Instant Pot Beef Tips — Tender, Juicy & Ready in 30 Minutes
The ultimate guide to making the perfect instant pot beef tip at home.
Instant pot beef tips are tender chunks of beef sirloin pressure-cooked in a rich, savory gravy with onions, garlic, and Worcestershire sauce. The pressure cooker transforms tough cuts into fall-apart tender morsels in just 20 minutes of cook time, making this the ultimate quick weeknight dinner that tastes like it simmered all day.
Instant pot beef tips are the answer to every busy cook’s dream: a deeply flavorful, restaurant-quality meal that comes together in about 30 minutes from start to finish. Unlike traditional stovetop methods that require hours of braising to achieve tenderness, the Instant Pot uses high-pressure steam to break down connective tissue in the beef rapidly, resulting in incredibly juicy, melt-in-your-mouth pieces every single time.
This recipe uses affordable beef sirloin tips seared to a deep golden crust before pressure cooking, which builds the foundational flavor that makes the gravy so irresistible. The combination of beef broth, Worcestershire sauce, and aromatics creates a rich, savory sauce that pairs beautifully over mashed potatoes, egg noodles, or rice. Whether you are feeding a family of four or meal-prepping for the week, this instant pot beef tips recipe delivers consistent, foolproof results that will become a permanent rotation in your dinner lineup.
Pros
- Ready in under 30 minutes total — perfect for busy weeknights
- Uses affordable beef sirloin instead of expensive tenderloin
- One-pot cooking means minimal cleanup
- Rich, savory gravy develops deep flavor under pressure
- Highly customizable with mushrooms, peppers, or different herbs
- Excellent for meal prep and freezes beautifully for up to 3 months
Cons
- Requires an Instant Pot or pressure cooker to achieve best results
- Overcooking can make the beef dry and stringy
- Natural release time adds 10-15 minutes to the total process
- Not suitable for very lean cuts that lack marbling
✅ This recipe was last tested and validated by our test kitchen on 2026-06-29.
Key Takeaways
- Always sear the beef in batches — overcrowding the pot causes steaming instead of browning
- Use beef sirloin tips or stew meat for the best balance of tenderness and affordability
- Deglaze the pot thoroughly after searing to capture all the flavorful browned bits
- Allow a full 10-minute natural pressure release before quick-releasing the remaining pressure
- Thicken the gravy with a cornstarch slurry after pressure cooking for the perfect consistency
- Let the beef rest in the gravy for 5 minutes before serving to reabsorb juices
Ingredients
To make this authentic instant pot beef tip you will need the following fresh ingredients:
Everything you need for instant pot beef tip
🛒 Shop Key Ingredients
| Ingredient | Why You Need It | Buy |
|---|---|---|
| Beef sirloin tips | Affordable cut that becomes incredibly tender under pressure without drying out | Check Price |
| Worcestershire sauce | Adds deep umami and savory complexity to the gravy that broth alone cannot achieve | Check Price |
| Low-sodium beef broth | Provides the liquid base for pressure cooking while letting you control salt levels | Check Price |
Kitchen Equipment
| Tool | Why You Need It | Buy |
|---|---|---|
| 6-Quart Instant Pot | Provides the high-pressure environment needed to tenderize beef in minutes rather than hours | Check Price |
| Tongs | Essential for safely flipping and removing hot beef chunks during the searing process | Check Price |
| Wooden spoon | Perfect for deglazing the pot and scraping up flavorful fond without scratching the inner pot | Check Price |
Step-by-Step Instructions
Follow these steps exactly for perfect instant pot beef tip every time.
Preparation
Cut the beef sirloin into uniform 1½-inch chunks. Pat completely dry with paper towels — moisture is the enemy of a good sear. Season generously with kosher salt and black pepper on all sides.
Dice the yellow onion and mince the garlic cloves. In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, smoked paprika, and dried thyme until the tomato paste is fully dissolved.
Set the Instant Pot to SAUTE — HIGH. Add olive oil and let it shimmer for 30 seconds. Place beef chunks in a single layer with space between each piece. Sear for 2-3 minutes per side until deeply browned. Remove and set aside. Repeat with remaining beef.
Cooking
With the pot still on SAUTE, add the diced onion and cook for 2 minutes until softened. Add minced garlic and cook 30 seconds more. Pour in a splash of the broth mixture and scrape the bottom of the pot with a wooden spoon to release all the browned fond.
Return the seared beef to the pot. Pour the remaining broth mixture over the beef. Cancel SAUTE mode. Secure the lid, set the valve to SEALING, and select PRESSURE COOK — HIGH for 20 minutes.
Allow a full 10-minute natural pressure release, then carefully quick-release any remaining pressure. Remove the lid, select SAUTE — MEDIUM, and stir in the cornstarch slurry. Simmer for 2-3 minutes until the gravy thickens to your desired consistency.
Cancel SAUTE and let the beef tips rest in the gravy for 5 minutes. This allows the meat to reabsorb juices. Garnish with fresh chopped parsley and serve immediately over mashed potatoes, egg noodles, or rice.
Chef’s Secrets
- Dry the beef thoroughly: Moisture on the surface of the beef creates steam instead of a sear. Pat each chunk completely dry with paper towels before seasoning for the deepest, most flavorful crust.
- Never skip the sear: Searing creates the Maillard reaction — the chemical process that produces hundreds of flavor compounds. This step is what separates good beef tips from truly exceptional ones.
- Cut uniform pieces: Consistent 1½-inch chunks ensure every piece cooks at the same rate. Smaller pieces will overcook and turn dry while larger ones may remain tough.
- Deglaze completely: Those browned bits stuck to the bottom of the pot are pure flavor gold. Use a wooden spoon to scrape every bit into the liquid before pressure cooking.
- Adjust gravy thickness: For a thinner gravy, use only 1 tablespoon of cornstarch. For a thicker, almost sauce-like consistency, use 3 tablespoons. Always mix cornstarch with cold water first to prevent lumps.
Storage
Store leftover instant pot beef tips in an airtight container in the refrigerator for up to 4 days. The gravy may thicken further as it cools — this is normal and will loosen when reheated. For best results, store the beef and gravy together so the meat stays moist and absorbs flavor over time.
Freezing
Freeze the beef tips and gravy together in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Lay bags flat to save space and allow for faster thawing. The gravy may separate slightly after freezing — simply stir well while reheating to recombine. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
Reheat beef tips gently on the stovetop over medium-low heat, stirring occasionally, until warmed through — about 5-7 minutes. Add a splash of beef broth if the gravy has thickened too much. Microwave reheating works in 1-minute intervals at 70% power, stirring between each interval. Avoid high heat which can make the beef tough and rubbery.
Variations
- Spicy: Add 1 teaspoon of red pepper flakes and 1 diced jalapeño with the onions for a smoky, fiery kick that cuts through the richness of the gravy.
- Creamy: Stir in ½ cup of heavy cream or sour cream after pressure cooking for a luxurious, velvety gravy reminiscent of beef stroganoff.
- Vegan: Replace beef with portobello mushroom chunks and jackfruit, use vegetable broth instead of beef broth, and substitute coconut aminos for Worcestershire sauce.
- High-Protein: Increase beef to 3 lbs and serve over cauliflower mash instead of potatoes to boost protein while keeping carbs low.
Substitutions
Beef sirloin tips can be replaced with chuck roast cut into chunks for even more marbling and richness, though chuck may need 5 extra minutes of pressure cooking. Beef broth can be swapped with chicken or vegetable broth in a pinch. Worcestershire sauce can be replaced with soy sauce or coconut aminos for a similar umami depth. Olive oil works interchangeably with avocado oil or vegetable oil for searing. If you do not have cornstarch, arrowroot powder or all-purpose flour (use 3 tablespoons) can thicken the gravy equally well.
Common Mistakes
The most common mistake when making instant pot beef tips is overcrowding the pot during searing, which causes the beef to steam rather than brown and results in a pale, flavorless gravy. Another frequent error is cutting the natural release short — releasing pressure too early causes the beef fibers to seize and become tough. Using cuts that are too lean, like eye of round, will produce dry results since there is insufficient fat and connective tissue to break down during pressure cooking. Finally, adding cornstarch directly to hot liquid without first making a slurry creates lumpy, unappealing gravy.
Serving Suggestions
Serve these instant pot beef tips over a generous mound of creamy mashed potatoes to soak up every drop of the rich gravy. Buttered egg noodles are another classic pairing that lets the beef shine. For a lighter option, spoon the beef tips over steamed white rice or cauliflower mash. Add a side of roasted green beans, glazed carrots, or a simple arugula salad with lemon vinaigrette to balance the hearty richness of the dish. Crusty bread on the side is essential for mopping up any remaining gravy.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 385 cal |
| Protein | 38 g |
| Carbohydrates | 12 g |
| Fat | 20 g |
Frequently Asked Questions
Can I use frozen beef tips in the Instant Pot?
What is the best cut of beef for instant pot beef tips?
Why are my beef tips tough after pressure cooking?
Can I make instant pot beef tips without Worcestershire sauce?
How do I make the gravy thicker for my beef tips?
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Instant Pot Beef Tips — Tender, Juicy & Ready in 30 Minutes
Ingredients
- 2 lbs beef sirloin tips, cut into 1½-inch chunks
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth, low sodium
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped
Instructions
- Cut beef into 1½-inch chunks, pat dry, and season with salt and pepper.
- Dice onion, mince garlic, and whisk together broth, Worcestershire sauce, tomato paste, paprika, and thyme.
- Set Instant Pot to SAUTE — HIGH. Sear beef in batches for 2-3 minutes per side until browned. Remove and set aside.
- Add onion to pot, cook 2 minutes. Add garlic, cook 30 seconds. Deglaze with a splash of broth mixture, scraping up fond.
- Return beef to pot, pour remaining broth mixture over top. Secure lid, set to SEALING, and pressure cook on HIGH for 20 minutes.
- Allow 10-minute natural release, then quick-release remaining pressure. Select SAUTE — MEDIUM, stir in cornstarch slurry, and simmer 2-3 minutes until gravy thickens.
- Let rest 5 minutes, garnish with parsley, and serve over mashed potatoes, noodles, or rice.