Instant Pot Beef Tips and Gravy

Tender chunks of beef smothered in a thick, savory gravy — and it all comes together in about 40 minutes thanks to the Instant Pot. This is a weeknight comfort meal that tastes like it simmered for hours.

Why This Works

• Pressure cooking breaks down connective tissue fast. Sirloin tips that would need a long braise on the stove turn fork-tender in just 15 minutes under high pressure.
• Searing first builds real flavor. A hot sear on the beef creates a caramelized crust that dissolves into the gravy, adding depth you cannot get from boiling alone.
• The gravy thickens right in the pot. A quick cornstarch slurry stirred in at the end gives you a glossy, spoonable gravy without transferring anything to a separate pan.

Ingredient Notes

Sirloin steak is our pick for beef tips because it has enough marbling to stay juicy under pressure but cooks faster than chuck. Top sirloin or tri-tip both work. Avoid pre-cut “stew meat” packages — those are often mixed cuts that cook unevenly.

Cremini mushrooms add meaty depth to the gravy. You can substitute baby bellas or white button mushrooms. Slice them about a quarter inch thick so they hold their shape.

Worcestershire sauce and tomato paste are the umami backbone. Together they give the gravy a rounded, savory flavor without needing a long simmer. Use the full two tablespoons of each — do not reduce them.

How to Make Instant Pot Beef Tips and Gravy

1. Sear the beef in batches. Pat the sirloin pieces dry with paper towels. Set the Instant Pot to Sauté mode and heat the oil until it shimmers. Brown the beef in two or three batches, about 2 minutes per side, until a dark crust forms. Remove to a plate.

2. Build the sauce base. Add the diced onion to the pot and cook for 2 minutes, scraping up the browned bits from the bottom. Stir in the garlic and mushrooms, cooking until the mushrooms release their liquid, about 3 minutes. Add the beef broth, Worcestershire sauce, tomato paste, onion powder, salt, and pepper. Stir well and return the seared beef and any juices to the pot.

3. Pressure cook. Cancel Sauté mode. Lock the lid and make sure the valve is set to Sealing. Select Pressure Cook (High) for 15 minutes. When the cycle finishes, let the pressure release naturally for 10 minutes, then turn the valve to Venting to release any remaining pressure.

4. Thicken the gravy. Open the lid. In a small bowl, whisk the cornstarch with cold water until smooth. Set the Instant Pot back to Sauté and stir the slurry into the pot. Let it bubble for 2 to 3 minutes, stirring constantly, until the gravy thickens enough to coat the back of a spoon. Press Cancel.

Pro Tips

• Dry the beef thoroughly before searing. Surface moisture creates steam instead of browning, and you lose the caramelized crust that makes the gravy rich.
• Do not skip the natural release. Those 10 minutes let the muscle fibers relax and reabsorb liquid. Quick-releasing immediately can make the beef chewy.
• Deglaze the pot completely after searing the onion. If browned bits stay stuck to the bottom, the Instant Pot may trigger a burn warning during pressure cooking.
• Add the slurry off the boil if possible — stir it in quickly once you switch to Sauté. This prevents lumps from forming in the gravy.

Variations

• Mushroom-free version: Skip the cremini mushrooms and add an extra half cup of beef broth. The gravy will be thinner, so increase the cornstarch to 4 tablespoons.
• Peppercorn beef tips: Stir in 1 tablespoon of coarsely cracked black peppercorns and a splash of heavy cream after thickening for a peppercorn-style sauce.
• Smoky chipotle twist: Replace the tomato paste with 2 tablespoons of adobo sauce from a can of chipotles in adobo. Serve over rice instead of noodles.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. The gravy thickens as it cools — add a splash of beef broth when reheating on the stove over medium-low heat. Microwave works in a pinch: cover and heat in 90-second intervals, stirring between each.

Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The beef texture holds up well after freezing, but mushrooms may soften slightly.

Frequently Asked Questions

Can I use chuck roast instead of sirloin?

Yes, but increase the pressure cook time to 25 minutes. Chuck has more connective tissue that needs extra time to break down. The result will be slightly more shredded than clean-cut tips.

Do I need to use cornstarch for the gravy?

Cornstarch gives the clearest, glossiest gravy. You can substitute a flour-and-butter roux stirred in at the end, but it will look more opaque and needs an extra minute of simmering to cook out the raw flour taste.

Can I add vegetables to the pot?

Carrots and potatoes work if you cut them into 1-inch pieces and add them with the broth before pressure cooking. They will be very soft at 15 minutes. For firmer vegetables, do a quick release at 10 minutes, add the vegetables, and pressure cook 5 more minutes.

What to Serve With Instant Pot Beef Tips

This goes over just about any starch. Egg noodles are the classic pairing — the wide noodles catch every bit of gravy. Mashed potatoes or steamed rice work just as well.

For a full plate, try it alongside our Instant Pot Mashed Potatoes — they cook in the same pot if you make them first. If you prefer a hearty beef stew with vegetables already built in, that is another great Instant Pot option for cold-weather dinners. And for a similar creamy sauce approach, our Instant Pot Ground Beef Stroganoff uses the same sear-and-pressure method with a sour cream finish.