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4.5 from 42 votes

Instant Pot Beef Tips

šŸ„©šŸ˜šŸ™Œ 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!Ā 

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

Ingredients

  • Ā¼ 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 Ā½ cups fresh mushroom sliced thin (I use a combo of baby 1/2 Portobello and white button mushrooms)* See Notes
  • Ā½ cup Pepperoncini peppers optional but recommended
  • 4 cups beef broth I use reduced sodium** See Notes
  • 2 tablespoons Worcestershire sauceĀ 
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Ā¼ cup cold water
  • Ā¼ cup corn starch

Instructions

    Cup of Yum
  1. Turn a 6-quart Instant Pot or similar pressure cooker appliance to saute and melt the butter.*** (See Notes)
  2. Add the onions and saute for about 3 minutes; stir frequently.
  3. Add the garlic and saute for about 1 minute, or until fragrant; stir constantly.
  4. Add the beef and brown all sides of the meat, stirring and flipping as necessary to sear it properly.
  5. 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.
  6. When the time has finished, do a quick release, using caution since the steam that escapes can burn you.
  7. Turn the Instant Pot back onto saute mode; set aside.
  8. In a small bowl, add the cold water, corn starch, and stir until dissolved.
  9. 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.
  10. 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.

Notes

  • *Mushrooms: Mushrooms add aĀ hearty, earthy flavorĀ to the gravy which drenches every bite of tender meat. I recommend a combination of white button mushrooms combined with baby Portobello mushrooms.Ā 
  • However, if you are a mushroom hater,Ā you can omit them. Take Note:Ā If you do omit the mushrooms, the gravy wonā€™t have as much body andĀ thickness.Ā Nor will the overall dish be asĀ flavorful.Ā 
  • **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.Ā 
  • 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 tipsĀ withoutĀ anĀ Instant Pot. I have a great recipe forĀ Teriyaki Steak TipsĀ that I make in a skillet on theĀ stovetop.Ā  If you want to make beef tips without an Instant Pot, I suggestĀ 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.Ā 
  • Of course, youā€™ll have to experiment and thereā€™ll be a bit of trial and error.Ā 
  • Tips:Ā Do not use stew meat or chuck roastĀ because they wonā€™t get tender enough in a fast-cooking skillet recipe. Instead, IĀ recommendĀ sirloinĀ or other more tender cuts of meat such asĀ flank, ribeye, or tenderloinĀ based on your preferences.

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.