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Beef Tips with Gravy and mashed potatoes in a bowl

Instant Pot Beef Tips with Gravy

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.
Course dinner
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 306kcal



  • 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.
  • 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.


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. Freeze for up to 2 months. Thaw the beef in the fridge, then reheat it on the stovetop.
TOMATO PASTE: This ingredient is optional; however, it adds a nice extra layer of flavor to this dish, so I always add it.
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.
  • 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 over 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.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 306kcal | Carbohydrates: 6g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Fiber: 1g | Sugar: 1g