Instant Pot Beef Tips Recipes

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INSTANT POT BEEF TIPS



Instant Pot Beef Tips image

Extra tender Instant Pot Beef Tips is the ultimate comfort food with tender chunks of beef smothered in a rich brown gravy. Serve this dish over mashed potatoes, egg noodles or even rice for a satisfying, filling meal the whole family will love!

Provided by Ellen

Categories     Instant Pot

Time 1h10m

Number Of Ingredients 12

2 pounds beef tips
1 teaspoon black pepper
2 (.87 oz) packages brown gravy mix
2 cups of beef broth
2 tablespoons oil (canola or olive oil)
1 medium onion chopped
3 large cloves garlic, minced
2 tablespoons Worcestershire sauce
1 (1 oz) package onion soup mix
8 ounce sliced mushrooms
1 can (10.5 oz) cream of mushroom soup
3 tablespoons cornstarch

Steps:

  • 1. Sprinkle pepper on your beef tips. Set aside. In a large bowl, whisk together beef broth and gravy packets. Set aside. 2. Set Instant Pot to sauté mode and add oil. Add beef tips and sauté until browned on all sides, about 3-5 minutes. Add onion, sauté for 3-4 minutes with beef. Add garlic, sautéing for 30 seconds, then turn off sauté mode. 3. Add Worcestershire sauce and onion soup mix to the instant pot, then pour in the gravy/beef broth mixture. Spread mushrooms on top of the beef tips. Then spread cream of mushroom soup in as even of a layer as you can on top of the mushrooms. 4. Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. Don't forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down. 5. When the cook time finishes, let the pot sit undisturbed for a 20 minute natural release (meaning do not touch the instant pot for 20 minutes after it says it's done cooking). Then turn the steam release knob to Venting to release any remaining pressure and open the lid. 6. Stir the beef tips and the gravy. If you are happy with the thickness, you can serve it immediately. If you prefer a thicker gravy like me, use the cornstarch to make a slurry. 7. How to make a slurry: Place cornstarch in a small bowl. Add 2 tablespoons of broth/gravy from the instant pot into the cornstarch and stir. Continue adding gravy 1 tablespoon at a time until the slurry is smooth and a good consistency. Then stir the slurry into the instant pot, and stir really well. Let beef tips rest for 5 minutes and the gravy will thicken! 8. Serve as desired over mashed potatoes or egg noodles! Don't forget the buttered rolls to soak up the extra gravy!

Nutrition Facts : Calories 327 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1685 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

INSTANT POT BEEF TIPS RECIPE



Instant Pot Beef Tips Recipe image

Instant Pot Beef Tips makes the most perfect, savory, filling dish for those hearty, in-a-hurry weekday meals. Serve with mashed potatoes or rice to round out the meal.

Provided by Tiffany

Categories     Main Course

Time 1h

Number Of Ingredients 13

2 teaspoons minced garlic
1 yellow onion (chopped)
1 tablespoon oil
2 pounds chopped beef ( (stew meat or top sirloin cut into 1-inch pieces))
4 cups beef broth
¼ cup worcestershire sauce
1 cup sliced mushrooms (optional)
1 teaspoon Italian blend seasoning
2-3 teaspoons salt (or to taste)
½ teaspoon cracked black pepper (or 1/4 teaspoon ground pepper)
¼ cup cold water
3 tablespoons corn starch
4 cups cooked white or brown rice OR mashed potatoes OR cooked egg noodles

Steps:

  • Set your pressure cooker to SAUTE. Add the oil, onions, and garlic and stir until onions are translucent and garlic is fragrant, 2-3 minutes.
  • Add beef chunks, sear for 1 minute or so. Add beef broth, worcestershire, mushrooms, Italian seasoning, and salt and pepper and stir to combine.
  • Cover and set to PRESSURE COOK or MANUAL, turn the valve to the SEAL position. and set the time for 35 minutes.
  • When the time is up, let the pressure naturally release (do nothing) for 10 minutes. Then, quick release (turn the valve to VENT). Once float valve has dropped, remove the lid and set the pot to SOUP.
  • When it starts to boil, stir together water and corn starch, then stir corn starch slurry into the pot.
  • Once the gravy thickens, taste it add salt and pepper to taste if needed. Serve over mashed potatoes, rice, or egg noodles.

Nutrition Facts : Calories 566 kcal, Carbohydrate 40 g, Protein 60 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 173 mg, Sodium 2362 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

INSTANT POT BEEF TIPS



Instant Pot Beef Tips image

True comfort food in flash. Serve with baby carrots and mashed potatoes. if not using wine add 2 tablespoon balsamic vinegar to your broth 1/3 cup. Tip: If you have leftover sauce; the next day add a bit of cream and serve on pasta. Cook time is only when the pressure is on; it would probably take 45 minutes in all..

Provided by Sageca

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

3 teaspoons olive oil
1 lb top sirloin steak, steak cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry red wine or 1/3 cup beef broth
1/2 lb sliced baby portabella mushroom
1 small onion, halved and sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
3 -4 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed.
  • Transfer meat to a bowl. Add wine or broth and balsamic to cooker, stirring to loosen browned bits.
  • Return beef to cooker on Sauté; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed.
  • Select Pressure setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  • Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.

INSTANT POT® BEEF TIPS



Instant Pot® Beef Tips image

These super tender and delicious sirloin tips are braised and pressure-cooked in a rich gravy. Serve over mashed potatoes, rice, or cauliflower rice.

Provided by WCFranck

Time 1h20m

Yield 4

Number Of Ingredients 16

3 tablespoons all-purpose flour
2 teaspoons steak seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1 ¼ teaspoons kosher salt
½ teaspoon ground black pepper
1 (2 pound) beef sirloin, cut into 2-inch strips
2 tablespoons olive oil
2 tablespoons salted butter
1 medium onion, chopped
2 large cloves garlic, minced
⅓ cup red wine
1 (10.5 ounce) can beef consomme
1 tablespoon Worcestershire sauce
1 teaspoon beef bouillon granules
1 teaspoon dried thyme leaves

Steps:

  • Mix flour, steak seasoning, garlic powder, onion powder, kosher salt, and pepper together in a 1-gallon zip-top bag. Add sirloin strips and shake until evenly coated.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add the oil. Then add 1/2 of the steak in one layer. Brown both sides, about 5 minutes, but don't cook through, and remove to a plate. Repeat with the remaining meat.
  • Add butter, then onion to the pot. Stir and scrape the bottom of the pot, scraping up all of the browned bits. Add the garlic; stir. Cook for about 20 seconds, then add the red wine. Add consomme, Worcestershire sauce, beef bouillon, and thyme leaves. Mix well to dissolve the bouillon. Cancel the Saute setting. Add the beef tips back into the pot. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir, taste gravy, and adjust salt if necessary.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 11.7 g, Cholesterol 93.3 mg, Fat 20.7 g, Fiber 1.1 g, Protein 43.6 g, SaturatedFat 7.7 g, Sodium 1584.4 mg, Sugar 2.4 g

BEEF TIPS & GRAVY



Beef Tips & Gravy image

Provided by Chop Secrets

Categories     Dinner

Yield 4 - 6 servings

Number Of Ingredients 13

1 tbsp olive oil
1 onion (finely diced)
1 lb well-marbled sirloin steak (cut into 1 inch pieces)
1 cup red wine
2 cups beef broth (warmed)
16 oz baby bella or crimini mushrooms (sliced)
1 1/2 lbs potatoes (cut into 1 inch cubes)
2 tbsp butter
2 tbsp sour cream
1 tsp salt
3 tbsp cornstarch
1 tbsp Worcestershire sauce (or Kitchen Bouquet/Gravymaster)
Chopped italian parsley for garnish (optional)

Steps:

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add meat and onions. Brown the meat on all sides, 4-5 minutes.
  • Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add mushrooms and stir to combine. Add a steam rack or riser on top of the mushrooms. (Use the one that came with your pot,)
  • Place potato cubes into a steamer basket and place basket on the steam rack or riser.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, quick-release the pressure.
  • Carefully remove the potatoes to a bowl. Add butter, sour cream and salt and mash to desired consistency.
  • Remove steam rack or riser and stir in worcestershire.
  • In a small bowl, mix together 1/2 cup of pot liquid and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
  • Serve beef and mushrooms over mashed potatoes. Garnish with chopped italian parsley (optional)

PRESSURE-COOKER BEEF TIPS



Pressure-Cooker Beef Tips image

These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. Here's one of the best Instant Pot recipes for a quick and easy dinner. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

3 teaspoons olive oil
1 beef top sirloin steak (1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry red wine or beef broth
1/2 pound sliced baby portobello mushrooms
1 small onion, halved and sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
3 to 4 tablespoons cornstarch
1/4 cup cold water
Hot cooked mashed potatoes

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. , Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. , Select saute setting and adjust for low heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes.

Nutrition Facts : Calories 235 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 837mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

INSTANT POT BEEF TIPS AND GRAVY



Instant Pot Beef Tips and Gravy image

Full of flavor and so easy to make in your Instant Pot - Beef Tips and Gravy is perfect comfort food for family dinner!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h

Number Of Ingredients 12

3 pounds beef tips (or beef stew cubes or beef roast cut into pieces)
salt, pepper, and garlic powder (to taste)
2 Tablespoons olive oil (or more as needed)
1 onion (diced)
1 cup fresh mushrooms
15 ounces beef broth
2 Tablespoons Worcestershire sauce
2 Tablespoons ketchup
2 Tablespoons red wine vinegar
½ teaspoon Italian seasoning
2 Tablespoons cornstarch
2 Tablespoons water

Steps:

  • Season beef with salt, pepper, and garlic powder on all sides.
  • Press the SAUTE button the Instant Pot and let it heat up. Once it's hot, add olive oil to pot.
  • Add half of the beef tips to the hot pot and saute for about 1 minute (just to sear the outside). Flip over and saute for one more minute. Remove beef tips from Instant Pot.
  • Repeat with other half of beef tips, adding more olive oil if needed.
  • Dump all beef tips back into Instant Pot and place onions and mushrooms on top. Stir and scrape the bottom of the pot, loosening up all the browned bits so that you don't get the "BURN" message on your pot (and getting maximum flavor in your dish!).
  • In a mixing bowl, mix together beef broth, Worcestershire sauce, ketchup, red wine vinegar and Italian seasoning. Pour on top of beef tips, onion, and mushrooms.
  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 30 minutes.
  • When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the beef sit in there for a couple hours to make sure it is super tender).
  • Remove the lid and press the SAUTE button.
  • In a separate small bowl, mix cornstarch together with water in a separate bowl. Pour cornstarch mixture into Instant Pot and mix well. Cook on SAUTE for a few minutes or until the liquid starts to thicken and turns into a gravy.
  • Serve over mashed potatoes, rice, or hot noodles.

Nutrition Facts : Calories 297 kcal, Carbohydrate 5 g, Protein 39 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 105 mg, Sodium 371 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT - PRESSURE COOKER BEEF TIPS RECIPE



Instant Pot - PRESSURE COOKER BEEF TIPS RECIPE image

To be used with your instant pot or pressure cooker - Test Kitchen tips The next day, stir a little heavy cream or sour cream into leftover sauce and serve over pasta. We use the saute feature to brown the beef for added flavor.

Provided by donna k.

Categories     Meat

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

3 teaspoons olive oil
1 beef top sirloin steak, cubed (1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry red wine or 1/3 cup beef broth
1/2 lb sliced baby portabella mushroom
1 small onion, halved and sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
3 -4 tablespoons cornstarch
1/4 cup cold water
hot cooked mashed potatoes

Steps:

  • Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. Add wine to cooker, stirring to loosen browned bits. Return beef to cooker; add mushrooms, onion, broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  • Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.

Nutrition Facts : Calories 100.9, Fat 3.9, SaturatedFat 0.6, Sodium 786.4, Carbohydrate 10.8, Fiber 1.1, Sugar 2.7, Protein 2.8

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From recipes.net
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INSTANT POT BEEF TIPS AND GRAVY - HEATHER'S HOMEMADE KITCHEN
2021-03-22 Place the lid on the instant pot and set the valve to sealing. Set the pot to high pressure for 15 minutes and do a quick release once the time is up. Whisk together the cornstarch and water until smooth. Once the pin has dropped, remove the lid. Turn off the instant pot and then set to sauté mode.
From heathershomemadekitchen.com
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INSTANT POT BEEF TIPS AND GRAVY - MANDY IN THE MAKING
2022-02-14 Ingredients. 2 lbs beef stew meat,cut into small cubes. 1/2 tsp salt. 1/4 tsp pepper. 1 tsp garlic salt. 1 onion, sliced. 1 pkg mushrooms baby bellas, 1 carton, sliced in half
From mandyinthemaking.com
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INSTANT POT BEEF TIPS RECIPE {EASY 1 POT DINNER IDEA} - TASTES OF …
2018-05-14 Once warm, add olive oil, beef tips, and onion. Stir and sauté for 5 minutes or until meat starts to brown. Add broth, Worcestershire sauce, pepper, cream of mushroom soup and garlic powder. Stir to mix well, and then cover and seal the lid. Cook on Manual Setting on High Pressure for 25 minutes.
From tastesoflizzyt.com
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INSTANT POT BEEF TIPS - SIMPLY HAPPY FOODIE
Cook the Beef Tips. Add the beef tips back into the pot. Close the lid and seal it. Set the cook time for 25 minutes. High pressure. When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release. Turn the steam release …
From simplyhappyfoodie.com
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BEEF TIPS (SLOW COOKER + IP) - AN EASY DUMP DINNER RECIPE - THE …
2019-05-14 Place steak tips, onion, garlic, mushrooms, broth, wine, Worcestershire sauce, soy sauce, water, thyme, salt and pepper into slow cooker pot. Stir well to combine. Cover pot and turn heat to low. Cook for 7 ½ hours. Remove cover and take around ¼ cup of broth into a small bowl on the side. Whisk in cornstarch to make a slurry.
From thelifejolie.com
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INSTANT POT BEEF TIPS WITH GRAVY - MOMMY'S HOME COOKING
2020-03-02 Brown the cubed meat. Season with herbs and spices. Add wine and reduce it. Add water, beef bouillon, tomato paste and bay leaf. Pressure cook for 30 minutes. Add the cornstarch slurry to thicken the sauce. Garnish with fresh chopped parsley and serve.
From mommyshomecooking.com
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INSTANT POT BEEF TIPS WITH GRAVY - MY FARMHOUSE TABLE
2019-01-09 Into the Instant Pot bowl, whisk together the Cream of Mushroom Soup, Onion Soup Mix, and Water. Add in beef and stir to combine. Seal Instant Pot and set valve to “Sealing”. Select the “Meat/Stew” option on the pot settings and adjust time to 40 minutes. Once cooking time is complete, let the Instant Pot sit for 12-15 minutes.
From myfarmhousetable.com
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INSTANT POT BEEF TIPS {ULTRA TENDER} - RECIPES-GALORE.COM
2022-01-16 How to Make a Tender Instant Pot Turkey Tenderloin. Instant Pot Beef Stew. Instant Pot Lemon Chicken. Saucy Instant Pot Chicken and Olives with Greens. Instant Pot Beef and Broccoli. Instant Pot Breakfast Casserole with Ham and Egg. Instant Pot Salsa Chicken. My top 15 Instant Pot recipes of 2018.
From recipes-galore.com
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Top Asked Questions

How to cook beef stew meat in an Instant Pot?
Set Instant Pot to the saute setting. Once warm, add olive oil, beef tips, and onion. Stir and sauté for 5 minutes or until meat starts to brown. Add broth, Worcestershire sauce, pepper, cream of mushroom soup and garlic powder. Stir to mix well, and then cover and seal the lid. Cook on Manual Setting on High Pressure for 25 minutes.
How to cook beef tips in a pressure cooker?
Place beef tips in a bowl and season with salt and pepper. Add flour and stir to coat. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let it get hot. Add beef tips and saute until browned, about 3 minutes; transfer to a bowl.
How to cook meatloaf in an Instant Pot?
Set Instant Pot to the saute setting. Once warm, add olive oil, beef tips, and onion. Stir and sauté for 5 minutes or until meat starts to brown. Add broth, Worcestershire sauce, pepper, cream of mushroom soup and garlic powder. Stir to mix well, and then cover and seal the lid.
How to thicken beef broth in an Instant Pot?
Pour into Instant Pot and stir. Set to warm or saute and let cook a few minutes until thickened. *Make sure to deglaze the bottom of the pan by scraping those brown bits or anything stuck to the bottom when you add in the wine and beef broth. This will preventing it from burning the bottom. And get all that flavor into the broth.

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