Tender beef cooked to perfection instantly!
I am a lover of all types of beef stew. I’m one of those people who will pull out The Big Pot that doesn’t fit in the usual pots and pans cabinet and throw in so many veggies, potatoes, and beef cubes that we’ll have enough food for an army, or for a family of four for two weeks. I think at some point in my life I learned about perpetual stews that were staples of taverns in the Middle Ages and just thought, yes. A stew that’s cooking forever in a hearth, the meat always soft, the pot refilled with ingredients so that it’s never empty—it would be so nice to always have tender beef easy to eat. But that’s not very practical in modern life. Forget a ‘forever’ stew, I don’t have the time for a 6-hour stew!
Slow-cooking a big beef stew like that can take a very long time—hours and hours on the stove cooking—which is fine…on a weekend. Sometimes. On a weekday when we’ve got work and school, and we’re running all over, we want to come home and have dinner ready quickly. That’s where an instant pot makes all the difference.
The beauty of an instant pot (or a pressure cooker) is how easy it is to use. You just put your food in, cook, and you have a rich, savory food ready in a half hour or so. Certainly, much faster than the 6 hours I grew up learning to do! Not only will the beef be so tender it’ll fall off your fork, but the soupy gravy it cooks with will be an excellent topping laid across other aspects of your meal, like some fluffy Buttermilk Mashed Potatoes.
Got Beef?
Since you are using an instant pot instead of slow-cooking your beef, you might not want to get the regular stew beef from the grocery store. For a slow-cooking process, tougher cuts of beef are perfectly fine, like chuck or rump roast. For this instant pot recipe, you should try to get sirloin or tenderloin because the texture will be softer as you cook. You can still use chuck or other cuts of beef if you prefer, but the sirloin or tenderloin will be more tender!
FAQs & Tips
How to Make Ahead and Store?
It’s super easy to store these instant pot beef tips! If you plan to eat them within the next 3 or 4 days, get an airtight container and keep it in your refrigerator. Heat it in an instant pot using the sauté option, or you can reheat it in your microwave. If you want to save it longer, then put your beef tips in a container or in a plastic bag and freeze it for up to 3 months. When you’re ready to eat, you can thaw it overnight by transferring the frozen food to the refrigerator, then reheat it in your instant pot or microwave.
Stay Fresh!
Instant pot beef tips can have a heavy feeling as you eat them. This isn’t a bad thing, of course! But sometimes, a little something fresh added as a garnish will brighten your food, which is definitely the case with these beef tips. Sprinkle some fresh parsley on top when you’re ready to eat, and you’ll get not just the freshness but a beautiful and vibrant green color on top.
Searing Heat
It’s a good idea to make sure your beef tips are seared properly before cooking. A bit of brown coloring seared along the outside of the beef will seal in the juices before you start to cook. To get the best results, don’t overcrowd your beef while searing! You can do this in batches if needed to get the best flavor possible from your beef tips.
Serving Suggestions
Serve your instant pot beef tips on or next to some Baked Mashed Potatoes or Baked Rice, with a side of Broccoli Salad or a vegetable like Roasted Asparagus! You’ll have a well-balanced and delicious meal, all cooked quickly and easily.
Instant Pot Beef Tips
Ingredients
- 2 pounds beef tips or stew meat cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons cornstarch
- 1/4 cup water
Instructions
- Turn the Instant Pot to the ‘Sauté’ setting and heat the olive oil.
- Add the beef tips to the pot and brown them for about 5 minutes, stirring occasionally.
- Add the diced onion and minced garlic to the pot, sautéing until the onions are translucent.
- Pour in the beef broth and Worcestershire sauce, and season with salt and pepper. Stir to combine all ingredients.
- Secure the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 25 minutes on high pressure.
- Once the cooking time has ended, allow the pressure to release naturally for 10 minutes, then carefully do a quick release for any remaining pressure.
- In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Set the Instant Pot to ‘Sauté’ and stir in the slurry. Cook for an additional 2-3 minutes, or until the sauce thickens to your desired consistency.
- Serve the beef tips hot over mashed potatoes or rice.
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