Instant Pot Beef Tips is a hearty meal with tender chunks of beef served with a rich and savory mushroom gravy. This comfort food is perfect for serving over mashed potatoes, rice, or noodles.
Why this works
- Quick and simple - Instant Pot Beef Tips have a few simple steps that make this an easy recipe to make and some can even be done ahead of time. Perfect for Sunday dinner or a busy weeknight. These beef tips are easily done and on the table in an hour or less. It's almost as simple as my beef and rice recipe.
- Hearty and filling - this is an inexpensive beef recipe that is easily used for entertaining or feeding a large crowd. Serve these pressure cooker beef tips with garlic mashed potatoes and some homemade French bread for a stick-to-your-ribs meal.
- Flavor-packed - these tender beef tips are seasoned perfectly and then braised in the Instant Pot until they are fork tender. The delicious brown mushroom and onion gravy are a perfect complement to the meal. It's a comforting bowl of beef stew that the whole family will love!
What cut of meat do I use for beef tips?
Beef tips which might also be referred to as steak tips, are roughly 2-inch cuts of beef. Usually, they are made from sirloin tips, but they can be made with many different cuts of beef. Beef tips can be any cut of meat you want as long as it's cut into cubes.
The Instant Pot is a great tool for making tougher cuts of meat tender. So, you can use any meat you find at the grocery store labeled stew meat, and you can also use chuck roast. Any cut of beef will do so long as it is cooked for enough time.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card, where you'll find exact measurements.
- Beef tips - any type of beef cut into two-inch cubes will work for this recipe. I prefer to use top sirloin or sirloin tip.
- Mushrooms - can either be fresh or canned. If you aren't a fan of mushrooms, you can leave these out, and the beef tips will still be delicious.
- Red wine - be sure to use one you like. If you don't drink wine, then use a small amount of beef broth to deglaze the pot prior to pressure cooking.
How to make this
Step 1: Prep the beef tips for cooking
Trim the excess fat from the meat, and cut it into 1 ½- to 2-inch cubes. Place into a large mixing bowl. Add salt, pepper, and garlic powder. Mix together well with your hands or a spoon to season the beef cubes until they are well coated in the seasonings.
Step 2: Brown the beef tips
Set your instant pot to the saute setting, and once preheated, add some olive oil to the pan and brown the meat.
Brown the meat in batches and transfer meat to a plate. While the beef is browning, slice the mushrooms and dice the onions.
Step 3: Finish and cook the stew
Add more olive oil to the pot for sauteeing the vegetables. First, add in the onions. Saute onions until soft. Next, add in the mushrooms to cook until softened as well. Toss in the garlic, and saute 30 seconds or until fragrant.
Pour in the wine, and reduce until it is reduced to a third. Deglaze the pan while reducing the wine making sure to scrape any brown bits off the bottom of the pan. Once done turn off the saute function.
Place beef tips back into the Instant Pot. Add the Worcestershire sauce, parsley, and beef stock to the pot then stir to combine.
Put the lid on the pressure cooker, and cook on high pressure for 15 minutes. Once finished, quick release the remaining pressure.
Once the lid has been safely removed, set to saute setting on high. Combine cornstarch and water to make a cornstarch slurry. Add to stew once simmering, and add enough of the mixture to thicken it into a rich brown gravy.
You can change it up with this Instant Pot Beef Tips by omitting the mushrooms and stirring in cooked broccoli at the end to make it a complete meal or add a tablespoon of soy sauce for more umami flavor.
If using more tender cut of meat like sirloin tip it isn't necessary to do a natural pressure release. However, if you are using a tougher cut of meat for these pressure cooker beef tips I recommend adding a 10-minute natural pressure release to the cooking time.
No worries, it just needs to cook a little longer to break down the connective tissue in the beef.
No, this is not necessary. Cook meat with the amount of liquid the recipe calls for. During the cooking process the meat and vegetables will contribute additional liquid to the dish as it cooks.
Serve this delicious dinner of Instant Pot Beef Tips with mashed potatoes, egg noodles, or rice. This is also perfect for serving with a slice of warm bread. You can also serve roasted potatoes on the side for something different. Be sure to follow this with some delicious brownie bites and ice cream for dessert.
Storage & Reheating
Serve the beef tips immediately or store them in an airtight container in the refrigerator for up to one week. Beef tips can be frozen for up to three months, thawed in the refrigerator, and then reheated.
Did you try this recipe? Why not leave a star rating and/or a review in the comment section below to tell us about it! I always love hearing your feedback. Be sure to sign up for our email list, or follow us on Pinterest, Facebook, or Instagram!
More beef Instant Pot recipes
Instant Pot Beef Tips Recipe
- 2 pounds beef sirloin tips cut into 2-inch cubes
- salt, pepper, and garlic powder to taste
- olive oil for browning
- 1 onion chopped
- 8 ounces mushrooms sliced
- 2 tablespoon garlic minced
- ½ cup red wine your favorite
- 2 cups beef broth
- 1 tablespoon parsley flakes
- 2 ½ tablespoon Worcestershire sauce
- ¼ cup water
- 2 tablespoon cornstarch
- Cut sirloin into 1-inch to 1 ½-inch cubes, and pat dry. Season with salt, pepper, and garlic powder to taste.
- Heat olive oil in Instant Pot on saute function. Brown sirloin cubes and remove to plate.
- Add chopped onion and sliced mushrooms and saute until softened. Add garlic and saute until fragrant. Add wine to deglaze the pan, and reduce by half.
- Add beef back to Instant Pot. Add beef broth, Worcestershire sauce, and parsley.
- Place and lock the lid onto the instant pot according to the manufacturer's instructions, and close the vent. Cook on manual, high pressure for 15 minutes. Once finished, quick-release according to your manufacturer's instructions.
- Once the lid has been safely removed, set to saute setting on high. Combine cornstarch and water. Add to stew once simmering, and add enough of the mixture to thicken. Serve immediately over buttered egg noodles, rice, or mashed potatoes.
- Serve immediately, or store in an airtight container for up to one week. This can be frozen for up to three months, and thawed in the refrigerator prior to reheating.
Don't forget to join our Facebook Group for Instant Pot and Air Fryer recipes!
Can this also be made in the slow cooker ?
Sure, you could probably do it on high for 4 hours. I haven't tested this option though, so you might need to tweak that cooking time. Thanks!
Wow WOW, that's what we kept saying as we were eating this! It's delicious, and the meat is really tender and it's so simple. We were talking about how excited we were to have it for lunch the next day, while we were still eating it for dinner... lol I'd purchased a pack of petit sirloin steaks, and wanted something different to do with them, when I came across this recipe. Definitely in our rotation now !! Thanks for sharing this recipe
I'm so happy you enjoyed it! It's a family favorite and one we've had in regular meal rotation for years. It's also great for guests! Thank you! 🙂
its damn good
So glad you enjoyed it! 🙂
Prep/browning is a little time consuming, but flavor is good.
If I made again, I might brown the meat in a larger fry-pan (v InstaPot), and sautÃ©s the onions/mushrooms in the InstaPot at the same time. I'd have to de-glaze the frypan with the wine and scrape it all into the InstaPot to save the delicious bits and juice.
I'm so happy you enjoyed the recipe! These are some great tips, and I would definitely de-glaze the pan then put in the Instant Pot to save all that great flavor. 🙂
Jessey Dressig says
I've made this recipie several times now, and it's just as amazing each time. The meat is very tender and the gravy has a rich flavor.
Itâ€™s definitely one of our favorites too! Iâ€™m so glad you love the recipe! ðŸ˜Š
Unexpectedly phenomenal. I mistakenly purchased Sirloin Beef Tips, and was decidedly displeased when I arrived home. However, after coming across this gem of a recipe I will be purchasing them more often. Words cannot express how delicious this recipe is. Sooooooo easy and super tasty. Good for a cold night.
Iâ€™m so excited you enjoyed this family favorite of ours so much! Thank you for all the kind words, and Iâ€™m glad you discovered a new cut of meat thatâ€™s easy to cook and delicious! ðŸ˜Š
HI, Can I half the recipe and would I need to adjust the cooking times?
You can half the recipe, but I would keep the cook time the same.
We really enjoyed it! However, there was too much liquid and that was not enough corn starch to thicken. Can I reduce the liquid a little?
I think that yes, you could reduce the liquid and increase the cornstarch as you see fit. I like a lot of gravy, and with this being my IP recipe I could see that the liquid could be reduced a bit. 🙂
GAIL JENSEN says
This recipe was lovely! Very easy to do; quick time to cook and oh, so flavorful! My only adjustment, for my taste, might be to either reduce the amount of wine, or sub it with RW vinegar as it was a bit 'much' for me. Otherwise, a real 'keeper' of a recipe that I will make again!
Thank you so much for the kind words, and wonderful suggestions! I am so glad you enjoyed. You can always reduce or omit the wine entirely, by also swapping with additional beef broth. 🙂
Thank you for this recipe! It was delicious! I only had moscato wine, so I used that, and the sauce still taste great! The meat was very very tender too! We'll be making this for company soon!
You are so very welcome and Iâ€™m glad you enjoyed it! We love that the meat is so tender and I bet the Moscato wine was delicious!