Instant Pot Beef Tips Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
566 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Tips Recipe
Description
This recipe uses stew or sirloin beef pieces sautéed with aromatic onions and garlic, then pressure-cooked with beef broth, Worcestershire sauce, mushrooms, and herbs. The natural pressure cooking process tenderizes the beef while infusing it with the savory broth and seasonings. Italian blend seasoning adds herbal notes, and salt and black pepper are adjusted to taste.
After pressure cooking for 35 minutes and a natural release period, a cornstarch slurry of water and cornstarch is stirred in to thicken the broth to a gravy-like consistency. The dish is versatile, served over starches such as mashed potatoes, cooked rice, or egg noodles, making a comforting and filling meal.
The preparation maximizes convenience by using the Instant Pot’s sauté and pressure cooking functions sequentially, reducing active cooking time and cleanup while developing deep flavors.
The recipe notes recommend serving suggestions, highlighting the dish’s role as a hearty protein and sauce complement for various starches.
Ingredients
- 2 teaspoons garlic minced
- 1 yellow onion chopped
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 pounds beef stew meat or top sirloin cut into 1-inch pieces, chopped
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 1 cup mushroom optional, sliced
- 1 teaspoon Italian blend seasoning
- 2-3 teaspoons salt or to taste
- ½ teaspoon black pepper or 1/4 teaspoon ground pepper, cracked
- ¼ cup water cold
- 3 tablespoons corn starch
- 4 cups white rice cooked; or brown rice instead of white rice
- 4 cups mashed potatoes
- 4 cups egg noodles
Instructions
- Set your pressure cooker to SAUTE. Add the oil, onions, and garlic and stir until onions are translucent and garlic is fragrant, 2-3 minutes.
- Add beef chunks, sear for 1 minute or so. Add beef broth, worcestershire, mushrooms, Italian seasoning, and salt and pepper and stir to combine.
- Cover and set to PRESSURE COOK or MANUAL, turn the valve to the SEAL position. and set the time for 35 minutes.
- When the time is up, let the pressure naturally release (do nothing) for 10 minutes. Then, quick release (turn the valve to VENT). Once float valve has dropped, remove the lid and set the pot to SOUP.
- When it starts to boil, stir together water and corn starch, then stir corn starch slurry into the pot.
- Once the gravy thickens, taste it add salt and pepper to taste if needed. Serve over mashed potatoes, rice, or egg noodles.
Notes
- Serve the beef tips over mashed potatoes, rice, or egg noodles according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 60g | 120% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 2362mg | 98% |
| Potassium | 1256mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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