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Close up of Beef and Mushroom Gravy over Mashed Potatoes

Instant Pot Beef and Mushroom Gravy

These tender steak tips are made in the instant pot for a quick dinner. Smothered in a mushroom gravy, you can serve this beef gravy over mashed potatoes.
Course Main Dishes
Cuisine American
Keyword Beef and Mushroom Gravy, Instant Pot Gravy, Instant Pot Beef and Mushroom Gravy, Mushroom Gravy
Prep Time 10 minutes
Cook Time 40 minutes
Pressurization 30 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 397kcal
Author Michele


  • 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


  • Turn the instant pot on saute and melt the butter.
    Saute onions and garlic in the Instant Pot
  • 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.
    Cook mushroom snad vegetables in the Instant Pot for the beef and mushroom gravy
  • 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.
    Beef and Mushroom gravy after cooking in the Instant Pot
  • 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.
    Thickening the beef and mushroom gravy in the Instant Pot.


  • 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. 


Calories: 397kcal | Carbohydrates: 11g | Protein: 32g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1621mg | Potassium: 789mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 4mg