Instant Pot Beef Tips makes the most perfect, savory, filling dish for those hearty, in-a-hurry weekday meals. Serve with mashed potatoes or rice to round out the meal.
If you love all things beef, then you should bookmark these recipes for making later this week: Best Quick Steak Marinade, Garlic Steak and Potato Foil Packs, Braised Beef Short Ribs, and Instant Pot Beef Stroganoff.
Why This Recipe Works
Delicious, Delicious, Delicious — Perhaps you remember my mom’s recipe for Beef on Rice? (If you aren’t familiar with it, don’t worry, there’s plenty of time to acquaint yourself.) Well this is like that only better (shhhh, keep that to yourself!). It’s SO GOOD! It’s tender, it’s juicy, and it’s just the most perfect comfort food dish.
Instant Pot — Remember your Instant Pot? That device we all had to have and then I feel like it just got put in the pantry never to be thought of again? Well, we’re making a comeback people because this is one of my favorite kitchen appliances! And this recipe is perfect for it! So easy! Little mess. What else could you ask for?
Versatile Add-ins — I added a couple extra ingredients to this recipe (mushrooms, garlic, worcestershire) but you can skip them if you want and this recipe will be almost exactly like the Beef on Rice except adapted for the Instant Pot. Or you can double the mushrooms, or the garlic, or add whatever you like to this dish. It’s versatile like that.
Family friendly — My kids, my husband, my in-laws, my cousins, my neighbors — there isn’t a person on this planet that has tried these Instant Pot Beef Tips and not loved loved loved them. If you’re in a pinch for dinner THIS is what you make.
Ingredients
- Minced garlic — Guys, I use the garlic in a jar. It’s okay. It’s easy, it’s garlic, and it tastes just fine. But if you want to cut or mince yourself, that’s okay too.
- Yellow onion — I always use a yellow (or white onion in a pinch) because the flavors are more mild than that of a red onion.
- Oil — My go-to is almost always olive oil but you can also use vegetable oil or another oil of your choice.
- Chopped beef — For this Instant Pot Beef Tips I always choose a stew meat or top sirloin and then cut it into 1-inch pieces.
- Beef broth — Use beef broth in this dish to enhance the beef flavor.
- Worcestershire sauce — You’ll want to use this for its amazing flavor that goes so well with beef tips.
- Sliced mushrooms — These are totally optional, but totally worth it!
- Italian blend seasoning — I use an Italian blend I got from my grocery store but you can also use Herbs de provence.
- Salt and pepper — A dash of this a dash of that — add the amount of salt and pepper that you like in this dinner.
- Cold water and cornstarch — Use these two ingredients to make a slurry that makes the gravy thicker at the end of cooking.
- Cooked white or brown rice OR mashed potatoes OR cooked egg noodles — Or maybe all three? Just kidding. But, these beef tips are best served over one of the above, trust me!
Instructions
- Get your pressure cooker out and set it to SAUTE. Next, add the oil, onions, and garlic and stir until the onions are translucent and the garlic is fragrant, this will take about 2-3 minutes.
- Next, add the beef chunks and sear those for 1 minute or so in the pot. To that, add the beef broth, worcestershire, mushrooms, Italian seasoning, and salt and pepper and stir it all up to combine.
- Cover the Instant Pot and set to PRESSURE COOK or MANUAL, then turn the valve to the SEAL position, and set the time for 35 minutes.
- When the time is up, let the pressure naturally release (do nothing) for 10 minutes. Then, quick release (turn the valve to VENT). Once the float valve has dropped, remove the lid and set the pot to SOUP.
- When it starts to boil, stir together some water and corn starch, then stir this cornstarch slurry into the pot, letting the gravy thicken.
- Once the gravy thickens, taste it and add salt and pepper to taste if needed. Serve over mashed potatoes, rice, or egg noodles.
I admit, the term “beef tips” is kind of nebulous when you think about it, isn’t it? What constitutes the tip of some beef anyway? Well, I was curious myself so I did a little digging. It turns out that beef tips are not made from one specific cut of meat but rather can come from a variety of cuts. Sirloin, chuck roast, or another tougher, fattier section of meat is used. The butcher will likely have already cubed these up at your grocery store and labeled them as “stew meat” or “beef tips.” Any variety will work in this recipe as you’ll cook it long enough to tenderize the meat.
What to Serve with Instant Pot Beef Tips
As you know, my mom’s original recipe for Beef ON Rice was just that — beef tips slow cooked all day and with a to-die-for gravy served ON top of rice. I still like beef tips served this way but other options include:
- Using brown rice or a wild rice mix for a different taste and texture to your meal.
- Using mashed potatoes as your base.
- Egg noodles are a perfect complement to beef tips, I promise you’ll enjoy the heck out of noodles and beef together.
- Polenta or grits — something you probably didn’t think about but just as delicious to layer under the beef tips.
- Instead of adding beef tips on top of a starch, you could add something like roasted potatoes on the side.
- For a carb-free meal, consider adding a salad or roasted vegetable on the side.
- You might also enjoy these beef tips over any of the above and with a side of dinner rolls for dipping in all of that wonderful gravy.
- Braised red cabbage is another veggie side that is just screaming to be served with beef tips.
- Serve this beef with garlic bread for an out-of-this-world, delicious dish.
Ideas for Customizing Beef Tips
For this dish, I added mushrooms, garlic and worcestershire sauce. There are other ways you could customize this dish as well, including:
- Steaming broccoli and adding it to the dish at the end when it’s time to make the gravy (during step 5).
- Use a variety of mushrooms — any kind will be delicious!
- Try adding a tablespoon of soy sauce instead of or in addition to the worcestershire.
- Substitute half a cup of red wine for half a cup of the beef broth for a deeper, richer flavor to your gravy and sauce.
- Add your own Italian seasonings if you don’t have an Italian blend seasoning. Or use a dry packet of Italian dressing.
- Diced celery and carrots cook up nicely with the beef and give the dish more of a hearty “stew” vibe and taste.
Expert Tips & Tricks
- Serve over rice, mashed potatoes, or egg noodles.
- This dish will keep in the fridge for up to 5 days.
Adapted from my mom’s beef on rice recipe.
More Beef Recipes
- Easy Beef Empanadas
- Instant Pot Beef Bourguignon
- Hamburger Steak
- BBQ Beef Brisket Tacos
- Best Easy Instant Pot Beef Stroganoff
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Instant Pot Beef Tips Recipe
Ingredients
- 2 teaspoons minced garlic
- 1 yellow onion - chopped
- 1 tablespoon oil
- 2 pounds chopped beef - (stew meat or top sirloin cut into 1-inch pieces)
- 4 cups beef broth
- ¼ cup worcestershire sauce
- 1 cup sliced mushrooms - optional
- 1 teaspoon Italian blend seasoning
- 2-3 teaspoons salt - or to taste
- ½ teaspoon cracked black pepper - or 1/4 teaspoon ground pepper
- ¼ cup cold water
- 3 tablespoons corn starch
- 4 cups cooked white or brown rice OR mashed potatoes OR cooked egg noodles
Instructions
- Set your pressure cooker to SAUTE. Add the oil, onions, and garlic and stir until onions are translucent and garlic is fragrant, 2-3 minutes.
- Add beef chunks, sear for 1 minute or so. Add beef broth, worcestershire, mushrooms, Italian seasoning, and salt and pepper and stir to combine.
- Cover and set to PRESSURE COOK or MANUAL, turn the valve to the SEAL position. and set the time for 35 minutes.
- When the time is up, let the pressure naturally release (do nothing) for 10 minutes. Then, quick release (turn the valve to VENT). Once float valve has dropped, remove the lid and set the pot to SOUP.
- When it starts to boil, stir together water and corn starch, then stir corn starch slurry into the pot.
- Once the gravy thickens, taste it add salt and pepper to taste if needed. Serve over mashed potatoes, rice, or egg noodles.
I’ve made this a bunch of times, tweaking as I go, and feel like it’s finally perfected. I brown the beef in batches as the first step until it has a nice sear and colour, removing to a bowl. Then I saute the onions and mushrooms (I at least double the mushrooms) until tender, garlic until fragrant, and then add everything together. I only do 2 cups of beef broth and a scant 1 tbsp of Worscestershire, and about 1 to 1-1/2 tsp salt. The rest is the same. I also cook for 40 minutes before doing the natural release. Makes a great meal over mashed potatoes with a green veg on the side!
This recipe was very good and will make it again. After reading the customization ideas I decided to use red wine for half of the beef broth, substituted Herbs de provence for Italian seasoning, and went with egg noodles for our carbs. Perfect!
Made this without the mushrooms and I’m going to rate this a 5/5 !! Very tasty
The meat was tender and the gravy flavorful. Unfortunately, there was way too much gravy. Next time, I’ll reduce the amount of broth significantly.
Can this recipe be made in a Crockpot? If so, how would it change?
Yes 🙂 Here is the link; https://www.lecremedelacrumb.com/slow-cooker-beef-on-rice/
How long in crockpot…as I don’t have an Instant Pot
This was so good! We will for sure be having this again! The only thing I would do different is add less liquid, or add more corn starch. the flavour was amazing and the beef was so tender!
This was simple to make and very tasty! I’ll definitely be making it again. Thank you!
I’m so glad you enjoyed it! 🙂
We love this recipe and make it often. I want to share it as a meal for my family over the holidays. I need to feed 7 people – can I just add more beef? Cook time? Thanks
Doubling the recipe should do the trick! And there’s no need to change the cook time, the instant pot will recognize that there’s more food in it and will just take a bit longer to reach pressure 🙂
Oh my word! These beef tips were amazing!! I served them over our favorite Cauliflower “mashed potatoes” for a low carb meal. I also thickened mine with arrowroot powder instead of the corn starch, to cut some more carbs. These will surely make on my regular meal plan rotation!!
Can you please just tell us all which pressure to put it on? Low pressure, high pressure?? I have so many questions. This is ridiculous..
I’m really sorry for the confusion. It’s high pressure. There’s a video of this recipe being made, I hope this visual helps clear some things up.
If you were only cooking 1 pound of stew meat, would you reduce the liquid to 2 cups broth instead of 4?
Yes, I would cut the recipe in half.
GREAT
I did the recipe as it was written. My question is how long do you let it “boil” in soup?
Mine never got Thick.
Until it reaches the desired consistency. Did you add the cornstarch slurry? The gravy ends up pretty thin still but just a bit thicker than when you start out. There’s a video attached to this post if you’d like a visual 🙂
Pretty good. I added splash of red wine vinegar and maybe a tablespoon of half & half.
So EASY and Delicious! Will use the leftovers for soup stock.