Ultimate Instant Pot Beef Tips and Gravy: Tender, Flavorful & Quick Comfort Food
Prepare for a truly satisfying meal that brings together melt-in-your-mouth beef and a rich, savory gravy, all made effortlessly in your Instant Pot. This Instant Pot beef tips and gravy recipe is designed for maximum flavor with minimal effort, making it the perfect choice for busy weeknights or a comforting family dinner. Imagine tender beef, slow-cooked taste in a fraction of the time, draped in a luxurious gravy and served over a bed of creamy mashed potatoes or fluffy rice. It’s the kind of hearty, satisfying meal that warms you from the inside out and leaves everyone at the table asking for seconds!
Why This Instant Pot Beef Tips and Gravy Recipe is a Game-Changer
This easy Instant Pot beef tips and gravy recipe truly delivers melt-in-your-mouth tender bites of beef, achieving a depth of flavor that usually takes hours of simmering on the stovetop or in a Dutch oven. The magic of the pressure cooker drastically reduces the cooking time, transforming tougher cuts of beef into succulently tender morsels in a fraction of what traditional methods require. While we adore classic beef tips and gravy simmered for a good while, having a quicker, equally delicious alternative is a lifesaver for busy schedules.
Beyond speed, the Instant Pot offers unparalleled convenience. It’s a true one-pot wonder, handling both the searing and pressure cooking, which means significantly less cleanup. You won’t be hovering over the stovetop, stirring and monitoring; simply set it and let the Instant Pot do the hard work. This recipe also ensures consistent results every time – perfectly tender beef bathed in a rich, deeply flavored gravy that clings to every piece. Its simplicity, speed, and incredible flavor are precisely why this dish becomes a frequent repeat in so many kitchens!
Essential Ingredients for Perfect Instant Pot Beef Tips and Gravy
To create this incredibly flavorful and tender Instant Pot Beef Tips and Gravy, you’ll need a selection of high-quality ingredients that work together to build a robust flavor profile. Below is a detailed list of what you’ll gather. For precise measurements and complete instructions, make sure to check out the printable recipe card at the end of this post.
Ingredient Spotlight & Smart Substitutions
- BEEF: Choosing the Right Cut for Tender Results
While our preferred cut for this recipe is a sirloin tip roast, which we can cut into uniform 2-inch chunks for even cooking, you have several excellent options. You can absolutely use pre-cut beef stew meat for convenience. Sirloin tip, often labeled as steak tips or sirloin tips at the grocery store, yields a wonderfully tender result. If using stew meat, it typically comes from tougher cuts like chuck roast or round roast, which are fantastic for pressure cooking as the high pressure and moist heat break down the connective tissues, making them incredibly tender and flavorful. Don’t worry about the cut being “tough” initially; the Instant Pot performs miracles! - GRAVY BASE: Building Richness
For the deepest, most convenient flavor, we often rely on a concentrated bouillon base, such as “Better Than Bouillon” beef base. It’s a kitchen superhero, taking up minimal space and reconstituting easily with water to create a rich, robust broth. However, feel free to use your favorite high-quality beef broth or stock as a direct substitute. If using traditional broth or stock, ensure it’s a good quality one to achieve maximum flavor in your gravy. Adjust salt content to your preference, especially if your chosen broth is already quite salty. - AROMATICS: The Flavor Foundation
Fresh minced garlic and sliced onions are non-negotiable for building the aromatic base of your gravy. Sautéing them before pressure cooking helps to sweeten the onions and deepen the garlic flavor, creating a robust foundation for the sauce. These humble ingredients are key to the overall savory experience of the dish. - FLAVOR BOOSTERS: Umami and Depth
Soy sauce and Worcestershire sauce might seem like small additions, but they play a huge role in developing the complex umami flavor of the gravy. Low sodium soy sauce is recommended to give you more control over the overall saltiness of the dish, preventing it from becoming too overpowering. Worcestershire sauce adds a tangy, savory, and slightly sweet note that beautifully complements the beef. - SEASONING: Simple but Effective
Garlic salt is our chosen seasoning for a quick flavor boost, providing both salt and garlic notes simultaneously. You can certainly use a blend of garlic powder and regular salt if you prefer, or even add a pinch of black pepper, onion powder, or a dash of paprika for extra depth. Remember to season the beef in stages for balanced flavor.
Mastering Instant Pot Beef Tips and Gravy: Step-by-Step
These step-by-step photos and instructions are here to help you visualize how to make this recipe successfully. For the complete, printable version of this recipe, including all measurements and instructions, scroll down to the recipe card at the bottom of this post. You can also Jump to Recipe now.
- Prepare the Beef: If you’re using pre-cut beef stew meat, you can skip this initial step. If you have a sirloin tip roast, trim any excessive fat from the meat. Then, cut the roast into roughly 2-inch chunks. Aim for consistency in size, as this helps the beef cook evenly in the pressure cooker.
- Season the Beef: Place the prepared beef chunks into a large mixing bowl. Season them generously with half of the garlic salt. Drizzle half of the olive oil over the seasoned beef. Toss everything together thoroughly with your hands to ensure each piece of beef is well coated with the seasoning and oil.
- Sear the Beef in the Instant Pot: Add the remaining olive oil to the inner pot of your Instant Pot. Select the “Sauté” function and allow the oil to heat until shimmering. Once hot, add enough beef to the pot to form a single layer, covering the bottom without overcrowding. Brown the beef on all sides until a nice, deep crust forms. This searing step is crucial for developing rich flavor. Remove the browned beef from the pot and set aside. Repeat this process, cooking the beef in batches, until all the meat is beautifully seared.
CHEF’S TIP: Browning the meat in batches is essential! Overcrowding the pot will lower the temperature, causing the meat to steam rather than sear. Searing creates the Maillard reaction, which develops those deep, complex flavors that are the foundation of a delicious gravy.
- Sauté Aromatics: With the Instant Pot still on the “Sauté” function, add the minced garlic and sliced onions to the pot. Cook for 1-2 minutes, stirring occasionally, until the onions soften and become fragrant. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pot. This deglazing adds incredible flavor to your gravy.
- Build the Gravy Base: Stir in the beef base, soy sauce, Worcestershire sauce, the remaining garlic salt, and water. Make sure to scrape the bottom of the pot one last time to ensure no bits are stuck, preventing a “burn” notice. Return all the browned beef back into the pot, nestling it into the liquid.
- Pressure Cook: Secure the lid on your Instant Pot, ensuring it’s properly sealed. Turn the vent to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 30 minutes on high pressure. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the vent to “Venting” (use a kitchen towel or oven mitt to protect your hand from the steam).
- Thicken the Gravy (Optional): If you prefer a thicker gravy, proceed with this step. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry. Set the Instant Pot back to the “Sauté” function. Once the liquid begins to simmer, slowly stir in the cornstarch slurry. Continue to stir gently until the gravy thickens to your desired consistency. This usually takes just a few minutes. Cancel the “Sauté” function when done.
Frequently Asked Questions & Expert Tips for Instant Pot Beef Tips and Gravy
Leftovers are fantastic and often taste even better the next day! Store any remaining Instant Pot beef tips and gravy in an airtight container in the refrigerator for up to 3-4 days. This recipe is perfect for meal prepping; portion it into individual containers for easy grab-and-go lunches or quick dinners throughout the week. To reheat, simply warm gently on the stovetop over low heat, or in the microwave until heated through. If the gravy has thickened too much in the fridge, you can add a splash of water or beef broth to loosen it while reheating.
While often used interchangeably in recipes like this, beef tips and stew meat are traditionally two different cuts of beef. Beef tips typically come from more tender cuts, such as sirloin or tenderloin, offering a finer texture. Stew meat, on the other hand, is usually cut from tougher, more economical parts of the animal like chuck roast or round roast. These cuts are richer in connective tissue, which breaks down beautifully under the high-pressure cooking, resulting in incredibly tender and flavorful meat. For this Instant Pot recipe, either option will yield perfectly tender beef morsels, so choose what’s available and fits your budget. The pressure cooker makes both cuts wonderfully palatable!
Absolutely! This recipe freezes exceptionally well, making it a great option for future meals. Allow the beef tips and gravy to cool completely before transferring them to freezer-safe airtight containers or heavy-duty freezer bags. You can freeze it for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave. You might want to add a little extra beef broth or water when reheating, as the gravy can thicken further upon freezing and thawing.
If your beef tips aren’t as tender as you’d like, there are a few common reasons. First, ensure you used enough liquid, as pressure cookers need liquid to build pressure. Second, it might simply need more cooking time. Unlike other cooking methods where overcooking can make meat tough, pressure-cooked tougher cuts actually become more tender the longer they cook under pressure, as the connective tissue breaks down. If your beef is still tough, reseal the Instant Pot and cook for an additional 10-15 minutes on high pressure. Also, make sure you allowed adequate time for the pressure to build and release.
Yes, absolutely! Adding vegetables is a fantastic way to make this a more complete one-pot meal and boost its nutritional value. Carrots, celery, mushrooms, and potatoes (cut into 1-inch chunks) are excellent choices. You can add harder vegetables like carrots and celery along with the beef base and other liquids before pressure cooking. Softer vegetables, like mushrooms, can be added during the last 5-10 minutes of pressure cooking or stirred in after the beef is cooked and simmered with the gravy to prevent them from becoming too mushy. If adding potatoes, consider whether they will fit with the total cooking time of the beef without becoming overdone; sometimes it’s better to cook them separately or in a pot-in-pot method.
Delicious Serving Ideas for Instant Pot Beef Tips and Gravy
The beauty of Instant Pot Beef Tips and Gravy lies in its versatility. While it’s undoubtedly a star on its own, pairing it with the right sides elevates it into a truly magnificent meal. For a classic, comforting experience, serve your tender beef tips and their rich gravy over a generous bed of creamy mashed potatoes – they soak up every last drop of that savory sauce perfectly. Other excellent bases include fluffy white rice, hearty egg noodles, or even a healthier cauliflower mash for a low-carb option. To complete your meal, add a vibrant side of roasted asparagus, steamed green beans, a crisp garden salad, or glazed carrots. A sprinkle of fresh chopped parsley or chives adds a touch of freshness and color just before serving. Don’t forget some crusty bread to mop up any remaining gravy!
Explore More Instant Pot Culinary Creations
If you’ve fallen in love with the convenience and flavor that your Instant Pot brings to the kitchen, you’re in luck! There’s a whole world of quick and delicious meals waiting to be discovered. The Instant Pot excels at transforming everyday ingredients into extraordinary dishes with minimal effort. Here are some more fantastic Instant Pot recipes to add to your rotation, proving that this appliance is a true kitchen MVP for any home cook:
- Instant Pot Ribs: Fall-off-the-bone tender ribs in a fraction of the time.
- Instant Pot Roast Beef: A succulent and juicy roast that’s perfect for a special occasion or Sunday dinner.
- Instant Pot Beef Stew: A classic comfort food, rich with tender beef and hearty vegetables.
- Instant Pot Beef Stroganoff: Creamy, savory, and incredibly satisfying, ready in minutes.
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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!
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Ingredients
- 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
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Chef’s knife
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Large mixing bowl
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Instant pot
Before You Begin
- 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. Either cut will result in tender beef due to the pressure cooking method.
- 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 for a delicious result. Adjust salt content as needed based on your chosen liquid.
Instructions
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If using pre-cut beef stew meat, you can skip this step. Otherwise, trim any excess fat from your sirloin tip roast and cut it into uniform 2-inch chunks.
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Place the beef chunks in a large mixing bowl. Season with half of the garlic salt and drizzle with half of the olive oil. Toss well to coat evenly.
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Add the remaining olive oil to the Instant Pot and turn on the “Sauté” function. Once the oil is heated and shimmering, add enough meat to the pot to cover the bottom in a single layer. Brown the beef thoroughly on all sides, then remove and set aside. Repeat this process in batches until all the beef is seared.
TIP: Always cook the meat in batches to ensure a proper sear and prevent steaming. Searing is key for deep flavor development.
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Add the minced garlic and sliced onions to the pot (still on “Sauté” mode) and cook for 1-2 minutes, stirring to scrape up any browned bits from the bottom.
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Stir in the beef base, low sodium soy sauce, Worcestershire sauce, the remaining garlic salt, and water. Add all the seared beef back into the pot, ensuring it’s submerged in the liquid.
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Secure the Instant Pot lid and turn the vent to the “Sealing” position. Cook on high pressure for 30 minutes. Once done, perform a quick release of the pressure.
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To thicken the gravy, combine 2 teaspoons of cornstarch with 2 Tablespoons of water to make a smooth slurry. Set the Instant Pot to “Sauté” mode. Stir the slurry into the gravy and cook, stirring constantly, until it thickens to your desired consistency.
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. For longer storage, freeze in freezer-safe containers for up to 3 months.
- For tougher cuts like chuck roast or round roast, the Instant Pot is your best friend. The high pressure and steam tenderize these cuts beautifully, giving you a fall-apart texture without hours of slow simmering.
- Always deglaze your pot after searing the beef and sautéing aromatics. Those browned bits stuck to the bottom are packed with flavor and contribute significantly to a rich, deep gravy. Use a wooden spoon or silicone spatula to scrape them up.
- If you prefer a lighter gravy, you can skip the cornstarch thickening step entirely. The natural juices and beef base already provide a flavorful sauce.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.