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instant pot beef tips | beef tips instant pot | beef tips and gravy | pressure cooker beef tips
5 from 3 votes

Instant Pot Beef Tips

Recipe by Amy + Jacky | PressureCookRecipes.com
How to cook Instant Pot Beef Tips. Tender juicy bite of beef bursting with rich savory-umami-beefy flavors. Easy pressure cooker beef tips and gravy makes a deliciously satisfying and comforting meal. With the option to make creamy mashed potatoes in the same pot!
Servings 6
Total Time 1 hour 30 minutes

Ingredients

  • 2 - 3 pounds (908g - 1688g) chuck roast , 1¼ inch thick
  • 1 - 2 tablespoons (15ml - 30ml) olive oil
  • 1 - 2 tablespoons (14g -28g) unsalted butter
  • 12 (300g) cremini mushrooms , thinly sliced
  • 1 (250g) large onion , thinly sliced
  • 4 cloves (20g) garlic , crushed and minced
  • 2 (0.35g) bay leaves
  • ¼ teaspoon (0.35g) dried thyme
  • ¼ teaspoon (0.25g) dried rosemary
  • ¼ cup (63ml) red wine (Cabernet Sauvignon) , optional
  • Salt and black pepper to taste

Chicken Stock Mixture

Thickener

Optional PIP Mashed Potatoes

  • 2 - 4 (750g) russet potatoes , quartered or cut in 6 pieces
  • 100ml - 150ml whole milk
  • 1 - 2 tablespoons (14g - 28g) unsalted butter

Optional Garnish

Equipment

Instructions

  • Brown Chuck Roast Steak: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT” (~8 mins).
    Pat dry chuck roast with paper towel. Then, generously season one side of chuck roast with kosher salt and ground black pepper.
    Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Place seasoned side of chuck roast in Instant Pot, then season the other side of chuck roast with more kosher salt and ground black pepper.
    Let chuck roast brown for 8 minutes per side to develop some deep flavors. Don’t need to constantly flip the chuck roast. When the chuck roast is nice and browned, remove it and set aside.
  • Optional - Sauté Mushrooms: Add 1 to 2 tbsp (14g - 28g) unsalted butter or olive oil in Instant Pot. Add in sliced cremini mushrooms. Stir to evenly coat the mushrooms with butter. Mushrooms will begin to release their moisture. Let the moisture evaporate, then stir occasionally until the mushrooms are slightly crisped and browned.
    Amy + Jacky's Notes: This optional flavor-enhancing step will take roughly 7 to 12 minutes. It’ll greatly enhance the gravy’s flavors! If skipping this step, add mushrooms with minced garlic in the next step.
  • Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp dried thyme, ¼ tsp dried rosemary, then saute for another minute.
  • Deglaze Instant Pot: Pour in ¼ cup (63ml) Cabernet Sauvignon, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the wine to let some of the alcohol evaporate.
    Amy + Jacky's Notes: If you’re not using Cabernet Sauvignon, use the 1 cup (250ml) unsalted stock in this step to deglaze.
  • Pressure Cook Beef Cubes: Turn off Instant Pot. Cut the browned chuck steak into 1¼ inch thick cubes.
    Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix.
    Add beef cubes in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the beef’s meat juice!
    Optional PIP Mashed Potatoes: Layer a stainless-steel bowl filled with quartered potatoes on top.
    Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 28 minutes, then Natural Release for 12 minutes. Remove the lid carefully.
  • Optional - Make Mashed Potatoes: Drain and transfer cooked potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml - 150ml whole milk and 1 - 2 tbsp (14g - 28g) unsalted butter. Season to taste with salt & pepper.
  • Thicken & Season Beef Tips: Heat up Instant Pot by pressing the Saute button. Mix 3 tbsp all-purpose flour with ½ cup (125ml) heavy cream. Mix it really well. When it’s simmering, stir the flour mixture into the beef sauce one-third at a time until desired thickness. Stir occasionally, and let it simmer for a few minutes to cook the flour.
    Amy + Jacky’s Tip: If your "flour and heavy cream" mixture is too thick to pour, add some of the beef sauce into the mixture.
    Taste gravy, then season it with salt and ground black pepper if necessary.
  • Serve: Serve Beef Tips with mashed potatoes or your favorite side dishes. Enjoy~

Notes

Chuck Roast: For best results, use a well-marbled chuck roast.
  • Chuck Roast is also labelled as: Top Blade Pot Roast, Shoulder Roast, Beef Blade Roast, Braising Steak (in UK).
  • Other Beef Cuts: Other cuts of beef may be too lean or need a different cooking time. If you’re using grass-fed beef, keep in mind it has less fat than grain-fed beef.
Unsalted Butter & Unsalted Stock: If you’re substituting with salted ingredients, keep in mind that the sodium level can vary a lot between different brands. Adjust accordingly.
Cremini Mushrooms: We used cremini mushrooms because they’re more flavorful and mature than white button mushrooms. But you can substitute with white button mushrooms.
Regular Soy Sauce and Fish Sauce: Don’t worry! Fish sauce won’t make your beef tips tastes fishy. They work magic to enrich the flavors. Give them a shot!
Whole Milk: Helps create a rich creamy silky smooth texture for the mashed potatoes.
  • Substitute with 2% Milk: It’ll come out slightly less creamy.
  • Substitute with Heavy Cream: Make sure to adjust the amount according to how rich you want your mashed potatoes.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 443kcal

Nutrition

Calories: 443kcal | Carbohydrates: 12g | Protein: 33g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 512mg | Potassium: 906mg | Fiber: 1g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 4mg