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    Home » Instant Pot Pressure Cooker » Instant Pot Beef Tips and Gravy

    Published: Oct 16, 2020 by Ajoke · This post may contain affiliate links ·

    Instant Pot Beef Tips and Gravy

    Skip to Recipe - Print Recipe

    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.

    a plate of rice and beef.

    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

    beef and mushroom gravy with rice in a specked cream plate.

    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.

    rice and beef gravy.

    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

    Garlic paste

    Salt and pepper to taste

    Cornflour

    ingredients.

    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.

    beef chunks in a bowl.

    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.

    sauteed mushroom in a ladle.

    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

    instant pot timer set to 15 minutes.

    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!

    a pot of gravy and beef in a ladle.

    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

    Pressure cooker broccoli soup

    Instant pot chicken pasta

    If you made this easy instant pot beef tips and gravy recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    a plate of rice and beef with gravy.

    Instant Pot Beef Tips And Gravy

    Ajoke
    This instant pot beef tips and gravy is a quick and hearty easy weeknight or Sunday dinner to put together. The beef is tender and melts in your mouth. Serve it with some boiled basmati rice or creamy garlic mashed potatoes and steamed carrots
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Dinner
    Cuisine American, British
    Servings 4
    Calories 491 kcal

    Equipment

    • Instant pot pressure cooker

    Ingredients
      

    • 1 kg (2.2) Beef cut into cubes
    • 4 cups mushrooms chopped
    • 3 tablespoon olive divided
    • 1 cup finely chopped onions
    • 2 tablespoon Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • 1 teaspoon red pepper flakes or use according to taste
    • 2 cups low sodium beef broth
    • ½ tablespoon chicken stock powder optional
    • 1 tablespoon soy sauce
    • 1 teaspoon mixed spices
    • 1 teaspoon smoked paprika
    • 1 teaspoon garlic paste
    • Salt and pepper to taste
    • 3 tablespoon 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.
      beef chunks in a bowl.
    • Turn on the instant pot sauté button and heat up some oil (2 tablespoon 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.
      sauteed mushrooms in an instant pot.
    • 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.
      sauteed mushroom in a ladle.
    • Add the seasoned beef pieces to the instant pot and brown on all sides.
      browned beef in an instant pot.
    • 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.
      browned beef in instant pot.
    • 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
      sauce in instant pot.
    • 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

    Tips
    • 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

    Calories: 491kcalCarbohydrates: 28gProtein: 64gFat: 14gSaturated Fat: 4gCholesterol: 155mgSodium: 890mgPotassium: 1937mgFiber: 7gSugar: 8gVitamin A: 395IUVitamin C: 4mgCalcium: 74mgIron: 7mg

    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.

    Keyword instant pot beef and guinness stew, instant pot beef tips, instant pot beef tips and gravy
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    Filed Under: Instant Pot Pressure Cooker Tagged With: beef, quick and easy

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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    Hi! I'm Ajoke.

    It is really nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience.

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