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Instant pot beef tips are one of those meals that feel like comfort food at its best—rich, savory, and loaded with flavor—but without the all-day cook time.
You get tender chunks of beef, a deep, flavorful gravy, and a dish that feels like it came straight out of a slow cooker… except it’s ready in a fraction of the time.
This is the kind of meal you make when you want something hearty and satisfying. Something you can spoon over mashed potatoes, rice, or even buttered noodles and just sit back and enjoy.
And once you see how easy it is to pull off in the instant pot, it quickly becomes one of those recipes you keep coming back to.
Tender beef. Rich gravy. No waiting all day.
Why You’ll Love These Instant Pot Beef Tips
Let’s be real—beef tips can go wrong fast.
They can turn out tough, dry, or swimming in a thin, flavorless sauce.
Not here.
The beef in this recipe comes out incredibly tender. We’re talking fork-tender, melt-in-your-mouth kind of texture. That’s what pressure cooking does when you give it the right amount of time.
Then there’s the gravy. This isn’t just broth—it’s thick, rich, and packed with flavor. The combination of seared beef, broth, Worcestershire sauce, and seasonings builds something that tastes like it’s been cooking for hours.
Another big win? It’s all made in one pot. Less cleanup, less hassle, more flavor.
And this is one of those meals that feels flexible. Serve it however you want—over potatoes, rice, or noodles—and it just works.
Comfort food done right.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 35 minutes (plus pressure time)
Total Time: About 1 hour
Servings: 4–6
Instant pot beef tips are made by searing beef, then pressure cooking it in a rich, savory sauce until tender.
The result is a hearty dish with melt-in-your-mouth beef and a thick, flavorful gravy.
Serve hot over your favorite base.
What You’ll Need for Instant Pot Beef Tips
This recipe is built on simple ingredients, but the way they come together is what makes it special.
Beef stew meat or cubed chuck roast is the star. This is a tougher cut that becomes incredibly tender under pressure.
Onion and garlic build the base flavor and add depth to the gravy.
Beef broth forms the foundation of the sauce.
Worcestershire sauce adds a rich, savory depth that gives the gravy that “something extra.”
A little flour or cornstarch helps thicken the sauce into a proper gravy instead of a thin broth.
Simple seasonings round everything out without overpowering the dish.
It’s not complicated—but it’s layered in a way that makes it taste like it is.
Tools For This Recipe
Ingredients for Instant Pot Beef Tips
This is one of those recipes where every ingredient has a job. Nothing fancy—just solid, reliable ingredients working together to create a rich, comforting dish.
You’re building flavor in layers here, and the instant pot pulls it all together fast.
For the Instant Pot Beef Tips:
- 2 pounds beef stew meat (or cubed chuck roast)
- 2 tablespoons oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons flour
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup of mushrooms
- 2½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Fresh Parsley to garnish
For Thickening (Optional but Recommended):
- 1 tablespoon cornstarch
- 2 tablespoons water
How to Make Instant Pot Beef Tips
Start by seasoning the beef with salt and pepper, then lightly coat it with the flour.
Turn your instant pot to sauté mode and heat the oil.
Now slow down here—this part matters.
Add the beef in batches and let it actually brown. Don’t overcrowd the pot. Let it sit for a minute or two before flipping. That crust is where the flavor starts.
Once browned, remove the beef and set it aside.
Add the chopped onion to the pot and cook for 2–3 minutes until softened. It should start picking up those browned bits from the bottom.
Add the garlic and cook for about 30 seconds.
Pour in the beef broth and Worcestershire sauce, scraping up everything stuck to the bottom. That’s all flavor—don’t leave it behind.
Return the beef to the pot.
Add the mushrooms.
Add the garlic powder and thyme.
Close the lid and set the instant pot to high pressure for 35 minutes.
Once the cooking time is done, allow a natural release for about 10 minutes, then release any remaining pressure.
Open the lid and check the beef. It should be tender and easy to break apart.
If you want a thicker gravy, turn sauté mode back on. Stir in the cornstarch slurry and let it simmer for a few minutes until thickened.
Serve hot over mashed potatoes, rice, or noodles.
Substitutions and Variations
This is one of those recipes you can tweak depending on what you have and what you’re in the mood for. If you don’t have stew meat, cutting up a chuck roast is usually the better option anyway—it gives you more control over the size and often better texture.
If you want a deeper, richer flavor, adding mushrooms is a great move. They soak up the sauce and add another layer of savory goodness.
You can also add a splash of red wine when deglazing the pot for extra depth.
If you prefer a thicker, more gravy-heavy dish, go a little heavier on the cornstarch slurry at the end.
And if you want to keep things lighter, you can skip thickening altogether and serve it more like a broth-based dish.
The base is strong, so you’ve got room to play.
What to Serve With Instant Pot Beef Tips
This is where things get fun, because beef tips go with just about everything.
Mashed potatoes are the classic choice. That gravy soaking into the potatoes? Hard to beat.
Rice is another great option, especially if you want something simple that lets the beef shine.
Egg noodles are also perfect—they hold onto the sauce and make the whole dish feel even more comforting.
If you want to round things out, a simple green vegetable or salad works well to balance the richness.
But honestly? This dish carries itself.
Leftovers and Storage
Beef tips store really well—and just like most comfort food, they taste even better the next day.
Let everything cool, then store it in an airtight container in the fridge for up to 4 days.
When reheating, add a splash of broth or water to loosen the gravy if it’s thickened too much.
You can also freeze it for up to 2 months. Just thaw overnight in the fridge before reheating.
This is one of those meals that holds up.
FAQs
Why are my beef tips tough?
If your beef tips are coming out tough, it usually means they need more time under pressure. Cuts like chuck or stew meat are naturally tougher and rely on longer cooking times to break down properly. The good news is that this is an easy fix—just seal the instant pot back up and cook for another 10–15 minutes. Once the connective tissue breaks down, the beef becomes tender and easy to pull apart.
Do I really need to sear the beef first?
Technically, no—but you should. Searing the beef creates a browned crust that adds a ton of flavor to the final dish. Without it, the beef tips will still cook, but the overall flavor will be noticeably flatter. It only takes a few extra minutes and makes a big difference in the end.
How do I make the gravy thicker?
The easiest way is to use a cornstarch slurry at the end. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, stir it into the hot liquid, and let it simmer on sauté mode for a few minutes. The gravy will thicken quickly and give you that rich, smooth consistency.
Can I cook beef tips from frozen?
You can, but it’s not ideal. Frozen beef won’t sear properly, which means you lose out on that layer of flavor. It can also cook unevenly. If possible, thaw the beef first for the best results.
What’s the best cut of beef for beef tips?
Chuck roast is the best choice because it has enough fat and connective tissue to become tender and flavorful when pressure cooked. Pre-cut stew meat works too, but cutting your own from a chuck roast often gives better results.
Final Thoughts
Instant pot beef tips are one of those meals that just make sense.
They’re easy to make, packed with flavor, and incredibly satisfying. You get tender beef, rich gravy, and a meal that feels like comfort food without the long wait.
Once you try it, it’s going to earn a spot in your regular rotation.
