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.