Instant Pot Beef Tips & Gravy is a delicious, hearty, and easy meal. These super tender bites of meat with gravy are full of flavor and so yummy served over mashed potatoes, rice, or noodles.
If you’re a “meat and potatoes” kind of guy or gal, this Instant Pot Beef Tips & Gravy needs to go on your menu ASAP! For more meat and potato meals, try Chicken and Noodles over Mashed Potatoes and Instant Pot Pot Roast.
Beef Tips & Gravy
Holy cow this meal is delicious! It’s basically like pot roast but even better because there is more sauce/gravy and the meat is on a bed of creamy dreamy mashed potatoes. This is the perfect meal if you’re on the hunt for a cozy comforting meal full of protein.
Ingredients for Instant Pot Beef Tips:
- Oil– This is used for searing so a high smoke point oil should be used (vegetable, canola, peanut, grapeseed, avocado).
- Stew Meat– Already cut into bit size pieces but a chuck roast will work too.
- Sweet Onion– Adds delicious flavor and when cut finely, cooks down and dissolves into the gravy.
- Beef Broth– Fresh, canned, or water mixed with Better Than Bouillon works great.
- Worcestershire sauce– This adds a delicious savory umami taste.
- Bay leaf– This is an aromatic leaf from the laurel tree that is often used in recipes that are cooked for long periods of time like stew, soups, and sauces. It is leathery (not a pleasing texture and a choking hazard) so it should be discarded.
- Italian Seasoning– This is a great all-purpose seasoning to have on hand that works well in a variety of recipes including those that aren’t technically “Italian”.
- Thyme– Fresh or dried works. This is one of my favorite herbs to use in beef dishes.
- Salt and Pepper– Freshly ground is best!
- Corn Starch– This needs to be mixed with equal parts cold water before adding otherwise it will clump.
- Parsley– Optional. It adds color and freshness to the dish too.
How to make Beef Tips:
Time needed: 1 hour and 5 minutes.
- Brown Meat
Add 2 Tbsp. oil to pot and turn to “Sauté” setting (high).
Season beef with salt and pepper. Add half the beef and brown on both sides. Remove and repeat with remaining meat. Set aside.
- Cook Onion
Add remaining oil and onion. Scrape the bottom of the pot as they cook until tender (~5 minutes). Add garlic and cook until fragrant (~30 seconds).
Add the broth and simmer while scraping the bottom of the pan until nothing is stuck to the bottom.
Add in the browned beef, Worcestershire sauce, bay leaf, Italian seasoning, and thyme.
Top with lid, close pressure valve, and cook on HIGH pressure for 25 minutes followed by a 10 minute natural release.
- Thicken Gravy
Set pot to “sauté” function. Mix cornstarch with water and until dissolved and then add to pot. Cook until thickened (2-3 minutes).
Serve beef and gravy over mashed potatoes, rice, or egg noodles.
These are usually the pieces of meat that are leftover from cutting down tender cuts of meat like tenderloin or sirloin. In this recipe, we’ll actually be using stew meat or chuck roast and pressure cooking it until it is extra tender.
The meat doesn’t have to be browed but it is done to give the meat better texture and flavor. When seared, the surface becomes caramelized through the Maillard reaction.
TOOLS USED TO MAKE BEEF TIPS:
- Instant Pot Pressure Cooker– As much as I love my slow cooker, you can make things way faster (1/8 the time!) in the pressure cooker. It’s truly amazing! You can make anything in it from soup to rice to fall-off-the-bone tender ribs.
- Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
- Knife Set– I got this when I got married 10 years ago. I use them multiple times a day and they’re still going strong!
LOOKING FOR MORE BEEF? CHECK OUT THESE:
- Slow Cooker French Dip Sandwiches
- Instant Pot Beef and Barley Soup
- Roasted Beef Tenderloin
- How to Cook Filet Mignon
- Slow Cooker Beef Stew
Instant Pot Beef Tips
- 3 tablespoons oil
- 2 pounds stew meat (or cubed chuck)
- salt and pepper, to taste
- 1 sweet onion, finely diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1 sprigs fresh thyme, or 1 tsp dried thyme
- 3 tablespoons cornstarch + 3 T water
- Mashed potatoes, (rice or egg noodles work too)
- fresh parsley, for garnish
- Add 2 Tbsp. oil to pot and turn to "Sauté" setting (high).
- Season 2 pounds beef with salt and pepper. Add half the beef and brown on both sides. Remove and repeat with remaining meat. Set aside.
- Add remaining 1 Tbsp. oil and 1 diced onion. Scrape the bottom of the pot as they cook until tender (~5 minutes). Add 4 cloves minced garlic and cook until fragrant (~30 seconds).
- Add 2 c. broth and simmer while scraping the bottom of the pan until nothing is stuck to the bottom.
- Add in the browned beef, 2 Tbsp. Worcestershire sauce, 1 bay leaf, 1 teaspoon Italian seasoning, and 1 sprig fresh thyme (OR 1 tsp. dried).
- Top with lid, close pressure valve, and cook on HIGH pressure for 25 minutes followed by a 10 minute natural release.
- Carefully turn release valve and open lid once float valve has dropped.
- Set pot to "sauté" function. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and until dissolved and then add to pot. Cook until thickened (2-3 minutes).
- Serve over mashed potatoes, rice, or egg noodles.