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Instant Pot Beef Tips with Gravy

Instant Pot beef tips with gravy: seared beef simmered under pressure until fall-apart tender, then finished with a glossy cornstarch slurry gravy. Sear in the pot, pressure cook for 35 minutes, and serve spoon-ready over mashed potatoes, egg noodles, or rice.
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Prep Time 15 minutes
Cook Time 40 minutes
natural pressure release 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef stew meat (chuck)
  • 2 lb beef stew meat (chuck) Cut into 1-inch cubes.
olive oil
  • 1 tbsp olive oil
yellow onion
  • 1 yellow onion Small, diced.
cremini mushrooms
  • 8 oz cremini mushrooms Sliced.
garlic
  • 3 garlic Cloves, minced.
beef broth
  • 2 cup beef broth
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
low-sodium soy sauce
  • 1 tbsp low-sodium soy sauce
dried thyme
  • 1 tsp dried thyme
bay leaf
  • 1 bay leaf
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
cornstarch
  • 3 tbsp cornstarch
cold water
  • 3 tbsp cold water
fresh parsley
  • 2 tbsp fresh parsley Chopped, for garnish.

Equipment

  • 1 Instant Pot

Method
 

Season and sear the beef
  1. Season the beef cubes generously with salt and black pepper.
  2. Set the Instant Pot to Sauté and heat the olive oil until shimmering.
  3. Sear the beef in batches, 2–3 minutes per side, until browned; remove and set aside.
Sauté the aromatics
  1. Add the onion and mushrooms to the pot and sauté 3–4 minutes until softened.
  2. Stir in the garlic and cook 30 seconds until fragrant.
Pressure cook the beef tips
  1. Return the beef to the pot and add the beef broth, Worcestershire sauce, soy sauce, dried thyme, and bay leaf; stir to combine.
  2. Secure the lid, set the valve to sealing, and pressure cook on Manual/Pressure Cook (high) for 35 minutes.
  3. Let the pressure release naturally for 10 minutes.
  4. Quick-release the rest of the pressure.
Thicken the gravy
  1. Remove the bay leaf.
  2. Set the pot to Sauté and whisk the cornstarch with the cold water into a slurry.
  3. Stir the slurry into the pot and simmer 3–5 minutes until the gravy thickens and turns glossy.
  4. Taste and adjust seasoning.
  5. Garnish with fresh parsley and serve hot over mashed potatoes, egg noodles, or rice.

Notes

For maximum tenderness, avoid stirring the beef too often during searing so you get real browning before pressure cooking. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove or in the Instant Pot using Sauté until hot. Freezing is yes—freeze in portions for up to 3 months and thaw overnight before reheating. For a lower-sodium option, use low-sodium broth and choose reduced-sodium Worcestershire/soy sauce if available.