This Instant Pot Beef Tips with Gravy is easy and simple to make, yet totally satisfying! Nothing beats tender cubes of beef bathed in a rich, flavorful, and creamy gravy. Slow cooker instructions and lots of tips are included.
Oriana’s Thoughts On The Recipe
Instant Pot Beef Tips with Gravy is one of those recipes that is on regular rotation in our house. It’s rich, comforting, and full of deep, savory flavor—and the best part? It’s super easy to make, even on the busiest weeknights. My family absolutely loves this dish, and no one ever complains when it hits the table!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Beef: I recommend using “stew meat” or “beef tips”. If you can’t find it in a prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive.
- Oil: Olive, vegetable, or canola oil will work for this recipe.
- Seasoning and herbs: You’ll need onion powder, garlic powder, dried oregano, dried thyme, bay leaf, salt, and black pepper.
- Wine: I recommend using a good-quality red wine. If you don’t want to use wine, you can substitute it for beef broth.
- Worcestershire sauce: For extra flavor!
- Beef bouillon: If you don’t have beef bouillon, you can use beef broth instead of water. In that case, you might need to add a little more salt. I recommend tasting and adjusting the seasoning to your liking.
- Tomato paste (optional): This ingredient is optional; however, I think it adds a nice extra layer of flavor to this dish, so I always add it.
- Cornstarch: To thicken the gravy.
- Fresh chopped parsley to garnish (optional)
Food Allergy Swaps
Gluten-Free: Skip the beef bouillon and use beef stock.
- Soy-Free: Use Coconut Aminos instead of Worcestershire Sauce. And skip the beef bouillon and use beef stock.
How To Make Beef Tips with Gravy in The Instant Pot Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Brown
Brown the cubed meat.
- Season
Season with herbs and spices. Then add wine and Worcestershire sauce and reduce it. Finally, add water, beef bouillon, tomato paste, and bay leaf.
- Cook
Pressure cook for 30 minutes.
- Thicken The Sauce
Add the cornstarch slurry to thicken the sauce. Garnish with fresh chopped parsley and serve.
Recipe Tips
Meat. I recommend using “stew meat” or “beef tips”. If you can’t find it in a prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive.
Browning Meat in The Instant Pot. Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turn the beef until they have formed a crust on the bottom, or it will stick. You can also brown the meat on the stovetop in a skillet and then transfer it to the IP.
Wine. If you don’t want to use wine, you can substitute it for beef broth.
Crock Pot Method
- Follow the same steps as instructed in the recipe.
- Cook on low for 7-8 hours or high for 3-4 hours.
- In a small bowl, whisk together cornstarch and water. Stir in the cornstarch mixture in the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened. Remove from the heat and serve.
Storing & Freezing Instructions
Store: Cooked beef tips can be stored in the fridge for up to 3 days.
Freeze: Let the beef cool completely. Place in a freezer-friendly container or bag. Frozen for up to 2 months. Thaw the beef in the fridge, then reheat it on the stovetop.
Frequently Asked Questions
For this recipe, I use cubed beef. You can find it packaged and labeled as “stew meat” or “beef tips” in most grocery stores. If you can’t find it in a prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive.
Beef tips are basically bits cut from larger roasts, usually sirloin or tenderloin, but not always. Stew beef is often less tender than other cuts because it is what is left over after the steaks and roasts have been cut. Meat labeled as beef tips should always show the source of the tips to ensure that they are not just stew meat, which requires longer cooking time for a tender result.
I love to serve it with a side of fluffy mashed potatoes, sweet plantains, and homemade eggless dinner rolls. You can also serve it over egg noodles (or other pasta), rice, or polenta…YUM!
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Recipe Card
Instant Pot Beef Tips with Gravy
Equipment
Ingredients
- 2 lb (900 g) cubed beef meat (see notes)
- 2 tablespoons olive oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (240 ml) red wine
- 1/4 cup (60 ml) Worcestershire sauce
- 1 beef bouillon cube
- ½ cup (120 ml) water
- 2 tablespoons tomato paste (optional – see notes)
- 1 bay leaf
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh chopped parsley to garnish (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Pat dry the beef cubes with paper towels and cut any extra fat if necessary.
- Turn on the Instant Pot and, select "sauté' mode, and adjust to more. When hot, add the oil. In batches in single layers, sear the beef for 3 to 5 minutes, turning to brown on all sides.
- Return all the saute meat to the pot. Add onion powder, garlic powder, oregano, thyme, salt and pepper; mix to combine.
- Add the wine and Worcestershire sauce; deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of beef off of the bottom of the pot. Let the wine reduce for 5 minutes. Add water and beef bouillon, tomato paste, and bay leaf; mix to combine. Secure the lid and close the pressure-release valve.
- Select Meat/Stew adjust the time to 30 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
- Remove bay leave and discard.
- Mix cornstarch and water until well combine and no lumps.
- Select "sauté' mode, and adjust to normal. Add cornstarch mixture. Simmer for 2-3 minutes, or until the sauce thickens.
- Sprinkle with chopped parsley, if desired, and serve hot with mashed potatoes, rice, or polenta.
-
- Follow the same steps instructed in the recipe.
- Cook on low for 7-8 hours or high for 3-4 hours.
- In a small bowl, whisk together cornstarch and water. Stir in the cornstarch mixture in the slow cooker. Cover and cook on high heat for an additional 30 minutes or until thickened. Remove from heat and serve.
- Meat. I recommend using “stew meat” or “beef tips”. If you can’t find it prepackaged section, ask your butcher for cubed top sirloin or chuck roast, which is less expensive.
- Browning Meat in The Instant Pot. Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turning until they have formed a crust on the bottom, or they will stick. You can also brown the meat on the stovetop in a skillet and then transfer it to the IP.
- Wine. If you don’t want to use wine, you can substitute it for beef broth.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in March 2020. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
This recipe is just so delicious and easy. I made it in my Instant Pot and it turned out perfectly. It is elegant enough to use for company but is also perfect for every day meals.
Hello SB! Thank you so much for your lovely feedback! I’m thrilled to hear the recipe turned out perfectly in your Instant Pot 😊 I love that you found it versatile enough for both company and everyday meals. Your kind words made my day! Happy cooking!”
This recipe magically turned a package of boring stew meat beef cubes into a fabulous meal. Wow! I followed the recipe as written and would recommend that you do too. Don’t mess with perfection, you will not be disappointed.
Hello KeKeKen! Wow, thank you so much for the wonderful feedback! I’m so glad the stew meat turned out fabulous for you! 😊 I completely agree—sometimes sticking to the recipe is the key to magic happening in the kitchen. I appreciate you taking the time to share your experience, and I’m so happy it was a hit! Thanks again for your kind words!
I used stew meat. I didn’t have the stew setting on my pressure cooker so I just did 30 minutes with a natural release for 10. It came out amazing! I will probably avoid pepper next time only because it was so flavorful with the Worcestershire sauce and my family is picky about “peppery” stuff. I love pepper so I suffer sometimes 😂
Hello Lisa! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
I would like to double this recipe for my 8 qt instant pot. How long should I pressure cook the meat?
Thank you, Joyce
Hello Joyce! The cooking time remain the same, but the pot will take more time to come to pressure. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What do you mean by “1 beef bouillion”? Do you mean a cube or a can?
Hello Andrea! Sorry about the omission, yes, one beef bouillon cube. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
How much longer should I cook the meat if I use Stew Meat?
Hello Rachael! When I use stew meat I pressure cook for 35 min and 10 – 15 min of natural realese. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)