Instant Pot Beef Tips: A Weeknight Classic, Elevated

Growing up in the Midwest, beef tips were a staple at family gatherings – always served alongside creamy mashed potatoes, the gravy soaking into every delicious crevice. My Grandma Elsie, the queen of comfort food, made the absolute best. She would stand over the stove for hours, coaxing the beef to tender perfection. While I cherish those memories and her slow-cooked method, sometimes life calls for a faster route to that familiar, heartwarming flavor. This Instant Pot version delivers that same deep, rich taste in a fraction of the time, perfect for busy weeknights when nostalgia calls.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: About 6 cups
• Dietary Type: Generally Dairy-Free (ensure mashed potatoes are dairy-free if needed)

Ingredients

• 3 teaspoons olive oil
• 1 pound beef top sirloin steak, cubed
• 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
• Hot cooked mashed potatoes, for serving

Equipment Needed

• 6-quart electric pressure cooker (Instant Pot)
• Small bowl

Instructions

1. Begin by selecting the “Saute” setting on your Instant Pot. Adjust the setting for high heat.

2. Add 2 teaspoons of the olive oil to the pot and allow it to heat up.

3. While the oil heats, season the cubed beef with salt and pepper.

4. Once the oil is hot, carefully brown the meat in batches. Avoid overcrowding the pot; this will steam the meat rather than sear it. Add the remaining 1 teaspoon of olive oil as needed between batches.

5. After browning, transfer the beef to a bowl and set aside.

6. Pour the red wine (or beef broth) into the Instant Pot. Use a spatula or wooden spoon to scrape the bottom of the pot, loosening any browned bits. This process, called deglazing, adds a ton of flavor to the final sauce.

7. Return the beef to the Instant Pot.

8. Add the sliced mushrooms, sliced onion, beef broth, and Worcestershire sauce to the pot.

9. Lock the lid of the Instant Pot, ensuring the vent is closed.

10. Select the “Manual” setting. Adjust the pressure to high and set the cooking time for 15 minutes.

11. Once the cooking cycle is complete, perform a quick pressure release according to the manufacturer’s directions. Be extremely careful during this step, as hot steam will be released.

12. After the pressure has been fully released and the float valve has dropped, carefully open the Instant Pot.

13. Select the “Saute” setting again and adjust for high heat to bring the liquid to a boil.

14. In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. This will be used to thicken the sauce.

15. Gradually stir the cornstarch slurry into the beef mixture.

16. Cook and stir continuously until the sauce has thickened to your desired consistency, which should take about 1-2 minutes.

17. Serve the beef tips hot over mashed potatoes.

Expert Tips & Tricks

• Browning is Key: Don’t skip the browning step! It adds a depth of flavor that significantly enhances the final dish. If you’re short on time, you can skip it, but the flavor will be noticeably different.
• Don’t Overcrowd: When browning the beef, work in batches. Overcrowding the pot will lower the temperature and cause the beef to steam instead of sear.
• Deglaze Thoroughly: Make sure to scrape up all those browned bits from the bottom of the pot when deglazing. They are packed with flavor!
• Adjust Thickness: If you prefer a thicker sauce, use the full 4 tablespoons of cornstarch. For a thinner sauce, stick with 3 tablespoons. You can always add more slurry, a teaspoon at a time, until you reach your desired consistency.
• Wine Choice: A dry red wine like Cabernet Sauvignon or Merlot works well in this recipe. If you don’t have wine on hand, beef broth is a perfectly acceptable substitute.
• Flavor Boost: For an even richer flavor, add a teaspoon of Better Than Bouillon Beef Base to the broth.
• Mushroom Variety: Feel free to experiment with different types of mushrooms. Cremini, shiitake, or even a mix of wild mushrooms would be delicious.

Serving & Storage Suggestions

Serve these Instant Pot beef tips hot over a generous helping of mashed potatoes. A dollop of sour cream or a sprinkle of fresh parsley adds a nice finishing touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the beef tips in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if the sauce has thickened too much during refrigeration.

For longer storage, the beef tips can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	~350 kcal	~18%
Total Fat	~15g	~23%
Saturated Fat	~5g	~25%
Cholesterol	~80mg	~27%
Sodium	~800mg	~33%
Total Carbohydrate	~20g	~7%
Dietary Fiber	~3g	~12%
Sugars	~5g
Protein	~25g	~50%

*Percent Daily Values are based on a 2,000 calorie diet. These are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Option: Substitute the beef with seitan or portobello mushrooms for a vegetarian version.
• Gluten-Free: Ensure your Worcestershire sauce is gluten-free. Use a gluten-free cornstarch slurry.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture for a spicy kick.
• Different Vegetables: Include other vegetables like carrots, celery, or bell peppers for added nutrients and flavor. Add them along with the onions and mushrooms.
• Creamy Version: Stir in a dollop of sour cream or heavy cream at the end of cooking for a richer, creamier sauce.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While top sirloin is recommended for its tenderness and flavor, you can use other cuts like chuck roast or stew meat. Keep in mind that these cuts may require a longer cooking time.

Q: Can I make this recipe ahead of time?
A: Absolutely! The beef tips can be made a day or two in advance and stored in the refrigerator. The flavors will actually meld together and deepen over time.

Q: My sauce isn’t thickening. What should I do?
A: Ensure your cornstarch slurry is well combined and add it gradually to the boiling liquid. If it still isn’t thickening, you can mix a little more cornstarch with cold water and add it to the pot.

Q: Can I use frozen beef?
A: While it’s best to use thawed beef for browning purposes, you can cook frozen beef in the Instant Pot. However, you’ll need to increase the cooking time significantly (by about 50%).

Q: Can I skip the red wine?
A: Yes, you can substitute the red wine with beef broth. However, the wine adds a depth of flavor that you’ll miss, so try to use it if possible.

Final Thoughts

This Instant Pot beef tips recipe is a testament to how modern cooking techniques can bring classic comfort food to the table in a fraction of the time. It’s a delicious, satisfying meal that’s perfect for busy weeknights or cozy weekend dinners. Don’t be afraid to experiment with the recipe and make it your own. I encourage you to give it a try, share your feedback, and perhaps even pair it with a glass of your favorite red wine. Happy cooking!