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Instant Pot Beef Tips and Gravy

Instant Pot Beef Tips and Gravy Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.