This recipe for Instant Pot Beef Tips and Gravy is so quick and easy you will not want to wait to try it out. Whether you serve it on mashed potatoes, rice, or noodles it is delicious. The gravy practically makes itself, is rich and smooth and requires no Cream of Mushroom soup. Can you believe it’s gluten-free as well? (Remember to always check labels for gluten, companies change ingredients so you need to be sure each and every time you use them.)
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We’re not huge beef eaters at our house. It’s not that we’re opposed to eating beef, I just don’t like what I have to spend to get it.
And, in case you didn’t know, I’m all about Saving Money on Groceries.
When I can get Chicken Breast from Zaycon for $1.49 per pound (get on their email list so you’re notified of sales), it’s really hard to go and buy a steak for $10 per pound, or even a roast for $5.00 per pound. And, those cheap steaks? Well, I just can’t chew them – they are so tough.
So, I tend to avoid it.
But, my husband looooves beef.
Which means … I need to figure out a way to get some beef in our diet without auctioning off our first-born child to afford it.
Here’s where Instant Pot Beef Tips and Gravy steps in.
Pressure cooking cheap cuts of meat is a great way to turn them into something delicious. It takes meat that starts out tough … and tenderizes it, breaking down those tough fibers in a short amount of time.
That’s what inspired me to come up with this recipe. Albertson’s had these cheap steaks for $2.77 per pound … ahhhh, that’s a price I like. So, I knew I had to give this a try.
And, you’re gonna be thanking me for it just as soon as you give it a try.
Instant Pot Beef Tips and Gravy
Start by cutting the beef into bite-size pieces. It’s easy to leave them on the large size, but really cut them nice and small.
Take a bag and put your flour/starch in it with your spices. Close it up and give it a good shake. I save all my plastic produce bags and this is the perfect use for one of those. You can also buy these cheap bags at Amazon. I use them all the time instead of expensive zipper bags.
Now, put your beef chunks in there and shake it all around. If you need to, massage it a little bit to get in-between and around all the pieces of meat. There shouldn’t be any loose starch/spices because it should all be adhered to the meat.
Cut up an onion, mince some garlic, and chop some mushrooms (if you like them).
Add your beef bouillon (this is the best bouillon, ever) to the hot water so it will dissolve all of it’s yumminess into the water.
Now, it’s time to get cooking.
Press Saute on your Instant Pot, heat the oil and saute the onion and garlic.
Add in the beef chunks and brown them. The starch will stick a bit to the bottom, but don’t worry about it. That browned stuff is what adds amazing richness and flavor to your gravy.
After browning for a few minutes, add the hot water/bouillon mixture to the pot and scrape the brown bits off of the bottom. Add the Worcestershire and mushrooms and seal the lid.
Press the Manual button and set time for 15 minutes.
Now, work on your mashed potatoes … because you’re gonna want something to receive all that marvelous gravy.
Related Instant Pot Reading:
- 5-Ingredient Instant Pot Black Bean Soup
- Instant Pot Baked Potatoes – 5 Quick Meals
- 21 Ways with Instant Pot Hard Boiled Eggs
- 5 Instant Pot Tips to Save You Time
Instant Pot Beef Tips and Gravy
- 2 lbs Sirloin Steak Cubed
- 1/4 cup Tapioca Starch
- 1 tsp Montreal Steak Seasoning
- 1 tsp Seasoning Salt
- 1 tsp Garlic Powder
- 1/4 tsp Pepper
- 1 tbsp Oil
- 1 Onion Diced
- 5 cloves Garlic Minced
- 1 cup Hot Water
- 2 tsp Beef Better Than Bouillon
- 8 oz. Mushrooms Sliced
- 1 tbsp Worcestershire
Add Starch, Montreal Steak Seasoning, Salt, Garlic Powder, and Pepper to a plastic bag and shake.
Add Steak pieces to the bag and shake up until all the meat cubes are fully coated.
Dissolve the Better Than Bouillon in the Hot Water.
Use Saute function on Instant Pot and cook onions and garlic in the oil for 3 minutes.
Add Beef Cubes and brown them in the Instant Pot.
After a few minutes of browning, pour the hot water/bouillon mixture into the Instant Pot and scrape up all the brown bits.
Add the Mushrooms and Worcestershire, seal the lid, and use Manual setting for 15 minutes.
Use Natural Release for 10 minutes then vent the pot and serve.
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