Why You’ll Love These Melt-in-Your-Mouth Instant Pot Beef Tips
These Instant Pot beef tips are a weeknight dinner game-changer that I simply can’t get enough of. The tender, juicy cubes of top sirloin transform into melt-in-your-mouth bites after just 15 minutes under pressure.
Who’s time for hours of slow cooking when you can get the same rich, savory results in a fraction of the time?
I love how the mushrooms and onions soak up all that beefy goodness, while the red wine adds depth that’ll make your family think you spent all day in the kitchen.
Trust me, that thick, luscious gravy alone is worth breaking out your pressure cooker.
What Ingredients are in Melt-in-Your-Mouth Instant Pot Beef Tips?
The beauty of Instant Pot cooking is how it transforms simple ingredients into something spectacular with minimal effort. For these beef tips, we’re combining tender sirloin with earthy mushrooms and a rich gravy that develops incredible depth in just minutes.
The ingredient list isn’t fancy—most items are probably already in your pantry—but the pressure cooking process marries them together in a way that tastes like you spent hours at the stove.
- 3 teaspoons olive oil
- 1 pound top sirloin steak, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup dry red wine (or beef broth as a non-alcoholic alternative)
- 1/2 pound sliced baby portabella mushrooms
- 1 small onion, halved and sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3-4 tablespoons cornstarch
- 1/4 cup cold water
When shopping for this recipe, the quality of your beef matters.
Look for marbled top sirloin for the best texture, though you could substitute chuck roast for a more budget-friendly option (just add a few minutes to your cooking time).
And while any red wine works, a medium-bodied option like Merlot or Cabernet Sauvignon adds the richest flavor.
Can’t find baby portobellos? Regular button mushrooms will work just fine, though they’ll have a slightly milder flavor.
The cornstarch slurry at the end is non-negotiable if you want that perfect, thick gravy that clings to every bite.
How to Make These Melt-in-Your-Mouth Instant Pot Beef Tips
The secret to these melt-in-your-mouth beef tips is the Instant Pot‘s magical ability to tenderize meat in a fraction of the time. Start by selecting the saute setting on your 6-qt electric pressure cooker and adjusting for high heat. Add 2 teaspoons of olive oil and let it get nice and hot.
While that’s heating, sprinkle your 1 pound of cubed top sirloin with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown the meat in batches, adding the remaining oil as needed—don’t crowd the pot or you’ll end up steaming rather than searing the meat. This step creates those delicious browned bits that form the foundation of your gravy.
Once all the beef is browned and transferred to a bowl, it’s time to deglaze the pot with 1/3 cup dry red wine (or beef broth if you prefer). This step is essential, folks—scrape up all those flavorful browned bits from the bottom of the pot!
Return the beef to the Instant Pot while still on Saute mode, then add 1/2 pound of sliced baby portabella mushrooms and one small sliced onion. Give everything a good stir for a few minutes to get those aromatics going.
Next, pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce, which adds that umami depth we’re looking for. Now, lock the lid in place, making sure the vent is closed, and select the Pressure setting. Adjust to high pressure and set the timer for 15 minutes.
When that beep sounds, do a quick-release according to your manufacturer’s directions. The steam will billow dramatically—stand back and let the magic happen!
For that perfect finishing touch, select the saute setting again and bring the mixture to a simmer. In a small bowl, whisk together 3-4 tablespoons of cornstarch with 1/4 cup of cold water until smooth, then slowly stir this slurry into the pot.
The transformation happens right before your eyes as the thin liquid thickens into a glossy, rich gravy that coats every piece of beef and mushroom. Let it simmer for a couple minutes until it reaches your desired thickness—I like mine substantial enough to cling to a spoon.
The result? Tender beef tips swimming in a savory gravy that tastes like it simmered all day, ready to be spooned over mashed potatoes, rice, or egg noodles. And just like that, dinner is served in under an hour with minimal effort.
Melt-in-Your-Mouth Instant Pot Beef Tips Substitutions and Variations
While the classic recipe produces amazing results, you’ll be delighted to know that these Instant Pot beef tips welcome customization based on what’s in your pantry or your dietary preferences.
No top sirloin? No problem. Chuck roast or stew meat work beautifully, though you might need to increase cooking time by 5 minutes. Avoiding alcohol? Simply use all beef broth instead of wine. For a dairy-free cream sauce, coconut cream creates a rich texture without the heavy cream.
I love adding baby carrots or bell peppers for extra veggies, or swapping the mushrooms for potatoes.
Sometimes I’ll toss in rosemary sprigs or thyme for an herbaceous twist.
What to Serve with Melt-in-Your-Mouth Instant Pot Beef Tips
Now that you’ve mastered the beef tips recipe, let’s talk about what to serve alongside this rich, savory dish.
I always pair my beef tips with creamy mashed potatoes or buttered egg noodles—both soak up that gorgeous gravy perfectly. Rice works wonderfully too, especially a nice jasmine or basmati.
For veggies, roasted asparagus or steamed green beans add color and freshness. A simple side salad with vinaigrette balances the richness.
Don’t forget warm, crusty bread for gravy-sopping purposes. Trust me, you won’t want to leave a drop behind. My family fights over who gets the last piece for this very reason!
Final Thoughts
After enjoying countless family dinners with this Instant Pot beef tips recipe, I’m convinced it deserves a permanent spot in your weekly rotation.
The rich flavor, tender meat, and incredible time-saving benefits make it a no-brainer for busy households.
What I love most is its versatility—dress it up for company or keep it casual for Tuesday night dinner.
The leftovers? Even better the next day. Trust me, I’ve eaten them cold, straight from the container while standing at the fridge.
