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Easy Instant Pot Beef Tips with Gravy | Weeknight Dinner

Instant Pot Beef Tips with Gravy

Tender beef chuck pressure-cooked in a rich, savory brown gravy with mushrooms, ready in about an hour for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method

Ingredients
  

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 8 oz cremini mushrooms sliced
  • 2 1/2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

  1. 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.
  2. 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.
  3. Soften the onion: Add the diced onion to the pot and cook, stirring occasionally, until translucent, about 3 minutes.
  4. Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown.
  5. Deglaze the pot: Pour in the beef broth and scrape up any browned bits stuck to the bottom with a wooden spoon.
  6. Add remaining ingredients: Return the beef to the pot along with the mushrooms, Worcestershire sauce, tomato paste, thyme, salt and pepper. Stir to combine.
  7. Pressure cook: Lock the lid in place, set the valve to sealing, and cook on high pressure for 35 minutes.
  8. Release pressure: Let the pressure release naturally for 15 minutes, then carefully turn the valve to vent any remaining steam.
  9. Make the slurry: While the pot finishes releasing, whisk together the cornstarch and water in a small bowl until smooth.
  10. 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.
  11. 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.