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Instant Pot Beef Tips

Extra tender Instant Pot Beef Tips is the ultimate comfort food with tender chunks of beef smothered in a rich brown gravy. Serve this dish over mashed potatoes, egg noodles or even rice for a satisfying, filling meal the whole family will love!

Up close shot of Instant Pot beef tips in a white bowl.

Instant Pot Beef Tips

If you are looking for an easy dinner idea that is packed with flavor, look no further than our families favorite Instant Pot Beef Tips! The tender beef and rich brown gravy with added mushrooms and onions (if you want!) is served on top of mashed potatoes or egg noodles to create the perfect comfort food dinner.

There are so many reasons to love this easy recipe. For starters, it is easy to prepare and an inexpensive recipe that can feed a crowd if you need it to. The beef becomes extra tender in the instant pot and the gravy is so rich and flavorful, it’s sure to become a family favorite in now time.

Beef tips in a ladle being pulled out of an instant pot.

What are Beef Tips?

There are many different cuts of beef that can be labeled as beef tips at the grocery store. In this recipe for Instant Pot Beef Tips, you will want to choose a type of beef that is tender and will cook quickly for optimal results.

Beef tips are usually made with the tender parts of the top of beef tenderloin. You can also use sirloin tips, or “stew meat” which is a larger beef roast cut into smaller bite chunks — also called tips. They are then browned, covered in a rich flavorful gravy and cooked until tender. The instant pot makes this process a breeze!

Ingredients arranged in front of an instant pot.

Ingredients Needed

You will need a handful of ingredients to make this Instant Pot Beef Tips recipe:

  • Oil
  • Beef Tips
  • Brown Gravy Mix
  • Beef Broth
  • Onion Soup Mix
  • Cream Of Mushroom Soup
  • Worcestershire Sauce
  • Garlic
  • Onion
  • Mushrooms 
  • Black Pepper
  • Cornstarch

The cornstarch is optional, but it really thickens the gravy at the end. If you do not use cornstarch, your gravy will be a little thinner than I personally prefer. We like a thick gravy in this house to pour over our mashed potatoes or soak up with a soft buttery roll!

Brown gravy being poured into an instant pot.

How to make Instant Pot Beef Tips:

Step 1: Pepper your beef tips and brown them in the instant pot with the oil. Add onion and garlic and cook a few minutes more. Turn off the sauté feature on instant pot.

Step 2: Add Worcestershire sauce and onion soup to instant pot. Then whisk together beef broth and gravy packets and pour the mixture into the instant pot.

Step 3: Spread mushrooms on top of the beef tips. Then spread cream of mushroom soup in as even of a layer as you can on top of the mushrooms. 

Sliced mushrooms being added to instant pot.

Step 4: Seal the instant pot and cook on high pressure for 25 minutes. Let the pressure naturally release for 20 minutes.

Step 5: Stir the beef tips and the gravy. If you are happy with the thickness, you can serve it immediately. If you prefer a thicker gravy like me, use the cornstarch to make a slurry.

How to make a slurry: Place cornstarch in a small bowl. Add 2 tablespoons of broth/gravy from the instant pot into the cornstarch and stir. Continue adding gravy 1 tablespoon at a time until the slurry is smooth and a good consistency. Then stir the slurry into the instant pot, and stir really well. Let beef tips rest for 5 minutes and the gravy will thicken! 

Serve as desired over mashed potatoes or egg noodles! Don’t forget the buttered rolls to soak up the extra gravy!

Beef tips in a bowl with a label adding more to the bowl.

Tips for the best Instant Pot Beef Tips:

  • Choose a tender cut of beef. If you can find the sirloin tips or tenderloin tips, this will give you a much more tender final product!
  • Use the optional cornstarch for a thicker gravy! I highly recommend thickening your gravy. The flavor will stay the same, but consistency wise I personally think it’s much better when the gravy is thick.
  • Don’t skip the onions, garlic or mushrooms. All three add tons of flavor and make it extra rich and give it a depth of flavor.
  • Prepare for the cook time. While the instant pot only technically cooks for 25 minutes, remember that it has to reach the pressure first and then have a natural release time of 20 minutes. All in all, the instant pot will take about 1 hour to cook your beef tips.

Can I make this dish in the crockpot instead?

Yes, you will need to brown the beef and sauté the onions/garlic in a separate pan on the stove top. Then add everything to your crockpot following the same directions as the instant pot. Cook for 8 hours on low! If you want to thick your gravy, follow the same directions as below for the cornstarch slurry to thicken it!

Instant pot beef tips being poured on top of mashed potatoes on a plate.

How to serve

We like to serve this Instant Pot Beef Tips on top of mashed potatoes or over egg noodles. We will also serve it over cauliflower mash if we would like to up our veggie intake, but that’s just a personal preference.

It’s also wonderful with a side salad and a warm, soft buttery roll to soak up all the extra gravy you might have left on your plate!

We are excited for you to try this recipe as it is a family favorite of ours that we make a few times a month for Sunday dinner as a big family. It’s full of flavor and is what we sometimes call, comfort on a plate!

Looking for more easy Instant Pot recipes? Try one of these reader favorites:

Yield: serves 4-6

Instant Pot Beef Tips

Up close shot of Instant Pot beef tips in a white bowl.

Extra tender Instant Pot Beef Tips is the ultimate comfort food with tender chunks of beef smothered in a rich brown gravy. Serve this dish over mashed potatoes, egg noodles or even rice for a satisfying, filling meal the whole family will love!

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 pounds beef tips
  • 1 teaspoon black pepper
  • 2 (.87 oz) packages brown gravy mix
  • 2 cups of beef broth
  • 2 tablespoons oil (canola or olive oil)
  • 1 medium onion chopped
  • 3 large cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 (1 oz) package onion soup mix
  • 8 ounce sliced mushrooms
  • 1 can (10.5 oz) cream of mushroom soup
  • 3 tablespoons cornstarch

Instructions

1. Sprinkle pepper on your beef tips. Set aside. In a large bowl, whisk together beef broth and gravy packets. Set aside.

Beef tips on a plate with salt and pepper and tongs moving a piece.

2. Set Instant Pot to sauté mode and add oil. Add beef tips and sauté until browned on all sides, about 3-5 minutes. Add onion, sauté for 3-4 minutes with beef. Add garlic, sautéing for 30 seconds, then turn off sauté mode.

Onion Soup packet being added to an instant pot.

3. Add Worcestershire sauce and onion soup mix to the instant pot, then pour in the gravy/beef broth mixture. Spread mushrooms on top of the beef tips. Then spread cream of mushroom soup in as even of a layer as you can on top of the mushrooms.

Brown Gravy being poured into an instant pot with beef inside.

4. Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down. 

5. When the cook time finishes, let the pot sit undisturbed for a 20 minute natural release (meaning do not touch the instant pot for 20 minutes after it says it’s done cooking). Then turn the steam release knob to Venting to release any remaining pressure and open the lid.

6. Stir the beef tips and the gravy. If you are happy with the thickness, you can serve it immediately. If you prefer a thicker gravy like me, use the cornstarch to make a slurry.

A slurry of gravy and cornstarch being whisked with a fork in a bowl over an instant pot.

7. How to make a slurry: Place cornstarch in a small bowl. Add 2 tablespoons of broth/gravy from the instant pot into the cornstarch and stir. Continue adding gravy 1 tablespoon at a time until the slurry is smooth and a good consistency. Then stir the slurry into the instant pot, and stir really well. Let beef tips rest for 5 minutes and the gravy will thicken!

Beef tips in a ladle held above an instant pot.

8. Serve as desired over mashed potatoes or egg noodles! Don’t forget the buttered rolls to soak up the extra gravy!

Nutrition Information:

Yield:

6 servings

Serving Size:

1

Amount Per Serving: Calories: 327Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 70mgSodium: 1685mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 27g

30 Comments

  • Kerri
    August 11, 2020 at 1:40 am

    This looks incredible! I cannot wait to try this!

    Reply
  • Stacey VanMeter
    September 4, 2020 at 10:39 pm

    I attempted this last night but I got the burn message and had to move it to the crockpot and finish it for the next day.

    Reply
    • Jessica
      September 6, 2020 at 12:46 am

      Hi Stacey! So very sorry to hear that! What size was your instant pot? It has plenty of liquid, it should not have given the dreaded burn error!

      Reply
    • Tanya
      November 5, 2020 at 10:44 pm

      I got the burn notice as well. I was using an 8qt. I emptied out the pot into a bowl, added some water to the pot, set to sauté and deglazed the pot. once pot was clean I dumped it out (I would have kept this for flavor but it was chunky due to the extent of the burn so I didn’t). I added everything back to the pot and added one can of water (i filled the cream of mushroom can with water) and set to cook for 25min. This solved the burn issue and it is now cooking and counting down. Just needed a little more liquid I think.

      Reply
  • Tina
    November 25, 2020 at 4:54 am

    I had the same burn issue. Luckilly I saw the comments the others left before and did the same, so dumped the stew to another pot, cleaned the IP, added some more water and put the stew back to cook for 25 min. I originally had it on stew, not sure if that makes a difference.

    Reply
  • Shely
    December 21, 2020 at 2:22 am

    I also got the burn error on my 6 qt Instant Pot Duo. I ended up emptying it into my dutch oven and finishing it off on the stove (Cooked for about an hour or so on the stovetop.) I think the sauce is too thick for the Instant Pot. I also think the Worcestershire sauce made it a bit too salty. I threw in a peeled potato while it was cooking to soak up some of the salt.

    Reply
  • Sharon
    January 11, 2021 at 8:05 pm

    I made this last night and it was AMAZING. I used an 8 qt instant pot and followed directions exactly as listed and watched the video. It turned out SO good that my husband has already asked me to make it again this weekend…in 3 days. haha thanks for a great recipe girls

    Reply
  • Robyne Roberts
    January 15, 2021 at 5:56 pm

    Can you double the meat in this recipe? Would you double everything?

    Reply
    • Jessica
      January 15, 2021 at 8:58 pm

      Hi Robyne! You could add a little more meat and keep it the same. But if you want to add a lot more meat, yes you would need to double ingredients! Hope this helps! (Also, if you are doubling ingredients, make sure you have enough room in the instant pot. You may need to make two batches or follow the directions to make it in the crockpot instead.)

      Reply
  • Mindy Kirk
    January 16, 2021 at 2:19 am

    Delicious! My husband asked for the recipe to share with his colleagues (that’s a first). Thanks so much and this will certainly be included in our rotation.

    Reply
    • Ellen
      January 17, 2021 at 6:38 pm

      Hi Mindy! I am so glad that you enjoyed and thank you for sharing!

      Reply
  • Tiffany
    January 16, 2021 at 3:21 am

    I got the burn message as well. Currently cleaning out the burn and am going to add more water like the others said 🤞

    Reply
  • Clewisrae
    January 19, 2021 at 12:35 am

    I got the burn message as well. I scraped and added some water and it’s going again no issues

    Reply
  • Karen
    January 20, 2021 at 1:04 am

    Well I should have read the reviews first as I got the burn error too! I’ve added a can of water to the mix and after cleaning the pot we have started cooking again. Hopefully this solves the problem.

    Reply
    • Ellen
      January 20, 2021 at 12:32 pm

      Sorry Karen that happened. Hopefully the extra water took care of the problem, thank you for your feedback

      Reply
  • Amanda
    January 22, 2021 at 11:36 pm

    Thank you for all the comments. I just automatically added a cup of broth. As I can thicken it later if need be. Here’s hoping it works out well.

    Reply
    • Rachel
      January 26, 2021 at 3:01 am

      How did it turn out with the extra cup of beef broth?

      Reply
      • Krystal
        January 31, 2021 at 1:32 am

        Hi Rachel, I added an extra cup of broth too (it turned out fine) but that didn’t stop the burn message. I had to transfer it all to a bowl temporarily, clean all the scorched sauce out the bottom, wash the pot, and put it all back. Then it worked great The next time I’ll do the sauteing part in a different pan and then start with the instant pot.

        Reply
  • Carissa
    January 24, 2021 at 1:34 am

    Wish I would have read the reviews. I got a burn notice three times. No matter what I did I couldn’t get it to come to pressure and cook right. We still ate it, but the meat was so tough. Too bad because I spent a lot of $ on the meat and I was really looking forward to this meal.

    Reply
  • Evelyn Quinones
    January 31, 2021 at 1:19 pm

    I don’t have a pressure cooker. Can I cook this on the stove

    Reply
    • Ellen
      February 1, 2021 at 1:13 pm

      Hi Evelyn, You can make beef tips in a crock pot and on the stove. If you are making on the stove follow the directions for the pressure cooker steps 1-3. Continue to cook over low heat until the meat is fork tender. The tips will need a few hours over low heat to become tender. When done if you need to make a slurry to thicken the gravy follow step 7. Thank you for following us 🙂

      Reply
  • ncage
    February 1, 2021 at 7:56 pm

    The hardest decision that i had with this recipe was how much beef broth to add. I read the comments section and there was just too many comments with people getting the burn message for me to ignore. I googled some other instant pot beef tip in the instant pot. I seen other recipes with as little as 2 cups too to as much as a quart. I was about to use 2 cups until after starting to mix everything up i noticed the liquid getting quite thick (probably the thickeners in the gravy mix and also maybe why its been happening). Anyways in the end it i ended up using 3 cups of beef broth. Also I seen a comment about it being too salty so the gravy mix i purchased was the low sodium variety (30% less). In the end it turned out well. It was maybe a *little* too thin. After it was done i hit the saute button for 5 minutes to thicken things up slightly before i added the cornstarch. Next time i *might* try 2.5 cups instead of 3. It definitely wasn’t too salty and could have used a touch more salt. If it would have been if i would have used regular sodium content gravy i don’t know but its easy to add more . salt. After going through all of this the flavor was very good and i will make again.

    Reply
  • Mari
    February 8, 2021 at 1:26 am

    What a hit! Made it for super bowl. No burn. Made Grandma’s Egg Noodles as side along with cole slaw. The peeps that had burn issues check to make sure vent is closed all the way. I caught it almost immediately. It must of jiggled loose while tightening the lid.
    A tray of brownies for dessert. This is a keeper.

    Reply
    • Ellen
      February 9, 2021 at 1:00 pm

      So glad you enjoyed it!

      Reply
  • Tamara
    February 9, 2021 at 11:52 pm

    I made this tonight for dinner and my husband and I loved it. We are keto, so in place of noodles or mashed potatoes we used riced cauliflower. It was a very savory meal and I’ll definitely recommend this to anyone.

    Reply
    • Ellen
      February 11, 2021 at 1:03 pm

      So glad you loved it 🙂 and thank you for the recommendation!

      Reply
  • Steve
    February 20, 2021 at 1:46 pm

    The gravy didnt come out like the photos. More of a light brown. Could be a photo lens but nonetheless very tasty

    Reply
  • Charlie
    March 13, 2021 at 11:52 pm

    I also got the burn notice and that never happens. I asked some “experts” and they tell me if you sauté you needs to deglaze the pot or this is likely to happen. Maybe reserve some of the broth to deglaze after you sauté the beef. I will try that next time.

    Reply
    • Jessica
      March 15, 2021 at 1:28 am

      Let us know if you try that and how it goes! I hate the dreaded burn message so much!

      Reply
  • Debbie
    April 1, 2021 at 1:01 am

    Made this recipe tonight and it was amazing. I used 3 cups of broth and didn’t have an issue with a burn notice so I must have cleaned the pot well on deglazing. I also put the cream of mushroom soup on top of the meat and mushrooms but didn’t stir it until after cooked. I don’t know if that was why people were getting burn notice. I figured heavy on top!

    Reply

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