The Instant Pot makes these sirloin beef tips a super easy meal you can fix any night of the week. Everything is done in one pot, so cleanup is a breeze, and very little hands-on work is required. Just cut the beef into pieces, do a quick sear, and add the ingredients. While you would have a tasty meal even without the browning step, browning the beef adds an extra layer of flavor and improves the overall texture of the meat.
What Are Beef Tips?
Beef tips are typically cut from tender cuts of the cow, such as tenderloin or sirloin. They are usually cut into bite-sized pieces and served with a sauce or gravy.
I love the beef and gravy over mashed potatoes, but egg noodles or rice would also be excellent. For a special meal, garnish the meat with freshly chopped parsley and serve steamed or sliced fresh vegetables on the side.
Preparation Notes
Add the beef broth and wine to the beef and onions.
Make sure you layer the cream of celery or mushroom soup and do not stir it into the liquids before pressure cooking. This will help avoid the dreaded burn warning.
Serve the beef and gravy over potatoes, rice, or noodles. Enjoy!
PrintInstant Pot Beef Tips
Beef tips are a snap to fix in the Instant Pot. Just brown them, add a few more ingredients, and press a button!
- Prep Time: 10 minutes
- Pressure Time: 23 minutes
- Cook Time: 25 minutes
- Total Time: 58 minutes
- Yield: 4 to 6 servings 1x
- Category: Instant Pot, Beef, Wine
- Method: Pressure Cook
- Cuisine: American
Ingredients
- 3 tablespoons olive oil
- 2 pounds sirloin tips (cut into bite-size pieces)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped onions
- 1 teaspoon minced garlic
- 1 cup beef broth
- 1/3 cup dry red wine (e.g., cabernet, pinot noir, or merlot)
- 1 (10 1/2-ounce) can cream of celery soup (or cream of mushroom)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Pat the meat with paper towels to remove any excess moisture. Toss the beef tips with the kosher salt and pepper.
- Press the Instant Pot sauté setting and add the olive oil. When the oil is hot, add the beef tips. Cook, stirring constantly for about 4 minutes, or until the meat is browned.
- Add the onions and garlic and cook for about 1 to 2 minutes longer.
- Add the beef broth and red wine (or more beef broth). Continue stirring, scraping the bottom of the pot to remove any stuck on browned bits.
- Spoon the soup over the beef mixture—do not stir.
- Lock the lid in place and make sure the venting knob is in the sealing position (this is automatic on some of the newer pots).
- Choose the pressure cook or manual setting, high pressure, and set the time for 20 minutes. It will take roughly 8 minutes to come to pressure.
- When the time is up, let the pressure release naturally for 15 minutes. Carefully do a quick release to release the remaining pressure. Stir to blend.
- In a small bowl, combine the cornstarch and cold water; stir until smooth. Add to the beef and liquids and set the pot to sauté for about 1 minute, or the liquids are until thickened.
- Serve the beef and gravy over rice, noodles, or mashed potatoes.
