Instant Pot Beef Tips and Gravy

Servings: servings

Calories: 244cal

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.

4.75 from 4 votes

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.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time30

Total Time50