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Instant Pot Beef Tips with Gravy
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This Instant Pot Beef Tips with Gravy is easy and simple to make, yet totally satisfying! Nothing beats tender cubes of beef bathed in a rich, flavorful and creamy gravy. Sloe cooker instructions and lots of tips are included.
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Easy Beef Tips Recipe Highlights
This Beef Tips with Gravy is one meal that my family absolutely loves. I make it at least once a week, and they never get tired. It’s delicious, full of flavor, and easy to prepare.
Tender beef cooked in a deliciously rich gravy makes the most perfect, savory, filling dish for those in-a-hurry weekday meals.
It’s rich, flavorful, and creamy! Totally irresistible, especially when it’s served over a pile of mashed potatoes.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Beef: I recommend using “stew meat” or “beef tips”. If you can’t find it prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive.
- Oil: Olive, vegetable, or canola oil will work for this recipe.
- Seasoning and herbs: You’ll need onion powder, garlic powder, dried oregano, dried thyme, bay leaf, salt, and black pepper.
- Wine: I recommend using a good-quality red wine. If you don’t want to use wine, you can substitute it for beef broth.
- Worcestershire sauce: For extra flavor!
- Beef bouillon: If you don’t have beef bouillon, you can use beef broth instead of water. In that case, you might need to add a little more salt. I recommend tasting and adjusting the seasoning to your liking.
- Tomato paste (optional): This ingredient is optional; however, I think it adds a nice extra layer of flavor to this dish, so I always add it.
- Cornstarch: To thicken the gravy. You can substitute for potato starch 1:1.
- Fresh chopped parsley to garnish (optional)
How To Make Beef Tips with Gravy in The Instant Pot Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Brown the cubed meat.
- Season with herbs and spices.
- Add wine and Worcestershire sauce and reduce it.
- Add water, beef bouillon, tomato paste, and bay leaf.
- Pressure cook for 30 minutes.
- Add the cornstarch slurry to thicken the sauce.
- Garnish with fresh chopped parsley and serve.
Recipe Tips
Meat. I recommend using “stew meat” or “beef tips”. If you can’t find it prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive.
Browning Meat in The Instant Pot. Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turning until they have formed a crust on the bottom, or they will stick. You can also brown the meat over the stovetop in a skillet and then transfer it to the IP.
Wine. If you don’t want to use wine, you can substitute it for beef broth.
Crock Pot Method
- Follow the same steps instructed in the recipe.
- Cook on low for 7-8 hours or high for 3-4 hours.
- In a small bowl, whisk together cornstarch and water. Stir in the cornstarch mixture in the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened. Remove from heat and serve.
Storing & Freezing Instructions
STORE: Cooked beef tips can be stored in the fridge for up to 3 days.
TO FREEZE: Let the beef cool completely. Place in a freezer-friendly container or bag. Frozen for up to 2 months. Thaw the beef in the fridge, then reheat it on the stovetop.
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Frequently Asked Questions
For this recipe, I use cubed beef. You can find it packaged and labeled as “stew meat” or “beef tips” in most grocery stores. If you can’t find it prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive.
Beef tips are basically bits cut from larger roasts, usually sirloin or tenderloin but not always. Stew beef is often less tender than other cuts because it is what is left over after the steaks and roasts have been cut. Meat labeled as beef tips should always show the source of the tips to ensure that they are not just stew meat, which requires longer cooking time for a tender result.
I love to serve it with a side of fluffy mashed potatoes, sweet plantains, and homemade eggless dinner rolls. You can also serve it over egg noodles (or other pasta), rice, or polenta…YUM!
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Recipe Card 📖
Instant Pot Beef Tips with Gravy
This Instant Pot Beef Tips with Gravy is easy and simple to make, yet totally satisfying! Nothing beats tender cubes of beef bathed in a rich, flavorful and creamy gravy.
Instructions
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Pat dry the beef cubes with paper towels and cut any extra fat if necessary.
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Turn on the Instant Pot and, select “sauté’ mode, and adjust to more. When hot, add the oil. In batches in single layers, sear the beef for 3 to 5 minutes, turning to brown on all sides.
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Add onion powder, garlic powder, oregano, thyme, salt and pepper; mix to combine.
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Add the wine and Worcestershire sauce; deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of beef off of the bottom of the pot. Let the wine reduce for 5 minutes. Add water and beef bouillon, tomato paste, and bay leaf; mix to combine. Secure the lid and close the pressure-release valve.
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Select Meat/Stew adjust the time to 30 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”.
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Remove bay leave and discard.
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Mix cornstarch and water until well combine and no lumps.
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Select “sauté’ mode, and adjust to normal. Add cornstarch mixture. Simmer for 2-3 minutes, or until the sauce thickens.
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Sprinkle with chopped parsley, if desired, and serve hot with mashed potatoes, rice, or polenta.
STORE: Cooked beef tips can be stored in the fridge for up to 3 days.
FREEZE: Let the beef cool completely. Place in a freezer-friendly container or bag. Freeze for up to 2 months. Thaw the beef in the fridge, then reheat it on the stovetop.
TOMATO PASTE: This ingredient is optional; however, it adds a nice extra layer of flavor to this dish, so I always add it.
BEEF BOUILLON: If you don’t have beef bouillon, you can use beef broth instead of water. In that case, you might need to add a little more salt. I recommend tasting and adjusting the seasoning to your liking.
CROCK POT METHOD:
- Follow the same steps instructed in the recipe.
- Cook on low for 7-8 hours or high for 3-4 hours.
- In a small bowl, whisk together cornstarch and water. Stir in the cornstarch mixture in the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened. Remove from heat and serve.
RECIPE TIPS:
- Meat. I recommend using “stew meat” or “beef tips”. If you can’t find it prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive.
- Browning Meat in The Instant Pot. Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turning until they have formed a crust on the bottom, or they will stick. You can also brown the meat over the stovetop in a skillet and then transfer it to the IP.
- Wine. If you don’t want to use wine, you can substitute it for beef broth.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 306kcalCarbohydrates: 6gProtein: 34gFat: 12gSaturated Fat: 3gFiber: 1gSugar: 1g
This recipe was originally published on March 2020. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
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Oriana Romero
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