Instant Pot Beef Tips and Gravy
This instant pot beef tips and gravy is a fast, satisfying, and simple weeknight or Sunday meal. The beef turns tender and practically dissolves in your mouth, thanks to the pressure cooker and the gravy—oh my, so smooth, deep, and packed with that beef-and-mushroom goodness. It’s absolutely delicious.
Pair it with some boiled basmati rice or creamy garlic mashed potatoes, along with steamed carrots.
Let me walk you through making the best pressure cooker beef and gravy in under 40 minutes.
Easy instant pot beef tips and gravy
I wouldn’t call this instant pot beef dish budget-friendly, but I can honestly say it’s worth every cent you put into it. Still, it’s not affordable because you’re paying nearly $10 (£8) for two pounds of beef, yet it’s more than enough for a family of four. Honestly, you’d pay more for quality steaks—so it’s a win all the way around!
I’m glad to share that this tasty beef meal doesn’t call for opening any packaged beef or onion gravy mix, or using canned creamy mushroom soup.
You also won’t have to spend extra on red wine, since there’s no need for it. I designed this recipe to be both wallet-friendly and nourishing, without sacrificing flavour
That brings me to the next obvious thing you may wonder about: what kind of beef to use
I used a beef brisket roast and cut it into chunks myself, but for this recipe, you can choose any cut of beef you prefer.
A popular option is sirloin steak or roast and stew meat; however, as mentioned earlier, any beef cut works beautifully—especially those you already know and enjoy.
This recipe calls for fresh mushrooms. They’re completely optional, but they add wonderful depth to the gravy. They’re better than the canned variety and they also help you avoid the extra calories and preservatives found in the canned version.
Ingredients
Beef chunks
Mushrooms: 1 cup or cremini
Onion
Olive oil
Worcestershire sauce
Dijon mustard
Red pepper flakes
Beef broth
Chicken stock powder
Soy sauce
Mixed spice: it includes ground cassia, coriander, caraway, ginger and clove powder.
Smoked paprika
Salt and pepper, to taste
Cornflour
How to make instant pot beef tips and gravy
Clean and slice the mushrooms, place them in a bowl, and set aside. Put the beef chunks into a bowl and season with salt and pepper.
Switch the instant pot to the sauté setting and warm up a little oil until it’s hot. Sauté the chopped onions until they soften, then add the sliced mushrooms. Cook the mushrooms for roughly 3 minutes, just until they’re nearly tender.
Scoop out about ¾ of the sautéed onions and mushrooms, transfer to a bowl, and let them cool. Then blend until smooth.
Add the seasoned beef pieces to the instant pot and brown them on all sides.
Stir in the Worcestershire sauce, soy sauce, Dijon mustard, garlic paste, all the spices, red pepper flakes, paprika, and chicken stock powder, then mix everything together.
Pour in the beef broth along with the blended mushrooms and onions, then stir to combine. Be sure to scrape the bottom of the pot to prevent a BURN warning.
Secure the IP lid properly, ensuring the valve is set to the sealing position. Choose manual or high pressure and set the timer for 15 minutes. When the instant pot finishes, let it naturally release pressure for 10 minutes, then carefully switch to a quick release
Take off the lid and turn on the sauté function. Stir the beef tips and gravy, then add some of the gravy into the cornflour and mix until smooth.
Pour it into the cornflour mixture and stir until the sauce thickens. Taste and fine-tune with salt and pepper to your preference. Serve and savour!
How to serve instant pot beef and gravy
This easy, wholesome recipe tastes fantastic with boiled rice, such as this instant pot coconut rice or brown rice.
If you have extra instant pot pressure cooker accessories, you can also make mashed potatoes beside the beef tips
Egg noodles are another favourite, but I usually serve mine with classic boiled spaghetti and garlic bread.
How to store
This pressure cooker beef tips and gravy recipe makes the best leftovers, but I don’t recommend freezing it because the cornflour mixture can change in texture. I’d suggest freezing only if you’re comfortable adjusting it later to make it work.
To store in the fridge: keep any leftovers in the fridge for 3 – 4 days. Make sure the beef tips are fully cooled and kept in an airtight container before refrigerating.
To freeze: I already said I’m not a big fan of freezing this style of food, but it’s not all bad news—freeze it for up to 2 months.
To reheat: reheat in the microwave, or if reheating straight from frozen, allow it to thaw overnight in the fridge (or leave it out for a few hours before you need it). Then microwave or warm it on the stove. If the sauce turns out too thin, make a little cornflour mixture to thicken it
Otros recetas para olla a presión instant pot
Carne molida en olla instant pot con puré de papas
Sopa de brócoli en olla de presión
Pasta con pollo en Instant Pot
Si preparaste esta sencilla receta de consejos de res y salsa en olla instant pot, no olvides dejarme tus comentarios. Etiquétame en @thedinnerbite a través de Instagram y guárdala en tu Pinterest. Por favor suscríbete al blog si aún no lo has hecho, para recibir gratis recetas nuevas en tu bandeja de entrada
Instant Pot Beef Tips And Gravy
Esta receta de consejos de res y salsa en olla instant pot es una opción rápida y reconfortante para una cena entre semana o un domingo. La carne queda suave y se deshace en tu boca. Sirve con un poco de arroz basmati cocido o con puré de ajo cremoso y zanahorias al vapor
- 1 kg (2.2) Beef cut into cubes
- 4 cups mushrooms chopped
- 3 tbsp olive divided
- 1 cup finely chopped onions
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp red pepper flakes or adjust to taste
- 2 cups low sodium beef broth
- ½ tbsp chicken stock powder optional
- 1 tbsp soy sauce
- 1 tsp mixed spices
- 1 tsp smoked paprika
- 1 tsp garlic paste
- Salt and pepper to your liking
- 3 tbsp cornflour
Keep your display from turning off
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Trim and slice the mushrooms, place them in a bowl, and set aside. Put the beef pieces in a bowl and season them with salt and pepper.
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Switch on the instant pot sauté function and warm some oil (2 tbsp olive oil) until it’s hot. Sauté the chopped onions until they soften, then add the sliced mushrooms. Cook the mushrooms for roughly 3 minutes, just until they’re nearly tender.
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Take out about ¾ of the onions and mushrooms, transfer them to a bowl, and allow to cool. Once cooled, blend until smooth.
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Place the seasoned beef into the instant pot and sear on all sides.
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Add Worcestershire sauce, soy sauce, Dijon mustard, garlic paste, all spices, red pepper flakes, paprika, and chicken stock powder—then stir everything together. Pour in the beef broth along with the blended mushrooms and onions, and mix well. Be sure to scrape and deglaze the bottom of the pot to prevent a BURN warning.
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Secure the IP lid correctly, ensuring the valve is set to the sealing position. Choose manual (or high pressure) and set the timer for 15 minutes. When the instant pot finishes, allow a natural pressure release for 10 minutes, then release pressure quickly with care.
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Take off the lid and turn on the sauté setting. Stir the beef tips and gravy, then pour a portion of the gravy into the cornflour and whisk to form a slurry. Add the slurry back into the sauce and stir until the sauce thickens. Check the seasoning and fine-tune salt and pepper as needed. Spoon into bowls and enjoy!
- Use the gravy to combine with the cornflour for the slurry instead of using water.
- Skip the mixed spice and choose any other spices you prefer
Calories: 491kcalCarbohydrates: 28gProtein: 64gFat: 14gSaturated Fat: 4gCholesterol: 155mgSodium: 890mgPotassium: 1937mgFiber: 7gSugar: 8gVitamin A: 395IUVitamin C: 4mgCalcium: 74mgIron: 7mg
Nutrition details: Please keep in mind that the nutrition facts shown are a projected approximation, generated from an online nutrition calculator. Actual results can shift depending on the exact components and brands you choose. Under no circumstances will thedinnerbite.com assume responsibility for any losses or damages that may occur from your use of the nutrition information.
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