Instant Pot Beef Tips

Cross hearty beef stew with savory pot roast, and you’ll get these mouth-watering Instant Pot Beef Tips. You won’t believe that they weren’t slow-braised for hours. Serve these perfectly tender chunks of beef in a luxurious red wine gravy over potatoes, polenta, or mashes.

Jump to:

• Why the Instant Pot?
• What are Beef Tips?
• How to Make Instant Pot Beef Tips
• Recipe Notes and Tips
• Serving Instant Pot Beef Tips
• Storing and Reheating
• Instant Pot Beef Tips with Gravy
• Ratings

I developed this beef recipe specifically for the Instant Pot for one reason, and one reason only – stew meat. Yes, you can absolutely break down a roast for this – or use packaged “beef tips” – but really, this recipe is dedicated to stew meat.

More accurately, it’s dedicated to anyone who is in the grocery store, sees a honkin’ big package of almost laughably low-priced stew beef, and thinks “Sweet mother of pearl, this is so cheap, I’d be an absolute moron not to buy it…” But then gets it home and wonders what the heck to do with it?

Of course you could go for beef stew or something like chili con carne (though I normally break down a roast when I make those) but the Instant Pot is really where pre-cut stew meat shines. You never have to worry that it won’t be as tender as more expensive cuts – one could say that it performs amazingly well “under pressure.” Heh.

Instant Pot beef tips feature all the flavors you know and love in a simmering, stewy beef dish – onion, red wine, Worcestershire sauce, garlic, and black pepper. It all cooks down into a beautiful, rich gravy that you’ll be shocked came from stew meat.

Now, again, you can prep your own roast cuts to use, or just buy pre-cut beef tips. But if you had three Instant Pots, and made three versions of this recipe, with each type of cut, side-by-side, I’d put money down that you wouldn’t be able to pick the stew beef out of a line up. If you really feel like you’re somehow “cheating” though, take the money you just saved on beef and splurge on the wine. Win-win.

Why the Instant Pot?

I love recipes that provide the exact same texture and flavor that oven braising (or even slow-cooking) can yield, but in a fraction of the time (see Instant Pot carnitas, Instant Pot pot roast). Achieving this level of tenderness in under an hour is an absolute miracle of modern culinary science.

What are Beef Tips?

Silly rabbit! Beef tips aren’t a cut of meat – they’re leftovers! Beef tips are the scraps that remain after processing larger pieces of meat. To avoid waste, they’re cut into bite-sized pieces, packaged, and offered for sale.

You have a few options when selecting meat for making beef tips in the Instant Pot:

✔️ Meat labeled “beef tips” is generally leftovers from more tender cuts, like tenderloin and sirloin. The meat should be less sinewy and less fatty. This is the most expensive option, since the beef comes from the most tender cuts. And around here, it’s a seasonal offering, typically only available during the holiday seasons. I splurge on this type of cut for skillet beef tips recipes, where the meat doesn’t need to cook low and slow to get tender.

✔️ Meat labeled “stew beef” is generally leftover from tougher cuts, like chuck roast, round roast, or brisket. The meat is often more sinewy, with larger ribbons of fat. Stew beef is a great choice for making beef tips in the Instant pot or slow cooker – the pressure from the Instant Pot or the low and slow cook times in a crockpot yield tender shreds of fall-apart beef.

✔️ Or, simply break down your own cut. For the Instant Pot or slow cooker, we use a chuck roast (a bit more expensive) or a top round roast (a bit more economical). When I cannot find stew beef in the supermarket, I’ll process down a roast into bite-sized pieces to make beef tips.

How to Make Instant Pot Beef Tips

No matter which cut – or pre-cut – you choose for your Beef Tips, the Instant Pot will make sure the meat practically melts in your mouth every time. Be sure to give your beef a nice, deep sear and deglaze with good quality wine before pressure cooking to bring out the best flavor. Serve with starches that can sop up all that gorgeous gravy.

1. Season the beef. Pat the meat dry, then season all over with salt and pepper.
2. Sear the beef. Using the “Saute” function, sear the stew meat in olive oil in single layer batches until a deep, golden brown crust forms on at least one side. Remove the beef as it sears, and repeat until every piece is browned.
3. Set beef aside. Set the beef aside in a shallow dish or rimmed plate to prevent any accumulated juices from spilling over the sides.
4. Saute the onions and garlic. Add the butter and heat until it melts, then foams. Add the onions and garlic and saute for 1 minute, stirring constantly.
5. Deglaze with wine. Pour in the wine to deglaze the pot. Stir and scrape up the browned bits clinging to the bottom of the pot with a wood spoon until the bottom of the pot is “clean”.
6. Return beef, add liquids and herbs. Cancel the “Saute” function. Return the seared meat to the pot along with any accumulated juices. Pour in the beef broth and Worcestershire sauce, then give everything a good stir. Top with the fresh thyme and bay leaf.
7. Pressure cook. Seal the pot, then program to “High Pressure” for 25 minutes. Plan for a 15 minute natural pressure release, then release the remaining pressure manually.
8. Thicken the gravy. Combine cornstarch with water to create a slurry. Once again, press the “Saute” button, then pour the slurry into the pot. Gently stir to combine, then simmer 5-15 minutes to thicken the gravy. Taste for seasoning and adjust the salt and/or pepper until the flavor is just right.
9. Serve. Serve warm over mashed potatoes, polenta, or egg noodles. Enjoy!

Recipe Notes and Tips

• Using a whole roast. If you can’t find stew meet or beef tips, use a chuck roast. Divide the roast into 1.5″ bite-sized pieces, removing very large fat deposits as you trim.
• Deglazing is necessary! The bottom of the pot must be clean in order for the Instant Pot to come to pressure, so be sure to deglaze thoroughly. If the bottom isn’t clear of debris, you may get a “Burn” message while pressure cooking.
• Use a dry wine. Sweet wines will make the sauce too – you guessed it – sweet! Use a dry red or white wine, one that you’d be happy to drink on its own for best flavor.
• If you don’t drink wine, substitute with additional beef broth.
• It’s all about the NPR! Allowing the Instant Pot to release pressure naturally for 15 minutes – this is where the beef tips get really, really tender.
• Safety first! When removing the lid from your Instant Pot, be sure to open it away from your body so that steam does not waft towards you.

Serving Instant Pot Beef Tips

Serve beef tips over a starchy base that can sop up all that delicious gravy. Mashed potatoes, polenta, egg noodles, and cauliflower puree are all great choices.

Serve with simple sides that won’t compete on flavor, like sautéed green beans, glazed carrots, roasted broccoli, or a tossed salad.

Storing and Reheating

In the Fridge: Store leftovers in the fridge in a sealed container for up to 4 days. Reheat single servings in the microwave in 30-second increments, stirring in-between. Reheat larger portions on the stovetop over medium heat in a 2-quart saucepan until the edges bubble and the sauce is warmed through.

In the Freezer: beef tips freeze great! Freeze in the gravy in an airtight container and store for 3 months in the freezer. Defrost in the fridge overnight, then reheat in a soup pot on the stove over medium heat until warmed through.

Did you make this recipe for Instant Pot beef tips?!? I’d love to know how it turned out! Leave a comment and a rating below.

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