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An individual serving of Instant Pot Beef Tips and Gravy served over mashed potatoes on a blue plate sitting on a larger white plate with a salad and glass of wine in the background.

Instant Pot Beef Tips And Gravy

Instant Pot Beef Tips And Gravy with tender sirloin tips smothered in a lusciously rich brown gravy is pressure cooked in an Instant Pot for a quick and easy one-pot meal. Serve over mashed potatoes or noodles for the ultimate comfort food dinner.
Course Main Dishes
Cuisine American
Keyword Beef Tips And Gravy, Instant Pot Beef Tips, Instant Pot Beef Tips And Gravy
Prep Time 10 minutes
Cook Time 20 minutes
Pressurization 20 minutes
Total Time 50 minutes
Servings 6
Calories 287kcal


Beef Tips

  • 2 Tablespoons oil
  • 2 pounds sirloin steak, cut into cubes


  • salt and pepper to taste (see note re: salt)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme (See note below)
  • 1/2 teaspoon dried rosemary (See note below)


  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cup sliced mushrooms (optional)
  • 2 teaspoons minced garlic (about 2 cloves)


  • 2 cups low sodium beef broth (or beef stock)
  • 1 Tablespoon Worcestershire

Cornstarch Slurry (Optional)

  • 2 Tablespoons water
  • 2 Tablespoons cornstarch


  • Season the Sirloin steak cubes on all sides with salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
  • Place the Inner Liner pot inside the Instant Pot. Make sure the Instant Pot is plugged in. Press the "Saute" button on the front of the Instant Pot. Wait until the display says "Hot" and then add 1 Tablespoon oil to the Inner Liner.  
  • Wait until the oil is hot and shimmering, then add the cubed sirloin beef tips, and cook for 1 to 2 minutes to brown the meat on that side, then turn the beef tips and brown for a minute or two on the other side. Repeat until all 4 sides are brown.
  • Remove the beef tips from the Instant Pot and place on a plate. Set aside until ready to add back in the Instant Pot.
  • Add the sliced onions, red and green bell peppers, and mushrooms (optional), to the inner liner and cook for about 3 minutes until they are soft, stirring occasionally. Then add the garlic and stir for about 1 minute. DO NOT OVERCOOK or the garlic will burn.
  • Press the CANCEL button on the front of the Instant Pot to stop the sauté function.Then add 2 cups beef broth and 1 Tablespoon of Worcestershire to deglaze the pan, scraping the bottom of the pan.
  • Add the beef tips back into the Instant Pot and stir. Close the lid on the Instant Pot. (Turn the lid clockwise until it clicks into place. The arrows should align.) Turn the Steam Release Valve on top of the Instant Pot to the Sealing position.
  • Press the PRESSURE COOK or MANUAL button (depends on the model) and adjust the time to 20 minutes on HIGH PRESSURE. (Note it will take time, maybe 10 minutes, for the Instant Pot to come up to pressure before it starts to pressure cook. During this time, the Instant Pot will show "On" on the display instead of the countdown of the time. After it has come up to pressure, the display will change to the timer and will countdown from the specified amount of time, 20 minutes in this case.)
  • After the Instant Pot has finished pressure cooking, let the Instant Pot do a NATURAL RELEASE, this means the Instant Pot releases pressure naturally, and you do nothing. After the float valve (the pin) has dropped, it is safe to open the lid.
  • Press CANCEL to stop the pressure cooking and then press SAUTE to cook the Beef Tips And Gravy a few minutes more to thicken the sauce.
  • If you need to thicken the sauce more, then mix 2 Tablespoons water with 2 Tablespoons cornstarch to create a slurry, and pour that into the Beef Tips And Gravy. Stir until the gravy is thickened. Then ladle the Beef Tips and Gravy over mashed potatoes on serving plates. Enjoy!



  1. I used the Instant Pot IP-DUO60 6 Qt (affiliate link) to make this recipe.
  2. Use dried thyme and dried rosemary. If you don't have those dried herbs, then use Italian Seasoning, which is a dry spice mix, and NOT the Italian dressing mix. If you use the dressing mix, it may cause the gravy to be too salty.
  3. When browning the beef tips, you are not cooking the meat all the way through, you only want to brown the edges of the beef tips. For best results do not stir the meat. Only turn the beef tips when required to brown another side.
  4. Watch the garlic carefully, it can go from perfect to burned very quickly. Sauté only for about one minute.
  5. I recommend using no salt or low sodium beef broth or beef stock to prevent the gravy from being too salty.
  6. If you use regular beef broth then I recommend either cutting back or eliminating the salt in the recipe.
  7. If you like the flavor of red wine, substitute 1/4 cup of red wine for 1/4 cup of beef broth.
  8. IMPORTANT: Scrape the bottom of the inner liner. This helps to prevent receiving a "Burn" warning from the Instant Pot. It also adds more flavor to the gravy. 
  9. If you don't like mushrooms, just leave them out. I do not recommend any substitute for them.
  10. The Cornstarch Slurry is optional. The purpose of it is to thicken the gravy if it is too thin.
  11. Make the mashed potatoes while the Beef Tips and Gravy is pressure cooking in the Instant Pot.


Calories: 287kcal | Carbohydrates: 8g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 265mg | Potassium: 854mg | Fiber: 1g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 44mg | Calcium: 53mg | Iron: 3mg