Instant Pot Beef Tips

Name: Instant Pot Beef Tips
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 servings
Ingredients: ¼ cup salted butter; 1 small white or yellow onion; 3 to 4 cloves garlic; 2 pounds beef chuck roast or stew meat; 1 ½ cups fresh mushroom; ½ cup Pepperoncini peppers; 4 cups beef broth; 2 tablespoons Worcestershire sauce; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 2 bay leaves; ¼ cup cold water; ¼ cup corn starch

User Reviews

4.5

42 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
6 servings
Calories
515 kcal
Cuisine
American

Instant Pot Beef Tips

Jade Rice

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🥩😍🙌 Tender, juicy beef tips smothered in loads of savory mushroom gravy! So much hearty flavor and just PERFECT for piling over mashed potatoes or noodles! An EASY family-favorite comfort food recipe made entirely in your Instant Pot in about 30 minutes!

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Ingredients

Servings

¼ cup salted butter
1 small white or yellow onion finely diced
3 to 4 cloves garlic finely minced
2 pounds beef chuck roast or stew meat cubed into bite-sized pieces or thinly sliced
1 ½ cups fresh mushroom sliced thin (I use a combo of baby 1/2 Portobello and white button mushrooms)* See Notes
½ cup Pepperoncini peppers optional but recommended
4 cups beef broth I use reduced sodium** See Notes
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
¼ cup cold water
¼ cup corn starch

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Instructions

Turn a 6-quart Instant Pot or similar pressure cooker appliance to saute and melt the butter.*** (See Notes)
Add the onions and saute for about 3 minutes; stir frequently.
Add the garlic and saute for about 1 minute, or until fragrant; stir constantly.
Add the beef and brown all sides of the meat, stirring and flipping as necessary to sear it properly.
Add all remaining ingredients (minus the water and corn starch), cover with the lid and seal it, and set the Instant Pot to High and cook for 30 minutes.
When the time has finished, do a quick release, using caution since the steam that escapes can burn you.
Turn the Instant Pot back onto saute mode; set aside.
In a small bowl, add the cold water, corn starch, and stir until dissolved.
Slowly and while whisking, add your corn starch slurry to the beef and gravy inside the pot. Continue whisking until it thickens; which shouldn't take more than a couple minutes.
Turn off the machine and serve the beef tips and gravy*** (See Notes) over mashed potatoes, rice, or noodles. Extra beef tips and gravy will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Equipments used:

Notes

*Mushrooms: Mushrooms add a hearty, earthy flavor to the gravy which drenches every bite of tender meat. I recommend a combination of white button mushrooms combined with baby Portobello mushrooms.
However, if you are a mushroom hater, you can omit them. Take Note: If you do omit the mushrooms, the gravy won’t have as much body and thickness. Nor will the overall dish be as flavorful.
**Beef broth: This recipes makes a lot of gravy and my family adores it especially when they can sop it up with a mound of mashed potatoes, noodles, or rice. However, if you don't want quite as much, you can scale back the amount of beef broth from 4 cups to 3 cups.
If you want thicker gravy, after you add the corn starch slurry, keep on whisking for additional time. The longer you whisk, the thicker it gets.
Also, gravy thickens up when it's not piping hot so while it may look a little thin in the Instant Pot, as it cools, it'll thicken up.
***If you don't own an Instant Pot:
You can make beef tips without an Instant Pot. I have a great recipe for Teriyaki Steak Tips that I make in a skillet on the stovetop. If you want to make beef tips without an Instant Pot, I suggest following the overall outline of the recipe for the Teriyaki Beef Tips. In place of the teriyaki sauce, use the spices and seasonings called for in this version, cut back the beef broth, and add the corn starch and water slurry at the end.
Of course, you’ll have to experiment and there’ll be a bit of trial and error.
Tips: Do not use stew meat or chuck roast because they won’t get tender enough in a fast-cooking skillet recipe. Instead, I recommend sirloin or other more tender cuts of meat such as flank, ribeye, or tenderloin based on your preferences.

Nutrition Information

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Serving 1serving Calories 515kcal (26%) Carbohydrates 12g (4%) Protein 45g (90%) Fat 32g (49%) Saturated Fat 15g (75%) Polyunsaturated Fat 15g Trans Fat 2g Cholesterol 160mg (53%) Sodium 1325mg (55%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 515 kcal

% Daily Value*

Serving	1serving
Calories	515kcal	26%
Carbohydrates	12g	4%
Protein	45g	90%
Fat	32g	49%
Saturated Fat	15g	75%
Polyunsaturated Fat	15g	88%
Trans Fat	2g	100%
Cholesterol	160mg	53%
Sodium	1325mg	55%
Fiber	2g	8%
Sugar	3g	6%