Instant Pot Beef Tips with Gravy

Beef Tips with Gravy and mashed potatoes in a bowl

This Instant Pot Beef Tips with Gravy is easy and simple to make, yet totally satisfying! Nothing beats tender cubes of beef bathed in a rich, flavorful and creamy gravy.

Course dinner

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings servings

Calories 306kcal

Author Oriana Romero

Ingredients

2 lb cubed beef meat (see notes)
2 tablespoons olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
1 cup red wine
1 beef bouillon cube
½ cup water
2 tablespoons tomato paste (optional – see notes)
1 bay leaf
1 tablespoon cornstarch
1 tablespoon water
Fresh chopped parsley to garnish (optional)

Instructions

Pat dry the beef cubes with paper towels and cut any extra fat if necessary.
Turn on the Instant Pot and select "sauté' mode, adjust to more. When hot, add the oil. In batches in single layers, sear the beef for 3 to 5 minutes, turning to brown on all sides.
Add onion powder, garlic powder, oregano, thyme, salt and pepper; mix to combine.
Add the wine, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Let the wine reduce for 5 minutes. Add water and beef bouillon, tomato paste and bay leaf; mix to combine. Secure lid and close pressure-release valve.
Select Meat/Stew adjust the time to 30 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
Remove bay leave and discard.
Mix cornstarch and water until well combine and no lumps.
Select "sauté' mode, adjust to normal. Add cornstarch mixture. Simmer for 2-3 minutes, or until the sauce thickens.
Sprinkle with chopped parsley, if desired, and serve hot with mashed potatoes, rice, or polenta.

Notes

STORE: Cooked beef tips can be stored in the fridge for up to 3 days.

FREEZE: Let the beef cool completely. Place in a freezer-friendly container or bag. Freeze for up to 2 months. Thaw the beef in the fridge, then reheat it on the stovetop.

TOMATO PASTE: This ingredient is optional; however, I think it adds a nice extra layer of flavor to this dish, so I always add it.

If you don't have beef bouillon you can use beef broth instead of water. In that case, you might need to add a little more salt. I recommend tasting and adjust seasoning to your liking.

WHAT KIND OF MEAT IS USED FOR THIS RECIPE?

You can find it packaged and labeled as “stew meat” or “beef tips” in most grocery stores. You can also as your butcher for cubed top sirloin.

WHAT IS THE DIFFERENCE BETWEEN STEW MEAT AND BEEF TIPS? Beef tips are basically bits cut from larger roasts, usually sirloin or tenderloin. Stew beef is often less tender than other cuts because it is what is left over after the steaks and roasts have been cut.

Meat labeled as beef tips should always show the source of the tips to ensure that they are not just stew meat which requires longer cooking time for a tender result.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition