Prepare a rich and comforting meal with these pressure-cooked beef tips smothered in a thick, savory gravy. This method transforms tough cuts of meat into melt-in-your-mouth morsels in a fraction of the usual time.
List of ingredients
- 2.5 pounds stew meat or beef tips – cut into 1.5 inch pieces.
- 1 teaspoon kosher salt – for seasoning the meat.
- 1 teaspoon ground pepper – for added flavor and heat.
- 2 tablespoons olive oil – used for searing the beef batches.
- 2 tablespoons unsalted butter – for sautéing the aromatics.
- 1 large Vidalia (sweet) onion – diced to 1 inch pieces.
- 4 cloves garlic – minced finely.
- 1/2 cup beef broth – used for deglazing the pot.
- 2 cups low sodium beef broth – the primary liquid for the gravy.
- 1/4 cup Worcestershire sauce – provides a deep, salty umami flavor.
- 2 sprigs fresh thyme – bundled with kitchen twine for easy removal.
- 1 whole bay leaf – adds a subtle herbal depth to the sauce.
- 3 tablespoons cornstarch – for thickening the gravy.
- 3 tablespoons water – mixed with cornstarch to create a slurry.
step-by-step instructions
- Season the meat: Pat the beef pieces very dry with paper towels, then season all over with the salt and pepper.
- Heat the pot: Press the “Saute” button on the Instant Pot and set the temperature to medium if your model allows. Pour in the olive oil and heat until it shimmers.
- Sear the beef: Add one-third of the beef in a single layer. Sear for 3 minutes until a golden brown crust forms, then remove and repeat with the remaining batches.
- Sauté aromatics: Add the butter to the pot and wait for it to melt and foam. Stir in the diced onions and minced garlic, sautéing for 1 minute.
- Deglaze the bottom: Pour in the 1/2 cup of beef broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot until it is completely clean to avoid a burn message.
- Combine ingredients: Press “Cancel” to stop the saute cycle. Return the seared beef and its juices to the pot, then stir in the remaining beef broth and Worcestershire sauce. Place the thyme bundle and bay leaf on top.
- Pressure cook: Seal the lid and set to “High Pressure” for 25 minutes. Once the cycle is complete, allow a natural pressure release for 15 minutes before manually releasing the remaining steam.
- Thicken the gravy: Whisk the cornstarch and water in a small bowl until smooth. Remove the lid, stir in the slurry, and press “Saute” again to simmer for 5-15 minutes until the desired thickness is reached.
- Final touch: Taste the gravy and adjust the salt and pepper as needed. Serve the beef tips over your preferred starch.
Selecting the Best Cut of Beef
Using Pre-Cut Stew Meat
Pre-cut stew meat is a budget-friendly option that is usually a mix of various tough cuts. Because these cuts are high in connective tissue, the pressure cooker is essential for breaking them down into tender pieces.
Choosing a Whole Chuck Roast
For the best results, purchase a whole chuck roast and cut it into 1.5 inch cubes yourself. This allows you to trim away excess gristle and ensure every piece of meat is uniform in size for even cooking.
Using Top Round Roast
Top round roast is a leaner alternative to chuck roast and is often more economical. While it lacks some of the fat and flavor of chuck, it still becomes tender under high pressure.
The Difference Between Beef Tips and Stew Beef
Meat labeled as beef tips often comes from more tender cuts like the sirloin, whereas stew beef comes from tougher areas. While sirloin tips cook faster, the tougher stew beef often develops a richer flavor during the braising process.
Mastering the Pressure Cooking Process
The Importance of the Deep Sear
Searing the meat before pressure cooking creates a Maillard reaction, which develops a deep, savory crust. This step is critical for adding complex flavors to the final gravy that cannot be achieved through boiling alone.
Avoiding the Burn Message
Deglazing the pot after sautéing is the most important step to prevent a burn warning. Ensure every single brown bit is scraped off the bottom before sealing the lid for the pressure cycle.
The Role of Natural Pressure Release
Allowing the pot to release pressure naturally for 15 minutes prevents the meat from toughening. A sudden drop in pressure can cause the muscle fibers to contract and push out juices, making the beef dry.
Managing the Sauté Function
When thickening the sauce at the end, use the sauté function on a low or medium setting. Constant stirring is required to prevent the cornstarch from clumping or scorching at the bottom of the pot.
Gravy Customization and Tips
Using Cornstarch for a Glossy Finish
Cornstarch creates a translucent, glossy gravy that is typical of classic beef tips. Always mix it with cold water first to create a slurry, as adding dry powder directly to hot liquid creates lumps.
Adjusting the Sauce Thickness
If the gravy is too thin after simmering, whisk in an additional teaspoon of cornstarch slurry. If it becomes too thick, stir in a small amount of beef broth or water to reach your preferred consistency.
Enhancing the Umami Flavor
Worcestershire sauce provides a vital balance of salt, sweetness, and acidity. For a deeper flavor, ensure you use a high-quality brand that contains a variety of fermented ingredients.
Substituting Fresh Herbs
If fresh thyme is unavailable, you can use 1 teaspoon of dried thyme. However, avoid adding dried herbs during the searing process as they can burn and become bitter.
Ideal Serving Suggestions
Pairing with Creamy Mashed Potatoes
Mashed potatoes are the traditional accompaniment for beef tips because they absorb the rich gravy. Use a combination of butter and cream for a smooth texture that complements the savory beef.
Serving Over Egg Noodles
Wide egg noodles provide a hearty base that holds onto the sauce well. Toss the noodles in a bit of butter and parsley before topping them with the beef and gravy.
Using Polenta or Grits
Creamy polenta or stone-ground grits offer a slightly sweet and grainy contrast to the savory meat. This pairing is excellent for those looking for a more rustic, Southern-style meal.
Low-Carb Cauliflower Puree
For a lower-carb option, steam cauliflower until tender and blend it with a touch of garlic and butter. This provides the same creamy experience as mashed potatoes without the starch.
Recommended Side Vegetables
Pair this heavy dish with light, bright vegetables to balance the meal. Sautéed green beans, roasted broccoli, or glazed carrots provide a necessary crunch and freshness.
Storage and Reheating Guidelines
Refrigerating Leftovers
Store the beef tips and gravy in an airtight container in the refrigerator for up to four days. Ensure the meat is completely submerged in the gravy to prevent it from drying out.
Freezing for Future Use
This recipe freezes exceptionally well for up to three months. Freeze the beef and gravy together in a freezer-safe container to preserve the moisture and flavor.
Reheating on the Stovetop
For the best texture, reheat larger portions in a saucepan over medium heat. Add a splash of beef broth if the gravy has thickened too much during storage.
Microwave Reheating Tips
When using a microwave, heat in 30-second increments and stir in between. This prevents the edges from overcooking while the center remains cold.
Troubleshooting Common Issues
What to do if the Meat is Still Tough
If the beef is not tender enough, return it to the pot and pressure cook for an additional 5 to 10 minutes. Toughness is usually a result of the meat needing more time to break down connective tissues.
Managing Excess Fat in the Gravy
If a layer of oil forms on top of the gravy, use a wide spoon to skim it off before adding the cornstarch slurry. Alternatively, you can use a fat separator for a cleaner sauce.
Fixing an Overly Salty Sauce
If the gravy is too salty, stir in a small amount of unsalted beef broth or a pinch of sugar. This helps neutralize the saltiness without altering the overall flavor profile.
Preventing Cornstarch Lumps
If lumps form in the sauce, you can use a whisk to vigorously stir them out while the sauce is simmering. In extreme cases, passing the gravy through a fine-mesh strainer will make it perfectly smooth.
Frequently Asked Questions
Can I use a different brand of pressure cooker?
Yes, these instructions work for any electric pressure cooker. Simply adjust the sauté and pressure settings to match your specific model’s controls.
Is it necessary to sear the beef in batches?
Yes, overcrowding the pot drops the temperature and causes the meat to steam instead of sear. Searing in batches ensures a proper brown crust forms on every piece.
Can this be made in a slow cooker?
Yes, but the timing will change significantly. Cook the beef on low for 7-8 hours or on high for 4-5 hours to achieve the same tenderness.
Do I have to remove the bay leaf and thyme?
Yes, the bay leaf and thyme sprigs are used for infusion and are not meant to be eaten. Remove them before adding the thickening slurry to make the process easier.
What can I use instead of Vidalia onions?
Yellow or white onions are suitable substitutes. While they are slightly less sweet than Vidalia onions, they still provide the necessary aromatic base for the gravy.
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Tender Instant Pot Beef Tips with Savory Gravy
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Tender beef tips that practically melt in your mouth, cooked to perfection in the Instant Pot and served in a luxurious, rich gravy.
Ingredients
- 2.5 pounds stew meat or beef tips
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large Vidalia (sweet) onion, diced to 1”
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 2 cups low sodium beef broth
- 1/4 cup Worcestershire sauce
- 2 sprigs fresh thyme
- 1 whole bay leaf
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Step: Pat the meat very dry, then season all over with salt and pepper.
- Step: Press the “Saute” button on the Instant Pot; if your model allows for temperature settings, program to medium and set the timer for 30 minutes. Pour in the olive oil and allow the inner pot to heat the oil until it shimmers.
- Step: Add one-third of the beef pieces to the inner pot and arrange the meat in a single, even layer. Sear the meat for 3 minutes, or until the surface is golden brown and a thick crust forms. Remove the pieces with tongs or a slotted spoon, and repeat with the remaining batches until every piece is well-browned on at least one side.
- Step: Add the butter and heat until it melts, then foams. Add the onions and garlic and toss in the fat. Saute for 1 minute, stirring constantly.
- Step: Pour in the beef broth, then use a wood spoon to scrape up any browned bits clinging to the bottom of the inner pot. Continue cooking and gently scraping until the bottom of the pot is “clean” and liquid has stopped bubbling.
- Step: Press the “Cancel” button to end the “Saute” cycle. Return the seared beef to the pot along with any accumulated juices, then pour in the beef broth and Worcestershire sauce; give everything a good stir, then top with the fresh thyme and bay leaf.
- Step: Seal the Instant Pot and program to “High Pressure” for 25 minutes; it will take about 10 minutes for the pot to come to pressure. Once the high pressure cycle finishes, allow the pressure to release naturally for 15 minutes, then release any remaining pressure manually.
- Step: In a small bowl or cup, whisk the water and cornstarch until very smooth to make a slurry. Remove the lid from Instant Pot. Pour in the cornstarch slurry, then stir until the sauce is smooth. Press the “Saute” button on the Instant Pot and simmer 5-15 minutes, stirring occasionally, until the gravy is thickened to your liking. Taste for seasoning and adjust the salt and pepper to taste.
- Step: Serve beef tips right away over mashed potatoes, polenta, or egg noodles.
Notes
If you cannot find stew meat or beef tips, break down a chuck roast or round roast into 1.5 inch bite-sized pieces. Deglazing the pot thoroughly is necessary to prevent a ‘Burn’ message during pressure cooking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 5 ounces cooked beef plus 1/2 cup gravy
- Calories: 552 kcal
- Sugar: 1 g
- Sodium: 733 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 135 mg