Instant Pot Beef Tips
Instant Pot Beef Tips deliver tender, savory chunks of beef in a glossy mushroom gravy, perfect for an easy weeknight dinner. This hearty dish is rich, comforting, and fast, making it ideal when you want a restaurant quality meal at home with minimal fuss. Serve over mashed potatoes, noodles, or rice for a soul satisfying plate that keeps well for leftovers.
Equipment
- Instant Pot
Ingredients
- 1/4 cups salted butter Melted and slightly nutty in flavor, provides a rich cooking fat for sautéing onions and mushrooms while adding silkiness to the finished sauce. Enhances mouthfeel and helps brown beef for deeper flavor development during the sear. Balances acidity and saltiness from other components to create a rounded sauce.
- 1 small white or yellow onion, finely diced Finely diced to soften and release natural sweetness that builds the savory base of the dish when sautéed. Adds aromatic depth and a mild sharpness that complements beef and mushrooms. Breaks down during cooking to integrate into the sauce for texture and flavor complexity.
- 3 to 4 cloves garlic, finely minced Finely minced to deliver pungent, aromatic notes that brighten the savory profile and boost umami. Releases volatile oils during sauteing that enhance the overall aroma and help balance richness. Adds a subtle spicy warmth without overpowering other flavors.
- 2 pounds beef chuck roast or stew meat, cubed into bite-sized pieces or thinly sliced Cubed or thinly sliced to provide tender, hearty bites that are the central protein of the dish and absorb surrounding flavors. Develops a caramelized crust when seared, contributing to Maillard complexity and robust beefiness. Breaks down just enough under pressure to stay tender while releasing juices into the sauce.
- 1 1/2 cups fresh mushrooms, sliced thin (I use a combo of baby Portobello and white button mushrooms)* See Notes Sliced thin to contribute earthy, savory umami and a tender bite that soaks up sauce flavors. Releases moisture and concentrated mushroom flavor while sautéing, enhancing the overall depth of the dish. Complements beef with an additional meaty texture and aroma.
- 1/2 cup pepperoncini peppers, optional but recommended Sliced or halved for a tangy, mildly spicy pop that brightens the sauce and adds complexity. Offers complementary acidity and subtle heat that cuts through the richness of butter and beef. Can be used with some seeds for extra briny intensity if desired.
- 4 cups beef broth, I use reduced sodium** See Notes Pours in as the primary cooking liquid to create a savory, beefy base for the sauce and braising environment. Provides gelatin and depth that meld with meat juices and aromatics during pressure cooking. Reduced-sodium options help control overall saltiness while preserving robust flavor.
- 2 tablespoons Worcestershire sauce Adds concentrated savory, slightly sweet, and tangy notes that deepen the sauce and enhance beefy umami. Blends into the braising liquid to harmonize flavors and impart a characteristic savory tang. Works with Worcestershire’s complex profile to elevate overall richness.
- 1 teaspoon salt Seasoned to lightly enhance and balance flavors throughout the dish without overwhelming other components. Draws out meat juices and amplifies savory notes when combined with other aromatics. Should be adjusted to taste, especially if using reduced-sodium broth.
- 1 teaspoon freshly ground black pepper Freshly ground to add subtle heat and aromatic spice that punctuates the savory elements. Provides a warm, sharp counterpoint to the richness of butter and beef. Distributes evenly in the sauce to brighten and define flavors.
- 1 teaspoon dried thyme Dried and aromatic to impart a warm, slightly floral and savory background that enhances meat and broth flavors. Releases essential oils during cooking to contribute depth and subtle herbaceous notes. Blends seamlessly into long-cooked braises and pressure-cooked dishes.
- 2 bay leaves Added whole to infuse a subtle, bay-like herbal note that deepens the braising liquid during cooking. Releases aromatic compounds slowly to provide background complexity without dominating other flavors. Removed before serving to avoid sharp leaf textures.
- 1/4 cup cold water Cold and added to mix with corn starch for a slurry to thicken the sauce without clumping. Helps temper and distribute the thickening agent evenly when brought to a simmer, preventing grainy texture. Keeps sauce glossy and cohesive after pressure cooking.
- 1/4 cup corn starch Mixed with cold water to form a slurry that thickens the braising liquid into a smooth, velvety sauce when heated. Binds to liquid molecules to increase viscosity and create a glossy finish. Should be dissolved fully before adding to avoid lumps.
Instructions
- Turn a 6-quart Instant Pot or similar pressure cooker appliance to saute and melt the butter.*** (See Notes): The moment you begin sautéing you should notice a warm, nutty aroma as the butter melts and the pot surface heats. This initial heat is crucial because it creates the fond when the beef hits the pot later, which translates to deep flavor in the finished gravy. If the butter smokes it is too hot, so reduce the heat or remove the insert briefly to cool. A common mistake is rushing this step, which yields little fond and a less flavorful sauce.
- Add the onions and saute for about 3 minutes; stir frequently.: As the onion softens, it will start to smell sweet and fragrant, and you may see tiny translucent edges. Sautéing until the edges are soft helps the onion break down into the gravy, adding body and depth. Stirring frequently prevents scorching and ensures even color development. Avoid undercooking the onion , which can leave harsh raw bits in the sauce.
- Add the garlic and saute for about 1 minute, or until fragrant; stir constantly.: The aroma will change quickly to a garlicky perfume, signaling it is ready. Stirring constantly avoids burning the garlic , which turns bitter fast. This brief cook time is enough for the garlic to release oils and flavor while remaining bright. If you smell a sharp, acrid scent, you likely overheated the garlic and should start over from fresh aromatics.
- Add the beef and brown all sides of the meat, stirring and flipping as necessary to sear it properly.: When you add the cubed beef , you should hear a sizzle as the exterior browns and caramelizes. Browning creates Maillard flavors that are essential for a savory gravy. Work in batches if the pot is crowded, as overcrowding causes steaming instead of searing. A typical error is to dump all the beef at once, which prevents proper browning and results in a paler, less flavorful sauce.
- Add all remaining ingredients (minus the water and corn starch), cover with the lid and seal it, and set the Instant Pot to High and cook for 30 minutes.: Once the aromatics and browned beef are in, pouring in the beef broth will deglaze the pot and lift up those concentrated browned bits, releasing an intense flavor wave. As the pressure builds, the flavors intensify and the connective tissues in the beef break down, producing tender meat. Make sure the lid is sealed correctly; an improper seal can prevent reaching full pressure and leave the beef tough.
- When the time has finished, do a quick release, using caution since the steam that escapes can burn you.: The hiss and burst of steam is expected, and it releases built up pressure rapidly so you can finish the dish. Stand back and use a long-handled utensil to move the valve to the venting position. Do not place your face or hands over the steam path. A typical mistake is to rush this step and get burned by the hot steam or splattering liquid.
- Turn the Instant Pot back onto saute mode; set aside.: Reactivating sauté will allow you to thicken and finish the gravy while keeping the meat warm. You will notice gentle bubbling and a deepened aroma as the sauce reduces slightly. Leaving the pot off can cool the sauce and make the corn starch less effective when added. Be mindful of vigorous boiling which can evaporate too much liquid quickly.
- In a small bowl, add the cold water, corn starch, and stir until dissolved.: Mixing the corn starch into cold water forms a smooth slurry, which prevents lumps when you add it to hot liquid. The slurry should look uniformly opaque with no streaks. If you add undissolved corn starch directly to hot gravy it will clump, so take the time to whisk it smooth in cold liquid first.
- Slowly and while whisking, add your corn starch slurry to the beef and gravy inside the pot. Continue whisking until it thickens; which shouldn't take more than a couple minutes.: As you stream in the slurry while whisking, the gravy will transition from a loose broth to a glossy, velvety sauce that clings to the beef . The visual cue is a noticeable sheen and thicker coating on the back of your spoon. Continue whisking for a minute or two to achieve uniform texture. If you add the slurry too quickly you risk uneven thickening or lumps.
- Turn off the machine and serve the beef tips and gravy*** (See Notes) over mashed potatoes, rice, or noodles. Extra beef tips and gravy will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.: After the sauce reaches desired thickness, turning off the pot preserves texture and prevents over reduction. The aroma will be rich and inviting, with tender beef pieces bathed in a glossy gravy. Serve over mashed potatoes, rice, or noodles while hot. A common pitfall is letting the sauce cool too much before serving, which can make it appear thinner; reheat gently if needed.
Notes
- Choose the right beef Use well marbled beef chuck roast or stew meat for deep flavor and tenderness; the fat renders into the sauce creating richness.
- Brown in batches Searing in small batches prevents crowding which can cause steaming instead of browning, and it builds more fond for the gravy.
- Use reduced sodium broth Starting with reduced sodium beef broth gives you control over final seasoning and prevents an overly salty gravy.
- Be conservative with the slurry Add the corn starch slurry gradually and whisk vigorously to reach the exact thickness you want without becoming gummy.
- Store properly Leftovers keep airtight in the fridge up to five days; reheat gently to avoid over reducing the gravy which can make it too thick.