Why These Instant Pot Beef Tips Work Every Time
The beef comes out so tender you barely need a knife. Coating those chunks in flour before searing creates this gravy that clings to everything.
I’ve served this on regular weeknights and for company dinners. Works both ways, which is rare.
✅ Fork-tender beef in under 40 minutes
✅ Rich gravy with deep, savory flavor
✅ Tenderizing beef tips in pressure cooker guaranteed
✅ Uses simple pantry seasonings
✅ Perfect over mashed potatoes or egg noodles
Jake called it “fancy meat” the first time, which cracked me up. Kid knows good food when he tastes it
What Makes These Instant Pot Beef Tips Special
Good sirloin roast cut into chunks is the foundation here. You want pieces that are thick enough to stay juicy but not so big they take forever under pressure.
✔ Beef sirloin roast : look for marbling, that’s where the flavor lives, cut into 2-inch chunks for even cooking
✔ Pomegranate juice : adds depth and a slight acidity
✔ Beef consommé : this concentrated flavor is key, I grab Campbell’s at H-E-B
✔ Fresh thyme leaves : not ground, the whole leaves hold up better under pressure
The flour coating isn’t just for show. It thickens the sauce while everything cooks, so you don’t need to mess with cornstarch later.
How to Make Instant Pot Beef Tips (The Quick Way)
Making these beef tips means getting that sear right at the start. The pressure cooking does the heavy lifting, but that initial browning builds all the flavor.
- Toss beef chunks with flour, garlic powder, steak seasoning, onion powder, salt, and pepper
- Turn Instant Pot to sauté mode and heat the olive oil
- Brown the beef in batches without crowding the pot
- Remove beef and sauté the chopped onion and minced garlic in the butter
- Pour in beef broth to deglaze, scraping up all those browned bits.
- Add beef back in with consommé, bouillon, Worcestershire, and thyme
- Close lid, set to high pressure for 20 minutes, natural release for 10 minutes
That natural release is important here. Quick-releasing right away makes the beef a bit tougher, learned that one the hard way. Now let’s talk about switching things up
Different Takes on Instant Pot Beef Tips
Want to know something? These beef tips adapt to whatever flavor profile you’re craving that day.
Asian-Inspired Instant Pot Beef Tips
Skip the wine and use soy sauce instead, about a quarter cup. Add a tablespoon of ginger garlic paste with the onions. The result is this savory, slightly sweet situation that works great over rice.
Sarah made this version when we were trying to use up stuff from the Asian market. Jake ate two full plates, which never happens with vegetables involved (I snuck in some bok choy at the end).
Indian Curry Beef Tips Recipe
Replace the steak seasoning with a tablespoon of curry powder and add a half cup of tomato puree with the liquid. Finish with a handful of fresh cilantro garnish after pressure cooking. The smell alone makes everyone come running to the kitchen.
Mexican Beef Tips in Instant Pot
Use cumin seeds instead of thyme, add some oregano and lime zest at the end. I serve this version with warm tortillas and it disappears faster than I can make more. Sophie likes to build her own tacos with extra cheese.
Pick whichever sounds good, or just stick with the classic version
Getting That Perfect Fork-Tender Texture
These Instant Pot Beef Tips should be tender enough to break apart with just a fork. Twenty minutes at high pressure with natural release gets you there every time.
You’ll know they’re done when the meat pulls apart easily and the gravy coats the back of a spoon. The color should be deep brown, almost mahogany.
Don’t skip the searing step. I tried once to save time, and the gravy was thin and bland. That browning creates flavor compounds you just can’t replicate any other way.
If your beef comes out tough, it usually means the pressure wasn’t fully built before timing started, or you quick-released too fast. Be patient with that release valve.
The thyme leaves stay whole and add little bursts of herbiness throughout. Ground thyme turns muddy under pressure, so stick with the fresh stuff if you can.
What to Serve with Instant Pot Beef Tips
First time I made these, I just dumped them over mashed potatoes and called it dinner. Still my favorite way to eat them, honestly.
Creamy mashed potatoes soak up that gravy like nothing else. I make mine with butter and a splash of cream, keep them simple so the beef stays the star. Jake will eat plain potatoes if the gravy’s good enough.
Egg noodles give you that comfort food vibe without much effort. Toss them with a little butter and parsley, spoon the beef and sauce right over top. Sarah’s mom always made beef this way, so it reminds her of home.
Roasted green beans add some color and crunch to balance all that richness. I just toss them with olive oil and roast at 425°F while the beef cooks. Easy side that actually tastes good.
Crusty bread is non-negotiable for soaking up extra gravy. I grab a baguette from the bakery section at H-E-B. Sophie will eat just bread and gravy if we let her.
Simple salad cuts through the heaviness when you need something fresh. Mixed greens, vinaigrette, maybe some cherry tomatoes. Nothing complicated.
Pair it with whatever sounds good, or go the full comfort route with potatoes and bread
Storing Your Instant Pot Beef Tips
These beef tips actually taste better the next day once everything’s had time to really meld together in the fridge.
Storage
- At room temperature: Don’t leave them out more than 2 hours, the gravy goes weird after that
- In the fridge: Transfer to an airtight container, good for 3-4 days easily
- In the freezer: Portion into freezer bags with some gravy, lasts 3 months without losing much
Reheating
Microwave works fine for a quick lunch. Add a splash of beef broth so the gravy doesn’t get too thick, cover loosely, heat in 30-second bursts.
Stovetop is better if you’ve got time. Low heat in a covered pan with a little extra liquid, stirring occasionally. Takes maybe ten minutes and keeps everything tender.
The Instant Pot on sauté mode works great for reheating a big batch. Just add a quarter cup of broth and warm everything through, stirring gently.
Anti-waste tip
Leftover beef tips make incredible sandwiches. Pile them on a toasted hoagie roll with melted provolone. I’ve done this for lunch three days straight and didn’t get tired of it.
Bet you’ve got some questions about making these. I probably have the answers
Common Questions About Instant Pot Beef Tips
When I was figuring out this recipe, I kept wondering if cheaper cuts of beef would work just as well as sirloin.
How to make beef tips in Instant Pot without wine?
Use beef broth instead, same amount. Add a teaspoon of balsamic vinegar for depth if you want.
What’s the best way for tenderizing beef tips in pressure cooker?
Twenty minutes at high pressure with 10-minute natural release does it. Don’t quick-release or the meat toughens up.
Can I use stew meat instead of sirloin roast?
Yeah, works fine. Might need 5 extra minutes of pressure time since stew meat is usually tougher cuts.
Why did my gravy turn out thin?
Happened to me when I skipped the flour coating. Use sauté mode after cooking to reduce the liquid for a few minutes.
Full Instant Pot Beef Tips Recipe
This is the kind of meal that makes people think you spent way more time on it than you actually did. The beef chunks turn fork-tender, And that rich, herby gravy tastes like something from a restaurant. Perfect for a Sunday dinner when you want something special without spending all day in the kitchen.
Instant Pot Beef Tips
Equipment
- Instant Pot (6-quart or larger)
- Tongs
- Wooden spoon
Ingredients
- 2 lbs beef sirloin roast cut into 2-inch chunks
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning Montreal Steak Seasoning works great
- 1 teaspoon onion powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 medium onion finely chopped
- 2 large garlic cloves minced
- 2 tablespoons butter
- 1/3 cup Pomegranate juice or substitute with beef broth
- 1 teaspoon beef bouillon
- 10.5 oz beef consommé
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme leaves not ground
Instructions
- In a large bowl, toss the beef chunks with flour, garlic powder, steak seasoning, onion powder, salt, and pepper until evenly coated.
- Turn the Instant Pot to sauté mode and heat the olive oil.
- Brown the beef in batches without overcrowding, about 2 minutes per side, then remove and set aside.
- Add butter to the pot and sauté the chopped onion until softened, about 3 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in beef broth to deglaze, scraping up all those browned bits.
- Return the beef to the pot and add beef consommé, bouillon, Worcestershire sauce, and thyme leaves.
- Close the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
- When done, let pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Open the lid and give everything a good stir.
Notes
- If the gravy seems too thin after cooking, use sauté mode and simmer uncovered for 5 minutes.
- Don’t skip the browning step even though it adds time. That’s where most of the flavor comes from, and the difference is really noticeable.
- I tried using chuck roast once instead of sirloin and it worked fine, just needed an extra 5 minutes of pressure time.
- The wine can be swapped for more beef broth, but you lose some of that depth.
Made These Instant Pot Beef Tips? Let Me Know
Nothing beats pulling fork-tender beef out of the Instant Pot and knowing dinner’s basically done. If you tried this recipe, drop a comment and tell me how it turned out.
Hit those stars if it worked for you. Snap a photo and tag #EasyPressureEats so I can see your version. Sometimes you all come up with serving ideas I never thought of.
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