Tender Instant Pot Beef Tips Recipe Easy Rich Gravy and Mashed Potatoes

“You know that moment when you open your Instant Pot expecting dinner to just happen, but instead, you almost set off a small kitchen alarm? That was me last Thursday evening. I was juggling a cracked mixing bowl, a distracted toddler, and a nearly forgotten dinner plan. Somehow, in the middle of the chaos, I ended up with what might be the most tender beef tips with rich gravy I’ve ever made—served alongside creamy mashed potatoes that made my kitchen smell like a Sunday afternoon. Honestly, I wasn’t aiming for perfection that night; I just wanted something comforting, quick, and satisfying. This recipe came from a mix-up, a bit of impatience, and a touch of luck, which ended up being a true winner. Maybe you’ve been there, staring at your fridge, wondering if you can pull off a meal that feels indulgent but is actually simple. That’s exactly what this Instant Pot beef tips recipe is all about—turning everyday ingredients into something that feels special without keeping you in the kitchen all night.”

Why You’ll Love This Recipe

After testing countless beef dishes, I can confidently say this Tender Instant Pot Beef Tips recipe stands out. Here’s why it quickly became a family favorite:

• Quick & Easy: Ready in under an hour, it fits perfectly into busy weeknights or unexpected dinner guests.
• Simple Ingredients: You don’t need fancy cuts or exotic spices—just what’s probably already in your pantry and fridge.
• Perfect for Cozy Dinners: Those evenings when you want comfort food without the fuss, this recipe hits the spot every time.
• Crowd-Pleaser: From picky eaters to seasoned foodies, everyone requests seconds.
• Unbelievably Delicious: The rich gravy and tender beef are a match made in heaven—so satisfying, you’ll close your eyes at the first bite.

This recipe isn’t just another beef stew. Using the Instant Pot means the beef tips become melt-in-your-mouth tender without hours of simmering. Plus, the gravy thickens perfectly with basic pantry staples, creating a luscious sauce that clings to every forkful. Pair it with mashed potatoes for a classic combo that feels like a warm hug on a plate. It’s comfort food done right and fast.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients that come together to build bold flavors and a satisfyingly rich texture without any complicated steps.

• Beef Tips: 2 pounds (900g) of beef sirloin or chuck, cut into bite-sized pieces (I prefer sirloin for tenderness)
• Olive Oil: 2 tablespoons, for searing (choose a good quality brand like California Olive Ranch)
• Butter: 2 tablespoons, unsalted, adds richness to the gravy
• Yellow Onion: 1 medium, finely chopped (sweet onion works well too)
• Garlic: 3 cloves, minced (fresh, not jarred, for best aroma)
• Beef Broth: 2 cups (480ml), low sodium preferred to control saltiness
• Worcestershire Sauce: 1 tablespoon, for depth of flavor
• Flour: 3 tablespoons, all-purpose, for thickening the gravy (gluten-free option: use cornstarch)
• Salt and Black Pepper: To taste
• Fresh Thyme: 1 teaspoon, chopped, adds a subtle herbaceous note (optional but recommended)
• Potatoes: 3 large Russet potatoes, peeled and quartered, for the mashed potatoes
• Milk or Cream: 1/2 cup (120ml), for creamy mashed potatoes (swap with dairy-free milk if preferred)
• Butter for Potatoes: 2 tablespoons, unsalted
• Salt: For seasoning the potatoes

Choose beef with good marbling for the best tenderness and flavor. If you’re shopping in winter, Yukon Gold potatoes also make excellent mashed potatoes with a naturally buttery taste. For the broth, I often keep a carton of organic beef broth on hand—trust me, it makes a noticeable difference in the gravy’s richness. Also, fresh thyme is a small touch that really lifts this dish; if you don’t have it, dried thyme works too, just use half the amount.

Equipment Needed

• Instant Pot or Electric Pressure Cooker: Essential for quick cooking and tender results.
• Large Knife and Cutting Board: For prepping beef, onions, and potatoes.
• Measuring Cups and Spoons: Accuracy matters for the gravy thickness.
• Potato Masher or Ricer: Makes mashed potatoes smooth and fluffy—ricers give a nicer texture, but a sturdy masher works fine.
• Mixing Bowls: For prepping ingredients and tossing beef with flour.
• Wooden Spoon or Silicone Spatula: For stirring gravy and scraping the pot.

If you don’t have an Instant Pot, a heavy Dutch oven can work on the stovetop—but you’ll need to cook the beef longer and watch the heat carefully. Also, silicone spatulas are great because they won’t scratch the Instant Pot’s surface, and they’re heat resistant when stirring thick gravy. Budget-wise, an Instant Pot is an investment, but it’s saved me countless hours and stress in the kitchen—totally worth it.

Preparation Method

1. Prep the Beef: Pat the beef tips dry with paper towels. Toss them in a bowl with 2 tablespoons of flour, salt, and pepper to coat evenly. This simple step helps the gravy thicken later and adds a subtle crust to the meat. (Time: 5 minutes)
2. Sear the Beef: Turn your Instant Pot to ‘Sauté’ mode on high. Add olive oil and let it heat until shimmering. In batches, add the beef tips and sear until browned on all sides—about 3 minutes per batch. Avoid overcrowding to get a good sear. Transfer the browned beef to a plate. (Time: 10-12 minutes)
3. Sauté the Aromatics: Add butter to the pot. Once melted, toss in the chopped onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. (Time: 5 minutes)
4. Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, scraping up all those browned bits stuck to the bottom—you don’t want to lose that flavor! (Time: 2 minutes)
5. Pressure Cook: Return the beef tips to the pot. Sprinkle the remaining tablespoon of flour over the mix and stir well to combine. Seal the Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 35 minutes. Make sure the valve is sealed. (Time: 35 minutes cooking + 10 minutes natural release)
6. Make the Mashed Potatoes: While the beef cooks, place peeled and quartered potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well. Mash with butter and warm milk or cream until smooth and creamy. Season with salt to taste. (Time: 25 minutes)
7. Finish the Gravy: After the Instant Pot natural pressure release, open the lid carefully. Switch back to ‘Sauté’ mode and simmer the beef tips for 5 minutes to thicken the gravy further, stirring occasionally. Add fresh thyme here for aroma. Adjust seasoning with salt and pepper as needed. (Time: 5 minutes)
8. Serve: Spoon the tender beef tips and rich gravy over the fluffy mashed potatoes. Garnish with a sprinkle of fresh thyme or parsley if you like. (Time: Immediate)

Pro tip: If your gravy seems too thin, mix a teaspoon of cornstarch with cold water and stir it in while simmering until you get the desired thickness. Also, don’t rush the natural pressure release—it really helps the beef stay tender and juicy. You’ll notice the smell when you open the lid; that’s the moment you know dinner will be worth the wait!

Cooking Tips & Techniques

Cooking beef tips in the Instant Pot is pretty straightforward, but a few things make a big difference:

• Don’t Skip the Searing: Browning the beef creates those deep, savory flavors thanks to the Maillard reaction. It’s worth the extra 10 minutes.
• Coat the Beef with Flour: This step helps thicken the gravy naturally and protects the meat during pressure cooking.
• Natural Pressure Release: Letting the Instant Pot release pressure naturally for 10 minutes prevents the meat from toughening up.
• Stir Frequently When Thickening Gravy: To avoid lumps or burning at the bottom during the final simmer.
• Adjust Seasoning Last: Salt and pepper can intensify as the gravy reduces, so taste and tweak at the end.

One time, I rushed the pressure release because I was distracted by a phone call, and the beef turned out a bit tougher. Lesson learned—patience really pays off here. Also, multitasking by making the mashed potatoes while the beef cooks saved me from a frantic rush. Lastly, if you want extra flavor, add a splash of red wine to the broth when deglazing. Just be sure to cook off the alcohol before sealing the pot.

Variations & Adaptations

This Tender Instant Pot Beef Tips recipe is versatile and easy to tweak:

• Low-Carb Variation: Skip the mashed potatoes and serve the beef tips over cauliflower mash or buttery steamed greens.
• Mushroom Lover’s Twist: Add sliced mushrooms with the onions for an earthier gravy.
• Gluten-Free Option: Use cornstarch or arrowroot powder instead of flour to thicken the gravy.
• Spicy Kick: Stir in a pinch of smoked paprika or a dash of cayenne pepper to the broth for subtle heat.
• Slow Cooker Adaptation: Brown the beef tips and sauté onions on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

Once, I swapped the beef for cubed pork shoulder just to see what would happen—and wow, it was surprisingly good with the same rich gravy. It’s great for mixing things up without losing the comforting vibe.

Serving & Storage Suggestions

This dish shines best served hot and fresh. Scoop the tender beef tips and generous gravy over creamy mashed potatoes, letting the sauce soak into every bite.

Pair it with a simple green salad or steamed vegetables to balance the richness. For drinks, a glass of medium-bodied red wine or even an iced tea works well.

Leftovers keep beautifully in the fridge for 3-4 days in an airtight container. When reheating, warm gently on the stovetop or microwave until steaming hot, adding a splash of broth or water if the gravy has thickened too much.

You can freeze portions for up to 3 months. Thaw overnight in the fridge and reheat slowly. Interestingly, the flavors deepen after a day or two, making leftovers even more satisfying.

Nutritional Information & Benefits

A typical serving of this Instant Pot beef tips with mashed potatoes clocks in around 450-500 calories, with about 30 grams of protein and moderate fat content depending on your cuts and dairy choices.

Beef provides iron and vitamin B12, essential for energy and well-being, while potatoes offer potassium and fiber—especially if you keep some skins on.

This recipe can be adapted for gluten-free diets by swapping the flour and choosing dairy-free milk for mashed potatoes if needed. It’s a nourishing, balanced meal that’s hearty but not heavy.

From a wellness perspective, having a comforting, home-cooked meal like this supports mental health and satisfaction, which is just as important as the nutrition.

Conclusion

This Tender Instant Pot Beef Tips recipe with rich gravy and mashed potatoes is a keeper. It’s simple to make, tastes fantastic, and fits seamlessly into busy lives without compromising that homey, comforting feeling you want at dinner.

Feel free to tweak the herbs, spices, or sides to fit your mood or pantry. I love this recipe because it reminds me that even on hectic days, good food doesn’t have to be complicated or take forever.

Give it a try, and don’t be shy about sharing your own twists or questions in the comments below—I’m always excited to hear how you make this recipe your own. Happy cooking!

FAQs

Can I use a different cut of beef for this recipe?

Yes! Chuck roast, sirloin, or stew meat all work well. Just cut into bite-sized pieces and adjust cooking times if needed.

How do I prevent the beef from becoming tough in the Instant Pot?

Make sure to brown the beef first, don’t rush the natural pressure release, and avoid overcooking beyond the recommended time.

Can I make this recipe dairy-free?

Absolutely. Use dairy-free butter and milk alternatives like almond or oat milk in the mashed potatoes.

What’s the best way to thicken the gravy if it’s too runny?

Mix a teaspoon of cornstarch with cold water and stir it into the simmering gravy until it thickens to your liking.

Can I prepare the mashed potatoes ahead of time?

Yes, you can make mashed potatoes a few hours ahead and keep them warm in a covered dish. Add a splash of milk before reheating to keep them creamy.

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