Instant Pot Beef Tips with Gravy

Oh my gosh, let me tell you about my Instant Pot Beef Tips with Gravy – it’s the kind of meal that makes my kids come running when they smell it cooking! I’ve been using my Instant Pot for years (seriously, it’s practically glued to my countertop), and this recipe is my go-to when I need something hearty, flavorful, and ready in a flash. The beef turns out so tender you can cut it with a fork, and that rich, savory gravy? Absolute perfection. It reminds me of Sunday dinners at my grandma’s house, but without spending hours at the stove. Just toss everything in, press a button, and boom – comfort food magic happens. Trust me, once you try this, you’ll be hooked!

Why You’ll Love These Instant Pot Beef Tips with Gravy

Listen, I know we’re all busy, but that’s no excuse for skipping a delicious homemade dinner. That’s why I’m obsessed with these Instant Pot beef tips with gravy – they’re the ultimate solution for when you want something that tastes like it simmered all day but actually comes together in under an hour. Here’s what makes them so special:

• Unbelievably tender beef: The pressure cooker transforms even budget-friendly stew meat into melt-in-your-mouth bites. No more tough, chewy beef!
• Rich, velvety gravy: Forget those powdered gravy packets – this homemade version coats every bite with deep, savory flavor.
• Weeknight lifesaver: From fridge to table in about 40 minutes (most of it hands-off while the Instant Pot works its magic).
• One-pot wonder: Browning, sautéing, and pressure cooking all happen in the same pot – less cleanup means more time to relax!
• Comfort food at its best: That first bite of beef tips with gravy over mashed potatoes? Pure happiness in a bowl.

Honestly, I make this at least twice a month because it never fails to impress – whether it’s just our family or when we have last-minute guests.

Ingredients for Instant Pot Beef Tips with Gravy

Here’s what you’ll need to make my favorite beef tips with gravy – I promise these simple ingredients come together to create something magical in your Instant Pot!

• 1.5 lbs beef stew meat, cubed – Look for nicely marbled pieces about 1-inch cubes (trust me, uniform size means even cooking)
• 1 tbsp olive oil – Just enough to brown the beef (you can use vegetable oil in a pinch)
• 1 medium onion, diced – About 1 cup when chopped (I like yellow onions best for this)
• 2 cloves garlic, minced – Fresh is best! (About 1 teaspoon if you’re using pre-minced)
• 2 cups beef broth – Low-sodium lets you control the salt (but regular works fine too)
• 1 tbsp Worcestershire sauce – That umami kick makes all the difference
• 1 tsp salt – Start with this, you can always add more later
• 1/2 tsp black pepper – Freshly ground if you have it
• 1 tsp dried thyme – Rub it between your fingers to release the oils before adding
• 2 tbsp cornstarch + 2 tbsp cold water – Our magic gravy thickener (mix these separately before adding)

See? Nothing fancy – just good, honest ingredients that work together beautifully. I always keep these basics on hand for when the beef tips craving hits!

How to Make Instant Pot Beef Tips with Gravy

Okay, let’s get cooking! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through every step to ensure your beef tips with gravy turn out perfect. The Instant Pot does most of the work, but these little tricks make all the difference between good and “Oh my gosh, can I have seconds?” delicious.

Step 1: Brown the Beef

First, grab your Instant Pot and hit that sauté button – we want it nice and hot before adding our beef. Pour in the olive oil (stand back, it might sizzle!), then add about half of your beef cubes. Here’s my big tip: don’t crowd the pot! If you dump all the beef in at once, it’ll steam instead of browning. Give each piece some breathing room so they get that gorgeous caramelized crust – that’s where tons of flavor comes from.

I let them sit undisturbed for about 2 minutes per side – no constant stirring! – until they’re evenly browned. You’ll know it’s ready when the beef releases easily from the pot. Transfer the browned pieces to a plate and repeat with the remaining beef. I know it’s tempting to skip this step when you’re in a hurry, but trust me, those browned bits at the bottom of the pot are liquid gold for your gravy!

Step 2: Sauté the Aromatics

Now we build flavor town! With the beef set aside, toss in your diced onions. They’ll sizzle in all those delicious beefy bits left in the pot. Stir them occasionally, scraping up any browned bits with your wooden spoon – that’s pure flavor right there! After about 3 minutes when they start turning translucent, add the minced garlic. The smell at this point is absolutely heavenly!

Cook just until the garlic becomes fragrant (about 30 seconds – don’t let it burn!). I sometimes add a splash of beef broth here to deglaze the pot, making sure we get every last bit of flavor incorporated. This is when my kitchen starts smelling like a cozy bistro, and my family inevitably wanders in asking, “Is it ready yet?”

Step 3: Pressure Cook and Thicken

Time for the magic! Return all the beef (and any juices!) to the pot. Pour in the beef broth, Worcestershire sauce, and sprinkle in the salt, pepper, and thyme. Give it a good stir – you want all those flavors to mingle. Now secure the lid, making sure the vent is set to sealing. Hit “Manual” or “Pressure Cook” on high for 2 0 minutes.

When the timer beeps, let the pressure release naturally for 10 minutes – this keeps the beef super tender. Then carefully quick release any remaining pressure. While you wait, whisk together the cornstarch and cold water to make your slurry. Stir this into the pot, then hit sauté again to let the gravy thicken. Within about 2 minutes, you’ll see it transform into this silky, luxurious sauce that coats the back of a spoon perfectly. Taste and adjust the seasoning if needed – sometimes I add an extra splash of Worcestershire if I want more depth.

That’s it! You’ve just made restaurant-quality beef tips with gravy that’ll have everyone begging for the recipe. Now let’s talk about what to serve with this beauty…

Tips for Perfect Instant Pot Beef Tips with Gravy

After making this recipe more times than I can count, I’ve picked up some foolproof tricks for the best beef tips with gravy every single time. First, cut your beef into even pieces – I aim for 1-inch cubes so everything cooks uniformly. Nothing worse than some pieces turning to mush while others stay tough!

When browning, don’t skip deglazing – those crispy bits stuck to the pot are packed with flavor. A quick splash of broth loosens them right up. And here’s my secret: taste the gravy after thickening and adjust the seasoning. Sometimes it needs an extra pinch of salt or pepper to really sing.

Last tip? Let it rest for 5 minutes after cooking – the gravy thickens perfectly and the flavors meld beautifully. Trust me, these little touches make all the difference!

Serving Suggestions for Instant Pot Beef Tips with Gravy

Oh, the possibilities! This rich, saucy beef tips recipe is basically a blank canvas for your favorite comfort food sides. My absolute must-have? Creamy mashed potatoes – they’re like little gravy sponges that soak up all that deliciousness. But don’t stop there! Here’s how I like to serve our favorite comfort food dinner:

• Fluffy white rice – The perfect neutral base that lets the gravy shine
• Buttery egg noodles – A classic pairing that never disappoints
• Crusty bread – For mopping up every last drop of gravy
• Steamed veggies – Green beans or carrots add nice color and crunch

Honestly, sometimes I just grab a spoon and eat it straight from the pot – no judgment here!

Storing and Reheating Instant Pot Beef Tips with Gravy

Here’s the good news – these beef tips with gravy taste even better the next day! I always make extra because they store beautifully. Just transfer cooled leftovers to an airtight container – they’ll keep in the fridge for 3-4 days. When reheating, I prefer the stovetop with a splash of extra broth to loosen the gravy (medium heat, stirring occasionally). In a pinch, the microwave works too – just cover and heat in 30-second bursts, stirring between each. Pro tip: the gravy thickens when cold, so don’t panic – it’ll smooth right out when warmed!

Instant Pot Beef Tips with Gravy Variations

One of the best things about this recipe is how easily you can customize it to suit your taste or what you have on hand. Here are some of my favorite twists that keep things exciting:

• Add mushrooms: Toss in a cup of sliced cremini or button mushrooms with the onions for an earthy, umami boost.
• Swap in red wine: Replace 1/2 cup of the beef broth with red wine for a richer, deeper flavor.
• Go gluten-free: Use arrowroot powder or gluten-free cornstarch for thickening the gravy.
• Spice it up: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a little kick.
• Make it creamy: Stir in 1/4 cup of heavy cream or sour cream after cooking for a velvety finish.

Feel free to get creative – that’s the beauty of cooking!

Instant Pot Beef Tips with Gravy FAQs

I get so many questions about this recipe from friends and family – and honestly, I love chatting about all the little tweaks and tricks! Here are the answers to the most common beef tips with gravy questions I hear:

Can I use frozen beef for this recipe?
Absolutely! Just add 5-10 minutes to the pressure cooking time. I like to rinse the frozen chunks quickly under cold water to remove any ice crystals before browning. The texture turns out just as tender, though you might get a bit more liquid in the pot.

Help! My gravy is too thin – how do I fix it?
No worries – this happens to me sometimes! Make another cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it in while the pot’s on sauté mode. Let it bubble for 2 minutes until thickened. If it’s still thin, repeat with half the amount. Remember – it thickens more as it cools too!

Can I make this without an Instant Pot?
You sure can! Just brown the beef and onions in a Dutch oven, then simmer covered on low heat for 1.5-2 hours until the beef is fork-tender. The gravy method stays the same. It takes longer, but the flavor is just as delicious.

What cut of beef works best?
While stew meat is perfect (and budget-friendly!), chuck roast cut into cubes is my splurge choice. It has amazing marbling that makes the beef extra tender. Avoid super lean cuts like sirloin – they can get dry under pressure.

Why do you do a natural pressure release?
That 10-minute wait is crucial! It lets the beef relax gradually so it stays juicy. If you quick release right away, the sudden pressure change can make the meat tough. I set a timer and use those 10 minutes to prep my sides – multitasking win!

Nutritional Information

Here’s the scoop on what’s in each delicious serving of these Instant Pot beef tips with gravy. Keep in mind that estimates vary based on your specific ingredients – these values are calculated per serving (about 1 cup) using the exact amounts in my recipe:

• Calories: 320
• Protein: 35g (That’s a powerhouse of protein!)
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 2g
• Fat: 12g
• Saturated Fat: 4g
• Sodium: 680mg
• Cholesterol: 90mg

Remember, these numbers can change if you use different cuts of beef, adjust the salt, or make any of the tasty variations I mentioned earlier. I like to think of it as a pretty balanced meal – you’re getting plenty of protein, some good fats from the olive oil, and minimal carbs unless you pair it with mashed potatoes or rice (which, let’s be honest, you totally should!).

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