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Instant Pot Beef Tips with Gravy | Instant Pot Recipes

Let’s talk about comfort food that practically makes itself. These Instant Pot Beef Tips are what I like to call my 'weekday hero.' The beef cooks low and slow under pressure, but the pot does the heavy lifting, leaving me free to sneak in an episode of my favorite show. You get melt-in-your-mouth bites of beef smothered in a rich, savory gravy. If that doesn’t sound like an Instant Pot dinner idea worth repeating, I don’t know what does. I’ve made plenty of instant pot dinner recipes, but this one never fails to hit the spot. It’s hearty, simple, and let’s be honest—kind of impressive for how little work is involved. No one needs to know that you didn’t spend hours hovering over the stove. We’ll keep that a secret. So if you’re hunting down Instant Pot Recipes Healthy, Instant Pot Recipes Easy, or just plain cozy instant pot dinner recipes, this one checks every box. Think of it as your go-to dish when you want a meal that tastes like Sunday dinner but fits into a Tuesday night.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keywords: beef tips, comfort food, Instant Pot, Instant Pot Dinner Ideas, instant pot dinner recipes, Instant Pot Recipes, Instant Pot Recipes Easy, Instant Pot Recipes Healthy
Servings: 6 servings
Author: Lila

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

  1. Set the Instant Pot to sauté mode and heat olive oil.
  2. Add beef cubes in batches and sear until browned on all sides. Remove and set aside.
  3. Add onions and garlic to the pot; cook until softened.
  4. Pour in beef broth, Worcestershire sauce, thyme, salt, and pepper. Stir to combine.
  5. Return beef to the pot. Secure the lid, set valve to sealing, and cook on high pressure for 35 minutes.
  6. Allow natural release for 10 minutes, then quick release remaining pressure.
  7. Switch back to sauté mode. Stir in the cornstarch slurry and simmer until gravy thickens.
  8. Serve warm over mashed potatoes, rice, or noodles.