Instant Pot Beef Tips are deliciously tender bits of sirloin served in a rich mushroom gravy. These taste wonderful served over egg noodles, rice, or mashed potatoes! This is an easy dinner that is hearty and comforting that the whole family will adore.
Monday is Meatloaf is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
FEATURED RECIPE
I did it! Believe it or not...I purchased my first Instant Pot and it is a complete revelation! I will admit just to you that I was skeptical at first, because it sounded to good to be true. But, it wasn't!
I had been making this for years on the stove top, but ever since I started making it in the pressure cooker I haven't turned back. This turned out to be the most tender stew with layers of flavor, and just to be sure I did it a second time. Every single time I make this I have the same amazing results! With this post update I've decided to also include directions for cooking on stove top.
What kind of beef should I buy?
I generally make this with top sirloin or any sirloin cut, but really anything labeled by your butcher as "beef tips" should work. If your butcher has them labeled as "stew beef" or " beef tips" these can be used with this recipe. Typically this might be anything from sirloin to cubed chuck roast.
Prepping the stew
Trim the excess fat from the meat, and cut into 1-1 ½ inch cubes. Place into a mixing bowl. Add salt, pepper, and garlic powder. Mix together well with your hands or a spoon to season the beef cubes.
To Flour or Not to Flour?
I have found that since I first published this that flour is not necessary for cooking this in the Instant Pot. However, if you are making this on the stove then I recommend adding a light dusting of flour to the beef tips below at this point in preparation.
Set your instant pot to the saute setting, and once preheated add some olive oil to the pan and brown the meat. If you are making this on the stove then preheat a large frying pan then add some olive oil for browning.
The meat is best browned in batches. If you are doubling the recipe it is helpful to cut down on time by browning on the stove top in a large pan.
Brown the meat in batches, and remove to a plate. While the beef is browning slice the mushrooms and dice the onions. Add a little olive oil to the Instant Pot, and then follow with the prepared onions and mushrooms.
Saute for a few minutes until softened then add minced garlic for a minute more or until fragrant. Add wine, and reduce until it is ⅓ of what your originally put in. For the wine I recommend using one that you like to drink. I either use a pinot noir or cabernet sauvignon.
Add the beef back to this instant pot along with the beef broth, Worcestershire sauce, and parsley. Stir together.
If using the stove then once ingredients are added in then bring to a simmer. Once simmering reduce heat, cover, and cook for 90 minutes.
Cooking the beef tips
I used a 6-Quart Instant Pot Duo to cook this recipe. 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.
You can elect to do a natural pressure release of no more than 10 minutes. However, it is not necessary with this recipe as the meat cooks long enough to come out tender.
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. If cooking on the stove and you would like to thicken further follow this step.
Serve immediately over buttered egg noodles, rice, or mashed potatoes. Store in an airtight container for up to one week.
If you enjoyed this then you might like Instant Pot Beef Roman Stew or Instant Pot Beef Stroganoff!
Note: If doubling recipe, cooking time is the same.
Instant Pot Beef Tips Recipe
Ingredients
- 2 pounds beef sirloin tips cut into 1-inch cubes, patted dry
- salt, pepper, and garlic powder to taste
- olive oil for browning
- 1 onion chopped
- 8 ounces mushrooms sliced
- 2 tbsp garlic minced
- ½ cup red wine your favorite
- 2 cups beef broth
- 1 tbsp parsley flakes
- 2 ½ tbsp Worcestershire sauce
- ¼ cup water
- 2 tbsp cornstarch
Instructions
Instant Pot
- 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.Â
- 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.Â
- 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.
Stove Top
- Cut sirloin into 1-inch to 1 ½-inch cubes, and pat dry. Season with salt, pepper, and garlic powder to taste. Lightly dust with flour as well (not necessary if cooking in the Instant Pot).
- Heat large frying pan on stove to medium heat, and add olive oil. Brown sirloin cubes and remove to plate.Â
- 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 large pan. Add beef broth, Worcestershire sauce, and parsley.Â
- Bring to a simmer, and then reduce heat to cook for 90 minutes.
- 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.