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Instant Pot Beef Tips
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3.50 from 8 votes

Instant Pot Beef Tips {Ultra Tender}

These Instant Pot Beef Tips are super tender and covered in a rich, flavourful gravy. Serve over mashed potatoes for a complete meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: beef tips, instant pot
Servings: 6 servings
Calories: 402kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil
  • 1 lb sirloin beef tips
  • 1/2 tsp each salt & pepper
  • 1 yellow onion, diced
  • 1/2 cup red wine
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 8 oz cremini mushrooms, halved
  • 1 cup beef broth
  • Mashed potatoes, to serve
  • Parsley, for garnish

Instructions

  • Turn Instant Pot to saute mode, then add olive oil. When oil is smoking, saute beef, salt & pepper and onions for 2-3 minutes until lightly browned. Remove beef, then add in red wine and saute until reduced by half, about 5 minutes.
  • Turn off saute mode, then add beef back to pot. Mix cornstarch in a small bowl with water, then add it along with garlic, Worcestershire, mushrooms and beef broth.
  • Place lid on Instant Pot, press the pressure cook button and set to high, then cook for 20 minutes. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
  • Press the Cancel button then let the Instant Pot do a natural release of the pressure for 10 minutes. Follow by doing a quick release. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Serve beef tips overtop of mashed potatoes and garnish with parsley. Serve and enjoy!

Video

Notes

NOTE: Nutritional info includes 2/3 cup serving mashed potatoes.
If you’re using frozen beef tips, skip the sauté step and add 5-10 minutes to the cooking time.
Use extra beef broth instead of red wine for an alcohol-free option.
Serve with a side of mashed potatoes, roasted carrots, brussels sprouts or a side salad.
Store the leftovers in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Freeze this recipe for up to 2 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 402kcal | Carbohydrates: 38g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 570mg | Potassium: 952mg | Fiber: 3g | Sugar: 3g | Vitamin C: 34mg | Calcium: 46mg | Iron: 3mg