Monday, July 20, 2020

Instant Pot Beef Tips & Gravy

Delicious tender beef tips in a rich gravy easily made in the Instant Pot. Serve these beef tips over mashed potatoes, rice or pasta. 
The Instant Pot has become one of my new favorite kitchen appliances. The more I figure it out and try new recipes, the more I love it.  Honestly, I can't believe I waited so long to purchase one. My No Peek Beef Tips recipe has been the #1 recipe on my blog for over 10 years with 2,277,003 page views and 226 comments!!!! I'm not surprised because my family loves that recipe just as much as my readers do. 

Once I got a bit more comfortable using my instant pot, beef tips were one recipe, I couldn't wait to adapt to an instant pot recipe. Cooking the beef tips in the oven is fine during fall and winter, but when summer rolls around here in North Texas, I try to avoid using the oven as much as possible. 

Cooking the beef tips in the Instant pot is so much faster and easier that I may never cook it in the oven again!!! The beef is so tender and the gravy is delicious. This meal makes enough for my family of four with a few servings of leftovers. The best part about this recipe is that the beef is even more tender reheated!!!  

I used sirloin steak, which can be a bit tough, but no worries because the Instant Pot can tenderize even the toughest cuts of meat in minimal time. This recipe is seriously one of the easiest pressure cooker recipes I've made.  If you're looking for a simple, tender beef tip recipe in a rich gravy you've come to the right place. Let's get started!!!!

Plug in the Instant pot to power up the pot. Set the Instant pot to the "saute" feature and let the pot heat up. 

Add the olive oil and sirloin steak or tips and saute until browned. I do this in two batches so the pot isn't crowded. 

During the second batch of browning the meat, add the onions and mushrooms along with the meat. Remove the meat and onions to a plate. Turn off the "saute" feature. 

Add the water and using a wooden spoon scrape off any of the brown bits on the bottom of the pot. 

Add the meat back into the instant pot and sprinkle the onion soup mix and brown gravy over the meat; give it a good stir. 

Close the lid and set the valve to "sealing". Use the manual or pressure cook setting on high pressure for 25 minutes. It will take about 10 minutes for the pot to come to pressure. Once done let the pressure release naturally for 20 minutes. Check to make sure the "pin" is down before opening the lid.

If the gravy isn't thick enough (more than likely it won't be) add 2 tablespoons cornstarch to 1/4 cup water to a small bowl and mix until smooth. Gradually stir into the beef mixture. Set the instant pot to "saute" and cook until the gravy thickens up (about 1-2 minutes). 

When the gravy is thickened, push cancel on the Instant pot and unplug.  

Serve beef tips over rice, mashed potatoes or pasta! Pair with a vegetable such as roasted broccoli or our favorite buttery crisp green beans

Yield: 6
Author: Tina Butler | Mommy's Kitchen
Instant Pot Beef Tips & Gravy

Instant Pot Beef Tips & Gravy

Delicious tender beef tips in a rich gravy easily made in the Instant Pot. Serve these beef tips over mashed potatoes, rice or pasta.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • 2 pounds sirloin beef tips, sirloin steak or chuck eye steak, cut into 1 inch cubes
  • 2 - 4 tablespoons olive oil
  • 1/2  - cup sliced onions
  • 1 - cup fresh mushrooms sliced, optional
  • 1  1/2 cups water
  • 1 - packet Lipton onion soup mix or beefy onion
  • 1 - 10.75 ounce can Golden Mushroom Soup
  • 1 - packet brown gravy mix
  • 2 - tablespoons cornstarch
  • 1/4  - cup water

Instructions

  1. Set the Instant pot to the "saute" feature and let the pot heat up. Add the olive oil and sirloin steak or tips and saute until browned. I do this in two batches so the pot isn't crowded.
  2. During the second batch of browning the meat, add the onions and mushrooms along with the meat.
  3. Remove the meat and onions to a plate. Turn off the "saute" feature.
  4. Add the water and using a wooden spoon scrape off any of the brown bits on the bottom of the pan.
  5. Add the meat back into the instant pot and sprinkle the onion soup mix and the brown gravy over the meat. Add the golden mushroom soup and give it a good stir.
  6. Close the lid and set the valve to "sealing". Use the manual or pressure cook setting on high pressure for 25 minutes. It will take about 10 minutes for the pot to come to pressure.
  7. Once done let the pressure release naturally for 20 minutes. Check to make sure the "pin" is down and open the lid.
  8. If the gravy isn't thick enough (more than likely it won't be) add 2 tablespoons cornstarch to 1/4 cup water and mix until smooth.
  9. Gradually stir into the beef mixture. Set the instant pot to "saute" and cook until the gravy thickens up (about 1-2 minutes).
  10. When the gravy is thickened, push cancel on the Instant pot and unplug.

Notes:

For the Instant Pot Version of this recipe I chose to use Golden Mushroom Soup instead of Cream of Mushroom soup, because dairy or milk can curdle in the Instant Pot.

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If you're still a little nervous about using your Instant Pot, check out this video from Nicole at Well Done Food. This is the best step-by-step video tutorial I have found on how to use your instant pot !

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8 comments:

sAsh said... #

No mushroom soup in this version?? I’ve made the no peek version may times and we love it! I wanted to try this but I really like the mushroom soup so.... �� not sure.

Unknown said... #

Great taste and fast!

Me said... #

I'm also wondering about the mushroom soup. Is it not necessary or did you forget it here? I'm still happy to see an IP version.

Me said... #

I made it today. I used the soup since the ingredients were all the same as the oven version, I was under the impression it was mistakenly not added to the recipe list. It was a hit and I will definitely make it again.

Tina Butler said... #

I left the cream of mushroom soup out of the IP Version because cream or milk has a chance of curdling in the Instant pot. If I do add a soup it is Golden Mushroom Soup. I have updated the recipe and notes to reflect the change.

Unknown said... #

Is it really 25 minutes on manual with 20 minutes of a natural release? I feel like that’s a lot of time under pressure

Tina Butler said... #

Yes that is correct. It is under high pressure for 25 minutes and natural release for 20. You can go less on the natural release but this works for my instant duo.

Connie. D said... #

Thank you for sharing this incredible recipe. It was Uh-may-zin! The beef came out so tender & the gravy was "divine". I did use Cream of Mushroom soup b'cause that's what I had & had no trouble with it curdling. This one's a definite keeper & I'll be making it again & again...