Instant Pot Beef Tips

Instant Pot Beef Tips are so tender and juicy. This toss & go pressure cooker dinner is so simple & always keeps them coming back for more. Delish!

My friends, I’m completely obsessed with these beef tips. The meat just sort of falls apart in your mouth. Unbelievable and I can’t get enough.

You see, I already have an addiction to pulled meat. It doesn’t matter if it is pulled beef, pork or chicken. I just love pulled meat and this is so similar that I just want more! Pair this with my Instant Pot White Rice too!

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For years I have made this recipe in the slow cooker. It took all day but it was worth it.

The whole family would swoon over it and beg me to make a double batch. Most of the time I would because I do have multiple slow cookers, so I could have them all going at the same time.

beef tips recipe

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I don’t really know why I never got around to sharing the recipe for the slow cooker version here, but now that I have adapted it for the pressure cooker, I can just put it all here in one post.

This recipe is the perfect dump & go recipe and so great for serving over a bed of rice or noodles. Definitely, a hearty dinner that my whole family loves.

I especially love it on those super easy weeknights when we have so much going on. I can just get it going & come back when it is done & ready to enjoy.

With so many of us packing the calendar with things to do in the evenings, simple is where it is at & I love it.

I promise – this one has everyone begging for more!

Here are some commonly asked questions

Can the meat be sauted & browned before pressure cooking?

Yes, absolutely. That is a great way to get little crisyp edges & it is so delicious. Just toss the meat in the cooker & set on saute, stirring frequently for about 2-3 minutes.

Can I leave out the wine?

Absolutely! If you don’t want to cook with wine, just use more beef broth instead.

What is the best way to store leftover beef tips?

After serving, place any leftover beef tips in a shallow airtight container. Be sure to label with the date before refrigerating. The beef should keep for up to 3 days. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.

Why use a shallow container to store the leftovers?

Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature. As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.

How many can this serve?

This will depend greatly on portion sizes & the appetites of your crowd. This recipe feeds approx 4 adult appetites. I usually make a second batch when my son comes home for a weekend so I don’t run out. But it feeds the hubs & I & the girls just fine.

pressure cooker beef tips

Can this recipe be doubled?

Yes, you can double this recipe. A 6 quart pressure cooker should be able to handle 4 pounds of beef.

HOW DO YOU MAKE INSTANT POT BEEF TIPS?

1. Toss the beef tips, condensed soup, broth, wine, onions, olive oil, granulated garlic, salt & pepper in the pressure cooker pot insert.
2. Close the lid, set to sealing & set it to manually cook for 25 minutes. It will take about 10 minutes to come to pressure.
3. Once done, allow the pressure cooker to naturally release until the pressure pin drops. (about 20 minutes)
4. Remove the lid and serve over rice or noodles.
5. **If you want the gravy to be thicker, combine 1/4 cup water & 2 tbsp cornstarch in a small bowl. Whisk to combine.
6. Pour that slurry mixture into the pot & stir well to combine. The sauce will thicken as it sits.
7. **To make in the slow cooker, combine all of the ingredients in the cooker, cover & cook on low 8 hours or on high for 4 hours.

Can this be made with frozen beef?

Actually, yes this can be made with frozen beef. That is the beauty of the pressure cooker. Just set the cooking time for 5 minutes more.

Instant Pot Beef

To make this recipe you will need…

• sirloin beef tips
• condensed cream of mushroom soup
• beef broth
• red wine
• minced onions
• olive oil
• granulated garlic
• salt
• pepper

Products I love when making this beef tips recipe…

This pressure cooker beef tips recipe is so EASY and delicious – and if you’re like me, then you probably already have many of these items on hand OR maybe you have never made beef tips before, & you might be a bit nervous – but you’re going to love the how simple this recipe is. I have made a list below of the things I absolutely can’t live without when it comes to making this easy dinner.

• Instant Pot
• cream of mushroom soup
• beef broth mix
• cooking oil
• granulated garlic
• table salt
• pepper

Look at that! You’ll love it!!

Scroll to the bottom for the Printable Recipe

Easy Beef Tips Recipe

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Beef Tips Instant Pot

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Instant Pot Sirloin Steak Recipes

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Instant Pot Beef Tips

Course dinner

Servings: 4 people

Instant Pot Beef Tips are so tender and juicy. This toss & go pressure cooker dinner is so simple & always keeps them coming back for more. Delish!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Natural Release 20 minutes mins

Total Time 50 minutes mins

Ingredients

  

1x2x3x

• 2 pounds sirloin beef tips
• 10 ounces condensed cream of mushroom soup
• 1 cup beef broth
• 1/2 cup red wine
• 2 tbsp minced onions
• 2 tbsp olive oil
• 1 tbsp granulated garlic
• 3 tsp salt
• 2 tsp pepper

Instructions

• Toss the beef tips, condensed soup, broth, wine, onions, olive oil, granulated garlic, salt & pepper in the pressure cooker pot insert.
• Close the lid, set to sealing & set it to manually cook for 25 minutes. It will take about 10 minutes to come to pressure.
• Once done, allow the pressure cooker to naturally release until the pressure pin drops. (about 20 minutes)
• Remove the lid and serve over rice or noodles.

Notes

*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.

**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.

 

**If you want the gravy to be thicker, combine 1/4 cup water & 2 tbsp cornstarch in a small bowl. Whisk to combine. Pour that slurry mixture into the pot & stir well to combine. The sauce will thicken as it sits.

**To make in the slow cooker, combine all of the ingredients in the cooker, cover & cook on low 8 hours or on high for 4 hours.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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