Instant Pot Beef Tips

One of Julia Child’s most famous recipes was her boeuf bourguignon, which is made with beef, red wine, mushrooms and onions. The dish is amazingly flavorful and takes at least five hours to make (our slow-cooker beef bourguignon takes eight plus an overnight marinade). Enter Instant Pot beef tips, a recipe with many of the same ingredients but finished in under an hour.

Pressure-cooker beef tips, made with top sirloin, mushrooms, red wine and beef broth, is an easy weeknight dinner recipe with a lot of flavor. The beef-and-red-wine combo also feels special, making it an effortless dinner party idea for friends.

What kind of beef do you use for beef tips?

The best cut of meat for beef tips is top sirloin. Sirloin has the benefit of being somewhat tender but is generally less expensive than tenderloin or rib steaks. Often labeled as “top sirloin steak” or “top sirloin filet,” this extra-juicy cut of beef is great for cubing, skewering with vegetables and grilling.

In New England, beef tips (also called “steak tips”) are cut from the sirloin flap. On the West Coast, cuts from a different part of the sirloin called the tri-tip are labeled “beef tips.”

Ingredients for Instant Pot Beef Tips

• Olive oil: Recipes often include a little oil for sauteing and searing, which is a great way to sneak in some of the health benefits of extra virgin olive oil.
• Top sirloin steak: Some grocery stores and butcher shops sell precut steak tips, which are super convenient. If you can’t find them, it’s easy enough to cube up a top sirloin steak at home. A trick for making beef easier to cut: Pop it into the freezer for 20 to 30 minutes until it’s partially (but not totally) frozen.
• Spices: This recipe calls for salt and pepper, which you can adjust to taste before serving. If you can, use freshly ground black pepper.
• Dry red wine: The red wine is optional (you can use beef stock), but it will add a lovely flavor and a hint of acidity to the sauce. Not sure which red wine types to use? A cabernet, Chianti or pinot noir would all pair perfectly with pressure-cooker beef tips and gravy.
• Portobello mushrooms: Look for baby portobellos, also called “cremini mushrooms.” If you don’t find them, regular-size mushrooms will work just fine. Mushrooms bring a rich umami flavor to the sauce.
• Onion: You want a regular yellow or white onion. However, if you only have a red onion, that’s a great substitute. If you love the taste of onions, feel free to add more. Garlic would be an excellent addition, too.
• Beef broth: If you plan ahead, you can make homemade beef broth. If you’re going with store-bought, try to find a premium brand, even if it costs a bit extra. It’s worth it for the flavor.
• Worcestershire sauce: First brewed by a pair of chemists in Worcester, England, around 1830, this mysterious sauce contains anchovies, tamarind (a tangy fruit), molasses and cloves, among other things. Somehow, it’s the perfect match for beef!
• Cornstarch: Cornstarch is the best thickener for the gravy. It adds a lovely sheen and pleasant mouthfeel.
• Mashed potatoes: Whether you like chunky garlic mashed potatoes or creamy mashed potatoes, they’ll make a fantastic side dish for your steak tips.

Directions

Step 1: Brown the beef

Choose the saute function on a 6-quart electric pressure cooker, and adjust the heat setting to medium. Add 2 teaspoons olive oil. Sprinkle your beef cubes with salt and pepper. Working in batches so you don’t overcrowd the pan, brown the beef, adding more oil as needed. Transfer the meat to a bowl.

Step 2: Deglaze the pan

Working quickly, add the wine or broth to the cooker, and stir to loosen the browned bits stuck to the bottom (deglazing the pan). Press cancel to turn off the sauté setting.

Editor’s Tip: Those browned bits are called “fond,” and they’re super flavorful.

Step 3: Cook the beef

Return the beef to the cooker, and add the mushrooms, onion, broth and Worcestershire sauce. Lock the lid, close the pressure-release valve, and set the pot to cook on high pressure for 15 minutes. When finished, carefully quick-release the pressure, avoiding the stream of steam.

Editor’s Tip: Using an implement, such as tongs, is safer than using your fingers to open the pressure release valve.

Step 4: Thicken the sauce

Select the saute setting, and select low heat. Bring to a boil. Whisk the cold water into the cornstarch until smooth. Pouring slowly and whisking constantly, add the starch mixture to the simmering sauce. Cook, stirring continually, until the sauce is smooth and glossy, one to two minutes. Serve the beef tips and gravy with mashed potatoes.

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Pressure Cooker Beef Tips Variations

• Make it like Julia: To bring your beef dish closer to a classic Julia Child-style beef bourguignon, consider adding some of these to the pot when you add the other ingredients: lightly browned bacon, carrots, tomato paste, garlic, thyme and bay leaf.
• Sub in soy: This dish’s main ingredients are perfectly suited to a sauce inspired by Japanese cuisine. Instead of Worcestershire sauce, add a couple of tablespoons of soy sauce, a splash of rice wine vinegar and some sweet mirin. You could also grate in fresh ginger and use garlic instead of or in addition to onion. Rather than serving over mashed potatoes, serve with steamed white rice or soba noodles.
• Add herbs: Fresh herbs would enhance this dish. When you add the mushrooms, add rosemary, thyme, oregano or all of the above. For extra nutrition, shred some braising greens, such as spinach, kale or chard, and stir them in at the end of cooking as soon as the sauce is smooth. Let them wilt, and serve.
• Add dairy: Once the pot is off the heat, whisk in some sour cream, and serve over egg noodles instead of potatoes for a beef Stroganoff vibe.

How to Store Instant Pot Beef Tips

Store leftovers in a tightly sealed container in the fridge. This dish will keep for up to four days. To reheat, simmer a little bit of water in a pan, add leftovers, and cover. Cook until the meat is warmed through. Or, use a microwave.

Can you freeze Instant Pot beef tips?

You can freeze cooked beef tips, but it’s best to ensure they’re submerged in the sauce to prevent freezer burn. Use within three months. Thaw the beef tips in the fridge overnight, then reheat gently until the meat warms through.

Tips for Pressure Cooker Beef Tips

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How do you thicken the gravy for Instant Pot beef tips?

The recipe uses cornstarch to thicken the sauce, but it’s easy to make gravy using flour instead. Arrowroot would also work, but you’ll want to double the amount called for.

What can you serve with Instant Pot beef tips?

Saucy beef and mushrooms are so classic that it’s hard to go wrong with side dishes. If you don’t want to serve mashed potatoes but want some kind of potatoes, try making potatoes Lyonnaise, au gratin potatoes or a French potato salad. If you want to get away from taters and feel a little extra, try your hand at homemade egg noodles. Try quick garlic green beans, roasted asparagus or a Caesar salad for the veggies.