BEST Instant Pot Beef Tips Recipe

Ingredients

• 2 pounds beef tips (cut into 1-1.5 inch cubes; top sirloin, sirloin, or tenderloin is best)
• 1 Tablespoon + 1 teaspoon steak seasoning
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 3 Tablespoons olive oil (divided)
• 2 1/4 cups beef broth (divided)
• 1/4 cup butter (1/2 stick)
• 1 medium yellow onion (diced, about 1 cup)
• 2 cloves garlic (minced)
• 1 teaspoon dried parsley
• 3 Tablespoons all-purpose flour
• 1 Tablespoon Worcestershire sauce
• 1-2 Tablespoons cornstarch (to thicken gravy)
• Fresh diced parsley (for garnish)

Instructions

1. 1

   To a large mixing bowl, add the beef...: To a large mixing bowl, add the beef cubes and use a clean paper towel to pat until very dry. Sprinkle the beef with the steak seasoning and garlic powder. Stir to season evenly. Sprinkle 1/4 cup flour over the seasoned beef cubes, and toss to evenly coat (you may need to break up some of the cubes to make sure the pieces are coated evenly on all sides).

2. 2

   Set the Instant Pot to the “saute” mode...: Set the Instant Pot to the “saute” mode on medium heat. (It’s important to never put the lid on the Instant Pot when using the saute mode.) Add 1/2 of the oil to the stainless steel inner pot and let it heat up for about 2 minutes. Once the oil is hot (you can check by using tongs to touch a piece of beef to the oil, if it sizzles, it's ready to go), add about half of the beef to the pot. Sear until golden brown (about 1 minute). Use a wooden spoon to stir the beef cubes around to sear the remaining sides (about 1 minute per side). Don’t fully cook the beef though! You only want to sear the outside at this point. Transfer the seared beef to a bowl, then repeat with the remaining beef and oil.

3. 3

   Slowly pour 1/4 cup of broth into the...: Slowly pour 1/4 cup of broth into the pot and use a wooden spoon to deglaze the pot by gently scraping the bottom (until all the browned bits are lifted and the pot feels clean when rubbing the spoon along the bottom). Turn “saute” mode to low heat and then press “start” to change the temperature.

4. 4

   Add the butter. Once the butter has almost...: Add the butter. Once the butter has almost melted, mix in the diced onions and saute until they become translucent (about 5 minutes). Add the minced garlic and dried parsley and saute for another 30-60 seconds (or until aromatic).

5. 5

   Sprinkle the flour over the onions and mix...: Sprinkle the flour over the onions and mix to create a roux. Cook the roux while stirring for about 2-3 more minutes (or until it’s dark brown, this cooks off the flour taste and gives the gravy a gorgeous color and flavor).

6. 6

   If you notice the bottom has a coating...: If you notice the bottom has a coating on it again, add another 1/4 cup of broth to the bottom and deglaze. (It's important that the bottom of the pot is clean before pressure cooking to prevent the “burn food” warning from coming on.)*

7. 7

   Turn the “saute” mode back to medium heat,...: Turn the “saute” mode back to medium heat, and press “start” to change the temperature. While whisking continuously, slowly pour in the remaining beef broth. Continue whisking until no lumps remain and the gravy has thickened (about 2-3 minutes). Turn the “saute” mode off, then transfer the beef tips and any juices on the plate back to the pot. Add the Worcestershire sauce and stir to mix it into the gravy.

8. 8

   Carefully use a paper towel or clean kitchen...: Carefully use a paper towel or clean kitchen towel to wipe around the top edge of the pot (to remove any mess that may have splattered that would stop the silicone ring in the lid from sealing properly). Secure the Instant Pot lid and set the valve to the “seal” position. Turn the “warm” mode off, then press the “pressure cook” button on high for 20 minutes (depending on the model of Instant Pot you’re using, you may have to set it to “manual” for 20 minutes). Since the Instant Pot is already hot from sauteing the beef and gravy, it should come to pressure pretty quickly.

9. 9

   Once the beef finishes cooking, allow it to...: Once the beef finishes cooking, allow it to natural release for 5 minutes before turning the pressure release valve to the venting position (be careful when you do this step because the steam will be very hot coming out)

10. 10

    Once the steam has fully released and the...: Once the steam has fully released and the float valve drops, carefully remove the lid. Stir the beef and gravy. If you are happy with the gravy thickness, serve immediately with mashed potatoes. If you want the gravy to be thicker, proceed to the next step.

11. 11

    To thicken gravy: Add 1-2 Tablespoons of cold...: To thicken gravy: Add 1-2 Tablespoons of cold water to a small bowl, then add 1 Tablespoon of cornstarch. Use a fork to mix together until it’s fully combined to make a slurry. Pour the slurry into the pot while stirring. Turn the “saute” mode back on and heat while stirring until it has thickened (about 2-3 minutes). Repeat with the remaining Tablespoon of cornstarch if you’d like the gravy to be thicker. Once the gravy has reached your desired thickness, serve immediately with mashed potatoes.