Quick Instant Pot beef tips are packed full of flavor and take hardly any time! Serve them over mashed potatoes or egg noodles for an easy family favorite dinner.
Instant Pot Beef Tips And Gravy
This Instant Pot beef tips and gravy recipe is seriously so amazing! It’s made with only a few seasonings that you’ll already have in your pantry and delivers huge amounts of flavor.
I love seasoning the steak tips with steak spice because it brings the flavor to a whole new level. That’s paired with a dark brown roux to make the tastiest gravy ever.
The sauteed onions add a subtle sweetness that tastes amazing with the pressure cooked beef tips that are so soft and tender, they literally melt in your mouth.
Since it won’t heat up your house because it’s cooked in the Instant Pot, you can enjoy this classic comfort food meal year round.
It’s hearty, filling, and a delicious family favorite. Your whole family is going to love this quick and easy dinner, especially if you serve it over some creamy homemade mashed potatoes.
Beef: Top sirloin, sirloin, or tenderloin is best for this recipe because they’re perfect for creating melt-in-your-mouth beef tips.
Spices: A combination of steak seasoning, coarse black pepper, and garlic powder adds a savory flavor that pairs well with the beef tips.
Flour: All-purpose flour is used to coat the beef tips, which helps to create a delicious crust. It also acts as a thickening agent for the gravy.
Cornstarch: A cornstarch slurry is added at the end to thicken the gravy.
Oil: Olive oil is used for searing the beef tips, but you can substitute this with your favorite neutral flavored cooking oil.
Butter: I love to use butter as the fat base for the roux to thicken the gravy because it adds a lot more flavor than oil does.
Onion and Garlic: Sautéed onion and garlic provide a delicious base for the gravy, adding a subtle sweetness and aromatic flavor.
Worcestershire Sauce: Adding Worcestershire sauce adds an umami flavor, but it also helps tenderize the meat while it cooks (thanks to the acid in the Worcestershire sauce).
How To Cook Beef Tips In The Instant Pot
Prepare the beef tips by patting them dry and seasoning with the steak seasoning and garlic powder. (See the recipe card below for the full printable instructions.)
Toss the beef in the seasonings, and then in the flour to evenly coat.
Set your Instant Pot to the “saute” mode and add half of the olive oil. Once hot, sear the beef tips in batches until golden brown on all sides. Transfer the seared beef to a bowl and set aside.
Deglaze the pot with some beef broth, scraping up the browned bits with a wooden spoon. Reduce the heat and add butter.
Once the butter is melted, add the onions and garlic. Sauté until the onions are translucent. Sprinkle flour over the onion mixture.
Stir to create a roux, cooking until it reaches a dark brown color. Adjust the heat as needed and slowly whisk in the remaining beef broth. Simmer to create a thick gravy. Turn the “saute” mode off.
Add the seared beef tips, any accumulated juices, and Worcestershire sauce to the pot. Stir to combine.
Secure the Instant Pot lid, set the valve to “seal,” and cook until the beef tips are fork tender. After cooking, allow it to natural release for a bit before venting the remaining pressure. Once the pressure has fully released, carefully remove the lid and check the gravy’s thickness. If desired, thicken the gravy further with a cornstarch slurry.
Serve the Instant Pot beef tips and gravy over mashed potatoes or egg noodles, and enjoy! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Why Is My Beef Tough In Instant Pot?
Beef gets more tender the longer you cook it in the Instant Pot. If your beef is tough, try increasing the cooking time.
Do You Cover Meat With Liquid In A Pressure Cooker?
No, you don’t need to cover the meat completely with liquid in a pressure cooker. The steam created during the cooking process will help to cook the meat evenly. You do need some liquid in the Instant Pot to create steam and avoid the “burn” error message though.
Is Stew Meat The Same As Beef Tips?
Stew meat and beef tips are similar in that they are both small chunks of beef. However, beef tips are typically more tender cuts of meat, like sirloin or tenderloin, while stew meat comes from tougher cuts like chuck or round.
Can I Use Frozen Beef Tips For This Recipe?
Yes, you can use frozen beef tips, but you’ll need to thaw them before searing to ensure even cooking. Keep in mind that if you cook beef tips straight from frozen it may result in extra liquid in the pot, so you might need to adjust the amount of cornstarch slurry to achieve the desired gravy thickness.
How Can I Store The Leftovers?
Store any leftover beef tips and gravy in an airtight container in the refrigerator for up to 2-3 days. Reheat the leftovers gently in a saucepan over low heat, adding a splash of beef broth if the gravy has thickened too much.
Can I Make This Recipe In A Slow Cooker?
Yes, you can adapt this recipe for a slow cooker. Follow the same steps for preparing and searing the beef in a skillet, then transfer everything to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until the beef is tender. You may need to adjust the cornstarch slurry amount to achieve the desired gravy thickness, as slow cookers tend to produce more liquid.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our beef recipes! Some reader favorites are:
- Instant Pot Frozen Roast
- Beef Tips and Gravy
- No Peek Beef Tips with Peppers and Onions
- Beef Tips and Rice
- Beef Tips and Noodles
- Cheeseburger Sliders
- 2 pounds beef tips (cut into 1-1.5 inch cubes; top sirloin, sirloin, or tenderloin is best)
- 1 Tablespoon + 1 teaspoon steak seasoning
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 3 Tablespoons olive oil (divided)
- 2 1/4 cups beef broth (divided)
- 1/4 cup butter (1/2 stick)
- 1 medium yellow onion (diced, about 1 cup)
- 2 cloves garlic (minced)
- 1 teaspoon dried parsley
- 3 Tablespoons all-purpose flour
- 1 Tablespoon Worcestershire sauce
- 1-2 Tablespoons cornstarch (to thicken gravy)
- Fresh diced parsley (for garnish)
- To a large mixing bowl, add the beef cubes and use a clean paper towel to pat until very dry. Sprinkle the beef with the steak seasoning and garlic powder. Stir to season evenly. Sprinkle 1/4 cup flour over the seasoned beef cubes, and toss to evenly coat (you may need to break up some of the cubes to make sure the pieces are coated evenly on all sides).
- Set the Instant Pot to the “saute” mode on medium heat. (It’s important to never put the lid on the Instant Pot when using the saute mode.) Add 1/2 of the oil to the stainless steel inner pot and let it heat up for about 2 minutes. Once the oil is hot (you can check by using tongs to touch a piece of beef to the oil, if it sizzles, it's ready to go), add about half of the beef to the pot. Sear until golden brown (about 1 minute). Use a wooden spoon to stir the beef cubes around to sear the remaining sides (about 1 minute per side). Don’t fully cook the beef though! You only want to sear the outside at this point. Transfer the seared beef to a bowl, then repeat with the remaining beef and oil.
- Slowly pour 1/4 cup of broth into the pot and use a wooden spoon to deglaze the pot by gently scraping the bottom (until all the browned bits are lifted and the pot feels clean when rubbing the spoon along the bottom). Turn “saute” mode to low heat and then press “start” to change the temperature.
- Add the butter. Once the butter has almost melted, mix in the diced onions and saute until they become translucent (about 5 minutes). Add the minced garlic and dried parsley and saute for another 30-60 seconds (or until aromatic).
- Sprinkle the flour over the onions and mix to create a roux. Cook the roux while stirring for about 2-3 more minutes (or until it’s dark brown, this cooks off the flour taste and gives the gravy a gorgeous color and flavor).
- If you notice the bottom has a coating on it again, add another 1/4 cup of broth to the bottom and deglaze. (It's important that the bottom of the pot is clean before pressure cooking to prevent the “burn food” warning from coming on.)*
- Turn the “saute” mode back to medium heat, and press “start” to change the temperature. While whisking continuously, slowly pour in the remaining beef broth. Continue whisking until no lumps remain and the gravy has thickened (about 2-3 minutes). Turn the “saute” mode off, then transfer the beef tips and any juices on the plate back to the pot. Add the Worcestershire sauce and stir to mix it into the gravy.
- Carefully use a paper towel or clean kitchen towel to wipe around the top edge of the pot (to remove any mess that may have splattered that would stop the silicone ring in the lid from sealing properly). Secure the Instant Pot lid and set the valve to the “seal” position. Turn the “warm” mode off, then press the “pressure cook” button on high for 20 minutes (depending on the model of Instant Pot you’re using, you may have to set it to “manual” for 20 minutes). Since the Instant Pot is already hot from sauteing the beef and gravy, it should come to pressure pretty quickly.**
- Once the beef finishes cooking, allow it to natural release for 5 minutes before turning the pressure release valve to the venting position (be careful when you do this step because the steam will be very hot coming out)
- Once the steam has fully released and the float valve drops, carefully remove the lid. Stir the beef and gravy. If you are happy with the gravy thickness, serve immediately with mashed potatoes. If you want the gravy to be thicker, proceed to the next step.
- To thicken gravy: Add 1-2 Tablespoons of cold water to a small bowl, then add 1 Tablespoon of cornstarch. Use a fork to mix together until it’s fully combined to make a slurry. Pour the slurry into the pot while stirring. Turn the “saute” mode back on and heat while stirring until it has thickened (about 2-3 minutes). Repeat with the remaining Tablespoon of cornstarch if you’d like the gravy to be thicker. Once the gravy has reached your desired thickness, serve immediately with mashed potatoes.
*There are numerous reasons why the burn food warning could come on. 1 - There is food burnt to the bottom of the Instant Pot, so it's important to really deglaze the bottom of the pot before pressure cooking. 2 - The liquid is too thick. If you notice a thicker layer of liquid, don’t stir it in, leave it on top. If the liquid is too thick, add another 1/4 cup of beef broth. 3 - The silicone seal is loose. 4 - There could be something between the burner and the stainless steel inner pot.
**If you notice that the Instant Pot hasn't pressurized after 3-4 minutes, turn the machine off and carefully open the lid. Stir the beef and gravy (making sure to scrape down the bottom) and add a little more liquid. Then close the lid and try again. It should come to pressure relatively quickly since everything’s hot already.
Amount Per Serving: Calories: 423Total Fat: 21.6gCarbohydrates: 10.3gFiber: 0.9gSugar: 1.1gProtein: 47.7g
Nutrition information isn’t always accurate.
Instant Pot Beef Tips are a delicious and easy-to-make comfort food that’s sure to please the whole family. By using an Instant Pot, you can create a tender, flavorful meal in less time than traditional stovetop or oven methods.