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Instant Pot Beef Tips: A Weeknight Comfort Classic

The aroma of slow-cooked beef has always been a signal of home for me. I remember countless Sunday afternoons at my grandmother’s, the air thick with the savory scent of a roast simmering for hours. While I cherish those memories, modern life often demands faster solutions. That’s where the Instant Pot comes in, allowing me to recreate that comforting, deeply flavorful experience in a fraction of the time. This recipe for Instant Pot Beef Tips delivers that same soulful taste, tender meat, and rich gravy, all ready to enjoy on a busy weeknight.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Gluten-Free (check Worcestershire sauce for gluten if needed)

Ingredients

3 teaspoons olive oil
1 lb top sirloin steak, cut into cubes
½ teaspoon salt
¼ teaspoon pepper
⅓ cup dry red wine (or ⅓ cup beef broth)
½ lb sliced baby portabella mushrooms
1 small onion, halved and sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
3-4 tablespoons cornstarch
¼ cup cold water

Equipment Needed

6-quart electric pressure cooker (Instant Pot)
Small mixing bowl
Measuring cups and spoons

Instructions

Begin by prepping your ingredients. Cut the top sirloin steak into approximately 1-inch cubes. Slice the baby portabella mushrooms and halve and slice the onion. Have the beef broth, Worcestershire sauce, and other ingredients measured and ready to go.
Turn on your Instant Pot and select the Saute setting. Adjust the heat level to high.
Add 2 teaspoons of the olive oil to the Instant Pot and allow it to heat up.
Season the cubed beef with salt and pepper.
Working in batches, brown the beef in the hot oil. Avoid overcrowding the pot; this ensures the meat sears properly and develops a rich, flavorful crust. Add the remaining 1 teaspoon of olive oil as needed between batches.
Once all the beef is browned, transfer it to a bowl and set aside.
If using dry red wine, pour it into the Instant Pot, scraping the bottom of the pot with a spatula to loosen any browned bits. This process, called deglazing, adds incredible depth of flavor to the final dish. If you are not using wine, add ⅓ cup beef broth to deglaze the pot.
Return the browned beef to the Instant Pot.
Add the sliced mushrooms and onion to the pot with the beef. Stir everything together and continue to saute for a few minutes until the onions begin to soften.
Pour in the remaining beef broth and stir in the Worcestershire sauce.
Secure the lid of the Instant Pot, ensuring the vent is set to the sealed position.
Select the Pressure Cook setting (or Manual setting, depending on your model) and adjust the pressure to high. Set the cooking time for 15 minutes.
Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, perform a quick pressure release according to the manufacturer’s instructions. Be cautious of the steam released during the quick release.
Carefully remove the lid of the Instant Pot.
Select the Saute setting again and adjust the heat to high. Bring the liquid in the pot to a boil.
While the liquid is heating, prepare a cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain.
Gradually whisk the cornstarch slurry into the boiling beef mixture. Continue to cook and stir until the sauce thickens to your desired consistency, usually about 1-2 minutes.
Turn off the Instant Pot and serve the Beef Tips immediately.

Expert Tips & Tricks

Browning is Key: Don’t skip the browning step! It adds a significant layer of flavor to the dish. Make sure your pan is hot enough before adding the meat and avoid overcrowding the pot.
Deglazing Matters: Deglazing the pot with wine or broth lifts all the flavorful browned bits from the bottom, creating a richer, more complex sauce.
Natural Release vs. Quick Release: Allowing for a natural pressure release for the first 10 minutes helps the beef retain its moisture and tenderness.
Thickening the Sauce: For a thicker gravy, use the full 4 tablespoons of cornstarch. For a lighter sauce, reduce it to 3 tablespoons.
Wine Selection: If using wine, a dry red like Cabernet Sauvignon or Merlot works well. However, any dry red you enjoy drinking will complement the dish.
Adjusting for Tenderness: If your beef tips aren’t as tender as you like, try adding a few more minutes to the pressure cooking time in future attempts.
Adding Vegetables: Feel free to add other vegetables like diced carrots, celery, or potatoes to the Instant Pot for a more complete meal. Add them along with the mushrooms and onions.

Serving & Storage Suggestions

Serve the Instant Pot Beef Tips hot, ladled generously over mashed potatoes, rice, noodles, or polenta. Steamed vegetables like broccoli, green beans, or baby carrots make excellent side dishes. A crusty loaf of bread is perfect for soaking up the delicious gravy.

Leftover Beef Tips can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them in a freezer-safe container for up to 2-3 months.

To reheat, thaw the frozen Beef Tips in the refrigerator overnight. Reheat in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or water if the sauce has thickened too much. You can also reheat them in the microwave, but be careful not to overheat them, as this can make the beef tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	320 kcal	16%
Total Fat	18g	23%
Saturated Fat	7g	35%
Cholesterol	95mg	32%
Sodium	750mg	33%
Total Carbohydrate	12g	4%
Dietary Fiber	2g	7%
Sugars	4g
Protein	25g	50%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Gluten-Free: To ensure the recipe is entirely gluten-free, use a gluten-free Worcestershire sauce.
Vegetarian Option: Substitute the beef with hearty mushrooms like cremini or portobello. You can also add some cooked lentils for added protein. Use vegetable broth instead of beef broth.
Spicy Beef Tips: Add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture for a spicy kick.
Creamy Beef Tips: Stir in a dollop of sour cream or Greek yogurt at the end of cooking for a creamier sauce.
Beer-Braised Beef Tips: Substitute half of the beef broth with a dark beer like stout or porter for a richer, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef for this recipe?
A: Yes, while top sirloin is a great choice, you can also use chuck roast or stew meat. Keep in mind that these cuts may require a slightly longer cooking time to become tender.

Q: Do I have to use wine?
A: No, the wine adds a nice depth of flavor, but you can easily substitute it with additional beef broth. For a similar flavor boost, add 2 tablespoons of balsamic vinegar to the ⅓ cup of beef broth used for deglazing.

Q: Can I make this recipe ahead of time?
A: Absolutely! In fact, the flavors often meld together even more beautifully when made ahead of time. Store it in the refrigerator for up to 3 days and reheat before serving.

Q: My sauce isn’t thickening. What should I do?
A: Make sure your cornstarch slurry is well-mixed and that the liquid in the Instant Pot is boiling. You may need to add a bit more cornstarch slurry, a teaspoon at a time, until you reach your desired consistency.

Q: Can I add potatoes to the Instant Pot with the beef?
A: Yes, you can add cubed potatoes to the Instant Pot along with the mushrooms and onions. Be sure to use a potato that holds its shape well during cooking, such as Yukon Gold or red potatoes.

Final Thoughts

Instant Pot Beef Tips are a testament to the fact that delicious, comforting meals don’t have to take all day. This recipe delivers tender, flavorful beef in a rich gravy, perfect for a weeknight dinner or a cozy weekend meal. I encourage you to try it, experiment with different variations, and make it your own. Don’t forget to share your creations and feedback – happy cooking!

Instant Pot Beef Tips Recipe