Tender beef tips simmered in a glossy, savory gravy—this is classic comfort food that satisfies. Now imagine getting that same rich flavor and fall-apart tenderness in a fraction of the traditional cooking time.
Using an Instant Pot transforms ordinary beef into mouthwatering, tender bites without long braising. Pressure cooking speeds things up and seals in the juices and seasonings so every forkful is flavorful and satisfying.
This recipe is ideal for busy weeknights: minimal fuss, little cleanup, and a meal the whole family will enjoy.
Why you’ll Love These Pressure Cooker Beef Tips
If you own an Instant Pot, this beef tips recipe will become a go-to. It delivers tender, savory beef in a flavorful gravy with far less hands-on time than traditional stove-top or oven methods.
It’s a one-pot meal that leaves the kitchen mostly clean and provides comforting, crowd-pleasing results—perfect for family dinners, casual gatherings, or meal prep.
Ingredients Needed
Be sure to scroll to the recipe card for exact quantities and the full method.
How to make Instant Pot Beef Tips
You can use stew meat or cubed sirloin—both work well. Browning the beef in small batches gives the best color and flavor; it only takes a few minutes per batch.
- Set the Instant Pot to Sauté and add a little oil. Add half the beef cubes, season with salt and pepper, and brown for about 2 minutes on one side. Stir to brown the other sides, then remove and repeat with the remaining beef.
- Wipe the pot if needed, then add a little more oil and the diced onion. Cook, stirring, until the onion is soft—about 4–5 minutes. Add the garlic and cook another 30 seconds.
- Pour about ½ cup of beef broth into the pot and scrape up any browned bits from the bottom (this adds great flavor). Add the remaining broth and stir to combine.
- Return the browned beef to the pot. Add Worcestershire sauce, bay leaf, Italian seasoning, and thyme (fresh when possible, or dried as a substitute).
- Secure the lid, set the valve to seal, and cook on HIGH pressure (use the meat/stew setting if available) for 23 minutes. When the program ends, let the pressure release naturally for at least 10 minutes, then quick-release any remaining pressure.
- Open the lid, switch the pot back to Sauté, and remove the bay leaf and thyme stem.
- Mix cornstarch with water to form a smooth slurry. Stir it into the pot and simmer for a minute or two until the gravy thickens to your liking.
- Your beef tips and gravy are ready to serve!
Serving Suggestions
Serve these beef tips over creamy mashed potatoes or egg noodles—both are excellent for soaking up the rich gravy. Bright steamed rice is another simple, satisfying option.
Add a crisp green salad, roasted or steamed green beans, or lightly sautéed vegetables to balance the meal.
A slice of crusty bread is handy for mopping up any leftover gravy; finish with a sprinkle of fresh parsley for color and freshness.
Beef Tips Instant Pot substitutions and variations
For extra depth, stir in sliced mushrooms (white or cremini). Sauté the mushrooms with the onions before adding the beef and liquids. You can also swap sirloin for chuck roast cut into cubes—meats with some marbling will give the best flavor and tenderness.
How to store leftover Instant Pot Beef Tips and Gravy
Leftovers reheat beautifully. Let the food cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove until warmed through.
Frequently Asked Questions
Yes. Brown the meat and onions in a skillet, transfer everything into a slow cooker with the remaining ingredients, and cook on low for 6–8 hours. Thicken the gravy at the end with a cornstarch slurry.
Stew meat, cubed sirloin, or cut-up chuck roast all work well. Choose beef with a bit of marbling for the best flavor and tenderness.
More Meal Ideas Using Your Instant Pot
If you enjoy Instant Pot beef dishes, try pepper steak, a classic beef stew, or cube steak prepared in the pressure cooker. For poultry lovers, pressure-cooked chicken stews and French onion–style chicken are hearty options.
📖 Recipe
Pressure Cooker Beef Tips
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr
Course: Main Course | Cuisine: American | Servings: 6 | Calories: 493 kcal
Author: Sula
Ingredients
- 3 tablespoons cooking oil, divided
- 2 pounds beef (stew meat or sirloin), cut into cubes
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1 sprig fresh thyme (or 1 teaspoon dried thyme)
For thickening:
- 5 tablespoons cornstarch
- ½ cup water
For serving:
- Mashed potatoes or egg noodles
Instructions
- Turn the Instant Pot to Sauté and add 2 tablespoons oil.
- Add half the beef cubes, season with salt and pepper, and brown for about 2 minutes per side. Remove and repeat with the remaining beef.
- Add the remaining tablespoon of oil and the diced onion to the pot. Cook, stirring and scraping the bottom, until the onion is tender (about 4–5 minutes). Add garlic and cook 30 seconds.
- Pour a small amount of beef broth into the pot and scrape up any browned bits, then add the remaining broth.
- Add the browned beef back into the pot along with Worcestershire sauce, bay leaf, Italian seasoning, and thyme.
- Close and seal the Instant Pot. Cook on HIGH pressure (meat/stew setting) for 23 minutes.
- Allow a natural pressure release for at least 10 minutes, then quick-release any remaining pressure.
- Open the lid, switch to Sauté, remove the bay leaf and thyme stem, and whisk the cornstarch with water to make a slurry. Stir the slurry into the pot and cook until the gravy thickens, about 1–2 minutes.
- Serve the beef tips over mashed potatoes or egg noodles.
Notes
Substitute 1 teaspoon dried thyme for the fresh sprig if needed.
Nutrition
Calories: 493 kcal | Carbs: 10 g | Protein: 27 g | Fat: 37 g | Saturated Fat: 12 g | Sodium: 475 mg
Nutrition values are estimates only. Please verify using your own data.