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These Instant Pot beef tips are a cozy, comforting meal you can throw together with minimal prep—perfect for busy weeknights or relaxed Sunday dinners. Sirloin tips are browned to enhance their flavor, then pressure cooked in a rich mixture of beef broth, red wine, and cream of celery soup until tender. The gravy thickens beautifully with a simple cornstarch slurry, making it ideal for spooning over mashed potatoes, rice, or egg noodles. With everything cooked in one pot, cleanup is quick and easy!

Recipe Variations

No wine? Replace the red wine with extra beef broth or a splash of balsamic vinegar for added depth.
Soup swap: Use cream of mushroom or cream of onion soup instead of cream of celery.
Mushroom lovers: Add 1 cup of sliced mushrooms when you sauté the onions.
Veggie boost: Add 1 to 2 cups of frozen peas and carrots after pressure cooking, then sauté for a few minutes until tender.
Low-sodium tip: Choose low-sodium broth and condensed soup to better control salt levels.

What to Serve With Beef Tips

Mashed potatoes (classic choice!).
Buttered egg noodles.
Steamed rice or brown rice.
Cauliflower mash for a lighter option.
Roasted green beans, carrots, or steamed broccoli.
A crisp green salad with vinaigrette for balance.

? Common Questions

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.
Do I need to brown the beef first?
Browning is optional but recommended—it adds richer flavor and better texture. If you’re short on time, you can skip it, but your gravy may be a little less complex.
How do I avoid the “burn” error in the Instand Pot?
Deglaze the pot thoroughly after browning the beef by scraping up all browned bits with broth or wine.
Don’t stir the condensed soup into the liquid. Let it sit on top.
Make sure there’s at least 1 cup of thin liquid (broth or wine) in the pot before sealing.
Can I use another cut of beef?
Yes! Chuck roast or stew meat also works well but may need 5 to 10 more minutes of pressure cooking.

Storage and Reheating

To Store:
Let the beef tips cool completely, then transfer them to an airtight container. Refrigerate for up to 4 days.

To Freeze:
Place cooled beef and gravy in a freezer-safe container or resealable bag. Label with the name and date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

To Reheat:
Warm the beef tips gently in a saucepan over medium-low heat, adding a splash of broth or water if needed to loosen the gravy. You can also reheat in the microwave in 60-second intervals, stirring in between, until hot.