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Rich, savory, and ridiculously tender — this is the kind of meal that makes you want to lick the spoon and call it a day.
You know how some recipes just feel like a big ol’ hug from someone who loves you? This is one of those meals. I’ve been making a version of these beef tips for years—usually on Sundays when the house is quiet, something’s bubbling away on the stove, and I’ve got time to slow down just a little.
But here’s the kicker: with an Instant Pot, you don’t need all day. This recipe takes all the comfort of old-school, slow-simmered beef tips and gives it to you in a fraction of the time—without sacrificing one single ounce of flavor.
The beef is fork-tender, the gravy’s got mushrooms, onions, pepperoncinis (for that subtle tangy kick), and a savory blend of herbs and broth that’ll make you wanna sop it up with a biscuit. It’s rustic, cozy, and downright satisfying.
Why You’ll Love These Beef Tips
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Tender beef that falls apart with your fork
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That gravy… y’all, it’s heavenly. Creamy, herby, savory perfection.
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Instant Pot magic = deep flavor without standing over the stove all day
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Crowd-pleaser – Serve it over mashed potatoes, egg noodles, or rice, and you’ve got a meal that’ll bring everyone to the table
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Leftovers? Even better the next day
Ingredients & Tips
Here’s what you’ll need to make these beef tips sing:
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3 tablespoons butter – For searing and building that rich base flavor.
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2 lbs sirloin beef tips – Or stew meat if that’s what you’ve got. The magic’s in the pressure cooking.
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2 tablespoons flour – Helps with searing and thickening.
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1 white onion, diced – Adds sweetness and depth.
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8 oz cremini mushrooms, sliced – Earthy, meaty flavor. You can use button mushrooms, but cremini has a bit more oomph.
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2 tsp garlic powder + 1 tsp onion powder – Simple, but they punch up the flavor.
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1 tsp dried thyme + 1 tsp dried rosemary – Classic beef-friendly herbs that bring warmth and fragrance.
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1 beef bouillon cube – Adds intensity and saltiness.
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1 tbsp Worcestershire sauce – Brings the umami. Don’t skip it!
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1 bay leaf – For background flavor. Just don’t forget to fish it out later.
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1/2 cup sliced pepperoncinis – This right here is the twist. It gives a gentle zip that balances out the richness.
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1½–2 cups beef stock – Start with 1½ cups and add more if needed for consistency.
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2 tbsp cornstarch + 3 tbsp water – To thicken the gravy at the end.
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Kosher salt & black pepper – To taste, always.
Let’s Make It: Step-by-Step with Love
You ready? Grab your Instant Pot and let’s get to it. Here’s how I do it in my kitchen—with a few notes along the way:
1. Coat and Sear the Beef
First things first—season your beef generously with salt and pepper, then toss it in the flour. Don’t skip the flour, friend—it gives the beef a nice crust when seared and helps the gravy cling later.
Melt your butter in the Instant Pot on the “Sauté” setting (or in a large skillet if you’re using another pressure cooker). Work in batches so you don’t crowd the pan—sear the beef until it’s beautifully browned and crusty on the outside. You want that golden color, not gray.
Once browned, remove the beef to a plate and set it aside.
2. Sauté the Onions
Toss your diced onion into the pot (no need to add more butter unless it’s totally dry). Cook for about 2 minutes, just enough to soften them a bit and pick up all those gorgeous brown bits on the bottom. That’s where the flavor lives—don’t waste it!
Use a wooden spoon to scrape the bottom gently. Those browned bits are like flavor gold.
3. Build the Flavor
Add your seared beef right back into the pot with the onions. Now toss in the mushrooms, garlic and onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1½ cups of beef stock.
Give it all a good stir to combine. It should already smell like something your grandma used to make.
4. Pressure Cook It Low and Slow (But Fast)
Secure the lid on your Instant Pot and set it to the “Meat/Stew” function (or Manual on High Pressure) for 35 minutes. Once it’s done, let the pressure naturally release for 10 minutes before flipping the valve to “venting.”
This step matters, friend—natural release gives the beef time to settle and stay tender.
5. Thicken That Gravy
Turn the “Sauté” function back on. In a small bowl, mix the cornstarch with a few tablespoons of water until smooth, then stir it into the pot. Let it simmer for a few minutes, stirring now and then, until the gravy thickens up just the way you like it.
Taste and adjust the salt and pepper as needed. Sometimes I add a splash more broth if it gets too thick, depending on how much juice the beef gave off.
How to Serve It
There’s no wrong way to eat this, but here are my go-to pairings:
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Over buttery mashed potatoes (my personal fave)
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Piled on egg noodles for a true comfort food experience
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Over rice or even grits if you want something Southern and soulful
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With crusty bread to soak up all that gravy—don’t let it go to waste!
Storing & Reheating Leftovers
This dish keeps beautifully, and I swear it tastes even better after a night in the fridge.
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Store in an airtight container for up to 4 days.
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Reheat in a pot on the stove over low heat or microwave gently with a splash of broth to loosen the sauce.
If you freeze it (which you totally can), let it cool completely first. Thaw overnight in the fridge before reheating.
Let’s Chat, Y’all
Did you make this and love it? Did your husband go in for seconds before you even sat down? Did the kids ask, “What smells so good?” while it was cooking?
Drop a comment and tell me how it went! I love hearing your stories, your tweaks, your substitutions—especially if you made it your own.
Until next time, from my heart to your table—keep cooking with love and a little bit of butter. 🍲❤️
Melt-In-Your-Mouth Beef Tips with Mushroom Gravy
Ingredients
- 3 tablespoons butter
- 2 lbs sirloin beef tips
- 2 tablespoons all-purpose flour
- 1 white onion diced
- 8 oz cremini mushrooms sliced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 beef bouillon cube
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 cup pepperoncinis sliced
- 1 1/2 to 2 cups beef stock
- 2 tablespoons cornstarch
- to taste kosher salt & black pepper
Instructions
- Season beef with salt and pepper, then coat in flour.
- Melt butter over medium-high heat and sear beef in batches until browned. Set aside.
- Add diced onion to pot and cook for 2 minutes, scraping up browned bits.
- Return beef to pot and add mushrooms, seasonings, bouillon, Worcestershire, bay leaf, pepperoncinis, and 1.5 cups beef stock.
- Pressure cook on high ('Meat/Stew' setting) for 35 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Turn on 'Sauté', stir cornstarch into 3 tbsp water, then stir into pot. Simmer until thickened.
- Adjust seasoning with salt and pepper. Serve hot.
Notes