Instant Pot Beef Tips and Gravy

An overhead image of a blue and white bowl of beef tips over rice with parsley and mushrooms around it.

Instant Pot Beef Tips and Gravy

Making Instant Pot beef tips and gravy has never been easier! Whether you use your slow cooker or Instant Pot, this recipe gives you tender, juicy meat in a rich brown gravy. Serve over rice, noodles, or mashed potatoes for a meal the whole family will love!

Course dinner, Main, Main Course, Main dish

Cuisine American

Diet Low Lactose

Prep Time 10

Cook Time 8

Servings servings

Calories 393kcal

Author Jessy Freimann

Equipment

Ingredients

2 pounds Sirloin steak trimmed of fat and cut into 1 ½ inch chunks
1 cup onion, diced
2 cloves garlic, minced or pressed
8 ounces mushrooms, sliced
1 14 ounce can beef broth
½ cup red wine
2 Tablespoons Worcestershire sauce
3 Tablespoons soy sauce
¼ cup water
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2-3 Tablespoons cornstarch
Cooked white rice, for serving
Fresh parsley for garnish, chopped (optional)

Instructions

Slow cooker instructions

Place steak tips, onion, garlic, mushrooms, broth, wine, Worcestershire sauce, soy sauce, water, thyme, salt and pepper into slow cooker pot.
Stir well to combine.
Cover pot and turn heat to low.
Cook for 7 ½ hours.
Remove cover and take around ¼ cup of broth into a small bowl on the side. Whisk in cornstarch to make a slurry.
Stir the slurry into the pot and cover. Turn the heat to high and cook for an additional 30 minutes to thicken.
Stir and serving immediately over white rice with a sprinkle of chopped parsley.

Instant Pot instructions

Place steak tips, onion, garlic, mushrooms, broth, wine, Worcestershire sauce, soy sauce, water, thyme, salt and pepper into instant pot.
Stir well to combine.
Cover pot and turn heat to manual high pressure and set it for 20 minutes.
When the cook time is up, do a natural pressure release for 10-15 minutes. Then do a quick release. Remove cover and turn off the manual high pressure setting. Turn on the saute setting.
Take around ¼ cup of broth into a small bowl on the side. Whisk in cornstarch to make a slurry.
Stir the slurry into the pot and simmer for 5 minutes or until the gravy has thickened.
Stir and serving immediately over white rice with a sprinkle of chopped parsley.

Video

Notes

Before cooking, trim excess fat and gristle from the meat. Cutting the beef into chunks helps ensure even cooking. When slicing, try to cut against the grain to make the beef even more tender.

For an even richer, more savory flavor, quickly brown the beef chunks before adding them to your slow cooker. If you're using an Instant Pot, you can do this directly on the Sauté setting to lock in those delicious juices.

If your gravy is too thin, add more cornstarch slurry and let it cook a bit longer. If it’s too thick, stir in a little extra beef broth until you reach your desired consistency.

Ingredients to prep ahead- Chop the onion, garlic, and mushrooms in advance to save time.

Leftovers and storage- Store slow cooker beef tips and gravy in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Nutrition