Instant Pot beef tips and gravy comes together quickly in the pressure cooker with hardly any prep involved. Serve over a bed of mashed potatoes for a hearty, satisfying meal smothered in rich gravy!
Why this recipe works
This easy instant pot beef tips and gravy recipe yields melt-in-your-mouth tender bites of beef in a fraction of the time it would take with other cooking methods.
Though we’d never turn our nose up to classic beef tips and gravy that have simmered on the stovetop for a good while, it’s always nice to have a quicker alternative that cuts the cooking time in half. So there you have it, a simplified version of one of our favorite Dutch oven meals made entirely in the pressure cooker which means less clean-up and less time hovering over the stovetop. You’ll see why we keep coming back to this one!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – While we have used a sirloin tip roast here, you can certainly use beef stew meat instead. Chef Antoine prefers to control the size of the meat chunks, therefore we use a roast we can cut ourselves. You can typically find beef tips at the store labeled as stew cubes though if you prefer to use sirloin, you might see them labeled as steak tips or sirloin tips.
GRAVY – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
How to Make Instant Pot Beef Tips and Gravy
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- If using beef stew meat, skip to the next step. Trim excess fat from roast and cut into 2-inch chunks.
- Place meat in a large mixing bowl. Season with half of the garlic salt and drizzle with half of the olive oil.
- Add remaining olive oil to the Instant Pot and turn on to the saute function. Once oil is heated, add enough meat to the pot to cover the bottom. Brown on all sides and remove from the pot. Repeat, cooking in batches until done.
CHEF’S TIP – Cook the meat in batches so that it sears nicely. Adding too much meat to the pot at once can cause the meat to steam instead of sear.
- Add garlic and onions to the pot and saute for 1-2 minutes.
- Stir in the beef base, soy sauce, Worcestershire sauce, remaining garlic salt, and water. Add beef back to the pot.
- Close lid and turn vent to the closed position. Cook on high pressure for 30 minutes. Do a quick release.
- If you would like to thicken the gravy, combine the cornstarch and water to make a slurry. With pot on the saute function, stir in the slurry and cook until thickened to your liking.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. This recipe is great for packaging into containers to take for lunch or to heat up for dinner the following day.
Beef tips and stew meat are two different cuts of beef. Beef tips are typically from more tender cuts, such as tenderloin or sirloin, whereas stew meat comes from tougher cuts such as chuck roast or round roast. You can use either or for this recipe and still get perfectly tender beef morsels, the choice is up to you.
Serving Suggestions
Serve your instant pot beef tips and gravy over mashed potatoes, rice, or egg noodles with a side of roasted or steamed vegetables for a well-rounded meal. Optionally garnish with fresh chopped parsley and enjoy!
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Instant Pot Beef Tips and Gravy
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds sirloin tip roast or beef stew meat
- 2 teaspoons garlic salt divided
- 2 Tablespoons olive oil divided
- 1 Tablespoon minced garlic
- ½ cup sliced onions
- 1 Tablespoon Better than Bouillon beef base
- 3 Tablespoons low sodium soy sauce
- 1 ½ Tablespoons Worcestershire sauce
- 2 cups water
Optional for thickening
- 2 teaspoons cornstarch
- 2 Tablespoons water
Things You’ll Need
Before You Begin
- While we have used a sirloin tip roast here, you can certainly use beef stew meat instead. Chef Antoine prefer to control the size of the meat chunks, therefore we use a roast we can cut ourselves.
- We use a concentrated buillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Instructions
- If using beef stew meat, skip to next step. Trim excess fat from roast and cut into 2-inch chunks.
- Place meat in a large mixing bowl. Season with half of the garlic salt and drizzle with half of the olive oil.
- Add remaining olive oil to the Instant Pot and turn on to the saute function. Once oil is heated, add enough meat to the pot to cover the bottom. Brown on all sides and remove from the pot. Repeat, cooking in batches until done.TIP: Cook the meat in batches so that it sears nicely. Adding too much meat to the pot at once can cause the meat to steam instead of sear.
- Add garlic and onions to the pot and saute for 1-2 minutes.
- Stir in the beef base, soy sauce, Worcestershire sauce, remaining garlic salt, and water. Add beef back to the pot.
- Close lid and turn vent to the closed position. Cook on high pressure for 30 minutes. Do a quick release.
- If you would like to thicken the gravy, combine the cornstarch and water to make a slurry. With pot on the saute function, stir in the slurry and cook until thickened to your liking.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. This recipe is great for packaging into containers to take for lunch or to heat up for dinner the following day.
Nutrition
Chef Antoine Davis
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Ronda says
I made this last night and it was amazing, my picky family loved it. I will make it again and it was so easy to make
Martha says
This was very good. The gravy was tasty. I used sirloin which was tender after 30min but I would cook a bit longer if using a tougher cut.
Chester White says
This is a quick and easy recipe to prepare and The taste is awesome