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Instant Pot Beef Tips

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Instant Pot Beef Tips are tender pieces of sirloin cooked with mushrooms and onions in a rich, savory beef and Worcestershire gravy. Served over hot mashed potatoes, this easy pressure cooker dinner is hearty, comforting, and perfect for a busy weeknight.

Ingredients

  • 3 teaspoons olive oil
  • 1 beef top sirloin steak (1 pound), cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dry red wine or beef broth
  • 1/2 pound sliced baby portobello mushrooms
  • 1 small onion, halved and sliced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 to 4 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked mashed potatoes, for serving

Instructions

  1. Turn the Instant Pot to the sauté setting. Add the olive oil.
  2. Season the cubed sirloin with salt and pepper. Working in batches if needed, add the beef to the pot and sear for 2 to 3 minutes per side, until browned. Transfer the beef to a plate.
  3. Pour the red wine or beef broth into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
  4. Add the sliced mushrooms and onion. Cook for 2 to 3 minutes, stirring occasionally.
  5. Return the beef to the Instant Pot. Add the 2 cups beef broth and Worcestershire sauce, then stir to combine.
  6. Cancel the sauté setting. Secure the lid and set the pressure valve to sealing. Cook on high pressure for 20 minutes.
  7. When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
  8. In a small bowl, whisk together 3 tablespoons cornstarch and the cold water until smooth. If a thicker gravy is desired, use the fourth tablespoon of cornstarch as needed.
  9. Turn the Instant Pot back to the sauté setting. Stir the cornstarch slurry into the beef mixture and cook for 2 to 4 minutes, stirring frequently, until the gravy thickens.
  10. Serve the beef tips and mushroom gravy over hot cooked mashed potatoes.

Notes

  • Use beef broth instead of red wine for a completely alcohol-free version.
  • Sear the beef in batches if necessary so the pieces brown instead of steaming.
  • Do not add dry cornstarch directly to the hot gravy; always mix it with cold water first to prevent lumps.
  • For a richer gravy, use additional beef broth and adjust the cornstarch slurry to your preferred consistency.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Find it online: https://ayoubrecipe.com/instant-pot-beef-tips/