There are nights when you just want dinner to feel comforting and generous, the kind of meal that fills the kitchen with warm aromas and brings everyone to the table without calling them twice. That is exactly what these Instant Pot Beef Tips with Gravy do. The beef turns fall-apart tender, and the gravy is glossy, savory, and made for spooning generously over your favorite starch.
I have made this recipe many times when I needed something cozy but still easy enough for a weeknight. Using the Instant Pot means you get that slow-cooked taste without spending all day in the kitchen. If you love rich, homemade comfort food, you are going to want this one on repeat. Let's get cooking.
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Why You'll Love This Recipe
- The beef cooks up incredibly tender in the Instant Pot
- Deep, savory gravy made right in the same pot
- Family-friendly and perfect for cozy dinners
- Simple ingredients you can find at any grocery store
- Great for meal prep and reheats beautifully
Ingredients
- 2.5 pounds stew meat or beef tips
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large sweet onion, diced into 1-inch pieces
- 4 cloves garlic, minced
- ½ cup dry red or white wine, or additional beef broth
- 2 cups low sodium beef broth
- ¼ cup Worcestershire sauce
- 2 sprigs fresh thyme, tied together
- 1 bay leaf
- 3 tablespoons cornstarch
- 3 tablespoons water
Ingredient Notes and Substitutions
- If you cannot find beef tips or stew meat, a chuck roast or round roast works beautifully. Just cut it into bite-sized pieces and trim away any very large pieces of fat. I usually reach for chuck roast because it becomes especially tender under pressure.
- For the wine, use something you enjoy drinking. If you prefer not to cook with wine, extra beef broth works just fine and still gives you a rich gravy.
- Fresh thyme adds a gentle herbal note, but dried thyme can be used if that is what you have on hand.
Instructions
- Pat the beef very dry with paper towels, then season all over with salt and pepper. This step helps you get a good sear, which means more flavor later.
- Set the Instant Pot to Saute on medium heat and add the olive oil. Once the oil shimmers, add about one-third of the beef in a single layer. Sear for about 3 minutes until a deep golden crust forms. Remove and repeat with the remaining beef.
- Add the butter to the pot. Once melted and foamy, add the onions and garlic. Stir for about 1 minute, just until fragrant and lightly softened.
- Pour in the wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This is where so much flavor lives. Cook until the bubbling slows and the bottom of the pot looks clean.
- Turn off the Saute function. Return the beef and any juices to the pot. Add the beef broth and Worcestershire sauce, then gently stir. Place the thyme bundle and bay leaf on top.
- Seal the Instant Pot and cook on High Pressure for 25 minutes. Let the pressure release naturally for 15 minutes before carefully releasing any remaining pressure.
- In a small bowl, whisk together the cornstarch and water until smooth. Remove the lid, opening it away from you. Stir the slurry into the pot.
- Turn the Saute function back on and simmer for 5 to 15 minutes, stirring occasionally, until the gravy thickens to your liking. Taste and adjust seasoning as needed.
Pro Tips for Success
- Do not overcrowd the pot when searing. Work in batches so the beef browns instead of steaming.
- Scraping the bottom of the pot clean before pressure cooking helps avoid a burn warning.
- Natural pressure release makes the beef even more tender, so do not rush it.
- If the gravy gets too thick, stir in a splash of broth to loosen it.
Storage and Reheating
- Store leftover beef tips with gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Make Ahead and Freezing
- This dish is a great make-ahead option. You can prepare it a day in advance and reheat before serving. It also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips and Variations
- Add sliced mushrooms with the onions for extra earthy flavor.
- Stir in a splash of cream at the end for a richer gravy.
- Serve over mashed potatoes, egg noodles, polenta, or rice.
- Add carrots or pearl onions for a heartier one-pot meal.
FAQs
Searing the meat and allowing a natural pressure release are the keys. Both steps help the beef relax and become melt-in-your-mouth tender.
Fresh beef gives the best sear, but frozen beef can work in a pinch. Skip the searing step and add a few extra minutes to the pressure cook time.
Let it simmer a little longer on Saute, stirring often. It will thicken as it cooks
📖 Recipe
Instant Pot Beef Tips with Gravy
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
No matter which cut - or pre-cut - you choose for your Beef Tips, the Instant Pot will make sure the meat practically melts in your mouth every time. Be sure to give your beef a nice, deep sear and deglaze with good quality wine before pressure cooking to bring out the best flavor. Serve with starches that can sop up all that gorgeous gravy.
Ingredients
- 2.5 pounds stew meat or beef tips
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large Vidalia (sweet) onion, diced to 1"
- 4 cloves garlic, minced
- ½ cup dry red or white wine, or additional broth
- 2 cups low sodium beef broth
- ¼ cup Worcestershire sauce
- 2 sprigs fresh thyme, bundled with kitchen twine
- 1 whole bay leaf
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Pat the meat very dry, then season all over with salt and pepper.
- Press the "Saute" button on the Instant Pot and heat the olive oil until shimmering.
- Add one-third of the beef in a single layer and sear for 3 minutes until browned; repeat with remaining beef.
- Add butter, melt and foam, then sauté onions and garlic for 1 minute.
- Pour in wine and scrape up browned bits; cook until bubbling stops.
- Press "Cancel", return beef and juices, add broth, Worcestershire sauce, thyme, and bay leaf.
- Seal and cook on "High Pressure" for 25 minutes; naturally release for 15 minutes, then quick release remaining pressure.
- Mix cornstarch and water to make slurry; add to pot and stir.
- Press "Saute" and simmer 5-15 minutes until gravy thickens.
- Adjust seasoning and serve over mashed potatoes, polenta, or egg noodles.
Notes
If you can't find stew meat, cut a chuck or round roast into 1.5" pieces. Be sure to scrape the pot clean after deglazing to avoid a 'Burn' message. Substitute 1 teaspoon dried thyme if fresh isn't available.
Nutrition
- Serving Size: 5 ounces
- Calories: 552
- Sugar: 1g
- Sodium: 733mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 135mg
Serving Suggestions
- Serve these beef tips hot, spooned generously over creamy mashed potatoes or buttered egg noodles. They are also wonderful with crusty bread to soak up every bit of that savory gravy. This is one of those meals that feels perfect on a chilly evening with family gathered around the table.
Nutrition and Notes
This recipe yields about 6 servings. Each serving is approximately 5 ounces of beef with gravy. I have tested this recipe several times to get the balance of tender beef and rich gravy just right, and it never disappoints.
Reader Reviews or Testimonials
Readers love how tender the beef turns out and how flavorful the gravy is. Many have shared that it quickly became a regular in their dinner rotation, especially during busy weeks.
Related Recipes and Internal Links
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