Instant Pot Beef Tips with Gravy (using onion soup mix)
On chilly days there is nothing better than a warm bowl of comfort food! These Instant Pot Beef Tips with Gravy definitely will NOT disappoint! Cooked with a few simple ingredients (including onion soup mix!) in the Instant Pot, the meat is tender, juicy and swimming in pool of rich, delicious gravy. It's truly good to the last bite!
Ingredients
- 2 tbsp flour
- 1 tsp garlic powder
- 1 tsp seasoned salt
- 1/2 tsp pepper
- 1 1/2 lbs beef tips or stew meat, cut into bite-sized 1" pieces See Note 1
- 2 tbsp olive oil, divided
- 1 large onion, sliced
- 1/4 cup red wine or beef stock
- 1 10.5 oz. can beef stock or beef broth
- 1 packet dry onion soup mix such as Lipton's
- 1 tbsp Worcestershire sauce
- 3-4 sprigs fresh thyme (not ground)
- 2 tbsp cornstarch + 1/4 cup water or beef stock optional, for thickening
Instructions
- Set Instant Pot to Sauté (high heat) and allow to come to temperature for a few minutes.
- Meanwhile, place meat in a medium bowl. Season with salt, pepper and seasoned salt. Then toss with flour until evenly coated.
- Add 1 tbsp of olive oil to Instant Pot then add beef in an even layer (you may have to do two batches depending on the size of your pot). Cook on one side for 3-4 minutes until a nice brown "crust" has formed on one side. Then flip the meat and cook another 3-4 minutes on the other side. Remove beef from pot, cover and set aside.
- Add remaining 1 tbsp of olive oil to the Instant Pot. Add onion and wine and cook for 2-3 minutes making sure you scrape the bottom of the pot with a wooden spoon to get all the browned bits ((THIS IS VERY IMPORTANT so you don't get a BURN warning on your Instant Pot)).
- Turn Instant Pot OFF. Add beef (and all juices) back into the Instant Pot, along with dry onion soup mix, beef stock, Worcestershire sauce, and thyme sprigs.
- Cover and set Instant Pot to "Pressure Cook" and cook on high pressure for 25-30 minutes (see Note 2). Allow AT LEAST 10 minutes of natural pressure release. After 10 minutes, you can manually release the rest of the pressure.
- Optional, to thicken the gravy: Turn Instant Pot to Sauté (high heat). Mix 2 tablespoons of corn starch with 1/2 cup of COLD water or beef stock. Mix until smooth, then add to Instant Pot. Give everything a big stir. Gravy should thicken up in 2-3 minutes!
Notes
Note 1: If you can't find beef tips, you can substitute pre cut stew meat, you will just have to cook it a bit longer. If you want to buy a piece of meat and cut it yourself, keep this in mind: Chuck, brisket, rump roast and round cuts are generally tougher cuts of meat and need to cook a bit longer. Beef tips, top sirloin, ribeye, tenderloin, and flank cuts are tender and don't need quite as long to cook. ANY of these cuts of beef will work beautifully in this dish!
Note 2: For beef tips and more tender cuts of meat (top sirloin, ribeye, tenderloin, and flank cuts), cook 25 minutes on high pressure.
For stew meat and tougher cuts of meat (chuck, brisket, rump roast and round cuts), cook 30 minutes on high pressure.
Nutrition
Calories: 559kcalCarbohydrates: 13gProtein: 55gFat: 30gSaturated Fat: 10gCholesterol: 180mgSodium: 1397mgPotassium: 575mgFiber: 1.5gSugar: 3gCalcium: 55mgIron: 7mg
Tried this recipe?Let us know how it was!