Browning the meat is done to provide better texture and flavor through the Maillard reaction, which caramelizes the surface of the meat.

What are some good sides to serve with Beef Tips?

Great sides include Parmesan Brussels Sprouts, Roasted Brussels Sprouts with Balsamic Glaze, Quick and Easy Steamed Asparagus, or Roasted Baby Carrots.

Instant Pot Beef Tips and Savory Gravy

Name: Instant Pot Beef Tips and Savory Gravy
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 tablespoons oil; 2 pounds stew meat (or cubed chuck); salt and pepper, to taste; 1 sweet onion, finely diced; 4 cloves garlic, minced; 2 cups beef broth; 2 tablespoons Worcestershire sauce; 1 bay leaf; 1 teaspoon Italian seasoning; 1 sprig fresh thyme (or 1 tsp dried thyme); 3 tablespoons cornstarch; 3 tablespoons water; Mashed potatoes, rice, or egg noodles; fresh parsley, for garnish

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These tender beef tips are prepared in a pressure cooker to ensure the meat becomes succulent and the gravy develops a deep flavor. This efficient method reduces cooking time while maintaining a hearty, comforting profile that pairs perfectly with a variety of side dishes.

List of ingredients

3 tablespoons oil – use a high smoke point variety for searing.
2 pounds stew meat (or cubed chuck) – cut into bite-sized pieces.
salt and pepper – added to taste for seasoning the beef.
1 sweet onion – finely diced to melt into the gravy.
4 cloves garlic – minced for aromatic depth.
2 cups beef broth – used for deglazing and as the sauce base.
2 tablespoons Worcestershire sauce – adds a savory umami flavor.
1 bay leaf – adds a subtle herbal note during pressure cooking.
1 teaspoon Italian seasoning – a blend of herbs for complexity.
1 sprig fresh thyme (or 1 tsp dried thyme) – provides a classic beef pairing.
3 tablespoons cornstarch combined with 3 tablespoons water – used as a thickening slurry.
Mashed potatoes, rice, or egg noodles – for serving as a base.
fresh parsley – finely chopped for a fresh garnish.

step-by-step instructions

Brown the Meat: Add 2 tablespoons of oil to the Instant Pot and set to the “Sauté” function on high. Season the beef with salt and pepper, then brown half the meat on all sides before removing. Repeat the process with the remaining beef and set all browned meat aside.
Sauté Aromatics: Add the remaining 1 tablespoon of oil and the diced onion to the pot. Cook for approximately 5 minutes, scraping the bottom of the pot to loosen browned bits, until the onion is tender. Stir in the minced garlic and cook for 30 seconds until fragrant.
Deglaze the Pot: Pour in 2 cups of beef broth. Simmer while continuously scraping the bottom of the pan to ensure no food particles are stuck, which prevents the “Burn” warning.
Combine Ingredients: Return the browned beef to the pot. Stir in the Worcestershire sauce, bay leaf, Italian seasoning, and thyme.
Pressure Cook: Secure the lid and close the pressure valve. Set the cooker to High Pressure for 25 minutes. Once the timer ends, allow a 10-minute natural release before carefully venting the remaining steam.
Thicken the Gravy: Open the lid and set the pot back to the “Sauté” function. In a small bowl, whisk 3 tablespoons of cornstarch and 3 tablespoons of water until dissolved. Pour the slurry into the pot and stir for 2-3 minutes until the gravy reaches a thick consistency.
Serve: Spoon the beef and gravy over a bed of mashed potatoes, rice, or egg noodles, and garnish with fresh parsley.

Optimal Meat Selection

Chuck Roast Benefits

Choosing a cubed chuck roast is ideal because it contains significant connective tissue and collagen. During the pressure cooking process, these tissues break down into gelatin, resulting in extremely tender meat and a naturally thicker gravy.

Using Pre-Cut Stew Meat

Pre-cut stew meat is a convenient time-saver and typically consists of various lean and fatty cuts. While slightly leaner than chuck, it still responds well to pressure cooking, provided the cooking time is strictly followed to avoid over-drying.

Uniformity in Cutting

If you are cutting your own beef, ensure every cube is roughly the same size, approximately one inch. Uniform pieces ensure that every piece of meat cooks at the same rate, preventing some cubes from becoming mushy while others remain tough.

Pressure Cooker Techniques

Achieving a Deep Sear

Searing the beef in batches is critical to avoid crowding the pot, which would lower the temperature and cause the meat to steam rather than brown. This caramelization, known as the Maillard reaction, creates the foundation of the gravy’s flavor.

The Deglazing Process

Deglazing involves adding liquid to a hot pan to loosen the browned food particles, or “fond,” from the bottom. This step is essential in the Instant Pot to prevent a “Burn” notice and to incorporate all the concentrated beef flavor into the sauce.

Managing Pressure Release

A 10-minute natural release allows the temperature of the meat to drop slightly and the pressure to stabilize. This prevents the muscle fibers from shocking and tightening, which helps the beef tips remain moist and tender.

Enhancing Flavor and Texture

High Smoke Point Oils

Use oils like canola, avocado, or grapeseed for the searing process. These oils can withstand the high heat of the “Sauté” setting without smoking or breaking down, ensuring the meat browns cleanly without off-flavors.

Utilizing Fresh vs Dried Herbs

Fresh thyme offers a brighter, more punchy flavor, while dried thyme provides a more concentrated, earthy note. If substituting, remember that dried herbs are more potent, so follow the measured teaspoon amount rather than the sprig count.

The Role of Worcestershire Sauce

Worcestershire sauce provides an essential hit of acidity and umami that balances the richness of the beef. It deepens the color of the gravy and adds a layer of complexity that mimics long-simmered traditional stews.

Perfecting the Cornstarch Slurry

Always mix cornstarch with cold water before adding it to the hot liquid. Adding dry cornstarch directly to the pot will result in clumps that are nearly impossible to whisk out, whereas a slurry integrates smoothly for a glossy finish.

Recommended Side Dish Pairings

Traditional Mashed Potatoes

Creamy mashed potatoes are the classic pairing as they absorb the savory gravy efficiently. For the best results, use Yukon Gold potatoes and mash them with unsalted butter and warm milk for a smooth, velvety texture.

Steamed Rice Options

White basmati or jasmine rice provides a neutral base that allows the beef flavors to stand out. To add more nutrition, use brown rice or wild rice, which adds a nutty flavor and a chewier texture to the meal.

Buttered Egg Noodles

Wide egg noodles tossed in melted butter and a pinch of salt offer a comforting, silky contrast to the hearty beef. This pairing is especially effective if you prefer a dish that feels more like a traditional beef stroganoff.

Fresh Vegetable Sides

To balance the richness of the gravy, serve this dish with steamed asparagus, roasted carrots, or sautéed spinach. The natural sweetness of roasted root vegetables complements the savory notes of the beef broth and thyme.

Storage and Preservation

Refrigeration Timeframes

Store leftover beef tips in an airtight glass container in the refrigerator for up to four days. Ensure the meat is completely cooled before sealing the lid to prevent excessive condensation from diluting the gravy.

Freezer Storage Tips

This dish freezes well for up to three months. Place the beef and gravy in a freezer-safe bag or container, leaving a small amount of headspace for expansion, to preserve the flavor and prevent freezer burn.

Effective Reheating Methods

The best way to reheat is in a saucepan over medium-low heat, adding a splash of beef broth if the gravy has thickened too much. Alternatively, use a microwave on medium power, stirring every two minutes to ensure even heating.

Troubleshooting Common Issues

Addressing Tough Meat

If the beef is still tough after cooking, it may be due to the specific cut of meat. Simmer the tips on the “Sauté” setting for an additional 10-15 minutes to further break down the connective tissues.

Fixing Thin Gravy

If the gravy is too thin after the initial thickening, mix an additional teaspoon of cornstarch with a teaspoon of cold water. Stir the slurry into the boiling liquid and cook for one minute until the desired thickness is reached.

Correcting Overly Thick Sauce

If the gravy becomes too thick during the thickening process or after reheating, simply stir in a small amount of beef broth or water. Heat the sauce gently while stirring until the consistency is smooth and pourable.

Avoiding the Burn Error

To prevent the “Burn” error, ensure you scrape every bit of browned meat from the bottom during the deglazing step. Using a wooden spoon or silicone spatula helps reach the edges of the pot where residue often collects.

Frequently Asked Questions

What are beef tips?

Beef tips are small, bite-sized pieces of beef typically cut from tender portions like the sirloin or tenderloin. In this recipe, tougher cuts like chuck are used and pressure-cooked to achieve a similar tenderness.

Can this be made in a slow cooker?

Yes, this recipe can be adapted for a slow cooker. Cook the beef on low for 7-8 hours or on high for 4-5 hours, following the same searing and thickening steps at the beginning and end.

What can replace cornstarch?

A mixture of flour and water or a cornstarch alternative like arrowroot powder can be used. If using flour, you may need to cook the slurry slightly longer to remove the raw flour taste.

Can I use a different beef cut?

While chuck is preferred, you can use sirloin tips or round steak. Be mindful that leaner cuts like sirloin cook faster and can become tough if overcooked, so reduce the pressure cooking time by 5-10 minutes.