Instant Pot Beef Tips and Gravy is a hearty dinner made with tender beef, mushrooms, and a rich, savory gravy. The mashed potatoes cook right in the Instant Pot alongside the beef for an easy comfort food meal.
This is one of those comforting dinners that’s perfect for a chilly evening. Cooking the beef and potatoes together saves time and makes cleanup easier.
Why I Love This Recipe
About the Ingredients ⭐
- Olive Oil: Used to sauté the beef and onion.
- Onion: Adds flavor to the gravy.
- Sirloin Steak: Cut into bite-sized cubes for tender beef tips.
- Red Wine: Adds a rich flavor to the gravy.
- Beef Broth: Creates the base of the gravy.
- Baby Mushrooms: Add a savory flavor and hearty texture.
- Potatoes: Cut into even pieces for cooking in the Instant Pot.
- Cornstarch: Thickens the gravy after pressure cooking.
- Gravy Master: Adds color and rich flavor to the gravy.
- Butter and Milk: Make the mashed potatoes creamy.
- Salt and Pepper: Season the mashed potatoes to taste.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Beef Tips and Gravy
Sauté the Beef: Set the Instant Pot to Sauté and add the olive oil and chopped onion. Cook until softened, then add the cubed sirloin steak. Sauté for 1–2 minutes, until lightly browned on the outside.
Add the Mushrooms: Pour in the red wine and beef broth, scraping the bottom of the pot to loosen any browned bits. Add the mushrooms.
Add the Potatoes: Place a collapsible steamer basket above the beef mixture and add the cubed potatoes. Keep the potatoes out of the cooking liquid.
Pressure Cook: Secure the lid and cook on High Pressure for 15 minutes. Carefully perform a quick release.
Mash the Potatoes: Remove the steamer basket and transfer the potatoes to a bowl. Mash with butter and milk until creamy. Season with salt and pepper.
Thicken the Gravy: Switch the Instant Pot to Sauté. Mix 2 tablespoons cornstarch with ½ cup cold beef broth until smooth. Stir the slurry and Gravy Master into the beef mixture. Cook for 3–5 minutes, stirring, until the gravy thickens.
Serve: Spoon the beef tips, mushrooms, and gravy over the mashed potatoes.
Tips I Found Helpful 💙
- Cut the Beef Evenly: Keep the sirloin in bite-sized pieces so it cooks evenly.
- Deglaze the Pot: Scrape up any browned bits after adding the wine and broth to help prevent a burn warning.
- Use a Steamer Basket: Keep the potatoes above the beef mixture so they don’t soak up the gravy.
- Cut Potatoes Evenly: Similar-sized pieces will cook at the same rate.
- Thicken After Cooking: Add the cornstarch slurry after pressure cooking and simmer until the gravy reaches your desired thickness.
Questions Readers Ask Most
More Beef Recipes I Love
Instant Pot Beef Tips
Instant Pot Beef Tips and Gravy features tender sirloin, mushrooms, and rich gravy with creamy mashed potatoes cooked right in the pressure cooker.
Ingredients
Beef Tips and Gravy
- - 1 tablespoon olive oil
- - 1 small onion, chopped
- - 1 pound sirloin steak, cut into bite-sized cubes
- - ½ cup red wine
- - 1½ cups beef broth, divided
- - 16 ounces whole baby mushrooms
- - 4 large potatoes, peeled and cubed
- - 2 tablespoons cornstarch
- - 1 tablespoon Gravy Master
Mashed Potatoes
- - 2 tablespoons butter
- - ½ cup milk
- - Salt and pepper, to taste
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and chopped onion. Cook until softened.
- Add the cubed sirloin and sauté for 1–2 minutes, until lightly browned on the outside.
- Pour in the red wine and 1 cup beef broth. Scrape the bottom of the pot to loosen any browned bits, then add the mushrooms.
- Place a collapsible steamer basket above the beef mixture and add the cubed potatoes.
- Secure the lid and cook on High Pressure for 15 minutes.
- Carefully perform a quick release.
- Remove the steamer basket and transfer the potatoes to a bowl. Mash with the butter and milk until creamy. Season with salt and pepper.
- Switch the Instant Pot to Sauté. In a small bowl, whisk together the cornstarch and remaining ½ cup cold beef broth.
- Stir the cornstarch slurry and Gravy Master into the beef mixture. Simmer for 3–5 minutes, stirring, until the gravy thickens.
- Serve the beef tips, mushrooms, and gravy over the mashed potatoes.
Notes
Cut the beef and potatoes into evenly sized pieces, and keep the potatoes in a steamer basket above the beef mixture. Deglaze the pot well before pressure cooking, and add the cornstarch slurry afterward to thicken the gravy. For a wine-free version, replace the red wine with additional beef broth.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 389Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 232mgCarbohydrates: 39gFiber: 5gSugar: 5gProtein: 21g
I have made this recipe a couple times before and loved it. I came back to it to make dinner tonight and the recipe won’t load. All it has is the title and cook times. I tried to look it up on my kindle, iPhone and laptop.
Help please! Is there a problem with this page? Thank you!
Ok thanks i just switched recipe plugins and i am fixing it now as fast as i can 🙂
What type of red wine should be used?
What type of red wine do you use?
I want to use 2 or 3 lb of beef cubes. Must I double or triple the liquid? I probably won’t double the mushrooms, but will be using at least six potatoes instead of four.
clarification on the freezer meals…do you leave the food in the bag and then put the frozen bag into the Instant Pot ?
You remove from the bag before cooking
I’ll be making this for the second time tonight. The first time was pure comfort food and was absolutely delicious! I skipped the red wine because I didn’t have any in the house. The beef was fork tender and I loved the easy clean up from using the instant pot for both the beef and potatoes. This will be a regular on our dinner rotation!
What is gravy master? I’s it like kitchen boquet?
Yes it’s the same
What kind of red wine do you use???
How much sherry? It isn’t on the recipe card.
1//2 cup I will fix thanks!!
Tried this today and it was great.
Love this recipe! Random question but if I am going to make it without the potatoes, would the cook time change at all? And how about if I double the recipe (minus the potatoes)? Thanks so much!