Instant Pot Beef Tips with Gravy - Tender Savory Family Meal

The moment you lift the lid of the Instant Pot, the kitchen is filled with a warm, savory perfume: slowly caramelized onions, rich beef broth turned ambrosial with Worcestershire and thyme, and the deep, mouthwatering scent of browned beef. The sauce glistens like satin as it clings to tender cubes of meat, each bite yielding a gentle resistance before giving way to juicy, fork-tender richness. This dish comforts with the nostalgia of Sunday pot roast but arrives on the table in a fraction of the time, glossy gravy pooling beside mashed potatoes or buttered noodles. It’s a dish that invites conversation, cozy sweaters, and seconds.

Why You’ll Love This Instant Pot Beef Tips with Gravy:

There is something irresistible about beef tips in a glossy, savory gravy: the contrast between the slightly crisped, caramelized edges of browned beef and the silky sauce that coats each morsel. The Instant Pot intensifies flavors rapidly — the Maillard notes from searing, the sweetness of softened onions, and the rounded, umami punch from Worcestershire and beef broth all become one harmonious voice. Versatile in presentation, these beef tips can be spooned over creamy mashed potatoes, fluffed rice, buttered egg noodles, or even a thick slice of toasted sourdough for a rustic meal.

Beyond taste, this recipe is practical: hands-on prep is minimal, cleanup is contained to one pot, and the method allows you to adapt the texture from fork-tender to slightly chewy depending on your preference. It’s aspirational in how it looks—deep mahogany gravy, jewel-like mushrooms, and glossy herbs—but accessible for any home cook. Whether you are feeding a weeknight family or creating a low-effort dinner to impress guests, this recipe reliably delivers warmth, comfort, and richness.

Ingredients for This Instant Pot Beef Tips with Gravy:

Step-by-Step Instructions for Instant Pot Beef Tips with Gravy:

1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Dredge lightly in the flour, shaking off excess. Dry beef browns better, so don’t skip this step.
2. Set the Instant Pot to Sauté on high and heat the oil until shimmering. Working in batches so you do not overcrowd the pot, add the beef cubes and sear until deeply browned on all sides — about 2–3 minutes per side. Transfer browned pieces to a plate. The browned bits left in the bottom (fond) are flavor gold; you will deglaze them next.
3. Add the butter to the pot and then the diced onion. Sauté 3–5 minutes until the onion becomes translucent and edges begin to caramelize. Stir in the garlic and mushrooms (if using) and cook an additional 1–2 minutes until fragrant.
4. If using red wine, pour it in now to deglaze, scraping the bottom with a wooden spoon to lift the fond. Let the wine reduce for 1–2 minutes to concentrate flavor. Otherwise, use a splash of broth to deglaze.
5. Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaf. Pour in the beef broth and scrape the bottom again to ensure no stuck browned bits remain. Return the seared beef and any accumulated juices to the pot, stirring to combine.
6. Cover the Instant Pot and set the valve to sealing. Cook on High Pressure for 25 minutes for typical 1–1½” cubes of chuck or stew meat. For smaller, tender cuts, use 12–15 minutes. For a very tender, almost shreddable texture, increase to 30–35 minutes.
7. When the cook time is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure. Open the lid away from your face to avoid steam.
8. Remove the bay leaf and thyme sprigs. Transfer the beef to a warm platter and set aside. If the gravy looks thin, mix 1–2 tablespoons cornstarch with cold water to form a slurry and stir into the hot liquid. Simmer using Sauté for 2–4 minutes until the sauce thickens and glosses over. Thicken gradually — the sauce will continue to set as it cools.
9. Taste and adjust seasoning with salt and pepper. If you prefer a richer finish, stir in 1–2 tablespoons of heavy cream or sour cream off the heat for a silky sheen. Return the beef to the pot to warm for a minute, then sprinkle with chopped fresh parsley and serve immediately over your choice of sides.

How Long to Cook

Timing depends on the cut and size of beef pieces. For 1–1½ inch cubes of chuck or stew meat, pressure-cook on High for about 25 minutes. Allow a 10-minute natural release before quick-releasing any remaining pressure. If you use tender cuts like sirloin tips, reduce to 12–15 minutes to avoid overcooking. For larger chunks or if you desire fork-shreddable beef, extend to 30–35 minutes with a longer natural release.

Remember that for tougher cuts you are seeking a textural doneness — the meat should be fork-tender, yielding easily when pierced, rather than a particular internal temperature. If you prefer to check temperature for doneness: cooked steak-like doneness is 145°F, but for this style of dish the visual and textural fork test is usually the best guide.

Tips for Perfect Results

• Do not skip browning: Searing creates complex flavors and a richer gravy from the browned fond.
• Work in batches: Overcrowding steams the meat and prevents proper browning.
• Deglaze thoroughly: Always pour liquid and scrape the bottom until clean to prevent a burn message on the Instant Pot and to capture flavor.
• Adjust thickness slowly: Add cornstarch slurry or extra flour gradually until you reach the desired consistency — the gravy will thicken as it cools.
• Rest briefly before serving: Let the finished dish sit 5 minutes so flavors meld and the sauce stabilizes.
• Use low-sodium broth: It’s easier to control final seasoning and avoid an overly salty gravy.

Options for Substitutions

• If you don’t have beef chuck, use short ribs (trimmed and cubed) for a richer result, or sirloin tips for a leaner, quicker-cooking version.
• Replace all-purpose flour with rice flour or gluten-free 1:1 flour for dredging, or skip dredging and thicken with cornstarch slurry at the end for a gluten-free option.
• Use tamari or low-sodium soy sauce instead of Worcestershire in a pinch — it will add salt and umami but less complexity.
• For a dairy-free finish, omit heavy cream and use a pat of extra butter or a splash of coconut cream for richness (note coconut flavor will be present).
• Swap thyme and bay leaf for rosemary and a splash of balsamic vinegar for a different aromatic profile.
• Mushrooms can be omitted or replaced with pearl onions or roasted carrots for extra sweetness and texture.

Watch Out for These Mistakes

• Avoid skipping the deglaze step — failure to scrape the fond can trigger the Instant Pot’s burn notice and wastes flavor.
• Do not overcrowd the pot when searing — crowded meat will steam, not brown, and will lack the caramelized flavor that defines this dish.
• Be cautious with salt early on if using regular broth; you can always add more at the end but cannot remove it.
• Thickening too early or adding too much flour can make the gravy pasty. Thicken at the end and stir in small increments until the sauce coats the back of a spoon.
• Quick-releasing immediately after a long cook can cause meat fibers to contract and dry out; allow a short natural release for more tender results.

Estimated Nutrition (per serving)

These values are approximate and will vary with exact ingredients and portion size. Serving size assumed is 1 of 6 servings.

• Calories: ~420 kcal
• Protein: ~34 g
• Fat: ~26 g
• Carbohydrates: ~10 g
• Fiber: ~1 g
• Sodium: ~650 mg (varies with broth and added salt)

Frequently Asked Questions

Can I use frozen beef directly in the Instant Pot?

You can pressure-cook frozen beef, but searing is highly recommended for best flavor. If you must use frozen cubes, increase the cook time by about 10–15 minutes and plan for a longer natural release. Note that frozen meat will not brown, so the dish will miss some of the deep caramelized notes.

How do I fix a gravy that is too thin?

Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry and stir it gradually into simmering gravy, allowing 1–2 minutes to thicken. Repeat if needed. Alternatively, make a beurre manié (equal parts softened butter and flour kneaded together) and whisk small bits into the hot liquid until the sauce thickens.

Can I make this ahead and reheat?

Yes. The flavors often deepen after a day in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth if the sauce has thickened too much. If freezing, store in airtight containers for up to 3 months and thaw overnight in the refrigerator before reheating.

What sides pair best with these beef tips?

Classic companions include creamy mashed potatoes, buttered egg noodles, steamed rice, or roasted root vegetables. For a lighter pairing, serve over cauliflower mash or alongside a crisp green salad to cut through the richness.

Conclusion

Instant Pot Beef Tips with Gravy is an invitation: to slow, savory moments even on busy nights, to the comfort of a glossy sauce that warms hands and hearts, and to the simple pleasure of tender meat that pulls apart with a fork. With a few careful steps — browning, deglazing, and a mindful pressure cook — you create a dish that looks restaurant-worthy and tastes like home. Gather your people, set the bowls on the table, and let the warm aroma and gentle clink of cutlery turn an ordinary evening into something quietly celebratory.