Easy Instant Pot Beef Tips with Gravy | Weeknight Dinner
Instant Pot beef tips with gravy is pressure-cooked beef chuck simmered in a rich brown gravy until it falls apart with a fork, a dish that used to take hours on the stove now ready in about an hour.
Beef chuck, mushrooms and beef broth build the base, with a cornstarch slurry for a thick, glossy gravy, all ready in under 90 minutes for a weeknight dinner.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 45 min | 1 h | 6 servings | Medium |
A Closer Look at the Technique
The sear is what separates good beef tips from flat ones. Press the cubes into the hot oil and leave them alone for a full two to three minutes; you'll hear a steady sizzle, not a quiet hiss, and the surface should turn a deep mahogany brown before you flip. That crust is where the flavor lives, so resist the urge to stir constantly or crowd the pot (work in two batches if needed). Once the beef goes back in with the broth and pressure cooks for 35 minutes, the connective tissue in the chuck breaks down into gelatin, which is also what gives the finished gravy its body even before you add the cornstarch slurry.
Why You'll Love This Recipe
- One pot, less cleanup: everything cooks in the Instant Pot, from searing to gravy.
- Weeknight speed: ready in about an hour instead of the four to six hours a slow cooker needs.
- Budget-friendly cut: beef chuck is inexpensive and turns tender under pressure.
- Make-ahead friendly: the gravy actually thickens up nicely after a night in the fridge.
- Kid-approved: mild, savory flavors over rice or mashed potatoes go over well with picky eaters.
Ingredients for Beef Tips with Gravy
- Beef chuck roast: the marbling and connective tissue melt into tender bites under pressure; beef stew meat works too, though pieces may be less uniform.
- Vegetable oil: gives a high-heat sear without burning; canola or avocado oil work the same way.
- Yellow onion: adds sweetness as it softens into the gravy; a shallot gives a milder flavor if you prefer.
- Garlic: a quick 30-second sauté brings out its aroma without turning bitter.
- Cremini mushrooms: bring an earthy note and soak up gravy; white button mushrooms are a simple stand-in.
- Beef broth: forms the gravy base; low-sodium broth lets you control the salt better.
- Cornstarch: whisked with water into a slurry, it thickens the gravy at the end without any raw flour taste.
You'll find exact amounts and the full ingredient list in the recipe card below.
Beef Tips with Gravy Step by Step
- Sear the beef. Heat oil on the Sauté setting and brown the beef cubes in batches, about 2-3 minutes per side, until a dark crust forms; don't crowd the pot.
- Soften the aromatics. Add the onion and cook until translucent, about 3 minutes, then stir in the garlic for 30 seconds until fragrant.
- Deglaze the pot. Pour in the beef broth and scrape up the browned bits stuck to the bottom with a wooden spoon.
- Load and seal. Return the beef to the pot with the mushrooms, Worcestershire sauce, tomato paste, thyme, salt and pepper, then lock the lid and set to high pressure for 35 minutes.
- Release slowly. Let the pressure drop naturally for 15 minutes, then carefully turn the valve to release the rest.
- Thicken the gravy. Switch back to Sauté, stir in the cornstarch slurry, and simmer for 3-5 minutes until the gravy coats the back of a spoon.
Make Ahead and Leftovers
Store leftover Instant Pot beef tips with gravy in the fridge for up to 4 days; the gravy actually thickens further as it chills. Freeze in a sealed container for up to 3 months, then thaw overnight in the fridge before reheating. Warm gently on the stove over low heat, or in the microwave in 1-minute bursts, adding a splash of broth if the gravy looks too thick.
Swaps and Twists
- Protein swap: ground beef or stew-cut lamb both work well in place of chuck, just reduce pressure time to 20 minutes for ground beef.
- Vegetable additions: stir in frozen peas or diced carrots during the last 5 minutes of sautéing the gravy for color and texture.
- Spice it up: add 1/2 teaspoon smoked paprika or a pinch of cayenne with the thyme for a deeper, warmer flavor.
Beef Tips with Gravy: Your Questions
What's the best cut of beef for this recipe?
Beef chuck roast is ideal because its marbling and connective tissue break down into tender, moist bites under pressure. Leaner cuts like sirloin can turn dry and stringy with the same cook time.
Do I need to sear the beef first?
Searing builds a brown crust that adds flavor to both the meat and the gravy, so it's worth the extra few minutes. Skipping it gives a paler, flatter-tasting gravy.
Can I thicken the gravy without cornstarch?
A flour slurry works too, using about 1/4 cup flour whisked with 1/4 cup cold water instead of the cornstarch mixture. Simmer a minute or two longer since flour needs more time to lose its raw taste.
What should I serve with beef tips and gravy?
Mashed potatoes, egg noodles or steamed rice all soak up the gravy well. A slice of the Easy Homemade Italian Bread is also good for mopping up the last bit of sauce.
Instant Pot Beef Tips with Gravy
Ingredients
Method
- Sear the beef: Set the Instant Pot to Sauté and heat the oil until shimmering. Add the beef cubes in two batches so they're not crowded, and brown each side for 2-3 minutes until a deep crust forms.
- Remove beef: Transfer the seared beef to a plate and set aside. Leave the browned bits in the pot; they add flavor to the broth.
- Soften the onion: Add the diced onion to the pot and cook, stirring occasionally, until translucent, about 3 minutes.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown.
- Deglaze the pot: Pour in the beef broth and scrape up any browned bits stuck to the bottom with a wooden spoon.
- Add remaining ingredients: Return the beef to the pot along with the mushrooms, Worcestershire sauce, tomato paste, thyme, salt and pepper. Stir to combine.
- Pressure cook: Lock the lid in place, set the valve to sealing, and cook on high pressure for 35 minutes.
- Release pressure: Let the pressure release naturally for 15 minutes, then carefully turn the valve to vent any remaining steam.
- Make the slurry: While the pot finishes releasing, whisk together the cornstarch and water in a small bowl until smooth.
- Thicken the gravy: Switch the Instant Pot back to Sauté. Stir in the cornstarch slurry and simmer for 3-5 minutes, stirring often, until the gravy coats the back of a spoon.
- Rest and garnish: Turn off the pot and let the beef tips sit for 5 minutes to let the gravy settle. Sprinkle with chopped parsley before serving.
If You Like This One
- Slow Cooker Mongolian Beef with Sticky Garlic Sauce: another beef chuck dinner, this one glazed in a sweet-savory sauce.
- Hobo Casserole: a layered ground beef and potato bake for easy weeknight dinners.
- Dump and Bake Chicken Rice Casserole for Busy Weeknights: a one-dish oven meal for nights you'd rather not stand at the stove.
- Swamp Soup Recipe: Creamy Crockpot Comfort in One Pot: a creamy crockpot option when you want the slow cooker instead.
