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.
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
Categories
Main Course
Cuisine
American
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 566 kcal
Carbohydrates: 40 g
Protein: 60 g
Fat: 17 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 173 mg
Sodium: 2362 mg
Sugar: 4 g
Reviews
alan on 2026-03-18 (5 stars): it was really good and while family loved it. I added a bit more salt at the end.
need to try and get it a bit more thickened because it was still too watery. but very nice.
PJ on 2026-01-06 (5 stars): Used a pressure cooker and followed the recipe. Gravy was thin, but all was great. Served with broccoli and basmoti rice. I will triple the mushrooms and double the meat me time, preferred.
Ellyn P on 2025-12-16 (5 stars): It took longer to saute all of the meat. I forgot to let it sit for 10 minutes after the pressure cooker, but it still turned out VERY well. The meat (boneless stew beef) was very tender and juicy and broke down well. I doubled my cornstarch to make the gravy a little thicker. I could have added more, but 6tbs of cornstarch still made for a good consistency.
El on 2025-11-01 (5 stars): Absolutely delicious. Made half the recipe, skipped the mushrooms and added cooked carrots, broccoli, baby corn,and parnsips into the made stew. I've never seen my toddlers eat all of their dinner and ask for more!
Whitney on 2025-10-17 (5 stars): I originally wasn't going to make this because the ingredients list sounded blah, but I figured the number of high reviews couldn't lie, so I made it, substituting 1 cup of the beef broth for 1 cup red wine, but no other changes except I didn't measure the slurry--I just thickened with cornstarch slurry until the gravy turned the thickness I wanted. It was SO good and everyone including me (who is not a meat and gravy person) devoured it.
Lisa on 2025-10-13 (5 stars): This turned out great! The meat was tender and the gravy is wonderful. Adding this one to the rotation.
Lorina Sosa on 2025-08-10 (5 stars): This turned out amazing! Thank you for this recipe! I added some baby carrots and they were delicious. They really took on a lot of flavor.
Emilu on 2025-07-16 (5 stars): I’ve made this twice now and it comes out perfect! Great recipe!
Kayla on 2025-06-30 (5 stars): This is delicious. I did make two batches of slurry to thicken it up. I also added carrots. Will use this recipe again!
Patricia Chamberlain on 2025-06-29 (5 stars): Absolutely delish. Will be making this again!
I added 1 cup red wine.
Barbara on 2025-06-02 (4 stars): It was good, but in my opinion the meat was over cooked. Next time I will reduce the time to 20 minutes.
Phee on 2025-05-01 (5 stars): This has become part of our meal rotation. Great recipe! I did cut back on the beef broth to 3 cups, and add a bit more cornstarch to make the gravy thicker. Other than that, we've done it with and without the mushrooms, and either way is delicious. Thank you for this!
Maddie I. on 2025-04-28 (5 stars): Made this with mashed potatoes and my husband loved it. Definitely perfect for a quick and easy week night meal.
JM on 2025-04-15 (3 stars): 35 minutes was way too long for cubed meat. I used top sirloin and set pressure cooker for 25 minutes instead and it was still too long. Meat was too soft and lacked texture.
Keith Sadler on 2025-03-15 (5 stars): Made this for the family last tonight. It was a hit. Left out the mushrooms (not the wife’s favorite). I used a 2.5 lb Chuck roast that I velveted before putting it in the instant pot. Served it over Jasmine rice. Definitely on the make again list.
Christa on 2025-03-10 (4 stars): 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!
