Instant Pot Beef Tips
Make an easy Sunday dinner in your pressure cooker! Instant Pot Beef Tips with gravy are tender, delicious, and budget-friendly. Serve the meat and gravy over mashed potatoes, noodles, or rice.
Servings: 4 servings
Calories: 282kcal
Ingredients
- 1 to 2 lbs beef tips
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups beef stock or broth
- 1 small onion chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 4 tablespoons cornstarch
- ¼ cup beef stock or water for the slurry
Instructions
- Season beef with salt and pepper.1 to 2 lbs beef tips, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper
- Make sure the stainless steel insert is in your Instant Pot. Press the saute setting and wait a few minutes till the pot heats up.
- Add oil to the Instant Pot.2 tablespoons olive oil
- Add meat in batches and brown on all sides. Don't cook all the way through, just brown. Remove meat onto a plate.
- Add a splash of beef stock and deglaze the bottom of the pot by scraping any cooked on bits from the meat with a wooden spoon (don't use silicone).2 cups beef stock or broth
- Add onion, dried herbs, remaining beef stock, Worcestershire sauce and return the beef into the pot.1 small onion, 1 teaspoon dried thyme, 1 teaspoon dried marjoram, 1 tablespoon Worcestershire sauce
- Close the lid, set valve to sealing (newer modles do it on their own), press pressure cook and set timer to 15 minutes. The Instant Pot will start building up pressure.
- Once the cooking cycle ends, press cancel/off button, but do not release the pressure. Let the Instant Pot release it naturally. This may take 12 to 15 minutes. It is important to do this.
- Once the pressure pin drops, open the lid away from your face (there will be hot steam so be careful).
- Remove the meat onto a plate. Mix cornstarch with room temperature beef stock or water and add to the sauce in the Instant Pot. Press saute setting and simmer the gravy until thickened.4 tablespoons cornstarch, ¼ cup beef stock or water
- Serve meat and gravy over mashed potatoes, rice or noodles.
Notes
- It is important to deglaze the bottom of the pot after browning the meat. This will prevent the burn message from appearing on your Instant Pot and not cooking properly.
- Store any leftovers in the fridge for up to 4 days. You can reheat them in the Instant Pot or in a small saucepan, on the stove top.
- Allow the Instant Pot to release the pressure naturally. That means you do not turn the know to venting, but rather let the pressure cooker release the pressure on its own. This will ensure that the meat is tender and not tough.
Nutrition
Calories: 282kcal | Carbohydrates: 12g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Potassium: 689mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 3mg
