Instant Pot Beef Tips & Gravy

6 Servings
40 min

Delicious tender beef tips in a rich gravy easily made in the Instant Pot. Serve these beef tips over mashed potatoes, rice or pasta.

The Instant Pot has become one of my new favorite kitchen appliances. The more I figure it out and try new recipes, the more I love it. Honestly, I can't believe I waited so long to purchase one. Once I got a bit more comfortable using my instant pot, beef tips were one of my recipes, I couldn't wait to adapt to use in the Instant Pot. Cooking the beef tips in the oven is fine during fall and winter, but when summer rolls around here in North Texas, I try to avoid using the oven as much as possible. 

Cooking the beef tips in the Instant pot is so much faster and easier that I may never cook it in the oven again!!! The beef is so tender and the gravy is delicious. This meal makes enough for my family of four with a few servings of leftovers. The best part about this recipe is that the beef is even more tender reheated!!! 


I used sirloin steak, which can be a bit tough, but no worries because the Instant Pot can tenderize even the toughest cuts of meat in minimal time. This recipe is seriously one of the easiest pressure cooker recipes I've made. If you're looking for a simple, tender beef tip recipe in a rich gravy you've come to the right place. 

Instant Pot Beef Tips & Gravy
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 2 - pounds sirloin beef tips, sirloin steak or chuck eye steak, cut into 1 inch cubes
  • 2- 4 - tablespoons olive oil
  • 1/2 - cup sliced onions
  • 1 - cup fresh mushrooms sliced, optional
  • 1 1/2 cups water
  • 1 - packet Lipton onion soup mix or beefy onion
  • 1 - packet brown gravy mix
  • 2 - tablespoons cornstarch
  • 1/4 - cup water

Set the Instant pot to the "saute" feature and let the pot heat up. Add the olive oil and sirloin steak or tips and saute until browned. I do this in two batches so the pot isn't crowded
During the second batch of browning the meat, add the onions and mushrooms along with the meat. Remove the meat and onions to a plate. Turn off the "saute" feature.
Add the water and using a wooden spoon scrape off any of the brown bits on the bottom of the pan.
Add the meat back into the instant pot and sprinkle the onion soup mix and brown gravy over the meat; give it a good stir.
Close the lid and set the valve to "sealing". Use the manual or pressure cook setting on high pressure for 25 minutes. It will take about 10 minutes for the pot to come to pressure.
Once done let the pressure release naturally for 20 minutes. Check to make sure the "pin" is down and open the lid.
If the gravy isn't thick enough (more than likely it won't be) add 2 tablespoons cornstarch to 1/4 cup water and mix until smooth. Gradually stir into the beef mixture. Set the instant pot to "saute" and cook until the gravy thickens up (about 1-2 minutes).
Gradually stir into the beef mixture. Set the instant pot to "saute" and cook until the gravy thickens up (about 1-2 minutes).
When the gravy is thickened, push cancel on the Instant pot to turn off the saute feature and to turn the instant pot off.
  • Do not do a quick release. For this recipe let the pressure release naturally for 20 minutes.
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