Beef stew meat made in the Instant Pot with savory and tender mushroom gravy is perfect for whenever you’re craving comfort and simplicity. One of the best Instant Pot beef recipes out there, this family-friendly recipe is always a crowd-pleaser!
Instant Pot stew meat is simmered in a mouthwatering mushroom gravy with robust garlic, Worcestershire sauce, thyme, and bay leaf to create the ultimate dinner recipe that you will want to make over and over again–especially during the cooler months.
Simple enough for family night dinners whenever you are wanting something hearty and full of protein, these Instant Pot steak tips come together within minutes and will become a staple in your household!
If you loved my Beef Tips and Rice recipe, then you will think you died and went to heaven when you taste this Instant Pot Beef and Mushroom Gravy!
There is just something so satisfying about savory beef broth and mushrooms simmered with herbs. It will be hard to say no to seconds of this recipe.
Serve these steak tips and other Fall recipes for Sunday night dinners or just whenever you want to make classic comfort food that screams, “Yummy!”
The gravy is perfectly thickened and is filled with just the right amount of mushrooms that pair perfectly with the juicy beef.
Do I need to say more?
Jump to:
- Why You’ll Love This Recipe
- Why This Recipe Works
- Equipment
- Ingredient Notes
- How to Make Instant Pot Beef And Mushroom Gravy
- Recipe Variations
- Recipe Tips
- What To Serve With This Recipe
- Does Meat Get More Tender the Longer You Pressure Cook It?
- Why is my Beef Tough in the Instant Pot?
- More Recipes You’ll Love
- Recipe
- ⭐ Reviews
Why You’ll Love This Recipe
Quick: This pressure cooker beef and mushroom gravy cooks together in minutes and are a great match for fast but satisfying!
Savory: The flavors of garlic, beef broth, and butter create a smooth gravy that allows these steak tips to be full of bold and tender flavors.
Family-Friendly: Dress this recipe up with egg noodles, rice, or your style of potatoes for a family-style recipe that brings dinner to a whole new level.
Great for the Holidays: I love to make this recipe for special occasions such as birthdays, holidays, lunches, and much more. It’s always a crowd-pleaser!
Why This Recipe Works
Tender. This recipe is tender and cooks the meat just right so it is not overcooked and easy to bite into.
One-Pot Meal. Made in one pan, this Instant Pot recipe doesn’t use a lot of dishes and keeps things minimal so you can enjoy a relaxed recipe. A win in my book!
Versatile. Use your choice of any kind of sirloin cut beef for this recipe. This recipe is versatile!
Like leftovers? This recipe is great for leftovers because the flavors mend together well and become even more tasty and savory.
Freeze It! This recipe can be frozen for whenever you don’t want to do a lot of cooking!
Equipment
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- Instant Pot Electric Pressure Cooker – This popular Duo 7-in-1 Instant Pot is an extremely highly rated Instant Pot model and is the same model that I own.
- Small Bowl – This set of small bowls is practical for everyday use and for recipe preparation as well as for serving bowls.
- Gravy Boat – This simple white porcelain gravy boat is a highly rated popular option.
- Ladle – This stainless steel ladle is a popular brand with thousands of ratings.
- Serving Platter – This highly rated set of large, white serving platters are perfect for both casual and fancy dinners yet very reasonably priced.
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Butter–I like to use salted butter because it adds extra flavor and moisture to the recipe.
- Meat– Use either thinly sliced or cubed stew meat or chuck roast for this recipe. You will want the meat to be thick but tender.
- Onions– Either yellow or white onions will work for this recipe. I usually keep both on hand.
- Garlic– Use freshly minced garlic or the pre-minced stuff. Both options work!
- Mushrooms–I used a combination of baby Bella and white mushrooms for a variety of textures and flavors. These types of mushrooms are subtle and easily absorb the flavors around them.
- Salt and Pepper–Use less or more than what I used in the recipe card.
- Thyme–Fresh or ground thyme is great for this recipe. You can never go wrong with thyme!
- Bay Leaf–Bay leaf gives this recipe even more aromatic qualities and flavors.
- Worcestershire Sauce–I like to use Worcestershire sauce because it gives recipes depth and a richness that is so satisfying. You can find this ingredient in the sauce aisles at the most well-stocked grocery stores.
- Pepperoncini Peppers–These are optional, but give the recipe extra boldness. For more heat, use a spicier pepper rather than a mild type.
- Beef Broth–I like to use beef broth because it is rich and soothing, but you can use water and beef bouillon cubes instead if you’d like..
- Water–This is used to make the cornstarch “slurry”.
- Cornstarch–Cornstarch is mixed with water to create a “slurry” to thicken the gravy.
How to Make Instant Pot Beef And Mushroom Gravy
- First, turn the Instant Pot on “Sauté” mode and melt the butter until fully melted. Add the onions and garlic and cook for about a 3 minutes or until fragrant.
- Add the meat and brown on all sides. Remove the beef from the Instant Pot and keep warm.
- Add the mushrooms, salt, pepper, thyme, bay leaf, Worcestershire sauce, pepperoncini peppers, and the beef broth. Stir to combine.
- Place the lid on the Instant Pot and set it to the sealed position. Turn the IP on “High” for 30 minutes. It will take a little while to warm up.
- When the timer has gone off, do a “Quick Release”, then turn the Instant Pot back to “Sauté”.
- Make the cornstarch slurry by mixing the cornstarch and water in a bowl. Whisk the mixture into the meat. Whisk the sauce until it begins to thicken.
Turn off the Instant Pot and serve over mashed potatoes, rice, or noodles.
Recipe Variations
- Mushrooms. Use any kind of variety of mushrooms you would like but keep in mind different mushrooms have different flavors.
- Vegetables. Add sliced carrots or peas to this recipe for extra veggies.
- Butter. Use margarine or olive oil instead of butter.
- Protein. Make this recipe with chicken thighs rather than meat.
Recipe Tips
- Brown the meat to seal in the juice and keep it moist.
- Store the leftovers in an airtight container in the refrigerator for up to five days.
- Freeze this recipe in a freezer-safe container for up to three months. When ready to serve, thaw the beef and warm either in the microwave or on the stovetop.
- Be sure to thinly slice or cube the meat.
What To Serve With This Recipe
For delicious ideas for side dishes to serve with Beef Tips and Beef and Mushroom Gravy, check out What To Serve With Beef Tips.
Does Meat Get More Tender the Longer You Pressure Cook It?
Yes, the meat will continue to cook and will get more tender the longer it cooks to be sure to release the pressure and turn it off once the timer goes off!
Why is my Beef Tough in the Instant Pot?
Sometimes, if the beef is undercooked it will be tough. For best results, be sure to cook the meat long enough, but not too long.
More Recipes You’ll Love
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Recipe
Instant Pot Beef and Mushroom Gravy
Ingredients
- ¼ cup salted butter
- 2 pounds stew meat or chuck roast thinly sliced or cubed
- 1 cup onion diced
- 1 ½ cups mushrooms sliced (white and baby bella)
- 2 teaspoons minced garlic
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 teaspoon thyme
- 1 bay leaf
- 2 Tablespoons worcestershire sauce
- ½ cup pepperoncini peppers sliced
- 4 cups beef broth
- ¼ cup cold water
- ¼ cup cornstarch
Instructions
- Turn the instant pot on saute and melt the butter.
- Add the meat and brown all sides of the beef. Remove the beef and keep warm.
- Add the onions and garlic and saute for 3 minutes.
- Add the meat back into the pan. Add the mushrooms, salt, pepper, thyme, bay leaf, Worcestershire sauce, pepperoncini peppers, and the beef broth. Stir to combine.
- Place the lid on the pan and set it to seal. Turn the instant pot on high for 30 minutes.
- When the time has finished, do a quick release. Then turn it back on saute.
- Mix the cold water and cornstarch and whisk into the meat. Whisk until the sauce begins to thicken. Turn off instant pot and serve over rice, noodles or mashed potatoes.
Notes
- Brown the meat to seal in the juice and keep it moist.
- Store the leftovers in an airtight container in the refrigerator for up to five days.
- Freeze this recipe in a freezer-safe container for up to three months. When ready to serve, thaw the beef and warm either in the microwave or on the stovetop.
- Be sure to thinly slice or cube the meat.
Michelle says
So hearty and comforting, especially for the cold weather! Will make this again soon!
Helen says
That looks so rich and satisfying. What a great comforting dish.
Beth Sachs says
A hearty and comforting beef stew! Perfect for cold winter days!
Qashang says
This gravy looks so dreamy. Love that I can make it in the instant pot!
Dannii says
Now this is my kind of comfort food. My husband would love this too, so I will be making it soon.
Linda says
Making this now, why remove the meat?
Michele says
Hi Linda,
It was just to avoid overcooking the beef since it will be pressure cooked after browning.
Thanks,
Michele
Linda says
It’s in IP right now, but I only had just under 1 pound of stew beef and am doing 25 minutes instead of 30. Hopefully that adjustment will work!
Becky says
I made this tonight and served it over egg noodles. It was yummy. I mostly followed the recipe. I only made the following minor changes…
1. I sautéed the mushrooms by themselves until they were browned and had lost most of their water. I think it brings a deeper flavor out of them.
2. I didn’t have Pepperoncini peppers, ,so I used mild banana pepper rings.
3. I only used 1 tablespoon of Worcestershire Sauce instead of 2.
4. I had to add 1 tablespoon more corn starch to make the gravy thick enough.