Craving tender, gravy-rich comfort food without waiting all day? These Instant Pot Beef Tips deliver that slow-cooked flavor in a fraction of the time. With just 10 minutes of prep and about 50 minutes of cook time, you’ll have a cozy dinner ready in under 1 hour 25 minutes. This recipe makes about six hearty servings and includes all the secrets to perfect results every time—how to pick the best cut, prevent the dreaded Burn notice, and get silky gravy that thickens beautifully.
Table of Contents
Why You’ll Love These Instant Pot Beef Tips
Big flavor in less time
These Instant Pot Beef Tips taste like they’ve simmered for hours, but pressure cooking locks in moisture and intensifies every bit of flavor fast. The beef turns fork-tender, while the broth, wine, and Worcestershire sauce blend into a savory gravy that tastes like pure comfort. You’ll love how the Instant Pot turns a tough cut into melt-in-your-mouth bites in record time.
One-pot gravy that’s actually thick and glossy
No bland or watery gravy here. You’ll build layers of flavor right in the same pot—from browning the beef to sautéing the onions and deglazing with wine. The cornstarch slurry at the end thickens everything just enough to coat your spoon, giving a restaurant-quality finish without extra steps or pans.
Family-friendly dinner that reheats well
This Instant Pot Beef Tips’s rich flavor only deepens the next day, making it a meal prep favorite. You can easily double the batch, refrigerate leftovers, and reheat gently for a stress-free second dinner. Kids love it over mashed potatoes, and adults appreciate how little cleanup there is.
What Are Beef Tips and What Cut Works Best?
Beef tips vs. stew meat (what to look for at the store)
Beef tips and stew meat often look the same, but there’s a subtle difference. “Beef tips” typically come from tender cuts like sirloin, while “stew meat” might include tougher pieces from various parts. For this recipe, both work well since pressure cooking tenderizes even the leaner cuts. Look for pieces about 1½ inches thick with marbling—those little ribbons of fat that add juicy flavor.
Best cuts for tender pressure-cooked beef tips (chuck, round, “tips”)
Chuck roast, top round, or sirloin tips are all great options. Chuck is my go-to for its balance of tenderness and flavor. Round is leaner but still softens beautifully under pressure. Sirloin tips cook fast and stay juicy. Whatever you choose, trimming any large fat chunks helps the sauce stay smooth instead of greasy.
How to cut your own beef tips (1.5-inch pieces, trimming tips)
If you can’t find pre-cut beef tips, grab a 2½-pound chuck or round roast. Use a sharp knife to trim away excess fat and sinew, then cut the meat into 1½-inch cubes. Keeping the pieces uniform ensures even cooking and tenderness throughout.
Ingredients You’ll Need For Instant Pot Beef Tips
Beef and seasoning (stew meat or beef tips, salt, pepper)
You’ll need about 2½ pounds of beef tips or stew meat, seasoned with kosher salt and ground black pepper. Drying the meat before searing helps it brown properly instead of steaming. Salt early to help the flavor penetrate deeper, and pepper adds the right amount of warmth.
Flavor builders for rich gravy (onion, garlic, Worcestershire, thyme, bay)
A large sweet onion and four garlic cloves create a fragrant base. Add Worcestershire sauce for deep umami flavor and a touch of acidity. Fresh thyme and a bay leaf tie everything together, giving your gravy a cozy, homey aroma. These simple ingredients turn ordinary beef broth into something that tastes slow-cooked and special.
Liquid choices (wine vs. broth) and why it matters
You can use dry red or white wine to deglaze the pot—it adds depth and complexity. If you prefer to skip wine, just add extra beef broth. The key is using low-sodium broth so you can control the salt level later. Either way, the liquid helps lift the browned bits from the pot, which are pure gold for flavor.
How to Make Instant Pot Beef Tips (Step-by-Step)
Dry and season the beef for the best sear
Pat the beef dry with paper towels so it browns instead of steaming. Then sprinkle evenly with salt and pepper. A dry surface is crucial for that golden crust that locks in flavor. Letting the seasoned meat rest for a few minutes before browning helps the seasoning absorb into the surface.
Brown in batches using Sauté (don’t crowd the pot)
Set the Instant Pot to Sauté and let the olive oil heat until it shimmers. Add the beef in small batches, leaving space between pieces. This step builds the foundation of flavor, so take your time. After each batch turns golden brown, transfer it to a plate and keep going. Crowding the pot can steam the meat, so patience pays off here.
Sauté onion and garlic in butter (build the base)
Once all the beef is browned, melt butter in the pot. Add the diced onion and garlic, stirring constantly. In just a few minutes, they’ll soften and smell amazing. This quick step infuses the pot with rich aromatics that deepen every layer of flavor.
Deglaze with wine and scrape the bottom clean (avoid Burn)
Pour in the wine, then scrape every bit of browned residue off the bottom using a wooden spoon. This step prevents the Instant Pot from showing a Burn warning and ensures that all those flavorful bits melt into the sauce. Let the wine simmer for a minute or two until it mostly evaporates and the bottom looks clean.
Pressure cook (25 minutes High) + natural release (15 minutes)
Add the browned beef, any collected juices, broth, Worcestershire sauce, thyme, and bay leaf. Secure the lid and cook on High Pressure for 25 minutes. When it’s done, let the pressure release naturally for 15 minutes. This gradual release allows the beef to relax and stay tender instead of tightening up.
Thicken the gravy with cornstarch slurry (to your preference)
Mix cornstarch and water into a smooth slurry. Open the Instant Pot lid away from your face, stir in the slurry, then switch back to Sauté mode. Simmer until the gravy thickens to your liking—it usually takes just a few minutes. Stir often for a silky, glossy finish.
Pro Tips for Tender Beef and a “No Burn” Pot
The deglaze test: what “clean bottom” really means
When deglazing, make sure the bottom of your Instant Pot looks completely clear—no stuck-on bits or film. If you can scrape your spoon and it glides smoothly, you’re good to go. This step matters because any leftover residue can trigger the Burn alert once you seal the lid.
Why natural pressure release makes beef tips more tender
Rushing the pressure release can toughen the meat. Allowing the pot to rest for 15 minutes lets the beef absorb more moisture and break down connective tissues. The result is juicy, fork-tender bites every time.
Common fixes if gravy is thin or too thick
If the gravy is too thin, simmer it longer after adding the slurry. If it’s too thick, stir in a little broth or water. The sauce should coat the back of a spoon but still pour easily over your mashed potatoes or noodles.
Serving Ideas
Best sides for soaking up the gravy (mashed potatoes, polenta, egg noodles)
Mashed potatoes are the classic choice—they soak up every drop of that rich, savory sauce. Creamy polenta or buttery egg noodles also work beautifully. For something heartier, serve these beef tips over rice or even cauliflower mash for a low-carb option.
Easy add-ons (vegetables, mushrooms, or a simple green side)
Add mushrooms to the pot after deglazing for a deeper flavor or toss in baby carrots before sealing the lid. On the side, a crisp green salad or steamed green beans balances out the richness of the beef. It’s a simple way to make the whole meal feel fresh and complete.
Make-Ahead, Storage, Freezing, and Reheating
Fridge storage and best way to reheat without drying out
Store leftovers in a sealed container in the fridge for up to four days. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth to loosen the sauce. Microwaving in short bursts works too—just stir halfway for even heating.
Freezing in gravy for up to 3 months (how to thaw and rewarm)
Let the beef cool, then store in airtight containers or freezer bags with the gravy. It keeps well for up to three months. Thaw overnight in the fridge, then reheat on the stove until hot and bubbly. The gravy protects the meat from drying out during freezing.
Recipe Variations and Substitutions
No wine option (swap with broth, keep flavor strong)
If you’d rather skip the wine, just use extra beef broth. The Worcestershire and onions add plenty of depth, so you won’t miss it.
Herb swaps and flavor twists (dried thyme, rosemary, mushroom boost)
If you don’t have fresh thyme, use dried. Rosemary or even a pinch of Italian seasoning adds a new layer of aroma. You can also toss in sliced mushrooms for extra umami flavor.
Adjusting salt and richness (low-sodium broth, Worcestershire balance)
Always taste before adding more salt. Worcestershire already brings salt and acid, so low-sodium broth keeps things balanced. For a creamier version, stir in a tablespoon of butter right before serving.
FAQ
How long does it take to cook beef tips in an Instant Pot?
About 25 minutes under pressure, plus a 15-minute natural release for best tenderness.
How long does beef need to cook in an Instant Pot?
Most cuts take 25–30 minutes at high pressure.
How to get beef tender in Instant Pot?
Let it release pressure naturally and use marbled cuts like chuck or sirloin.
How long does it take for beef tips to get done?
From start to finish, about 1 hour and 25 minutes including prep and release.
Other Recipes You May Enjoy
- Beef Tips and Noodles – The Ultimate Comfort Dinner
- Low Carb Philly Cheesesteak Casserole
- Smashburger Quesadillas – Quick, Cheesy & Delicious Dinner
- Easy Grilled Cheese Burrito Recipe
- Easy Baked Pork Tenderloin Recipe
- Chicken Bacon Ranch Quesadilla – Best Meal
Final Thoughts
These Instant Pot Beef Tips are proof that comfort food doesn’t need all day to taste amazing. The golden sear, proper deglaze, pressure cooking, and simple cornstarch finish make all the difference. Each bite is tender, flavorful, and deeply satisfying. Serve it over your favorite starch, then save those leftovers—they reheat perfectly for another cozy meal.
For more comforting dinner ideas, check out Ellie’s Pinterest page for inspiration and weekly meal favorites.
Instant Pot Beef Tips
Equipment
- Instant Pot 6-quart or larger recommended
- Wooden spoon For deglazing and stirring
- Measuring cups and spoons For accurate ingredient prep
- Mixing bowl To hold browned beef
Ingredients
- 2.5 pounds stew meat or beef tips, trimmed if needed
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large sweet onion (Vidalia), diced about 1 inch
- 4 cloves garlic, minced
- 0.5 cup dry red or white wine (or extra beef broth if preferred)
- 2 cups low-sodium beef broth
- 0.25 cup Worcestershire sauce
- 2 sprigs fresh thyme tied together (or 1 teaspoon dried thyme)
- 1 whole bay leaf
- 3 tablespoons cornstarch
- 3 tablespoons water (for slurry)
Instructions
- Dry the beef well with paper towels, then season all sides with salt and pepper.
- Set the Instant Pot to Sauté on medium, heat olive oil until shimmering, then brown the beef in batches. Remove and set aside.
- Add butter, melt it, then cook the diced onion and garlic until fragrant.
- Pour in the wine, scrape the bottom to deglaze, and cook until mostly evaporated.
- Cancel Sauté, return the beef and juices to the pot, then add broth, Worcestershire, thyme, and bay leaf. Seal lid and cook on High Pressure for 25 minutes. Allow natural release for 15 minutes.
- Mix cornstarch and water to make slurry. Open lid carefully, stir in slurry, and Sauté until thickened.
- Serve hot over mashed potatoes, polenta, egg noodles, or your favorite side.
