Instant Pot Beef Tips Recipe

Fall-apart-tender beef cubes in a rich, savory mushroom and onion gravy, made in 35 minutes under pressure-cooking. Perfect for weeknight dinners or special occasions with deep umami flavors from caramelized vegetables and herbs.

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Course: Instant pot

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 420kcal

Author: Eva Stoner

Ingredients

600g beef chuck (or similar tough cut), cubed
2 tablespoons all-purpose flour
1 cup mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup beef broth
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 tablespoon butter
4 tablespoons unsalted butter (optional, for sauce)

Instructions

1. Heat 1 tablespoon vegetable oil in Instant Pot on sauté mode. Brown beef cubes in batches; set aside.
2. Sauté onions and garlic until golden. Add mushrooms and tomato paste, cook 2-3 minutes.
3. Sprinkle 2 tablespoons flour into the pot, stir 1 minute to create a roux.
4. Return browned beef to pot; add broth, thyme, salt, pepper, and remaining 1 tablespoon butter.
5. Seal Instant Pot and pressure cook at high for 35 minutes. Natural release for 10 minutes, then quick release remaining pressure.
6. Pour cooking liquid into a saucepan, simmer to thicken. Adjust seasoning as needed.

Notes

For optimal tenderness, avoid overfilling the Instant Pot. Substitute butter with ghee or halal-certified alternatives if preferred. Leftovers keep for 4 days refrigerated or freeze up to 3 months.

Nutrition