Instant Pot Beef Tips with Gravy
Tender beef tips with glossy brown gravy are one of those dinners that feels slow-cooked even when the Instant Pot did most of the work. The beef turns spoon-tender, the…
Tip: save now, cook later.Tender beef tips with glossy brown gravy are one of those dinners that feels slow-cooked even when the Instant Pot did most of the work. The beef turns spoon-tender, the mushrooms melt into the sauce, and the whole pot ends up tasting deeper and richer than the short ingredient list suggests. Serve it over mashed potatoes and the gravy clings to every bite instead of sliding right off.
The trick here is building flavor in layers before the pressure cooking starts. Browning the beef gives you the savory base, then the onions, mushrooms, and garlic pick up all those browned bits from the bottom of the pot. The Worcestershire sauce and soy sauce work together too — one brings tang, the other adds that quiet salty depth that makes the gravy taste finished.
Below you’ll find the exact timing that gets the beef tender without turning it mushy, plus the easiest way to thicken the gravy at the end so it comes out smooth and glossy every time.
The gravy thickened up perfectly and the beef was fork-tender after the natural release. I served it over egg noodles and my husband asked if I could put this in the regular rotation.
Save these Instant Pot beef tips for the kind of night when you want fork-tender beef and rich mushroom gravy without standing over the stove.
The Browning Step That Keeps the Gravy from Tasting Flat
Pressure cooking is fast, but it won’t build flavor from scratch. If the beef goes into the pot pale and unbrowned, the gravy can taste thin no matter how long it cooks. Those browned bits on the bottom are the backbone of the sauce, and they only happen if the beef sears in batches instead of steaming in a crowded pot.
The other place this recipe can go sideways is the thickener. Cornstarch needs to go in after the pressure cooking is done, when the liquid is already hot and the meat is tender. If you add it before cooking, the gravy can turn dull or gummy instead of smooth and glossy.
What Each Ingredient Is Actually Doing in This Dish
- Beef stew meat — Chuck is the right cut here because it has enough connective tissue to get tender under pressure. If you use a leaner cut, it can turn dry before the gravy has a chance to help it.
- Cremini mushrooms — They add a deeper, earthier flavor than white mushrooms and help the gravy taste like it simmered all afternoon. Slice them thick enough that they don’t disappear completely.
- Worcestershire sauce and soy sauce — This combination gives the gravy its backbone. Worcestershire brings tang and complexity, while soy sauce adds salt and a deeper savory note; neither one tastes obvious once the sauce is finished.
- Cornstarch slurry — This is what turns the cooking liquid into gravy at the end without clumping. Mix it with cold water first so it disperses evenly instead of forming little white lumps in the pot.
Getting Tender Beef Tips and Smooth Gravy in the Instant Pot
Searing the Beef in Batches
Season the beef first, then sear it in a hot pot with enough space between the pieces for real browning. If you pile everything in at once, the meat steams and you lose the dark crust that gives the gravy its depth. A good sear looks deep brown on the outside and releases easily when it’s ready to turn.
Softening the Vegetables Before Pressure Cooking
Cook the onion and mushrooms after the beef comes out, using the leftover fat and browned bits in the pot. The mushrooms will give off liquid first, then start to shrink and take on color; that’s the moment to stir in the garlic. If the garlic goes in too early, it can burn and leave the whole sauce bitter.
Cooking Under Pressure Without Overdoing It
Once the liquid goes in, scrape the bottom of the pot thoroughly so nothing browned is stuck there. That keeps the pot from throwing a burn notice and folds the flavor into the gravy instead of leaving it behind. The natural release matters here because it lets the beef relax before you open the lid; a hard quick release can make tougher cuts seize up instead of turning tender.
Finishing the Gravy
After pressure cooking, switch back to sauté and stir in the cornstarch slurry while the liquid is simmering. The gravy should go from thin to glossy in a few minutes, and it will coat a spoon without looking paste-like. If it still seems loose, let it bubble a minute or two longer rather than adding more starch too quickly.
Three Ways to Make These Beef Tips Work for Different Tables
Make It Gluten-Free
Use a certified gluten-free Worcestershire sauce and tamari instead of regular soy sauce. The flavor stays deep and savory, and the gravy still thickens the same way because the cornstarch does the work at the end.
Skip the Mushrooms
If mushrooms aren’t your thing, leave them out and add an extra half cup of broth. The gravy will still be rich, just a little less earthy, and the beef flavor will come through more clearly.
Stretch It for More Servings
Add extra onions and mushrooms and serve the beef tips over mashed potatoes or egg noodles. The gravy carries the dish, so the meal feels generous without needing more meat.
Make Ahead and Reheat Cleanly
This dish reheats well because the sauce protects the beef from drying out. Let it cool completely, then store it in a sealed container so the gravy stays smooth instead of separating in the fridge.
Storage and Reheating
- Refrigerator: Store for up to 4 days. The gravy thickens as it chills, so it may look a little tighter the next day.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating so the beef warms evenly.
- Reheating: Warm gently on the stovetop or in the microwave at medium power with a splash of broth if needed. High heat can tighten the beef and make the gravy break around the edges.
Questions I Get Asked About This Recipe
Instant Pot Beef Tips with Gravy
Ingredients
Equipment
Method
- Season the beef cubes generously with salt and black pepper.
- Set the Instant Pot to Sauté and heat the olive oil until shimmering.
- Sear the beef in batches, 2–3 minutes per side, until browned; remove and set aside.
- Add the onion and mushrooms to the pot and sauté 3–4 minutes until softened.
- Stir in the garlic and cook 30 seconds until fragrant.
- Return the beef to the pot and add the beef broth, Worcestershire sauce, soy sauce, dried thyme, and bay leaf; stir to combine.
- Secure the lid, set the valve to sealing, and pressure cook on Manual/Pressure Cook (high) for 35 minutes.
- Let the pressure release naturally for 10 minutes.
- Quick-release the rest of the pressure.
- Remove the bay leaf.
- Set the pot to Sauté and whisk the cornstarch with the cold water into a slurry.
- Stir the slurry into the pot and simmer 3–5 minutes until the gravy thickens and turns glossy.
- Taste and adjust seasoning.
- Garnish with fresh parsley and serve hot over mashed potatoes, egg noodles, or rice.
