How to cook beef tips in a pot?

Season and brown the beef first to build flavor. Next, cook the onion and garlic, then deglaze the pot with wine or beef broth. Add the remaining ingredients and cook until the beef becomes tender. Finally, thicken the gravy with a cornstarch slurry before serving.

What cut of meat is beef tips?

Beef tips often come from chuck, sirloin, or other flavorful cuts. If you cannot find packaged beef tips, chuck roast cut into 1½ inch cubes works especially well because it becomes tender during pressure cooking.

What's the difference between beef tips and pot roast?

Beef tips are smaller pieces of meat cooked in a rich gravy. Pot roast, however, is usually one large cut that cooks whole before slicing. Both dishes offer hearty flavor, although beef tips cook more quickly in the Instant Pot.

How to make beef tips really tender?

Brown the beef first, then pressure cook it with enough liquid. Also, allow a full 15 minute natural pressure release because this extra time helps the meat become soft and tender.

Instant Pot Beef Tips | Amazing Tender Dinner Recipe

Description

These Instant Pot Beef Tips feature tender beef in a rich, savory gravy. Serve them over mashed potatoes, polenta, or egg noodles for an easy family dinner.

Ingredients

Scale

2.5 pounds stew meat or beef tips

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large sweet onion, diced

4 garlic cloves, minced

1/2 cup dry red wine or dry white wine, or 1/2 cup extra beef broth

2 cups low-sodium beef broth

1/4 cup Worcestershire sauce

2 sprigs fresh thyme, or 1 teaspoon dried thyme

1 bay leaf

3 tablespoons cornstarch

3 tablespoons water

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Instructions

1. Pat the beef dry, then season it with the kosher salt and black pepper.

2. Set the Instant Pot to Sauté and heat the olive oil.

3. Brown the beef in batches until well seared on one side, then transfer it to a plate.

4. Melt the butter in the pot.

5. Add the diced onion and minced garlic, then cook for about 1 minute.

6. Pour in the wine or extra beef broth.

7. Scrape the bottom of the pot until you release every browned bit.

8. Return the beef and any collected juices to the pot.

9. Add the beef broth, Worcestershire sauce, thyme, and bay leaf.

10. Seal the lid and cook on High Pressure for 25 minutes.

11. Let the pressure release naturally for 15 minutes.

12. Carefully release any remaining pressure and open the lid away from yourself.

13. Mix the cornstarch and water in a small bowl until smooth.

14. Set the Instant Pot to Sauté, then stir the cornstarch slurry into the gravy.

15. Simmer for 5 to 15 minutes until the gravy reaches your preferred thickness.

16. Taste and adjust the seasoning as needed.

17. Serve over mashed potatoes, polenta, egg noodles, cauliflower purée, or another starch that absorbs the gravy.

Notes

If stew meat or packaged beef tips are unavailable, use chuck roast or round roast cut into roughly 1 1/2-inch pieces.

Trim any large pieces of excess fat before cooking.

Deglaze the pot completely to help prevent a burn warning.

Use dry red wine or dry white wine for the best flavor.

Replace the wine with 1/2 cup extra beef broth if preferred.

Use 1 teaspoon dried thyme in place of the fresh thyme.

Allow the full 15-minute natural pressure release for very tender beef.

Open the Instant Pot lid away from yourself to avoid hot steam.

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze the beef with the gravy for up to 3 months.

Thaw frozen leftovers overnight in the refrigerator.

Reheat on the stovetop or in the microwave until hot.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: Approximately 5 ounces cooked beef with 1/2 cup gravy
Calories: 552
Sugar: 1 g
Sodium: 733 mg
Fat: 38 g
Saturated Fat: 15 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 36 g
Cholesterol: 135 mg