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Instant Pot beef tips are rich, comforting, and incredibly easy to make. Browning the beef adds great flavor, and the pressure cooker tenderizes it beautifully in a fraction of the stovetop time. The combination of broth, wine, and cream soup creates a savory gravy that’s perfect over rice, noodles, or mashed potatoes.
This recipe is a great option for weeknights or make-ahead meals. With simple ingredients and mostly hands-off cooking, you’ll have tender beef and velvety gravy that tastes like it simmered all afternoon.
What You’ll Like About This Dish
Tender results. Pressure cooking makes the beef amazingly tender.
Savory gravy. Broth, wine, and cream soup create a rich, comforting sauce.
Easy prep. Brown the meat, add ingredients, and let the Instant Pot do the work.
Perfect pairing. Delicious served over rice, noodles, or mashed potatoes.
Ingredient Notes
- Sirloin tips – Bite-size pieces cook quickly and become tender under pressure.
- Kosher salt & black pepper – Base seasoning for the meat.
- Onions & garlic – Build savory depth.
- Beef broth – Forms the base of the sauce.
- Red wine – Adds richness and complexity; use broth if you prefer alcohol-free.
- Cream soup – Cream of celery or cream of mushroom gives the gravy body.
- Cornstarch slurry – Thickens the sauce at the end.
Steps to Make Instant Pot Beef Tips
- Pat the beef dry and season with salt and pepper.
- Heat the Instant Pot on sauté and add oil.
- Brown the beef tips, stirring frequently.
- Add onions and garlic and cook briefly.
- Pour in the broth and wine, scraping the bottom.
- Spoon the cream soup on top without stirring.
- Lock the lid and pressure cook on high.
- Let the pressure release naturally, then quick release.
- Stir the beef mixture.
- Mix cornstarch and cold water and stir it in.
- Simmer briefly on sauté to thicken the gravy.
Tips
- Pat the beef dry to ensure better browning.
- Scrape the pot well before pressure cooking to avoid burn warnings.
- Use extra broth instead of wine if preferred.
- Add mushrooms for more texture and savory flavor.
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.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Instant Pot Beef Tips
Ingredients
- 3 tbsp olive oil
- 2 pounds steak tips, cut into bite-size pieces
- ¼ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ½ cup chopped onions
- 1 tsp minced garlic
- 1 cup beef broth
- ⅓ cup dry red wine, e.g., cabernet, pinot noir, or merlot
- 1 (10 1/2-ounce) can cream of celery soup
- 2 tbsp cornstarch
- 2 tbsp cold water
- Rice, noodles, or mashed potatoes (optional), for serving
Recommended Equipment
Instructions
- Pat the meat with paper towels to remove any excess moisture. Toss the beef tips with 1/4 teaspoon each of kosher salt and pepper. Press the Instant Pot sauté setting and add the olive oil. Working in batches, add the beef tips to the oil. Cook for about 4 to 6 minutes, or until the meat is well browned. Transfer the meat to a plate, then repeat with the remaining beef tips. Add the onions and garlic to the pot and cook for about 1 minute longer. Return the browned beef to the pot.3 tbsp olive oil | 2 pounds steak tips (cut into bite-size pieces) | 1/4 tsp kosher salt (plus more to taste) | 1/4 tsp black pepper | 1/2 cup chopped onions | 1 tsp minced garlic
- 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 cream of celery soup over the beef mixture—do not stir.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
- 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 with cold water, stirring until smooth. Add to the beef and liquids and set the pot to sauté for about 1 minute, or until the liquids are thickened. Taste and adjust the seasonings, as needed.2 tbsp cornstarch | 2 tbsp cold water
- Serve over rice, noodles, or mashed potatoes. Enjoy!Rice, noodles, or mashed potatoes (optional) (for serving)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
