Tender Instant Pot Beef Tips with Rich Gravy

These beef tips cook in a savory onion gravy that tastes like it simmered all afternoon, but the pressure cooker gets them fall-apart tender in under an hour. Serve them over mashed potatoes or egg noodles and let the gravy do the heavy lifting.

Why These Beef Tips Are a Weeknight Keeper

This is the version I reach for when I want a pot roast dinner without blocking off the whole afternoon. The pressure cooker turns economical chuck into spoon-tender chunks, and the gravy thickens right in the same pot, so you only wash one appliance.

The flavor comes from a quick sear, a good splash of Worcestershire, and a low-effort onion base. No canned soup, no packets, just real ingredients that build a glossy, beefy sauce the whole family will fight over.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch tips: chuck has the right marbling to stay moist under pressure; avoid lean stew meat
• 1 tsp salt: for the beef, plus more to finish
• ½ tsp black pepper
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced: (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp tomato paste: adds depth and darkens the gravy
• 1.5 cups low-sodium beef broth: the reduced sodium keeps you in control of the salt
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme: (or 3 sprigs fresh)
• 1 bay leaf
• 3 tbsp cornstarch, mixed with 3 tbsp cold water to form a slurry
• Optional: 8 oz cremini mushrooms, quartered: they soak up the gravy and add an earthy note

Variations / Substitutions

• No chuck on hand: use boneless short ribs cut into pieces; they behave almost identically
• Skip the mushrooms: the gravy will be a little thinner but still plenty rich
• Dairy-free: the recipe is already dairy-free as written
• Different herb: rosemary or a pinch of allspice works if you want a slightly different warmth

If you like a brighter finish, try our Lemon Herb Roasted Chicken next time.

How to Make Instant Pot Beef Tips and Gravy

Step 1: Sear the Beef in Batches

Set the Instant Pot to Sauté, high heat, and add 1 tbsp of the olive oil. While it heats, pat the 2 lbs beef tips completely dry with paper towels and season them all over with the 1 tsp salt and ½ tsp pepper. When the display reads Hot, add a single layer of beef and leave it untouched for about 3 minutes, until the underside forms a deep brown crust. Flip and sear the other side another 2 to 3 minutes, then transfer the beef to a plate.

Repeat with the remaining beef, adding the second tablespoon of oil only if the pot looks dry. The browned bits stuck to the bottom are the foundation of the gravy, so do not rush this step or crowd the pot.

Step 2: Sauté the Aromatics

Keep the Instant Pot on Sauté and toss in the diced onion along with the mushrooms if you are using them. Cook, stirring every minute or so, for about 5 minutes, until the onion softens and the mushrooms give up their liquid. Add the 3 cloves minced garlic and the 2 tbsp tomato paste, and stir constantly for 30 seconds to cook the raw edge off the paste without letting it burn.

Pour in a splash of the 1.5 cups beef broth and scrape the browned bits off the bottom of the pot with a wooden spoon. This deglazing step prevents a burn warning and gets every bit of flavor into the gravy.

Step 3: Pressure Cook the Beef Tips

Return the seared beef and any collected juices to the pot. Add the remaining beef broth, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, and the bay leaf. Stir everything together, then hit Cancel to stop the Sauté function. Lock the lid, seal the valve, and set the Instant Pot to Pressure Cook on high for 35 minutes.

Let the pressure release naturally for 10 minutes after the timer beeps, then carefully shift the valve to Venting to release any remaining steam. The natural release keeps the meat from seizing up and helps the fibers relax fully.

Step 4: Thicken the Gravy on Sauté

Fish out the bay leaf and discard it. Turn the Instant Pot back to Sauté and bring the liquid to a gentle bubble. Give the 3 tbsp cornstarch slurry a quick stir and pour it into the pot while stirring constantly. Cook, stirring, for 3 to 4 minutes, until the gravy visibly thickens and coats the back of a spoon. Taste it and add a pinch more salt or pepper if it needs it.

Step 5: Ladle and Serve

Spoon the beef tips and plenty of gravy straight over a pile of buttery mashed potatoes or wide egg noodles. The meat should be tender enough to break apart with a fork, and the gravy will be dark and glossy.

Tips for Fall-Apart Beef Tips

• Cut the beef into even 1.5-inch chunks so they all finish at the same time. Misshapen little scraps tend to overcook while larger pieces stay tight.
• Dry the beef well before it hits the hot pot. Moisture fights browning and keeps you from getting that deep crust that flavors the gravy.
• If you only have regular beef broth, reduce the added salt by half and season more at the end.
• Leftover gravy is excellent spooned over a baked potato or open-faced sandwich the next day.

Storing Leftovers

• Refrigerate: cooled beef tips keep in an airtight container for up to 4 days. The gravy thickens more as it chills, so you may want to add a splash of broth when reheating.
• Reheating: warm gently on the stovetop over medium-low, stirring now and then, or microwave in 45-second bursts. Avoid a hard boil, which can make the meat tighten up.
• Freeze: freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What to Serve With Instant Pot Beef Tips

Mashed potatoes are the classic partner because they catch every drop of gravy. Wide egg noodles work just as well and cook in the time it takes the meat to rest. If you want something lighter, serve the tips over steamed rice with a simple side salad dressed in a sharp vinaigrette to cut the richness.

Frequently Asked Questions

Can I use pre-cut stew meat from the grocery store?

Yes, but it is often a mix of lean cuts that can turn dry under pressure. Chuck, cut by you or the butcher, gives the most reliable tenderness.

What if I do not have Worcestershire sauce?

Skip it and add a teaspoon of soy sauce instead. The flavor will be a little different but still deeply savory.

How do I get an even thicker gravy?

Double the cornstarch slurry, but add it gradually; the gravy sets up more as it sits off the heat, so stop as soon as it drips slowly from a lifted spoon.

Can I cook this without an Instant Pot?

Yes. Brown the beef in a Dutch oven, build the gravy, cover tightly, and braise in a 325°F (165°C) oven for about 2 hours, then thicken on the stovetop.

Instant Pot Beef Tips and Gravy Recipe

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 321

Ingredients Method Notes

Ingredients

  

• 2 lbs beef chuck, cut into 1.5-inch tips
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1.5 cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 3 tbsp cornstarch + 3 tbsp cold water (slurry)
• Optional: 8 oz cremini mushrooms, quartered

Method

 

1. Season beef with salt and pepper. Sear in batches in the Instant Pot on Sauté with oil until browned on all sides. Set aside.
2. Sauté onion and mushrooms until softened, then stir in garlic and tomato paste for 30 seconds. Deglaze with a splash of broth.
3. Return beef to pot with remaining broth, Worcestershire, thyme, and bay leaf. Pressure cook on high for 35 minutes, then natural release for 10 minutes before quick releasing remaining pressure.
4. Remove bay leaf. Turn to Sauté, stir in cornstarch slurry, and cook until gravy thickens, about 3 to 4 minutes.
5. Ladle beef and gravy over mashed potatoes or noodles and serve hot.

Notes

If your beef chunks are larger than 1.5 inches, add about 5 minutes to the pressure cook time and let the full natural release run all the way. For a smoother gravy, you can strain the finished sauce before adding the slurry.