Tender, juicy beef tips smothered in loads of savory mushroom gravy! So much hearty flavor and just PERFECT for piling over mashed potatoes or noodles! An EASY family-favorite comfort food recipe made entirely in your Instant Pot in about 30 minutes!
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Instant Pot
Cuisine: American
Keyword: beef gravy tips, beef tips and gravy, beef tips and gravy Instant Pot, beef tips in gravy, beef tips with gravy, instant pot beef tips
Servings: 6
Calories: 515kcal
Author: Averie Sunshine
Ingredients
¼cupsalted butter
1small white or yellow onionfinely diced
3 to 4clovesgarlicfinely minced
2poundsbeef chuck roast or stew meatcubed into bite-sized pieces or thinly sliced
1 ½cupsfresh mushroomsliced thin (I use a combo of baby 1/2 Portobello and white button mushrooms)* See Notes
½cuppepperoncini peppersoptional but recommended
4cupsbeef brothI use reduced sodium** See Notes
2tablespoonsWorcestershire sauce
1teaspoonsalt
1teaspoonfreshly ground black pepper
1teaspoondried thyme
2bay leaves
¼cupcold water
¼cupcorn starch
Instructions
Turn a 6-quart Instant Pot or similar pressure cooker appliance to saute and melt the butter.*** (See Notes)
Add the onions and saute for about 3 minutes; stir frequently.
Add the garlic and saute for about 1 minute, or until fragrant; stir constantly.
Add the beef and brown all sides of the meat, stirring and flipping as necessary to sear it properly.
Add all remaining ingredients (minus the water and corn starch), cover with the lid and seal it, and set the Instant Pot to High and cook for 30 minutes.
When the time has finished, do a quick release, using caution since the steam that escapes can burn you.
Turn the Instant Pot back onto saute mode; set aside.
In a small bowl, add the cold water, corn starch, and stir until dissolved.
Slowly and while whisking, add your corn starch slurry to the beef and gravy inside the pot. Continue whisking until it thickens; which shouldn't take more than a couple minutes.
Turn off the machine and serve the beef tips and gravy*** (See Notes) over mashed potatoes, rice, or noodles. Extra beef tips and gravy will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
*Mushrooms: Mushrooms add a hearty, earthy flavor to the gravy which drenches every bite of tender meat. I recommend a combination of white button mushrooms combined with baby Portobello mushrooms. However, if you are a mushroom hater, you can omit them.Take Note: If you do omit the mushrooms, the gravy won’t have as much body and thickness. Nor will the overall dish be as flavorful. **Beef broth: This recipes makes a lot of gravy and my family adores it especially when they can sop it up with a mound of mashed potatoes, noodles, or rice. However, if you don't want quite as much, you can scale back the amount of beef broth from 4 cups to 3 cups. If you want thicker gravy, after you add the corn starch slurry, keep on whisking for additional time. The longer you whisk, the thicker it gets.Also, gravy thickens up when it's not piping hot so while it may look a little thin in the Instant Pot, as it cools, it'll thicken up.***If you don't own an Instant Pot: You can make beef tips without an Instant Pot. I have a great recipe for Teriyaki Steak Tips that I make in a skillet on the stovetop. If you want to make beef tips without an Instant Pot, I suggest following the overall outline of the recipe for the Teriyaki Beef Tips. In place of the teriyaki sauce, use the spices and seasonings called for in this version, cut back the beef broth, and add the corn starch and water slurry at the end. Of course, you’ll have to experiment and there’ll be a bit of trial and error. Tips: Do not use stew meat or chuck roast because they won’t get tender enough in a fast-cooking skillet recipe. Instead, I recommend sirloin or other more tender cuts of meat such as flank, ribeye, or tenderloin based on your preferences.