise in a fraction of the time, which is exactly why they have become a hearty weeknight favorite in our kitchen.
Serve them over mashed potatoes or noodles, add mushrooms or vegetables, and finish with a splash of cream to make them your own. They are a hearty, crowd pleasing dinner. Serve them over mashed potatoes or noodles, stir in mushrooms or vegetables, and finish with a splash of cream to make them your own for a comforting, crowd pleasing dinner.
If you love hearty, comforting dishes like this, you will also enjoy our high protein creamy beef pasta, another favorite from our kitchen.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Instant Pot Beef Tips
Ingredients
Equipment
Method
- Pat the meat very dry, then season all over with salt and pepper.
- Press the Saute button on the Instant Pot; if your model allows for temperature settings, program to medium and set the timer for 30 minutes. Pour in the olive oil and allow the inner pot to heat the oil until it shimmers.
- Add one-third of the beef pieces to the inner pot and arrange the meat in a single, even layer. Sear the meat for 3 minutes, or until the surface is golden brown and a thick crust forms. Remove the pieces with tongs or a slotted spoon, and repeat with the remaining batches until every piece is well-browned on at least one side.
- Add the butter and heat until it melts, then foams. Add the onions and garlic and toss in the fat. Saute for 1 minute, stirring constantly.
- Pour in the additional broth, then use a wooden spoon to scrape up any browned bits clinging to the bottom of the inner pot. Continue cooking and gently scraping until the bottom of the pot is clean and broth has stopped bubbling.
- Press the Cancel button to end the Saute cycle. Return the seared beef to the pot along with any accumulated juices, then pour in the beef broth and Worcestershire sauce; give everything a good stir, then top with the fresh thyme and bay leaf.
- Seal the Instant Pot and program to High Pressure for 25 minutes; it will take about 10 minutes for the pot to come to pressure. Once the high pressure cycle finishes, allow the pressure to release naturally for 15 minutes, then release any remaining pressure manually.
- In a small bowl or cup, whisk the water and cornstarch until very smooth to make a slurry. Remove the lid from the Instant Pot, ensuring you open it away from your body so that any steam wafts away from you. Pour in the cornstarch slurry, then stir until the sauce is smooth. Press the Saute button on the Instant Pot and simmer for 5 to 15 minutes, stirring occasionally, until the gravy is thickened to your liking. Taste for seasoning and adjust the salt and pepper to taste.
- Serve beef tips right away over mashed potatoes, polenta, or egg noodles.
Nutrition
Notes
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