Instant Pot Beef Tips and Gravy
This instant pot beef tips and gravy is a quick and hearty easy weeknight or Sunday dinner. The beef is tender and melts in your mouth, thanks to the pressure cooker and the gravy, mine oh mine, velvety, rich in all that beefy and mushroom flavour and utterly delicious.
Serve it with some boiled basmati rice or creamy garlic mashed potatoes and steamed carrots.
Allow me to show you how to make the best pressure cooker beef and gravy in less than 40 minutes.
Easy instant pot beef tips and gravy
While I wouldn’t say this instant pot beef recipe is affordable it is definitely worth every penny spent making it. That said, I meant not affordable because you pay almost $10 (£8) for two pounds of beef but it is more than enough for a family of four. Let’s face it, you would spend more for good steaks, so it’s a win win!
I am happy to tell you that for this scrumptious beef meal, you do not need to open any beef or onion gravy mix or canned creamy mushroom soup.
You also do not need to spend extra for the red wine because you wouldn’t be needing one. I have made this recipe pocket friendly and healthy without compromising on flavour
That takes me to the next obvious question you might have about the types of beef to use
I used beef brisket roast and cut it into chunks myself but for this recipe, you can use any beef cut of choice.
The popular choice is sirloin steak or roast and stew meat but as I mentioned earlier, any beef cut is excellent especially the ones you are accustomed to.
This recipe uses fresh mushrooms, it is completely optional but it gives the gravy a great depth of flavour. It is better than the canned counterpart and also saves you the extra calories and preservatives used in making the canned one.
Ingredients
Beef chunks
Mushrooms: close cup or cremini
Onion
Olive oil
Worcestershire sauce
Dijon mustard
Red pepper flakes
Beef broth
Chicken stock powder
Soy sauce
Mixed spice: it contains ground cassia, coriander, caraway, ginger and clove powder.
Smoked paprika
Salt and pepper to taste
Cornflour
How to make instant pot beef tips and gravy
Clean and slice the mushroom, transfer to a bowl and set aside. Add the beef chunks to a bowl, season with salt and pepper.
Turn on the instant pot sauté button and heat up some oil until hot. sauté the chopped onions until soft, then add the sliced mushroom. Cook the mushroom for about 3 minutes until it’s just about soft.
Take out about ¾ of the sauteed onions and mushroom and put in a bowl and leave to cool then blend into a smooth paste.
Add the seasoned beef pieces to the instant pot and brown on all sides.
Add the Worcestershire sauce, soy sauce, Dijon mustard, garlic paste, all spices, red pepper flakes, paprika and chicken stock powder then stir to combine.
Add the beef broth, the blended mushroom and onions to the beef and stir to combine. Make sure you deglaze the bottom of the pan to avoid getting BURN notice.
Lock the IP securely making sure the valve it is in the sealing position. Select the manual or high pressure and time it for 15 minutes. After the instant pot has completed its cycle, leave it to natural pressure release for 10 minutes then carefully do a quick release
Remove the lid and turn ion the saute function. Stir the beef tips and gravy then spoon some of the gravy into the cornflour and mix together to make a slurry.
Add it to the cornflour slurry to the sauce, stir until the sauce thickens. Taste and adjust salt and pepper to taste accordingly. Serve and enjoy!
How to serve instant pot beef and gravy
This simple and healthy recipe is great with boiled rice such as this instant pot coconut rice or brown rice.
If you have the extra instant pot pressure cooker accessories and you can make this mashed potatoes alongside the beef tips
Egg noodles is a popular choice too but I just serve mine with the good old, boiled spaghetti and garlic bread.
How to store
This pressure cooker beef tips and gravy recipe makes the best leftover but I wouldn’t recommend freezing it because of the cornflour slurry. I would leave a tip on how to make it work if you had to freeze it.
To store in the fridge: store any leftovers in the fridge for 3 – 4 days. Make sure that the beef tips is completely cooled and in an airtight container before storing.
To freeze: I did mention that I am not a fan of freezing this type of food but all hop is not lost, freeze it for up 2 months.
To reheat: simply microwave or if reheating from frozen, let it thaw overnight in the fridge or leave it out for some few hours before the time you would be needing it. Then microwave or warm on the stove top, if the sauce becomes too thin, make some cornflour slurry to thicken it
Other instant pot pressure cooker recipes
Instant pot meatloaf and mashed potatoes
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Instant Pot Beef Tips And Gravy
Equipment
- Instant pot pressure cooker
Ingredients
- 1 kg (2.2) Beef cut into cubes
- 4 cups mushrooms chopped
- 3 tbsp olive divided
- 1 cup finely chopped onions
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp red pepper flakes or use according to taste
- 2 cups low sodium beef broth
- ½ tbsp chicken stock powder optional
- 1 tbsp soy sauce
- 1 tsp mixed spices
- 1 tsp smoked paprika
- 1 tsp garlic paste
- Salt and pepper to taste
- 3 tbsp cornflour
Instructions
- Clean and slice the mushroom, transfer to a bowl and set aside. Add the beef chunks to a bowl, season with salt and pepper.
- Turn on the instant pot sauté button and heat up some oil (2 tbsp olive oil) until hot. sauté the chopped onions until soft, then add the sliced mushroom. Cook the mushroom for about 3 minutes until it’s just about soft.
- Take out about ¾ of the sauteed onions and mushroom and put in a bowl and leave to cool then blend into a smooth paste.
- Add the seasoned beef pieces to the instant pot and brown on all sides.
- Add the Worcestershire sauce, soy sauce, Dijon mustard, garlic paste, all spices, red pepper flakes, paprika and chicken stock powder then stir to combine. Add the beef broth, the blended mushroom and onions to the beef and stir to combine. Make sure you deglaze the bottom of the pan to avoid getting BURN notice.
- Lock the IP securely making sure the valve it is in the sealing position. Select the manual or high pressure and time it for 15 minutes. After the instant pot has completed its cycle, leave it to natural pressure release for 10 minutes then carefully do a quick release
- Remove the lid and turn on the sauté function. Stir the beef tips and gravy then spoon some of the gravy into the cornflour and mix together to make a slurry. Add it to the cornflour slurry to the sauce, stir until the sauce thickens. Taste and adjust salt and pepper to taste accordingly. Serve and enjoy!
Video
Notes
- use the gravy to mix the cornflour to make the slurry instead of water.
- omit the mixed spice and use any other spices of choice
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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