Instant Pot Beef Tips and Gravy
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
214 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Tips and Gravy
Description
This recipe begins by browning seasoned stew meat in canola oil using the Instant Pot's sauté function to develop a crust, then removing the beef to rest. The pot is deglazed with red wine, collecting simmered beef bits for flavor. Onion and sliced mushrooms cook in the pot until softened and lightly browned, then garlic and herbs are added for further aroma.
The browned beef is then returned to the pot along with beef broth, Worcestershire sauce, soy sauce, and seasonings before pressure cooking, which tenderizes the meat efficiently. After cooking, a gravy is made in the pot with butter, flour, and additional beef broth to create a smooth, savory sauce coating the beef tips.
The resulting dish offers tender beef covered in a thick, flavorful gravy with mushrooms and onions, suitable for serving over mashed potatoes, rice, or noodles for a hearty meal.
Ingredients
Beef Tips:
- 2 pounds stew meat cubed
- 4 tablespoons canola oil
- 1 onion diced
- 2 cups baby bella mushroom cleaned and sliced
- 4 cloves garlic minced
- 1/4 cup red wine
- 3 cups beef broth low sodium
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon thyme dried
- salt to taste
- black pepper to taste
Gravy:
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups beef broth more if needed
- salt to taste
- black pepper to taste
Instructions
- Select Saute on the Instant Pot and adjust to Hot.
- Season the beef cubes with salt and pepper.
- Add two tablespoons of oil to the heated IP, once shimmering add beef in one layer and brown on all sides, refrain from stirring the meat, except when needed to turn the beef for even browning. You will have to do this in batches.
- Once browned, remove the beef to a plate and cover with foil.
- Deglaze the pot with 1/4 cup of red wine, scraping well the bottom of the pot with a wooden spoon to remove the burnt bits of beef. Transfer the liquid to a cup and set aside.
- Add the remaining 2 tablespoons of oil to the inner pot and heat until shimmering, then add diced onion. Cook until onion is soft and slightly begins to brown, at that point add the sliced mushrooms. Saute until mushrooms are tender, for about 10 minutes.
- Add minced garlic, dried thyme, and rosemary, and cook 1 minute longer.
- Add the liquid from deglazing the pot and stir to combine.
- Add back the browned beef, the Worcestershire sauce, Soy sauce, and the beef broth.
- Cancel Saute function. Cover and lock the lid and point the valve to seal.
- Pressure cook on high for 20 minutes. Followed by a 15 minutes Natural Pressure Release. Release manually the remaining pressure.
- Open the lid.
Prepare the Gravy:
- Once done, using a slotted spoon remove the beef and veggies into another bowl, cover to keep it warm.
- Select Saute on Medium, in a bowl, combine the butter and flour until you can form a ball. Add the butter/flour ball to the pot. Stir to combine.
- If the gravy needs more liquid, use the 2 cups of liquid beef broth as needed. Continue to whisk as the liquid is added.
- Cook the gravy on medium-low heat until it begins to thicken, then add salt and pepper to taste.
- Return the beef and mushrooms mixture to the pot and combine it with the gravy.
Serving:
- Serve beef tips and gravy over mashed potatoes or egg noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 833mg | 35% |
| Potassium | 494mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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