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Instant Pot Beef Tips – juicy sirloin beef chunks pressure cooked in a rich delicious gravy until tender ! These melt in your mouth hearty bites are full of delicious flavor!
The Instant Pot or electric pressure cooker has fast become one of my most favorite kitchen appliances. As I keep trying out new recipes, I fall more and more in love with this thing.
Anytime I need a quick meal, I put on my thinking cap and get to recipe testing. Just like with these beef tips! Normally, I cook these in the slow cooker all day to get nice tender sirloin beef tips.
Making it this way this meal is ready in under an hour and is just as tender (if not more). It’s such a great way to get a meal on the table for the family fast. This is why I love it friends!
If you do not have an Instant Pot add it to you list for Santa! If he needs some help ordering for I have a added a link HERE ;). You can always put these in the Crock Pot on low for 8 hours or high for 4 and get great results too!
I love to alternate serving this with rice, mashed potatoes or possibly egg noodles to change it up a bit. So pick what your family loves, and everyone stays happy!
How to Make Beef Tips in Instant Pot
Step 1. Season
Start by seasoning the sirloin beef tips with garlic salt and black pepper, then lightly coat them in flour (I just use a paper plate for easy cleanup).
Set the Instant Pot to the sauté function and let it get hot. Add a little olive oil, then work in batches to brown the beef tips—don’t overcrowd the pot! Once they’re nicely seared, remove them to a plate.
Step 2. Sear the Beef
Set the IP to saute feature and let it get hot. Add oil. Place in the sirloin beef tips and saute until browned. This can be done in two batches to not overcrowd the pot. Remove to plate.
Step 3. Sauté the Onions
Toss the diced onions into the pot and sauté them for about a minute.
Step 4. Deglaze
Then pour in the red wine and beef broth, making sure to scrape up all those browned bits from the bottom of the pot—this adds major flavor to the gravy!
Step 5. Add Beep Tips Back to Instant Pot
Return the beef tips and any juices back to the Instant Pot. Give everything a good stir, then spoon the cream of mushroom soup on top (do not mix in the soup).
I know this looks like a great big mess now, but just wait for the deliciousness!
Step 6. Presure Cook
Close the lid, make sure the pressure valve is sealed, and set it to Manual (High Pressure) for 25 minutes.
Step 7. Natural Release & Serve
Once the cooking time is up, let the pressure release naturally for 20 minutes before manually releasing any remaining pressure.
Open the lid, give it all a stir, and serve hot over mashed potatoes, rice, or egg noodles.
Enjoy every comforting, gravy-soaked bite!
Note: If the gravy isn’t as thick as you like take about 1/4 cup of water and add in 2 tablespoons of cornstarch and mix up really good. Set the pot to saute and pour in cornstarch slurry and stir. Let it heat for a few minutes and you are all set!
How to serve this Beef Tips and Gravy Instant Pot Recipe
This Beef Tips and Gravy is pure comfort food and pairs perfectly with classic, hearty sides. Here are some of my favorite ways to serve it:
- Over Mashed Potatoes – The rich, velvety gravy is perfect for spooning over creamy mashed potatoes.
- With Egg Noodles – For a homestyle feel, serve the beef tips over buttery egg noodles.
- On Rice – A great option for soaking up all that savory sauce.
- With Biscuits or Soft Dinner Rolls – Perfect for sopping up every last drop of that delicious gravy.
- Alongside Vegetables – Roasted broccoli, green beans, or squash casserole make a great balanced meal.
Storing Instant Pot Steak Bites
Make-Ahead: You can season and flour the beef tips ahead of time and store them in an airtight container in the fridge for up to 24 hours. This makes it even easier to toss everything into the Instant Pot when you’re ready to cook.
Storage: Leftovers keep well in the fridge for up to 4 days in an airtight container. The flavors deepen over time, making it even better the next day! Reheat gently on the stovetop over low heat or in the microwave, adding a splash of beef broth if needed to loosen the gravy.
Freezing: This dish freezes beautifully! Let the beef tips cool completely, then store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. The gravy may thicken when frozen, so stir in a little extra broth while reheating if needed.
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Instant Pot (Pressure Cooker) Beef Tips
Ingredients
- 2 pounds sirloin beef tips
- 2 to 4 tbsp olive oil
- 3 tbsp flour
- ½ tbsp garlic salt
- ½ tsp black pepper
- ¼ cup onions, diced
- 1 cup beef broth
- ½ cup red wine, (sub more beef broth if you prefer not to use wine)
- 1 10.5 ounce can cream of mushroom soup
Instructions
- Season sirloin beef tips with garlic salt, pepper and dust or coat with flour (I do this on a paper plate).2 pounds sirloin beef tips, 1/2 tbsp garlic salt, 1/2 tsp black pepper, 3 tbsp flour
- Set the IP to saute feature and let it get hot. Add oil. Place in the sirloin beef tips and saute until browned. This can be done in two batches to not overcrowd the pot. Remove to plate.2 to 4 tbsp olive oil
- Add in the onion and saute about 1 minute.1/4 cup onions
- Then add in the wine and beef broth (At this point scrape off any brown bits or flour off the bottom of the pan).1 cup beef broth, 1/2 cup red wine
- Then add the Beef Tips and juices back into the Instant Pot. Give it a stir. Next add the cream of mushroom on top.1 10.5 ounce can cream of mushroom soup
- Close the lid and make sure the pressure valve is closed. Use the Manual setting on High Pressure for 25 minutes. It will take about 10 or so minutes to come to pressure.
- Once done let pressure naturally release for 20 minutes. You can then manually release by opening the valve to let remaining pressure release.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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PLEASE PIN – INSTANT POT BEEF TIPS – AND SAVE FOR LATER
How long in the pressure cooker for a 4 pound roast?
If you are cooking a whole 4 pound roast I would cook it from 60 to 80 minutes. I would try 70 minutes. Let it natural release for at least 10 minutes or until it naturally releases.
Hi. If I doubled the ingredients, do I double the cooking time from 25 mins to 50 mins??
I have not tested doubling the recipe, but you should not need to double the cook time.
Can the mushroom soup be omitted?
Yes absolutely. I might through in a bullion cube or two for some added flavor.
What size cream of mushroom soup
10.5 ounce can
How could I make this dairy free? Would the golden mushroom soup work as well as the creamy one??
I think that would be a great substitute. I would love to hear how it goes!
Honestly one of the best meals I have ever put together. Thank you for sharing.
Thank you Martin! I am so glad you enjoyed it! My family loves it as well!
I made this tonight and also got the burn notification, most likely did not get all the meat off by deglazing…if I make this again I am going to try sautéing on the stove first then transferring it to the pot.
After I got the burn notification I switched it over to a pot on the stove and simmered it until the noodles in a separate pot were done. Was just ok.
Yes, that is why it’s so important to get those yummy bits all off the bottom. And it gets those flavor bits in the dish.
Looks great! I am going to make this for a pre Christmas dinner party. There are 10 people so was going to triple the recipe. I bought an 8 or 10qt instant pot. Is that ok to use? Should I text it out on a dinner party or try a safer route! Advise appreciated!! ?
Brenda, I have not tested this in an 8 or 10 qt instant pot, so I would hate to say for certain. I typically don’t test a new recipe on company. However, I have made this recipe several times and it has always been delicious!
How can I do it without the cream of mushroom soup?
What is the reason you are wanting to not use it? If you don’t like mushrooms, I have two in my house that hate mushrooms and I still use it. You could also use a cream of chicken. If you just are opposed to cream soups then omit it completely. It does add a nice flavor to the disht
I do like cream of mishrooms it is just that I do not have any home right now and don’t want to go to the store ?
Ok, I totally get that!!! I was not sure how to direct you because some people are opposed to using cream soups. I hope you enjoyed it!
What if I use chicken broth along with the mushroom soup instead of beef broth? Think that will work?
I haven’t tried it with chicken broth, but it will work as well. It may change the beef flavor a bit, but I am sure it will still be delicious.
Is this real like cooking Red Wine or Red Wine vinegar? Making tonight and wanted to check!
It is red wine, not vinegar! I hope you enjoy it!
Thanks I went with my gut and did the red wine, in the pot now
TIP:
I use a stainless steel chainmail scrubber to deglaze my pot once I add the liquids. It works great! No burn notice at all. Be sure to remove the scrubber before you add the beef back in! 🙂
Great tip!
Do you know how I can adjust this recipe for an instapot mini? Thanks
Honestly, I am not quite sure. I have not used the 3 quart one to see how it fits. As long as there is some room for it to come to pressure it should work. If you want to give it a try by cutting the recipe in half, you can see if there would be room for the full recipe.
So delicious! Hands down the best dinner I’ve ever cooked. Served with mashed potatoes and roasted broccoli. Yum!
Thank you so much! I am so glad you enjoyed it so much! Makes me truly joyful when that happens <3
Can I cook potatoes in a insert pot with the beef tips?
Absolutely!
This is delicious! I served it with roasted potatoes and carrots.
Thank you so much Kelley! I am so glad that you enjoyed it! Thank makes my day to hear when others enjoy my recipes!
My first dinner in my new IP. My meat was mouth watering. Extremely tender. This recipe was a hit in my family!! The only thing I did differently was I used a little over 2 pounds of beef. Since I used more beef I put in a cup and 3/4 of beef broth instead of 1 and 1/2 cups. I didn’t have the wine on hand. The only thing I was unsure about was the “slow release”. I tried to let the IP come down to temperature but after 20 minutes I gave up and did quick release. Awesome recipe!!
These look so rich and succulent! Gorgeous dish Nikki.
Thank you Karen! It’s a family fav!
Great comfort food! Perfect for those cold nights.
Yes! Love comfort food.
I have a new insta-pot and am collecting recipes for it, this will most definitely be added to that list!
I was so late to the Instant Pot game, now I cannot live without it!
We loved this recipe!! It was so amazing! I did add some quartered mushrooms to the recipe and it was the perfect addition.
One thing I did notice that it went to “burn” when it preheated. It happened for my parents and my friend too.
Did anyone else have this problem?
I am so glad you love it! It’s possible all of the flour or brown bits didn’t come up off the bottom when you mixed in the liquid. Just make sure to scrape those off and that shouldn’t happen. I have added an extra note on the recipe to address it. Thanks so much for stopping by! Nikki
Yes I did also so needless to say I wasn’t able to pressure cook it until the meat was nice and tender. The flavor was delicious; will give it another try.
We had that issue too, even with scraping, I restarted it though and it turned out fine.
These IP’s can be temperamental sometimes lol! But this one is a family favorite! I haven’t had mine go to burn yet, but I know it is a common issue people have.
I have found, you need to let pot get hot, before adding the oil. That is why some are getting the burn notice.
This was so good and simple to make! This is definitely a keeper.