Instant Pot Beef Tips with Gravy - Tender, Juicy & Easy Meal

There’s something so comforting about a bowl of tender beef tips nestled in silky, savory gravy. With the Instant Pot doing the heavy lifting, you get that slow-simmered flavor and fall-apart texture in a fraction of the time. This recipe is all about deep flavor, minimal fuss, and a dinner that makes the whole kitchen smell wonderful. Expect juicy bites of beef, a glossy gravy with layers of umami, and a meal that’s just as perfect for a weeknight as it is for company.

What Makes These Instant Pot Beef Tips with Gravy Irresistible

These beef tips are rich, hearty, and made to satisfy. A quick sear creates caramelized edges, while pressure cooking melts the connective tissue so each bite turns tender without hours on the stove. The gravy is built on sautéed onion and garlic, beef broth, and a trio of savory boosters—Worcestershire, soy, and tomato paste—so every spoonful is full-bodied and balanced. It’s a reliable, repeatable dish that tastes like it took all day, even when dinner needs to happen fast. If you’re craving comfort without the wait, this is your go-to recipe.

What You’ll Need for Instant Pot Beef Tips with Rich Gravy

• Beef chuck or sirloin (2 to 2.5 lb), cut into 1.5-inch cubes: Chuck delivers wonderfully tender results; sirloin cooks up leaner with a bit less richness.
• Kosher salt & black pepper: Essential seasoning to draw out moisture for searing and build flavor throughout.
• Olive oil or avocado oil (2 tablespoons): Helps achieve a golden sear and prevents sticking.
• Unsalted butter (1 tablespoon): Enriches the gravy and adds a silky finish.
• Yellow onion (1 large), diced: Builds a sweet, aromatic base after sautéing.
• Garlic (3–4 cloves), minced: Infuses the gravy with savory depth; quick to burn, so add after onions soften.
• Cremini or button mushrooms (8 oz), sliced (optional): Add umami and texture; they soak up that luscious gravy.
• Beef broth (2 cups), low sodium: The foundation of the gravy; low sodium gives you seasoning control.
• Worcestershire sauce (1 tablespoon): Adds a tangy, savory punch that rounds out the beefy flavor.
• Soy sauce or tamari (1 tablespoon): Amplifies umami and deepens color.
• Tomato paste (1 tablespoon): Provides richness and subtle acidity that balances the gravy.
• Dijon mustard (1 teaspoon): A gentle tang that brightens without taking over.
• Dried thyme (1 teaspoon) and dried rosemary (1/2 teaspoon): Classic herbs that complement beef and add complexity.
• Bay leaf (1): Gives an earthy backbone to the sauce during pressure cooking.
• Paprika (1 teaspoon): Adds warmth and color; smoked paprika adds a subtle smoky note if you prefer.
• Onion powder (1/2 teaspoon): Boosts savory depth without extra moisture.
• Red wine (1/4 cup) (optional): Deglazes the pot and adds a hint of sophistication; cook it down briefly to evaporate alcohol.
• Cornstarch (2 tablespoons) + cold water (2–3 tablespoons): Whisked into a slurry for thickening the gravy at the end.
• Fresh parsley, chopped (2 tablespoons): A bright finish that lifts the rich flavors.
• Mashed potatoes, buttered noodles, or rice (for serving): A cozy base that catches every drop of gravy.

How to Cook Instant Pot Beef Tips with Gravy: Step-by-Step

1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with kosher salt and black pepper. Drying helps the meat sear properly, enhancing flavor.
2. Heat the Instant Pot: Select Sauté (High). When hot, add the oil. Working in batches, sear the beef on two sides until deeply browned, about 2–3 minutes per side. Avoid crowding; overcrowding steams the meat instead of browning it. Transfer seared beef to a plate as you go.
3. Sauté aromatics: Add butter to the pot. Stir in onion and cook 3–4 minutes, scraping up browned bits. Add mushrooms (if using) and cook another 3–4 minutes until they release moisture. Stir in garlic and cook 30 seconds until fragrant.
4. Deglaze thoroughly: Pour in the red wine (if using) or 1/4 cup of the beef broth. Scrape the bottom of the pot with a wooden spoon to loosen every browned bit. Deglazing prevents the burn warning and brings major flavor to the gravy.
5. Build the sauce: Stir in the remaining beef broth, Worcestershire, soy or tamari, tomato paste, Dijon, thyme, rosemary, paprika, onion powder, and the bay leaf. Mix well to combine.
6. Pressure cook: Return the seared beef (and any accumulated juices) to the pot, stirring to coat. Lock the lid, set the valve to Sealing, and pressure cook on High for 25 minutes. This timing yields tender, flavorful beef tips.
7. Natural release: Let the pressure release naturally for 10 minutes, then carefully switch the valve to Venting to release the remaining steam. Natural release keeps the meat tender and avoids toughening from rapid depressurization.
8. Thicken the gravy: Select Sauté (Low to Medium). Stir together the cornstarch and cold water to make a smooth slurry. Drizzle the slurry into the bubbling sauce while stirring constantly. Simmer 2–4 minutes until the gravy thickens to your liking. If you prefer a thicker gravy, add another small splash of slurry.
9. Finish and season: Remove the bay leaf. Taste and adjust salt and pepper as needed. Stir in chopped parsley for freshness. If the gravy tastes flat, a tiny splash of soy or a pinch of salt brings it into balance; if it’s too salty, a squeeze of lemon or a teaspoon of balsamic can brighten and balance.
10. Serve: Spoon the beef tips and gravy over warm mashed potatoes, egg noodles, or fluffy rice. Garnish with extra parsley or a grind of black pepper. Enjoy the comfort in every bite.

Prep, Cook, and Rest: Timing at a Glance

• Prep time: 15 minutes (cutting beef, chopping onion and mushrooms, gathering ingredients)
• Searing and sautéing: 8–12 minutes, depending on batch size
• Pressure cook: 25 minutes on High
• Natural release: 10 minutes, then quick release
• Thicken and finish: 5–8 minutes
• Total time: About 60–70 minutes, most of it hands-off once sealed
• When it’s ready: The beef should be fork-tender and the gravy glossy and thick enough to coat the back of a spoon. Serve immediately for best texture and aroma.

Pro Tips for Foolproof Results

• Choose the right cut: Beef chuck is your friend for tenderness and deep flavor. Sirloin works if you prefer leaner meat, but chuck shines in the pressure cooker.
• Dry the beef thoroughly: Patting the cubes dry ensures a flavorful crust. Moisture is the enemy of browning.
• Sear in batches: Don’t overcrowd the pot. Proper searing adds complexity that you can’t get any other way.
• Scrape well when deglazing: Those browned bits are pure flavor. Cleaning the bottom now prevents the burn warning later.
• Natural release matters: Allowing 10 minutes of natural release keeps those fibers relaxed for tender bites.
• Adjust seasoning at the end: After reduction and thickening, reassess salt and acidity. A splash of soy or Worcestershire adds umami; a hint of lemon or balsamic lifts the whole dish.
• Control gravy thickness: Add cornstarch slurry slowly while stirring. You can always add more, but you can’t easily thin it once it’s over-thickened.
• Make it ahead: The flavor improves as it sits. Reheat gently on Sauté (Low) or stovetop with a splash of broth to loosen the sauce.
• Garnish wisely: A handful of fresh parsley brightens the richness. Chives also work well.

A Helpful Nutrition Overview

These numbers are estimates and will vary based on ingredients and serving size, but they offer a useful snapshot for planning.

• Serving size: About 1/6 of the recipe (beef plus gravy, not including sides)
• Calories: ~410
• Protein: ~36 g
• Total fat: ~24 g
• Saturated fat: ~9 g
• Carbohydrates: ~10 g
• Fiber: ~1 g
• Sugars: ~3 g
• Sodium: ~760 mg (adjust with low-sodium broth and soy to reduce)

Note: Adding mashed potatoes, noodles, or rice will increase calories and carbs. Use low-sodium broth and tamari for more precise control over salt.

Questions You Might Have

Can I use frozen beef?

Yes, but you won’t be able to sear it first, and searing adds important flavor. If starting from frozen, increase pressure cook time to 30–32 minutes, then thicken at the end. For best results, thaw and pat dry before cooking so you can sear properly.

How can I make this gluten-free or dairy-free?

For gluten-free: use tamari instead of soy sauce and confirm your Worcestershire is gluten-free. For dairy-free: replace the butter with more oil or a dairy-free butter alternative. Everything else stays the same.

What if I don’t have an Instant Pot?

You can make it on the stovetop or in a slow cooker. Stovetop: sear in a Dutch oven, add liquids and seasonings, then simmer covered on low for 2 to 2.5 hours until tender. Slow cooker: sear in a skillet, transfer to the slow cooker with liquids and aromatics, and cook 6–7 hours on Low. Thicken the gravy at the end on the stovetop or with the cooker on High.

Wrapping It Up with a Warm Note

There’s a special kind of joy that comes from serving a meal that’s both simple and deeply comforting, and these Instant Pot beef tips with gravy deliver every time. It’s the kind of dinner that brings people to the table quickly and keeps them there, savoring every bite. Whether you’re feeding a busy household or carving out a quiet evening for two, this dish turns everyday ingredients into something memorable. May your kitchen be filled with good aromas, your plates with generous gravy, and your table with happy company.